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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Food Safety of Dry Ingredients
(Webinar length:  1 hr 21 min)

Overview:

Low moisture foods have been characterized as being stable with an extended shelf-life.
However, in recent years there has been an increase in the number of foodborne illness
outbreaks and recalls. The products implicated are diverse including: nuts, seeds, flour,
spices, milk powder and fruit. Salmonella is the main implicated pathogen but also includes
other bacterial pathogens, in addition to enteric viruses. Despite the significance of dry foods
there is relatively little known on how pathogens adapt to low moisture environments then
acquire high stress resistance and virulence in certain cases. Of more significance is the
limited intervention options available for decontaminating dry ingredients and how such
methods can be validated.
In the following webinar the microbiological food safety aspects will be described and an
overview of relevant pathogens will be addressed. An overview of the most significant
foodborne illness outbreaks and recalls will be provided. Interventions to control pathogens in
foods along with recent innovations in diagnostics will also be addressed.

This webinar will cover:

Description of dry products encountered
Outbreaks and recalls linked to dry ingredients
Description of pathogens encountered in low moisture foods and impact on stress resistance
Sources of contamination
Intervention options for low moisture foods
Advances in diagnostics for pathogen screening in low moisture foods
Conclusions and future trends

Who will benefit from this webinar:

Microbiologists
QA and QC Managers
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. 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.

Webinar Price ($289)
Click here to buy it

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