Listeria: Risk Prevention and Control

(Webinar length: 1hr 41min)

Overview:

There have been a record number of recalls in 2016 due to suspected contamination byListeria monocytogenes. The underlying reasons for the increase in recalls can be attributed to increased screening, improvement in diagnostic techniques and the continuing trend of marketing Ready-to-Eat foods. 

In recent years, there has been a diversification of foods implicated in Listeria outbreaks and recalls. Apart from traditional vehicles such as soft cheeses and deli meats, outbreaks linked to fruit, vegetables and ice cream have been reported. The cost of recalls along with negative publicity surrounding recalls, mean that risk control and prevention methods are required to address the hazard posed by Listeria. Moreover, a greater understanding on sources (especially endemic vs. transient strains) needs to be achieved. 

This webinar will provide an overview Listeria that includes the characteristics of the pathogen and the mode in which it causes illness. A review of outbreaks and recalls will be discussed with focus on recent incidents implicating apples, frozen vegetables, and ice cream. New developments in Listeria control and detection will be highlighted. Finally, changes in the industry to enhance the control of Listeria will be discussed.  

 

This webinar will cover:

  • Description of Listeria and classification
  • Prevalence in different food groups
  • Key outbreaks and recent recalls 
  • Criminal prosecution by suppliers of Listeria tainted products
  • Sources of Listeria 
  • Endemic vs transient strains 
  • Microbial mapping of Listeria within facilities 
  • Control through sanitation and environmental sampling.
  • Antimicrobial coatings for Listeria control
  • Control strategies based on physical, chemical and biological interventions.
  • Physical interventions based on thermal and non-thermal technologies
  • Advances in diagnostics for rapid screening of Listeria
  • Risk analysis of Listeria through the food chain (Farm to Fork)
  • Future directions in Listeria control

 

Who should attend:

  • 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 a Professor in the Department of Food Science at the University of Guelph.

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 University of Guelph faculty 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 research interests are focused on enhancing food safety within meat processing and the fresh cut sectors. To this end, his research team has advanced knowledge in the area of emerging pathogens, intervention technologies and development of biosensor devices to detect foodborne hazards. He is frequently contacted by the media to provide commentary on food safety issues and is the past President of the Ontario Food Protection Association.

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