Surface Decontamination

Advances in Surface Decontamination Technologies

(Webinar length: 1h 31m)

Overview:

Food and food-contact surfaces are significant in acquiring or disseminating contamination that compromises shelf-stability, in addition to safety. The highest risk is linked to Ready-to-Eat foods where no intervention step is applied prior to consumption. For example, there have been numerous examples of foodborne illness outbreaks linked to RTE foods contaminated in the course of processing. Sanitation is an important part of minimizing cross-contamination events although is limited due to the accumulation of spoilage and/or pathogens over the course of processing activities. Therefore, there is an ongoing need for continuous surface decontamination techniques that can inactivate microbes without causing sensory changes to the product.

This webinar will describe thermal and non-thermal approaches available for food surface decontamination. Of the thermal methods, steam or hot water remain the most common methods applied although infrared and air heating can also be applied. Current research efforts are devoted to non-thermal technologies that include physical (UV, pulsed light, high hydrostatic pressure), chemical (sanitizing liquids, gases) and biological (bacteriophages, chitosan) based technologies. Each of the aforementioned technologies will be described along with new developments within the area.

Learning Objectives:

  • Understand the significance of microbial contamination of food surfaces
  • Challenges in decontaminating different food surfaces
  • Approaches available for food surface disinfection and protocols for validating technologies.
  • Advantages and disadvantages of different surface decontamination technologies

 

Who will benefit:

  • 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. Keith 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.

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. He has broad research areas encompassing development of decontamination technologies, biosensors for biohazard detection, and more fundamental research on the interaction of human pathogens with plants. One notable research accomplishment was the development of a decontamination treatment for sanitizing seeds destined for sprout production and a further process based on Advanced Oxidation Process for inactivating pathogens on fresh produce. Current research in the area is focused on developing biocontrol strategies based on using a combination of antagonistic bacteria and bacteriophage to reduce levels of human pathogens at the primary production stage.

  • Item #: 0206eSurf
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