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Wrong Keith Ito?

Keith A. Ito

Member, Davis' Food Preservation Laboratory

University of California

HQ Phone:  (510) 587-6000

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.

University of California

1111 Franklin Street Room 6101

Oakland, California,94607

United States

Company Description

The University of California opened its doors in 1869 with just 10 faculty members and 38 students. Today, the UC system includes more than 238,000 students and more than 190,000 faculty and staff, with more than 1.7 million alumni living and working around th... more

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Background Information

Employment History

UC Davis


Vice President Western Research Lab

National Food Processors Association


Web References(13 Total References)


WAFDO Membership Directory

www.wafdo.org [cached]

Keith A. Ito
University of Cailfornia 4774 Mintwood Drive Concord, CA 94521 (925) 833-6941 kaito@ucdavis.edu


www.sacbee.com

Several varieties of mold can grow on tomatoes and, although people should try to avoid eating them, they aren't dangerous, said Keith Ito, a safety specialist at the University of California, Davis' food preservation laboratory.
Those "normal spoilage molds" are a sign that tomatoes are overripe or have begun rotting in the field, he said.


Institute For Thermal Processing Specialists - IFTPS

www.iftps.org [cached]

Keith Ito, University of California


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.perishablepundit.com

Keith ItoLaboratory for Research in Food Preservation, University of California-Da­vis


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