Rapid Microbiology

Progress Towards Real-Time Testing For Microbial Levels In Foods

(Webinar length:  1h 31m)

Overview:

The microbiological testing of food relies on standard techniques, such as agar plating to monitor levels of microorganisms in foods. It is the enumeration of microbial levels that is key and often more important than the identification of contaminants. There are exceptional circumstances where low levels of potentially pathogenic microorganisms are a concern and highly sensitive techniques are required.

Many new rapid method techniques are designed to identify an organism and these have generally been designed for the medical sector, however, some useful rapid methods have found a place in the food industry. These include rapid detection methods for general hygiene, rapid assays to identify foodborne pathogens and tests for microbial enumeration. The rapid tests for microbial enumeration are the most useful for managing food manufacturing plants with results available within a timeframe that allows decisions to be made to avoid the manufacture of unsatisfactory products.

Areas covered in the webinar:

  • Review of traditional testing
  • Requirements for the ideal rapid method
  • Detection methods
  • Identification methods
  • Enumeration methods 

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

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 at Massey University in New Zealand. He is a graduate of Massey University as well. Steve started his working life in the pharmaceutical industry developing vaccines for farm animals. After dealing with animal health issues, he decided that the products animals produced were more interesting than the animals themselves so spent 20 years developing solutions to microbiological issues in the dairy industry, working as a scientist for the Fonterra Research Centre. Steve is now continuing his research at Massey University and inspiring students in the world of food microbiology. Since joining the IFNHH team in January 2008, Steve has been keen to share his experiences as an industrial research microbiologist through teaching and is enjoying expanding his research into new areas. Steve’s current research specialities are biofilms, rapid assays for microorganisms, and novel preservation systems and he has published over 90 scientific publications. Throughout his career in the veterinary pharmaceutical industry, the dairy industry and now Massey University, Steve has maintained a passion for the subject of microbiology.

 

  • Item #: 0717dRapid
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