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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Identifying and Controlling Mold in the Food Industry
(Webinar length:  1hr 24min)

Overview:

The trend towards clean labeling has increased the range of minimally processed,
preservative-free, products. By removing preservatives, products become susceptible to
spoilage by a range of microbes especially molds. In recent times there have been two major
product recalls due to premature spoilage caused by mold growth. The significance of molds
is often overshadowed by food safety issues related to bacteria. However, in reality, molds
are more widely distributed, harder to control, and represent a greater challenge compared to
bacterial agents.
This webinar will provide a background on molds of significance to the food industry along
with challenges in their identification and recovery. The problems arising from mold
contamination will be presented along with case studies that illustrate the consequences in
terms of food safety and spoilage. The niches that molds harbor and the importance of source
tracking when incidence occurs will be described as well as mitigation strategies to control or
prevent the growth of molds.

What this webinar will cover:

Types of molds encountered in foods – taxonomy and physiology
Molds- the good, the bad and the ugly
Significance of mycotoxin producing molds
Spoilage caused by different mold groups
Challenges in cultivation and identification of molds
Sources of molds and how to track down niches in food processing plants
Control of molds through formulation hurdles, physical interventions and sanitation

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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