Meat Microbiology 101

(Webinar length:  1hr 31 min)


Meat remains a significant vehicle for foodborne pathogens such as Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes. Although the carriage of pathogens on meat has significantly decreased over the last two decades since the introduction of HACCP, further improvements are needed. With the advent of the Modernization Act both in Canada and the US, an outcome-based approach is being implemented that essentially provides the processor with greater flexibility in meeting food safety objectives. Therefore, it is timely to review current knowledge on the pathogens of concern, sources and intervention options.

The following webinar will provide a review on the different meat types and pathogens of main concern. The sources of pathogens will be described along with cross-contamination points within the process. Interventions applied on the farm, during transportation and processing will be reviewed along with the methodology to verify the efficacy. The production of processed meats (dried and semi-dried fermented) will be reviewed along with regulations surrounding the process and intervention methods available. Finally, routes for consumer outreach will be discussed.

Learning Objectives:

  • Be aware of the different types of meat, processing operations and characteristics
  • What microbes commonly encountered in meats (pathogens, spoilage and beneficial microbes)
  • The sources and dissemination routes of pathogens encountered in meat
  • Intervention options for pathogen control (on-farm through to post-processing)
  • How to validate and verify processing interventions as part of HACCP
  • Be aware of the different cured and non-cured meats
  • Intervention options in meat processing and verification methodology
  • The importance and routes for consumer outreach

Who should attend:

  • QA and QC Managers
  • Production Managers
  • Food Scientists and Technologists
  • Food Safety Personnel
  • HACCP Coordinators
  • Government food inspectors
  • Neonatal-Prenatal health care workers
  • Microbiologists and Food Processing Engineers


KeithDr. 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. His current research 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 #: 0814eMeat
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Price $289.00