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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Bacteriophages for Controlling Pathogens
Bacteriophages for Controlling Pathogens in Agriculture and Food Processing
(Webinar length:  1h 32m)

Overview:

This webinar will discuss the application of bacteriophages as biosanitizers to inactivate
pathogens on foods, food contact, and environmental surfaces.   Control of pathogens in plant
and animal production will be described as well as the challenges in applying
bacteriophages.  The most promising of the pathogen control strategies, when
bacteriophages are used in combination with other interventions, will be reviewed.  As
background, we will also provide a summary of the 30 years of research directed towards
controlling human pathogens such as Salmonella in the primary and production stages of the
food chain.

Bacteriophages have historically been used in Eastern Europe as an alternative to antibiotics
to treat infections. With the increased incidence of multiple antibiotic resistant pathogens the
West looked to the East to evaluate if bacteriophages could treat infections that did not
respond to available drugs. Although there was strong potential of phage therapy treatments
in health care the early ventures floundered due to intellectual property issues. Yet, the
spotlight placed on bacteriophages led to extensive research being undertaken as a possible
intervention for controlling pathogens within the food chain.

Areas Covered in the webinar:

History of bacteriophages in pathogen control
Description of phage life cycle and characterization
Methods for bacteriophage isolation
Application of bacteriophages in controlling pathogens in plant and animal production
Utility of bacteriophages as biosanitizers
Application of bacteriophages in combination with other interventions
Challenges and potential of bacteriophages
Conclusions and future directions

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
Health care sector

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. He developed a decontamination treatment for
sanitizing seeds and inactivating pathogens on fresh produce and is currently developing
other biocontrol strategies.

Webinar Price ($289)
Click here to buy it

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