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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Culture-Free Techniques for Pathogen Screening
(Webinar length:  1h 32m)

Overview:

The development of agar-based media to selectively culture and isolate pathogens was first
introduced by Robert Koch & workers over a century ago. There is little doubt that the
development of culture techniques was the very foundation of microbiology and was central in
the study of pathogens associated with animals, plants, in addition to foods. Yet, culture-based
techniques have several limitations such as adding significantly to the time-for-analysis, need
for specialized laboratory facilities, and the inability to grow all pathogenic strains (e.g. Viable
but not Culturable, viruses, enteric protozoan). Such limitations have led to a sustained effort to
develop culture-free techniques for routine pathogen testing and advances in the area which
will be described in this webinar.

This webinar will highlight the advances in rapid screening technologies based on genetic
techniques with emphasis on Real Time-PCR and isothermal DNA amplification.  Also, the
different approaches for sample preparation and compatibility with diagnostic platforms will be
discussed--advantages/disadvantages.  Examples of currently available integrated screening
systems will be described along with potential future trends.  Finally, the challenges to
introducing culture-free pathogen screening methods will be discussed.

Areas covered in the webinar:

The market size and trends in pathogen screening within the food sector
Rapid screening techniques based on immune- and genetic methodologies
Principal of real time PCR and isothermal DNA amplification
Current approaches for sample preparation for enhancing sensitivity and reducing
time-to-detection of diagnostic platforms
Options for culture-free sample preparation in pathogen screening
Examples of integrated systems for pathogen screening in foods and environmental samples
Challenges for introducing culture-free methods in routine pathogen screening   

Who will benefit from this webinar:

QA and QC Managers
Microbiologists
Food Scientists and Technologists
Academics in the food safety area
Diagnostic suppliers
Food safety personnel
HACCP coordinators
Government policy makers and inspection services

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. One notable research accomplishment was the development of
a decontamination treatment for sanitizing seeds destined for sprout production and a further
process based on Advanced Oxidation Process for inactivating pathogens on fresh produce.
Current research in the area 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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