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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Raw Milk
Raw Milk: Political Football or Food Safety Issue
(Webinar length:  1h 38m)

Overview

Of all the food safety issues encountered in the industry today there is no doubt that those
surrounding raw milk continue to generate most discussion. Such discussions have led to
polarization of viewpoints with those advocating raw milk with being confronted with those
who strongly oppose its sale or distribution. To appease the latter, governments have made
raw milk unique in that it is amongst only a small list of foods that is classed as illegal.

The following webinar will provide an objective view on the food safety issues linked to raw
milk. The presentation will provide an overview of the history of raw milk and how the impact of
mandatory pasteurization in 1939 on foodborne illness levels may have been exaggerated by
other initiatives introduced at the same time. The apparent health benefits and functionality
(e.g. sensory characteristics) of raw milk will be reviewed. The incidence of foodborne illness
cases linked to raw milk will be presented and main pathogens implicated. The relative
microbiological safety of raw milk will be compared with other foods to provide an
assessment of relative risk. Finally, the political issues surrounding raw milk with respect to
consumer choice and governments role in protecting the population will be discussed.


Areas covered in the webinar:

The history of raw milk and associated food safety issues
Health benefits of raw milk; myth or reality?
Pathogens associated with raw milk and notable outbreaks.
Relative significance of raw milk as a food safety risk relative to other food groups.
Regulations linked to the sale and distribution of raw milk
Do the benefits of raw milk outweigh the risks?
Alternative non-thermal milk pasteurization technologies.

Who will benefit

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

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. One notable research accomplishment was the development of
a decontamination treatment for sanitizing seeds destined for sprout production and a further
process based on Advanced Oxidation Process for inactivating pathogens on fresh produce.
Current research in the area is focused on developing biocontrol strategies based on using a
combination of antagonistic bacteria and bacteriophage to reduce levels of human pathogens
at the primary production stage.

Webinar Price ($289)
Click here to buy it

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