Poultry Processing Advances: Prevention & Controlling Pathogens

(Webinar length:  1hr 21min)

Overview:

This webinar will review the state-of-art poultry processing options to reduce carriage and cross-contamination of pathogens. The importance of each processing step in prevention and interventions currently available will be thoroughly reviewed.

Poultry is the cause of the most foodborne illness cases reported in North America with Salmonella and Campylobacter being the main pathogens implicated. To address food safety issues linked to poultry it has been the underlying philosophy of food regulators to prevent pathogens reaching the consumer by instigating stringent standards on poultry processors. Previously there was a focus of eradicating pathogens such as Salmonella and Campylobacter at the primary production level. Yet despite sustained efforts, the carriage of infected birds entering the poultry line remain high. Therefore, an increased focus on practices and interventions at the processing level are becoming the focus of enhanced food safety standards.

This webinar will cover:

  • Sources of pathogens
  • Cross-contamination points and interventions to minimize
  • Importance of water quality and recycling technologies
  • Sanitizers available to apply- advantages and disadvantages
  • Use of molecular mapping to trace pathogen and spoilage microbes
  • Strategies to increase food safety messages to consumers
  • Conclusions and research needs

Who should attend:

  • Quality Assurance Managers
  • Production Managers
  • Laboratory Managers
  • Food Safety Personnel
  • HACCP Coordinators
  • Government Food Inspectors
  • Sanitation Managers
  • Corporate and Plant Microbiologists
  • Processing Engineers
  • Operations Supervisors and Managers

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 #: 0525hPoult
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