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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Listeria: Time to Rethink Control, Detection and Regulation
(Webinar length:  1 hr 32min)

Overview:

The number of foodborne illness outbreaks caused by Listeria monocytogenes (“Listeria”) is
rare but have amajor impact due to the high mortality rate. There are an estimated 1600
cases of Listeria per year in the US accounting for 1500 hospitalizations and over 200
deaths. The fatality rate of Listeria is 16% compared to 0.5% for the more commonly
encountered pathogen, Salmonella.

In recent years there has been a diversification of foods implicated in Listeria outbreaks and
recalls. Apart from traditional vehicles such as soft cheeses and deli meats, outbreaks linked
to fruit, vegetables and ice cream have been reported. Of equal concern is the increasing
number of product recalls from products testing positive for the pathogen despite no historical
links to outbreaks. There have been 8 product recalls in the last month alone with 30 in total
due to suspected Listeriacontamination. It is predicted that the number of recalls will further
increase as testing increases and advanced genomic techniques are applied to trace Listeria
to its source.

Areas covered in the webinar:

Prevalence of Listeria in different food groups
Key outbreaks and recent recalls linked to Listeria
Sources of Listeria
Control through sanitation and environmental sampling.
Control strategies based on physical, chemical and biological interventions.
Physical interventions based on thermal and non-thermal technologies
Advances in diagnostics for rapid screening of Listeria
Risk analysis of Listeria through the food chain (Farm to Fork)
Future directions in Listeria control

Who will benefit:

Quality Assurance Managers
Production Managers
Laboratory Managers
Food Safety Personnel
HACCP Coordinators
Government Food Inspectors
Sanitation Managers
Corporate and Plant Microbiologists
Processing Engineers
Operations Supervisors and Managers

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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