Basic Statistics for Microbiological Sampling

(Webinar length:  1h 12m)


This webinar on microbiological sampling will address the statistical basis for sampling and testing. Topics will include two and three-class sampling plans, the operating characteristics of individual sampling plans, as well as trend analysis. A primary focus will be on the interpretation of results, based on the limitations of sampling plans and microbiological methods.

This session is designed for food processors who currently employ microbiological testing as part of their quality assurance program. The session will aid not only those directly involved in sampling, but also those who are required to make informed decisions based on the results of the sampling program.  The session will cover the basic concepts of sampling, from sample collection to laboratory analysis. It will also discuss the limitations of microbiological sampling programs, so that the results can be properly interpreted. The goal of this session is to aid food processors in the design and implementation of sampling programs, as well as facilitating the understanding of the results. 

Areas covered in the webinar:

  • Basic statistics
  • Two and three-class microbiological sampling plans
  • Operating characteristics of sampling
  • Interpretation of results

Who will benefit from this webinar:

  • Food processors and manufacturers
  • Quality assurance personnel
  • Directors/VPs of operations and quality in food companies

Presenter--Dr. James S. Dickson

Dr. Dickson is currently a Professor in the Department of Animal Science at Iowa State University and the Professor in Charge of the Iowa State Component of the Food Safety Consortium.  Dr. Dickson's research focuses on the control of bacteria of public health significance in foods of animal origin.  Prior to his appointment at Iowa State University in 1993, he was employed by USDA-ARS as a Research Food Technologist and lead scientist of the Meat Safety Assurance Program, located at the Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, NE. Dr. Dickson was employed in the food industry for three years before joining USDA-ARS.

He is a Fellow in the American Academy of Microbiology, and is a Past President of the International Association for Food Protection. He is also active in the American Society for Microbiology and the Institute of Food Technologists. 

  • Item #: 0211fStat
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Price $289.00