...Keith Ito Senior Vice President/MicrobiologistNational Food Processors AssociationKeith Ito, who retired in 2003 from the National Food Processors Association (NFPA) as a senior vice president, served NFPA members and the food processing industry for more than 40 years.Mr. Ito
was recognized for his
instrumental work in identifying the thermal and chlorine resistance of Clostridium botulinum and the thermal and germicidal resistance of botulinum spores, and his
leadership in advancing aseptic processing of low acid and acidified canned foods.Mr. Ito's
work in these areas saved millions of lives by virtually eliminating botulism risk in canned foods.Mr. Ito's
position at the National Canner's Association
provided him with the opportunity to help develop and implement the U.S. Food and Drug Administration's Low Acid Canned Food Regulations, which have formed the basis of the production of low acid and acidified canned foods throughout the world.Since these were implemented, foodborne illness resulting from commercially canned foods has plummeted to almost zero. Although he retired from NFPA in 2003, Mr. Ito continues in his role as director of the University of California Laboratory for Research in Food Preservation, where he is now leading investigations into the efficacy of non-thermal processing systems.