ComplianceOnline

Advancements in Approaches to Decontaminate Food Surfaces

Instructor: Dr. Keith Warriner
Product ID: 701940
  • Duration: 102 Min

recorded version

$249.00
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Training CD

$349.00
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CD and Ref. material will be shipped within 15 business days

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Read Frequently Asked Questions

This webinar on food surface decontamination will explain and review current developments in non-thermal, chemical and biological technologies used for this purpose.

Why Should You Attend:

Surface decontamination of foods is a key intervention for enhancing the shelf stability and microbiological safety of commodities such as meat or vegetables.

The challenge of surface decontamination is how to achieve the highest log reduction of microbial populations with adversely affecting the sensory quality of the external and internal characteristics of foods. The entry will describe thermal and non-thermal approaches available for food surface decontamination. Of the thermal methods, steam or hot water remain the most common methods applied although Infrared and air heating can also be applied.

Current research efforts are devoted to non-thermal technologies that include physical (UV, pulsed light, high hydrostatic pressure), chemical (sanitizing liquids, gases) and biological (bacteriophages, chitosan) based technologies. In this webinar, we will review in detail each of the aforementioned technologies along with new developments in respective areas

Learning objectives:

  • Understand the significance of microbial contamination of food surfaces
  • Challenges in decontaminating different food surfaces
  • Approaches available for food surface disinfection and protocols for validating technologies
  • Advantages and disadvantages of different surface decontamination technologies
  • Different food surfaces encountered
  • Pathogens and spoilage microbes linked to food surfaces
  • Regulatory criteria for a successful surface pasteurization method
  • Experimental approaches to validate decontamination technologies
  • Physical methods applied for surface decontamination of foods
  • Chemical methods for food surface decontamination
  • Biological approaches to decontaminate food surfaces
  • Future directions in food surface decontamination technologies

Who Will Benefit:

  • Quality Assurance Managers
  • Production Managers
  • Laboratory Managers
  • Food Safety Personnel
  • HACCP Coordinators
  • Government Food Inspectors
  • Sanitation Managers
  • Corporate and Plant Microbiologists
  • Processing Engineers
  • Operations Supervisors and Managers

Instructor Profile:

Dr. Keith Warriner, is currently an Associate Professor within the Department of Food Science at University of Guelph, Canada. Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK. He later went on to work on biosensors within the University of Manchester, UK and subsequently returned to the University of Nottingham to become a Research Fellow in Food Microbiology. He joined the Faculty of the University of Guelph in 2002.

During the last fifteen years in the field of microbiology and food safety research, Dr. Warriner has published more than 100 papers, book chapters, patents, and conference abstracts. He has broad research areas encompassing development of decontamination technologies, biosensors for biohazard detection, and more fundamental research on the interaction of human pathogens with plants. One notable research accomplishment was the development of a decontamination treatment for sanitizing seeds destined for sprout production and a further process based on Advanced Oxidation Process for inactivating pathogens on fresh produce. Current research in the area is focused on developing biocontrol strategies based on using a combination of antagonistic bacteria and bacteriophage to reduce levels of human pathogens at the primary production stage.

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