Risk Assessment in Food Microbiology 101

(Webinar length:  1h 13m)

Overview:

The following webinar will provide a basic introduction to risk analysis and its individual components.  The presentation will provide background why risk analysis is important and how it is used to develop control strategies or develop policy. The components of risk analysis (Risk Assessment, Risk Communication and Risk Management) will be provided using Listeria monocytogenes associated with deli meat as an example.

There are over 1400 microbial species that can potentially cause illness in humans and animals.  Obviously some pathogens pose more risks than others depending on their prevalence, incidence in foods and populations that are exposed to the pathogen. In the context of food production and processing we cannot address all these risks presented by pathogens so we must focus on those that have a strong possibility of occurring and/or will result in disastrous consequences. In this respect there must be an approach that can rank the risk and then develop mitigation strategies to ensure there is a low probability that they would occur. This in essence is risk analysis.

Areas covered in the webinar:

  • Definition of risk analysis and applications
    Risk Assessment
         Hazard identification and characterization
         Exposure and dose response analysis
         Risk characterization
         Quantitative vs qualitative assessment
    Risk Management
         Reducing prevalence
         Formulation hurdles
         Interventions
         Role of policy and regulations
    Risk Communication
         Target audiences
         Different communication streams  

Who will benefit from this webinar:

  • All who wish to have an introduction to risk analysis
    Quality control and assurances managers
    Product development scientists
    Production managers
    HACCP coordinators
    Food safety personnel
    Sanitation 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 #: 0326dRisk
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