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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Clostridium Botulinum: Old Enemy, New Threat
(Webinar length:  1h 14m)

Overview:

Clostridium botulinum is the most serious cause of food poisoning. The toxin produced by this
bacterium is extremely toxic and lethal. Being a spore former, this bacterium can survive in
harsh conditions such as low water activity and pH. Food poisoning due to this bacterium is
not common with poorly preserved home “canned” foods often seen as the cause. It is not
widely present in the environment and has a strict growth requirement for anaerobic
conditions. Cl. botulinum is the microorganism that manufacturers of canned/retort foods need
to ensure is inactivated through what is known as the 12D process. Recently, whey protein
concentrate, a powdered product produced by the dairy industry, was found to contain Cl.
botulinum. This product is used in the manufacture of a variety of food products, including
infant formula. Contamination of infant formula, could cause infant botulism – a relatively mild
form of food poisoning in infants. This recent find may mean that manufacturers of products
not traditionally believed to be a concern for Cl. botulinum contamination, may now need to
reassess how these products are manufactured and tested.  

Areas covered in the webinar:

What is Clostridium botulinum?
Food poisoning symptoms
Types of products and case studies associated with food poisoning due to Cl. botulinum
Control of Cl. botulinum through retort processing
A potential new threat for different food products
Possible causes of contamination
Control of Cl. botulinum in non-retort products  
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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