Antimicrobial Coatings:Food Contact and NonFood Contact Surfaces

(Webinar length: 1hr 33min)

Overview:

This webinar will examine the different types of antimicrobial coatings as well as the testing used to evaluate efficacy. The advantages and disadvantages of different coatings types will be described along with recent trends within the area.

When foodborne illness outbreaks occur, post-investigations commonly find deficiencies in sanitation. This is especially the case with respect to Listeria and Salmonella outbreaks that can form endemic populations within processing facilities. Although increasing the sanitation within processing facilities is an option, the benefits are short-lived given microbial levels accumulate on the line once the processing activity starts. To address this issue there is increasing interest in antimicrobial coatings that can maintain low microbial levels and importantly, minimize biofilm formation.

This webinar will cover:

  • Microbes of concern in forming endemic populations within facilities
  • Significance of biofilms and bacterial dormancy
  • Different types of antimicrobial coatings
  • Self-cleaning and preventing microbial attachment
  • Constant antimicrobial action
  • Antimicrobial release
  • Tests for evaluating antimicrobial coatings
  • Efficacy data of different antimicrobial coatings – advantages and disadvantages
  • Commercial antimicrobial coatings available
  • Trends in food contact surface antimicrobial coatings
  • Conclusions and future applications

Who should attend:

  • Quality Assurance Managers
  • Production Managers
  • Laboratory Managers
  • Food Safety Personnel
  • Government Food Inspectors
  • Sanitation Managers
  • Corporate and Plant Microbiologists
  • Processing Engineers
  • Operations Supervisors and Managers
  • Food Scientists
  • Food Processors
  • Technology Providers

Presenter–Dr. Keith Warriner

Dr. Warriner is currently a Professor in the Department of Food Science at the University of Guelph.

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 University of Guelph faculty 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. His research interests are focused on enhancing food safety within meat processing and the fresh cut sectors. To this end, his research team has advanced knowledge in the area of emerging pathogens, intervention technologies and development of biosensor devices to detect foodborne hazards. He is frequently contacted by the media to provide commentary on food safety issues and is the past President of the Ontario Food Protection Association.

  • Item #: 0302hCoat
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Price $289.00