Marijuana Edibles

(Webinar length: 1hr 31min)


This webinar will provide an overview of food safety issues linked to marijuana with examples of outbreaks and recalls associated with the drug. Pathogens of concern will be highlighted along with potential contamination routes. The microbiological criteria for marijuana will be reviewed and challenges in meeting the regulatory limits discussed. Of specific concern is the lack of approved intervention options with respect to the post-harvest product necessitating preventative measures to be put in place.

Marijuana remains a controlled substance in North America although has been permitted for medical purposes in several US states and within Canada. Although medical marijuana remains a controversial issue there is no doubt that the drug is in high demand. Within the US the market has an estimated value of $7 Billion with a growth forecast of 25% per year. Bloomberg estimates a $50 Billion market by 2026! Within Canada there are more than 40,000 registered users of medical marijuana projected to increase to 500,000 by 2024. Some estimates suggest the figure is an underestimate with 16% of the population taking the drug. Medical marijuana can be smoked or vaporized, although there is a trend to incorporate the drug into edibles.

Although the industry is still young there is already evidence of food safety issues linked to medical marijuana with several recalls being issued due to microbial contamination.

This webinar will cover:

  • History of marijuana use and policy development
  • Different forms of marijuana and consumption patterns
  • The medical marijuana market and projected growth
  • Foodborne illness outbreaks and product recalls linked to medical marijuana
  • Microbiological hazards and potential routes of contamination
  • Good Agricultural Practice and risk management options in medical marijuana production
  • Post-harvest decontamination options to meet the microbiological criteria
  • Microbiological criteria for medical marijuana and methods for analysis
  • Knowledge gaps and potential intervention options

Who should attend:

  • Medical marijuana growers
  • Food manufacturers
  • Government regulators and inspectors
  • Academics
  • Greenhouse growers
  • Food safety consultants

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.

  • Item #: 0518hMarij
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Price $289.00