Bacterial Spores in the Food Industry

Dormant But Dangerous Microbial Contaminants

(Webinar length:  1h 32m)

Overview:

Contamination of food by spores of bacteria is possibly the biggest microbiological issue faced by the food industry. Spores are a naturally resistant form of two specific groups of bacteria. The presence of these spores may threaten food spoilage and in some cases food safety. They originate from a variety of sources and will form under conditions of stress in the general environment or food systems. The challenge to the food manufacturer is in controlling spore contamination. As spores are resistant forms of microorganisms, inactivating, removing or preventing contamination in the first place is a challenge.  

Areas covered in the webinar:

  • Definition of a bacterial spores
  • The spore life cycle
  • Spore resistance
  • Testing for spores
  • The origin or source of spores
  • Problems caused by spore contamination
  • Testing for biofilms in food manufacturing plants
  • Types of spore forming bacteria
  • Control of spores and spore forming bacteria  

Who will benefit from this webinar:

  • QA and QC Managers
  • Production Managers
  • Food Scientists and Technologists
  • Food Safety Personnel
  • Microbiologists and Food Processing Engineers
  • Sanitation managers
  • Governmental food safety agencies
  • Consulting organizations
  • Health care sector

Presenter--Dr. Steve Flint:

Steve Flint

Steve Flint is a Professor in Food Safety and Microbiology and Director of the Food Division Institute of Food Nutrition and Human Health (IFNHH) at Massey University in New Zealand.  He started  in the pharmaceutical industry developing vaccines for farm animals.  He spent the next 20 years developing solutions to microbiological issues in the dairy industry, working as a scientist for the Fonterra Research Centre.  He joined the IFNHH team in 2008 sharing his experiences as an industrial research microbiologist through teaching.  His current research specialities are biofilms, rapid assays for microorganisms, and novel preservation systems.  He has published over 90 scientific publications. 

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