Culture-Free Techniques for Pathogen Screening

(Webinar length:  1h 32m)


The development of agar-based media to selectively culture and isolate pathogens was first introduced by Robert Koch & workers over a century ago. There is little doubt that the development of culture techniques was the very foundation of microbiology and was central in the study of pathogens associated with animals, plants, in addition to foods. Yet, culture-based techniques have several limitations such as adding significantly to the time-for-analysis, need for specialized laboratory facilities, and the inability to grow all pathogenic strains (e.g. Viable but not Culturable, viruses, enteric protozoan). Such limitations have led to a sustained effort to develop culture-free techniques for routine pathogen testing and advances in the area which will be described in this webinar.

This webinar will highlight the advances in rapid screening technologies based on genetic techniques with emphasis on Real Time-PCR and isothermal DNA amplification.  Also, the different approaches for sample preparation and compatibility with diagnostic platforms will be discussed--advantages/disadvantages.  Examples of currently available integrated screening systems will be described along with potential future trends.  Finally, the challenges to introducing culture-free pathogen screening methods will be discussed. 

Areas covered in the webinar:

  • The market size and trends in pathogen screening within the food sector
  • Rapid screening techniques based on immune- and genetic methodologies
  • Principal of real time PCR and isothermal DNA amplification
  • Current approaches for sample preparation for enhancing sensitivity and reducing time-to-detection of diagnostic platforms
  • Options for culture-free sample preparation in pathogen screening
  • Examples of integrated systems for pathogen screening in foods and environmental samples
  • Challenges for introducing culture-free methods in routine pathogen screening   

Who will benefit from this webinar:

  • QA and QC Managers
  • Microbiologists
  • Food Scientists and Technologists
  • Academics in the food safety area
  • Diagnostic suppliers
  • Food safety personnel
  • HACCP coordinators
  • Government policy makers and inspection services 

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 #: 0501dPath
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Price $289.00