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
Who Will Benefit:
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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