Reducing Microbial Contamination on Foods

(Webinar length:  1 hr 12 min)


This webinar on antimicrobial washes and rinses will address the practical issues involved in applying these processes to reduce surface contamination on foods. Topics covered will include the types and nature of contaminants, distribution of contaminants on foods, and the application of multiple processes to reduce these contaminants. Examples will be used to demonstrate the application of these processes on foods of both plant and animal origins.

Washing and sanitizing processes are scalable and easily modified to be applied to a variety of different foods. However, a variety of factors must be considered to maximize the effectiveness of these processes. The choice of the individual application process, and the location or locations within the overall food production system are important in improving the safety of the food. Understanding the type of contamination and the nature of the surface of the food is important in implementing a washing and sanitizing process to reduce contamination on the food itself.

This session will aid not only those directly involved in quality assurance, but also those who are required to make informed decisions based on the results of improved processes.  We will cover the rationale for adding new washing processes or for modifying existing processes to improve the safety of the food product.

What will be covered in this webinar:  

  • Types of contamination
  • Distribution of contamination
  • Washing processes
  • Sanitizing Processes
  • Combination processes
  • Practical applications and examples
  • Strengths and limitations

Who should attend:

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

Presenter--Dr. Jim 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 #: 0605eContam
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Price $289.00