Safe Sprouted Seeds – Interventions and Regulations

(Webinar length:  1hr 35min)


The following webinar will provide an overview of sprouted seeds: types available, production, the sources of contamination and intervention strategies. Guidelines published by different agencies to enhance the microbiological safety of sprouted seeds will be described. The different approaches taken by agencies to introduce regulations to seed suppliers and sprout producers will be outlined. An update of interventions to enhance sprouted seed safety will be reviewed along with directions in regulatory policy discussed.

In the latter part of 2014 we have witnessed three major outbreaks linked to sprouted seeds implicating Salmonella, Escherichia coli O121 and Listeria monocytogenes. In some respects, sprout related foodborne illness outbreaks are not unexpected given over 55 have occurred in the past 16 years. One would suspect that in the face of food safety issues linked to sprouted seeds that the industry would review its practices with the aim of moving forward. The reality is that the industry diversified into different sprout types away from the commonly implicated alfalfa. The sprout types may have changed but the food safety risks remained the same. With three foodborne illness outbreaks in quick succession, the sprouted seed industry has reached a cross-roads where inaction is no longer an option.

Areas covered in the webinar:

  • Description of the sprouted seed market
  • Foodborne illness outbreaks linked to sprouted seeds
  • Sources of contamination in seed and sprout production
  • Interventions and pathogen screening options in sprouted seed production
  • Recommendation guides published by different food safety agencies
  • Proposed regulations directed towards the US sprout producers
  • Conclusions and future directions

Who will benefit:

  • Sprouted seed producers
  • Seed suppliers
  • Quality Assurance Managers
  • Production Managers
  • Laboratory Managers
  • Food Safety Personnel
  • HACCP Coordinators
  • Government Food Inspectors
  • Sanitation Managers
  • Corporate and Plant Microbiologists
    Processing Engineers
    Operations Supervisors and Managers

Presenter – Dr. Keith Warriner:

Dr. 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, 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.

  • Item #: 1217eSprouts
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Price $289.00