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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Rapid Microbiology
Progress Towards Real-Time Testing For Microbial Levels In Foods
(Webinar length:  1h 31m)

Overview:

The microbiological testing of food relies on standard techniques, such as agar plating to
monitor levels of microorganisms in foods. It is the enumeration of microbial levels that is key
and often more important than the identification of contaminants. There are exceptional
circumstances where low levels of potentially pathogenic microorganisms are a concern and
highly sensitive techniques are required.

Many new rapid method techniques are designed to identify an organism and these have
generally been designed for the medical sector, however, some useful rapid methods have
found a place in the food industry. These include rapid detection methods for general hygiene,
rapid assays to identify foodborne pathogens and tests for microbial enumeration. The rapid
tests for microbial enumeration are the most useful for managing food manufacturing plants
with results available within a timeframe that allows decisions to be made to avoid the
manufacture of unsatisfactory products.

Areas covered in the webinar:

Review of traditional testing
Requirements for the ideal rapid method
Detection methods
Identification methods
Enumeration methods
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

Presenter--Dr. Steve Flint

Steve Flint is a Professor in Food Safety and Microbiology and Director of the Food Division
Institute of Food Nutrition and Human Health at Massey University in New Zealand. He is a
graduate of Massey University as well. Steve started his working life in the pharmaceutical
industry developing vaccines for farm animals. After dealing with animal health issues, he
decided that the products animals produced were more interesting than the animals
themselves so spent 20 years developing solutions to microbiological issues in the dairy
industry, working as a scientist for the Fonterra Research Centre. Steve is now continuing his
research at Massey University and inspiring students in the world of food microbiology. Since
joining the IFNHH team in January 2008, Steve has been keen to share his experiences as an
industrial research microbiologist through teaching and is enjoying expanding his research
into new areas. Steve’s current research specialities are biofilms, rapid assays for
microorganisms, and novel preservation systems and he has published over 90 scientific
publications. Throughout his career in the veterinary pharmaceutical industry, the dairy
industry and now Massey University, Steve has maintained a passion for the subject of
microbiology.


Webinar Price ($289)
Click here to buy it

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