Why Should You Attend:
In the United States, more illnesses have been attributed to leafy vegetables (22%) than to any other commodity; illnesses associated with leafy vegetables are the second most frequent cause of hospitalizations (14%) and the fifth most frequent cause of death (6%). This situation is probably reflected globally. Should we stop eating all raw fruit and vegetables? Does washing make it safer? Are we putting ourselves at risk by eating our fruits and veggies raw? Should all produce be cooked before being consumed? Does certain produce present more of a risk than others? Learn about the risks associated with consuming raw produce and the limitations of current intervention strategies and the promise of new approaches.
Areas Covered in the Webinar:
Who Will Benefit:
This webinar will provide valuable assistance to:
Michael has a post-graduate degree from the University of Toronto, School of Hygiene and Tropical Medicine. He has been an Environmental Microbiologist for more than 47 years, as a research scientist and Laboratory Director in both the public and private sectors. He currently operates as the President of Brodsky Consultants. He is a Past President of the International Association for Food Protection (IAFP), the Ontario Food Protection Association (OFPA) and AOAC International. He serves on the AOAC Board of Directors, as Chair for the AOAC Expert Review Committee for Microbiology, as a scientific reviewer in Microbiology for the AOAC OMA and the AOAC Research Institute, as a reviewer for Standard Methods for the Examination of Water and Wastewater and as a chapter editor on QA for the Compendium of Methods in Microbiology. He is also a technical assessor in microbiology for the Standard Council of Canada and Certified by Exemplar Global as a lead auditor/assessor for the Canadian Association for Laboratory Accreditation (CALA).
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