Lessons Learned From 2015 Outbreaks–2016 Predictions and Trends

(Webinar length:  1 hr 32 min)

Overview:

There were several high profile outbreaks many of which appeared to repeat failures in the food safety system as witnessed in previous years.  There were new pathogens on the scene that were previously considered emerging pathogens. There were new regulations introduced along with more stringent prosecutions that will change how food safety will be managed.

The year started with two outbreaks that were taken over from 2014: The avian influenza outbreak that resulted in the loss of more than 48 million birds and the Blue Bell ice-cream listeriosis outbreak that raised issues about food safety culture along with the role of criminal prosecution. Further outbreaks underlined the food safety issues linked to fresh produce, the emergence of parasites as food safety risks, the role of consumers in the food safety puzzle and threat posed by non-O157 STEC. The power of whole genome sequencing and insights into how Big Data can be a useful tool in enhancing food safety also emerged.

This webinar will cover:

Review and lessons learned from 2015:

  • Avian influenza
  • Blue Bell Ice-cream – Listeria monocytogenes
  • Frozen Tuna – Salmonella Paratyphi
  • Poultry entrees – Salmonella Enteritidis
  • Fresh produce – Cyclospora
  • Cucumbers – Salmonella Poona
  • Mexican grill – Escherichia coli O26
  • Chicken salad (celery and onions) – E coli O157:H7

Predictions and Trends in 2016:

  • The threat from virus and enteric protozoan
  • Litigation
  • Regulation
  • The age of Big Data and whole genome sequencing

Who will benefit:

  • 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 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.

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