Bacteriophages for Controlling Pathogens

Bacteriophages for Controlling Pathogens in Agriculture and Food Processing

(Webinar length:  1h 32m)

Overview:

This webinar will discuss the application of bacteriophages as biosanitizers to inactivate pathogens on foods, food contact, and environmental surfaces.   Control of pathogens in plant and animal production will be described as well as the challenges in applying bacteriophages.  The most promising of the pathogen control strategies, when bacteriophages are used in combination with other interventions, will be reviewed.  As background, we will also provide a summary of the 30 years of research directed towards controlling human pathogens such as Salmonella in the primary and production stages of the food chain.

Bacteriophages have historically been used in Eastern Europe as an alternative to antibiotics to treat infections. With the increased incidence of multiple antibiotic resistant pathogens the West looked to the East to evaluate if bacteriophages could treat infections that did not respond to available drugs. Although there was strong potential of phage therapy treatments in health care the early ventures floundered due to intellectual property issues. Yet, the spotlight placed on bacteriophages led to extensive research being undertaken as a possible intervention for controlling pathogens within the food chain. 

Areas Covered in the webinar:

  • History of bacteriophages in pathogen control
  • Description of phage life cycle and characterization
  • Methods for bacteriophage isolation
  • Application of bacteriophages in controlling pathogens in plant and animal production
  • Utility of bacteriophages as biosanitizers
  • Application of bacteriophages in combination with other interventions
  • Challenges and potential of bacteriophages
  • Conclusions and future directions

Who will benefit from this webinar:

  • QA and QC Managers
  • Production Managers
  • Food Scientists and Technologists
  • Food Safety Personnel
  • Microbiologists and Food Processing Engineers
  • Sanitation managers
  • Governmental food safety agencies
  • Consulting organizations
  • Health care sector

Presenter--Dr. Keith Warriner

Dr. Keith 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. 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. He has broad research areas encompassing development of decontamination technologies, biosensors for biohazard detection, and more fundamental research on the interaction of human pathogens with plants. He developed a decontamination treatment for sanitizing seeds and inactivating pathogens on fresh produce and is currently developing other biocontrol strategies.

  • Item #: 0619cBact
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