Food Safety Education
Since 1999
Educator or Instructor
Section
Do you want to advertise your
training courses in FoodHACCP?
If you want to advertise your
training course or education
course in FoodHACCP,
please send us email with the
training information. After
evaluation, we will advertise in
this website. We have more than
11,000 members subscribing this
website for education and
training courses for food safety
and quality.
info@foodhaccp.com
Contact us
Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Safer Fresh Produce
Recent Developments to Improve the Microbiological Safety of Fresh Produce
(Webinar length:  0h 55m)

Overview

The 2006 outbreak of E coli O157:H7 linked to contaminated salad spinach resulted in at
least 3 deaths and 205 confirmed cases with 16 developing HUS. Although food safety
issues were known to exist prior to 2006 the outbreak stimulated research and initiatives to
enhance standards. Therefore, it is timely to review the current food safety status within the
fresh produce sector and new developments in the area.

The following webinar will provide a review of foodbourne illness outbreaks linked to fresh
produce and commonly implicated pathogens. Recent advances on the interaction of human
pathogens with plants will be described. A description of on-farm food safety initiatives and
success will be discussed. Recent innovations in produce decontamination technologies will
be described and relative performance to hypochlorite washes discussed. Technologies for
recycling wash water will be described along with the challenges involved. Diagnostics for
assessing the microbiological status of fresh produce will be reviewed. Finally, the future
directions in the area of fresh produce food safety will be discussed.

Areas covered in the webinar:

Foodborne illness outbreaks linked to fresh produce 2006-2011.
Description and sources of pathogens linked to fresh produce.
On-farm food safety initiatives implemented in fresh produce production.
Alternative sanitizers for fresh produce washing
Alternative technologies for decontaminating fresh produce
Factors that impact on the efficacy of fresh produce washing
Wash water recycling technologies
Future directions in fresh produce research

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 and Director of the Food Safety and Quality MSc program.
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. He later went
on to work on biosensors within the University of Manchester 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
is on the editorial board of three International Peer Review Journals and sits on the
Emergency Management Program Review Committee for Ontario Ministry of Agriculture and
Rural Affairs. His research covers a diverse range of food safety areas including the
biodefense,, microbiological safety of fresh produce and meat, diagnostics for pathogen
detection outside the laboratory, biocontrol strategies and novel intervention methods. Dr
Warriner is frequently invited to speak at international conferences and has performed over
100 media interviews on food safety issues.

Webinar Price ($289)
Click here to buy it

Copyright (C) All rights reserved. FoodHACCP.com. For more information send email to
info@foodhaccp.com   TEL) 1-866-494-1208 FAX) 1-253-486-1936
1
1
1
1
1
1
1
1
1
1
1