Identifying and Controlling Mold in the Food Industry

(Webinar length:  1hr 24min)

Overview:

The trend towards clean labeling has increased the range of minimally processed, preservative-free, products. By removing preservatives, products become susceptible to spoilage by a range of microbes especially molds. In recent times there have been two major product recalls due to premature spoilage caused by mold growth. The significance of molds is often overshadowed by food safety issues related to bacteria. However, in reality, molds are more widely distributed, harder to control, and represent a greater challenge compared to bacterial agents.
This webinar will provide a background on molds of significance to the food industry along with challenges in their identification and recovery. The problems arising from mold contamination will be presented along with case studies that illustrate the consequences in terms of food safety and spoilage. The niches that molds harbor and the importance of source tracking when incidence occurs will be described as well as mitigation strategies to control or prevent the growth of molds.

What this webinar will cover:

  • Types of molds encountered in foods – taxonomy and physiology
  • Molds- the good, the bad and the ugly
  • Significance of mycotoxin producing molds
  • Spoilage caused by different mold groups
  • Challenges in cultivation and identification of molds
  • Sources of molds and how to track down niches in food processing plants
  • Control of molds through formulation hurdles, physical interventions and sanitation

Who will benefit from this webinar:

  • Microbiologists
  • QA and QC Managers
  • Food Scientists and Technologists
  • Academics in the food safety area
  • Diagnostic suppliers
  • Food safety personnel
  • HACCP coordinators
  • Government policy makers and inspection services

Presenter--Dr. Keith Warriner:

Dr. 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.

  • Item #: 0422fMold
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Price $289.00