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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Meat Microbiology 101
(Webinar length:  1hr 31 min)

Overview:

Meat remains a significant vehicle for foodborne pathogens such as Escherichia coli
O157:H7, Salmonella, and Listeria monocytogenes. Although the carriage of pathogens on
meat has significantly decreased over the last two decades since the introduction of HACCP,
further improvements are needed. With the advent of the Modernization Act both in Canada
and the US, an outcome-based approach is being implemented that essentially provides the
processor with greater flexibility in meeting food safety objectives. Therefore, it is timely to
review current knowledge on the pathogens of concern, sources and intervention options.

The following webinar will provide a review on the different meat types and pathogens of main
concern. The sources of pathogens will be described along with cross-contamination points
within the process. Interventions applied on the farm, during transportation and processing will
be reviewed along with the methodology to verify the efficacy. The production of processed
meats (dried and semi-dried fermented) will be reviewed along with regulations surrounding
the process and intervention methods available. Finally, routes for consumer outreach will be
discussed.

Learning Objectives:

Be aware of the different types of meat, processing operations and characteristics
What microbes commonly encountered in meats (pathogens, spoilage and beneficial
microbes)
The sources and dissemination routes of pathogens encountered in meat
Intervention options for pathogen control (on-farm through to post-processing)
How to validate and verify processing interventions as part of HACCP
Be aware of the different cured and non-cured meats
Intervention options in meat processing and verification methodology
The importance and routes for consumer outreach

Who should attend:

QA and QC Managers
Production Managers
Food Scientists and Technologists
Food Safety Personnel
HACCP Coordinators
Government food inspectors
Neonatal-Prenatal health care workers
Microbiologists and Food Processing Engineers

Presenter

KeithDr. 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. His
current research 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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