Day 1 :
Director of Quality, Food Safety & Regulatory Affairs, Quaker Maid Meats, USA
Alphajour Ahmed Bah III has his expertise in developing, implementing, mentoring, verifying, validating, coaching, teaching, and executing Industrial Technologies, Quality Management Systems, Food Safety, Lean & Regulatory Affairs in the food manufacturing, dietary supplements, vitamin, and nutritional industries for more than 25 plus years. A highly qualified Senior Executive with several fortune 500 companies in the US and International. Certified in multiple areas of food science, quality, food safety, and regulatory affairs that utilize quality, food safety, and regulatory affairs to fuel the growth of the companies and develop strategies, design, initiative and organizational efficiencies and effectiveness thorough best in class QMS, Food Safety and Regulatory Affairs. A proven PM with cross functionalities in Organizational Leadership, Change Managements, and Operations management. His proven approach value- diversity that is approachable to all stakeholders from Farm to the Table and Mouths of Consumer’s and Customers.
This dissertation explores the socioeconomic impacts of the food industries; the performance of their programs which are modeled as stand alone or integrated programs to reach all aspects of their processes and systems. It all begins with Good Agricultural Practices with Sanitation Operations as the foundation of all programs. Food Manufacturers need to provide a platform to highlight emerging and innovative science and technology into their quality, food safety and regulatory processes, systems and programs. Failure to protect the safety of food can lead to the decline in consumer confidence and threaten the economic vitality of not only the food production manufacturers but also the worldwide agricultural business. Food safety refers to the conditions and practices to prevent contamination and foodborne illnesses. Food contamination can occur during inadequate cooking, packaging process or storage. The production and processing of food may have varying degrees of susceptibility to contamination. These stages of the process are the “critical points”, which are generally the points of observation by the public authorities and extreme vigilance by food manufactures. Foodborne illnesses affect individuals physically and businesses economically. Being that food safety is an increasingly important public health issue, it is imperative that governments intensify their efforts to improve food safety. These efforts should be in response to an increasing number of food safety programs and rising consumer concerns. A large portion of food safety websites are either government regulated or overseen but there also a few that are completely independent. We are seeing a lot of improvements in all facets of the operation in food production but still lot of work to be done. Interpretation of FSMA consistently is critical. FSMA is still in its Teenage stage. Do you agree and Why?
Micreos Food Safety, The Netherlands
Time : 10.00-10.45
Micreos – Managing Director Micreos Food Safety
March 2015 – present
Micreos is a Dutch biotech scale up, pioneer and market leader in the development of antibacterial phage technology for food safety and human health applications
Corbion/Purac - Senior Vice President
1995 – 2015
Various leadership positions at Corbion Purac in Brazil, USA and the Netherlands. Global responsibility for marketing, sales, business development and innovation for the food business. Corbion (former biotech part of CSM ) is a leading global company in biobased ingredients & chemicals
International MBA Nyenrode University
Master of Science in Food Technology Wageningen University.
Phages are the most abundant microorganisms in the world and are used for targeted bacterial control in food processing. Phages can effectively be applied as surface intervention against Listeria in ready to eat food production and and as post harvest intervention against Salmonella on fresh poultry.
Critical success factors to effectively apply phages in food processing environments are distribution over the food surface, the concentration and the contact time. Food processors can apply phage by spraying or dipping on the surface of food products, on food contact surfaces like slicers and belts, or as part of the sanitation regime combatting biofilms. Phage kills pathogenic bacteria up to 99.9% on food products.
Listeria contamination is typically found on the outside of food products. Phages are very specific, Listeria phages only kill the Listeria genus. Therefore, phage technology cannot mask bad hygiene, nor will it interfere with starter cultures in cheese making. Phages are considered a processing aid, hence no labeling is required, and there is no effect on the colour, texture or taste.
Salmonella continues to be a major cause for foodborne illnesses, despite the use of chemical interventions. Recently FSIS began on line posting of individual establishments’ category status for Salmonella performance standards for poultry carcasses, with parts standards soon to follow. This increases pressure on industry to meet or exceed USDA’s published standards. In addition, industry is beginning to feel pressure by workers and inspectors related to health hazards associated with the use of harsh chemicals, especially peracetic acid. Combined, these pressures along with providing safe food to consumers highlights the importance of finding new and innovative approaches to reduce or eliminate Salmonella in fresh meats. Phage technology is a natural and organic antimicrobial intervention that kills Salmonella with no impact on workers safety leading to safer products
USDA-ARS, Colorado, USA
Keynote: Soil Management and Soil Health
Time : 11.15-12.00
Dr. Mikha completed her PhD in 2003 at Kansas State University. She is a reserch soil scientist at the USDA-ARS conducting research to develop best management practices and crop residue management for increasing soil organic matter, enhancing soil health, and improving sustanability for crop land and eroded soils. She is author and coauther of more than 60 publications that include referee journals, proceedings, and book chapters and has been serving as an editorial board member of repute Agronomy and Soil Science Society of American Journals. She is serving as president of the Colorado Chapter of the Soil Water Conservation Society.
Soil health is defined as the soils capacity to meet an ecosystems function under various environments and land managements. The soil matrix is a dynamic and living ecosystem that promotes human sustainability and supports food production. Defining soil as a “dynamic and living ecosystem” indicates that soil is not a lifeless medium rather, it is filled with many organisms that work together in their environment. Improving our knowledge of soil health aids in evaluating management that maintains land sustainability and reduce degradation. Soil management can vary depending on soil type, environmental conditions, cultural practices, and human needs. Management practices can influence soil organic matter (SOM), soil structure stability, nutrient dynamics, productivity, and microbial diversity. One of the important components of soil health is SOM that can influence soil functionality and diversity through its impact on soil physical, chemical, and biological properties. High percentages of SOM is within the first few centimeters of the soils surface that can be negatively influenced by environmental conditions such as erosion (water and wind) and drought conditions. The SOM can also be impacted by anthropogenic activities including tillage practices, fallow frequency, and residue removal. Management with no-tillage, reducing tillage, maintaining crop residue, organic amendments, and reducing fallow frequency was found to replenish SOM, enhance soil microbial diversity, and improve sustainability. The Native Americans that first inhabited this land leave us with this wisdom “Treat the earth well: it was not given to you by your parents, it was loaned to you by your children