Food Safety for Low Moisture Foods and Intervention Strategies

(Webinar length:  1hr 34min)


This webinar will cover: the microbiological food safety aspects of low moisture foods; an overview of the most significant foodborne illness outbreaks and recalls; interventions to control pathogens; and, recent innovations in diagnostics. Also discussed will be the increase in food safety issues linked to dry ingredients countered by efforts to introduce interventions that avoid using water and preserving the sensory characteristics.

Low moisture foods have been characterized as being stable with an extended shelf-life. However, in recent years there has been an increase in the number of foodborne illness outbreaks and recalls. The products implicated are diverse including, nuts, seeds, flour, spices, milk powder and fruit. A recent outbreak of E. coli O121 linked to contaminated flour resulted in reported clinical cases and one of the far reaching product recalls in recent years. Although STEC have been implicated in foodborne illness outbreaks involving low moisture foods, Salmonella represents the pathogen of most concern with enteric pathogens being of increasing significance.

This webinar will cover:

  • Description of dry products encountered
  • Outbreaks and recalls linked to dry ingredients
  • Description of pathogens encountered in low moisture foods and impact on stress resistance
  • Sources of contamination
  • Intervention options for low moisture foods
  • Advances in diagnostics for pathogen screening in low moisture foods
    Conclusions and future trends

Who will benefit from this webinar:

  • QA and QC Managers
  • Production Managers
  • Food Scientists and Technologists
  • Food Safety Personnel
  • HACCP Coordinators
  • Government food inspectors

Presenter–Dr. Keith Warriner

Dr. Warriner is currently a 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.

  • Item #: 0729gDry
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Price $219.00