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This profile was last updated on 11/14/2016 and contains contributions from the  Zoominfo Community.

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Wrong Keith Ito?

Keith A. Ito

Email: k***@***.edu

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Background Information

Employment History

University of California , Davis


Vice President Western Research Lab

National Food Processors Association


Web References(13 Total References)


www.foodsafetymagazine.com

The publishers of Food Safety Magazine (FSM) presented the 2004 Food Safety Magazine Distinguished Service Award to William H. Sperber, Ph.D. and Keith Ito at the Sixth Annual Food Safety Summit in Washington, DC, on March 18, 2004.
Keith Ito The 2004 Food Safety Magazine Distinguished Service Award also was presented to food microbiologist Keith Ito, who retired in 2003 from the National Food Processors Association (NFPA) as a senior vice president after serving 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.


www.nfpa-food.org [cached]

Keith ItoVice President, NFPA's Center for Technical Services and AssistanceMr. Ito is an expert in food microbiology, food processing, the diagnosis of cause and prevention of food spoilage, and has authored numerous publications on these subjects.He is known for his proficiency in handling food safety investigations.Mr. Ito directs NFPA's member assistance center in Dublin, CA, and is involved in all aspects of California's food activities.


www.foodsafetymagazine.com

Keith ItoKeith 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.


www.jackinthebox.com [cached]

Drs. Theno and Masters join the prestigious Food Safety Magazine Distinguished Service Award Hall of Fame, which includes Dr. Larry Beuchat, Distinguished Research Professor, Center for Food Safety and Department of Food Science and Technology, University of Georgia; Allen Katsuyama, lead scientist and educator with the National Food Processors Association; Dr. William Sperber, Corporate Microbiologist, Cargill Foods, Inc.; Keith Ito, Senior Vice President, Western Laboratory, National Food Processors Association; Dr. Robert L. Buchanan, Senior Science Advisor and Director of the Office of Science, CFSAN U.S. FDA; and Dr. R. Bruce Tompkin, Chief Microbiologist and Vice President Product Safety for ConAgra Refrigerated Prepared Foods (retired); Dr. John Butts, V.P. Research, Land O'Frost; and Dr. Don L. Zink, Senior Food Scientist, Office of Food Safety, U.S. FDA CFSAN.


investors.jackinthebox.com [cached]

Drs. Theno and Masters join the prestigious Food Safety Magazine Distinguished Service Award Hall of Fame, which includes Dr. Larry Beuchat, Distinguished Research Professor, Center for Food Safety and Department of Food Science and Technology, University of Georgia; Allen Katsuyama, lead scientist and educator with the National Food Processors Association; Dr. William Sperber, Corporate Microbiologist, Cargill Foods, Inc.; Keith Ito, Senior Vice President, Western Laboratory, National Food Processors Association; Dr. Robert L. Buchanan, Senior Science Advisor and Director of the Office of Science, CFSAN U.S. FDA; and Dr. R. Bruce Tompkin, Chief Microbiologist and Vice President Product Safety for ConAgra Refrigerated Prepared Foods (retired); Dr. John Butts, V.P. Research, Land O'Frost; and Dr. Don L. Zink, Senior Food Scientist, Office of Food Safety, U.S. FDA CFSAN.


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