Microbiological Sampling of Foods

Why Should You Attend :

Sampling of foods and food products has been a fundamental part of quality assurance and safety. However, few stop to think about all of the aspects of sampling on a regular basis, nor do they consider the impact of changing detection methodologies on the interpretation of the data. Given the investment in quality assurance and the value of these programs to maintaining the image of the brand, it is important to assure that the programs are delivering their maximum benefits. Within the area of microbiological sampling, considerable resources may be invested by a company, and it is important to determine that these resources are being wisely utilized.

This session is designed for food processors who currently employ microbiological testing as part of their quality assurance program. The session will aid not only those directly involved in sampling, but also those who are required to make informed decisions based on the results of the sampling program. The session will cover the basic concepts of sampling, from sample collection to laboratory analysis. It will also discuss the limitations of microbiological sampling programs, so that the results can be properly interpreted. The goal of this session is to aid food processors in the design and implementation if sampling programs, as well as facilitating the understanding of the results.

Areas Covered in the Webinar :

• Microbiological sampling plans.
• Sampling methods by Sample Type.
• Sampling Equipment and Containers.
• Sample Identification.
• Sample Preservation.
• Sample Holding Time.
• Chain of Custody.
• Methods of analysis.
• Interpretation of results.

Who Will Benefit :

• Food processors and manufacturers
• Quality assurance personnel
• Directors/VPs of operations and quality in food companies
• Packaging suppliers
• Suppliers to food manufacturers
• Production and manufacturing personnel
• Microbiologists
• Food testing labs

Instructor Profile :

Dr. Dickson, is currently a Professor in the Department of Animal Science at Iowa State University and the Professor in Charge of the Iowa State Component of the Food Safety Consortium. Dr. Dickson's research focuses on the control of bacteria of public health significance in foods of animal origin. Prior to his appointment at Iowa State University in 1993, he was employed by USDA-ARS as a Research Food Technologist and lead scientist of the Meat Safety Assurance Program, located at the Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, NE. Dr. Dickson was employed in the food industry for three years before joining USDA-ARS.

He is a Fellow in the American Academy of Microbiology, and is a Past President of the International Association for Food Protection. He is also active in the American Society for Microbiology and the Institute of Food Technologists.

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