October 2016 –IFSN Seminar
Safer Salads and Grilled Meats: Clean and Green Approaches
Dr. Sadhana Ravishankar, University of Arizona, will present “Safer Salads and Grilled Meats: Clean and Green Approaches” from 3-4pm Eastern on 27 October 2016. The seminar can be viewed via Adobe Connect as well as in Room 3310 of the Waterfront Building, Washington, DC. This seminar has been approved by the Commission on Dietetic Registration for 1.0 Continuing Professional Education Unit (CEU).*
This seminar is part of the Institute of Food Safety and Nutrition (IFSN) Seminar Series. These monthly seminars aim to disseminate new knowledge; engage with partners and stakeholders; and inspire the next generation of food safety and nutrition experts. For full information on the series, visit the seminar webpage.
Foodborne illness outbreaks occurring due to the consumption of contaminated food products have been increasing over the last 3 decades. It is estimated that there are 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year due to foodborne causes in the United States. The major foodborne pathogenic bacteria involved in foodborne outbreaks include Salmonella enterica, Escherichia coli O157:H7 and Listeria monocytogenes. Current consumers are becoming more aware of the health risks due to the use of chemical preservatives in food products and prefer natural ingredients and processes in food production. Research is needed to devise appropriate intervention strategies in which natural ingredients and processes can be applied in food production. Antimicrobials derived from plant sources have been found effective in inactivating foodborne pathogenic bacteria as well as spoilage microorganisms. Phyto-antimicrobials could also help enhance the flavor of foods and may provide health benefits such as reduction in blood sugar levels and cholesterol as well as anticarcinogenic effects. The effectiveness of these antimicrobials against foodborne pathogenic bacteria in vitro and in foods will be covered in this presentation. Their application in the wash water for produce decontamination will be discussed. The novel application of plant antimicrobials via edible films on meats/poultry and also in salad bags will be presented. The use of phyto-antimicrobials in improving the safety of grilled meats by reducing not only E. coli O157:H7 but also the potentially carcinogenic compounds that can be formed at high grilling temperatures will be covered. Phyto-antimicrobials have the potential to improve the microbiological safety of foods.
Sadhana Ravishankar, PhD
*Registered Dietitian Nutritionists (RDNs) or Nutrition and Dietetics Technicians, Registered (NDTRs) who attend this seminar and wish to receive the CEU certificate please e-mail Mallory M. Koenings