Fresh Take Fridays

After decades of deference to federal agencies on interpretations of law, the Supreme Court overturned the longstanding Chevron doctrine in Loper Bright Enterprises v. Raimondo.  This webinar will help you understand the significance of this important decision on regulatory agencies, Congress, the courts, and industry.  We will discuss potential challenges, examine the heightened scrutiny now facing agency actions, and identify strategies stakeholders must consider when navigating this evolving regulatory environment.

Instructors

• Sharon Mayl, Partner, DLA Piper
• Perham Gorgi, Partner, DLA Piper

Some one-step cleaners and disinfectants are effective at eliminating wet, slimy, and single-bacterial strain biofilms on hard, non-porous surfaces. However, when it comes to highly prevalent and hyper-resilient Dry Surface Biofilms (DSBs) composed of various bacterial strains or microbial kingdoms, achieving a similar level of efficacy and convenience with one-step cleaners and disinfectants becomes challenging. Recent studies reveal that DSBs of Salmonella enterica Typhimurium are more resistant to traditional sanitation methods, highlighting the need for a mechanical cleaning step before disinfection. This session will present data on the limitations of current cleaning protocols and the importance of adjusting sanitation practices to target DSBs effectively. Attendees will learn how improving these practices can help reduce antimicrobial resistance and lower the risk of pathogen transmission in foodservice environments.

Instructor

• Jean-Yves Maillard, Professor of Pharmaceutical Microbiology, Cardiff University

Drs. Don Schaffner and Jim Arbogast will highlight the most relevant published hand washing evidence since 2019. Findings presented at the October 2024 Infectious Diseases Society of America conference will be reviewed in depth. This study directly compared a 20 second soap-water hand wash to two alcohol-based protocols, using the ASTM E2784 Standard Test Method to measure effectiveness. Both pathogen removal and food transfer rates were measured. Learn the latest in hand washing protocols and applications for food preparation at temporary venues and emergency situations with limited water availability.

Instructors

• Don Schaffner, PhD, Department Chair, Rutgers University
• James Arbogast, PhD, JW Arbogast Advanced Science Consulting LLC

In the spring of 2023, 51 people became ill, including two people who died, after eating at a restaurant in Montana. The public health investigation implicated raw and undercooked morel mushrooms as the source of the outbreak. This presentation will describe the methods used to determine the source of the outbreak, and include information about the impacts of morel mushrooms on human health.

Instructors

• Rachel Hinnenkamp, Enterics Disease Epidemiologist, Montana Department of Public Health and Human Services
• Heather Demorest, Communicable Disease Specialist, Gallatin City-County Health Department

Learn about Washington State’s experience during the investigation into the 2023 Papa Murphy’s raw cookie dough outbreak, including identifying the food vehicle, collaborating with various agencies, and the lessons learned.

Instructors

• Meelay Tellier, Foodborne Illness Outbreak Response Coordinator, Washington State Department of Health
• Noël Hatley, Foodborne & Enteric Disease Epidemiologist, Washington State Department of Health