Seafood Food Safety: Risk Assessment and Intervention Strategies

(Webinar length:  1 hr 32 min)

Overview:

The seafood (fish and shellfish) sector has undergone sustained growth since 1980 with a current global demand of 120 million tons and projected to reach 160 million tons by 2025. The industry faces several challenges to meet this demand such as over exploited natural stocks, global warming, pollution, perishability and widespread food fraud. In terms of food safety, it is no coincidence that the increase demand for seafood has been mirrored by the number of foodborne illness cases implicating the commodity. Indeed, of all the foodborne pathogens, the incidence of Vibrio associated in seafood foodborne illness outbreaks have increased year after year.

This webinar will review the different toxins and human pathogens associated with seafood along with introduction points. Initiatives such as traceability, authentication, diagnostics and intervention strategies will be covered as well.

The webinar will cover:

  • Seafood classification and global markets
  • Sourcing of seafood: Hunted vs aquaculture
  • Description of food safety hazards encountered in seafood
  • Points and sources of contamination in the seafood chain
  • Advances in seafood traceability and authentication
  • Physical, chemical and biological intervention options
  • Advances in diagnostics for hazards associated with seafood
  • Guideline resources to enhance food safety of seafood
  • Conclusions and future trends

The webinar will be of interest to:

  • Food manufacturers
  • All seafood workers
  • Government regulators and inspectors
  • Academics
  • Food safety consultants
  • Testing labs
  • Regulatory Affairs and Compliance Professionals
  • QA and QC Managers
    Food Scientists and Technologists

Presenter–Dr. Keith Warriner:

Dr. Keith Warriner is currently an Associate Professor within the Department of Food Science at University of Guelph, Canada having joined the faculty in 2002. He received his PhD. in Microbial Physiology from the University College of Wales, UK. He later went on to become a Research Fellow in Food Microbiology at the University of Nottingham. 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 #: 0513fSeafood
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Price $289.00