Pathogenic Escherichia Coli: Beyond E. Coli O157:H7 - A Food Safety Webinar

Instructor: Dr. Keith Warriner
Product ID: 701950
  • Duration: 60 Min

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Read Frequently Asked Questions

This food safety webinar will provide a detailed overview of pathogenic E. coli, their sources and dissemination routes, in addition to means of detection and control

Why Should You Attend:

Recently a further strain of EHEC, E. coli O26, has been classed as an adulterant with consideration of other strains being added to the list.

Pathogenic E. coli can be categorized into 6 main groups with Enterohaemorrhagic E. coli (EHEC), such as the O157:H7 strain being the most significant. There are 73,000 cases of E. coli O157:H7 reported annually within the US each year. E. coli O157:H7 was identified as a food-borne pathogen in 1982 and since this time further EHEC strains have been implicated in food-borne illness. Previously, only E. coli O157:H7 was classed as an adulterant which essentially means that if the strain is found, the food product must be recalled then destroyed or diverted for further processing. The presence of E. coli O157:H7 in ground beef has led to some of the largest recalls in history and hence places a large financial burden on the industry.

Given that the pathogenic E. coli poised to become an even more significant pathogen to the food industry in the near future, this webinar will provide a detailed overview of pathogenic E. coli, their sources and dissemination routes, in addition to means of detection and control.

We will also review the regulations around pathogenic E. coli and future trends.

Areas Covered in the Seminar:

  • Evolution of different pathogen Escherichia coli.
  • Mode-of-illness and virulence factors.
  • Sources and epidemiology.
  • Food-borne illness outbreaks linked to pathogenic E. coli.
  • The emergence of non-O157 EHEC.
  • Diagnostics for pathogenic E. coli.
  • Regulations around pathogenic E. coli.

Learning Objectives:

  • Evolution of pathogenic E. coli including E. coli O157:H7 and other relevant EHEC strains
  • Mode by which different E. coli types cause illness
  • Sources and routes of dissemination
  • Diagnostic tests for pathogenic E. coli detection
  • Interventions to control pathogenic E. coli
  • Future trends

Who Will Benefit:

  • QA and QC Managers
  • Production Managers
  • Food Scientists and Technologists
  • 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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