Biofilms in the Dairy Industry

(Webinar length: 1 hr  24m)

Overview:

Biofilms are bacteria colonising surfaces. They can be found in almost any environment. Biofilms are a concern to the food manufacturer as they can contaminate food with spoilage and pathogenic microorganisms, reduce heat transfer, block filters, and produce enzymes that spoil products or develop toxins that threaten product safety. They are the main source of microbial contamination in the food industry. They are associated with polysaccharide material that binds them firmly to surfaces and makes their removal difficult. Some of the most recent research on the attachment and growth of bacterial biofilms in the dairy industry as well as their control will be covered in detail in this webinar.  

What you will learn:  

  • Different stages in biofilm formation
  • Factors involved in the attachment of cells to surfaces
  • Conditions favoring bacterial colonization of surfaces
  • Specific aspects that are unique to biofilms in the food industry
  • Effects of biofilms on food manufacture
  • Testing for biofilms in food manufacturing plant
  • The resistance of biofilms to cleaning and sanitation
  • Methods to control biofilms – traditional and alternative

 

Who should attend:

  • Regulatory Affairs and Compliance Professionals 
  • QA and QC Managers 
  • Food manufacturers
  • Food Scientists, Technologists and Product Developers 
  • Government food inspectors 
  • Consumer and Marketing Research Professionals 
  • Health and Science Journalists and Reporters 
  • Importers and Exporters; International and Foreign Agricultural Trade Reps

 

Presenter--Dr. Steve Flint:


Dr. Flint is a Professor in Food Safety and Microbiology and Director of the Food Division Institute of Food Nutrition and Human Health (IFNHH) at Massey University in New Zealand.  He started  in the pharmaceutical industry developing vaccines for farm animals.  He spent the next 20 years developing solutions to microbiological issues in the dairy industry, working as a scientist for the Fonterra Research Centre.  He joined the IFNHH team in 2008 sharing his experiences as an industrial research microbiologist through teaching.  His current research specialities are biofilms, rapid assays for microorganisms, and novel preservation systems.  He has published over 90 scientific publications.

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