Salmonella: Detection and Control Advances

(Webinar lenget:  1hr 32min)

Overview:

This webinar will review the routes by which Salmonella enter the food chain along with control strategies that can be applied at the primary production and processing levels.

This webinar will provide an overview of recent outbreaks and recalls linked to Salmonella including food service establishments, eggs, fresh produce, dry ingredients and meat product as well as the recent increase in zoonotic transfer from chickens and other pets.

Lastly, we will review recent advances in diagnostic tools for rapid detection and identification of Salmonella. Such techniques are principally based on genetic based techniques that not only detect Salmonella but also reveal serotype identification along with strain differentiation.

Unlike other pathogens, the incidence of Salmonella has remained high especially with respect to foodborne illness caused by Enteritidis, Typhimurium and Newport. Salmonella is especially difficult to control due to the bacterium’s high tolerance to environmental stress, widespread distribution, multiple drug resistance and adaptability.

This webinar will cover:

  • Recent outbreaks
  • Routes of introducing and the dissemination of Salmonella in the food chain
  • Trends in multidrug resistance
  • The One Health Approach for controlling
  • Intervention technologies to reduce the incidence
  • Recent advances in diagnostics
  • Future trends

Who should attend:

  • Quality Control & Assurance Managers
  • Production Managers
  • Food Safety Personnel
  • Government Food Inspectors
  • Sanitation Managers
  • Operations Supervisors and Managers
  • Food Processors

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 #: 0615hSal
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Price $289.00