Food Safety Education
Since 1999
Educator or Instructor
Section
Do you want to advertise your
training courses in FoodHACCP?
If you want to advertise your
training course or education
course in FoodHACCP,
please send us email with the
training information. After
evaluation, we will advertise in
this website. We have more than
11,000 members subscribing this
website for education and
training courses for food safety
and quality.
info@foodhaccp.com
Contact us
Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Microbiological Safety Of Cheese
(Webinar:  1 hr  34 min)

Overview:

This webinar will describe the general production and categories of cheeses. The contrasting
differences between raw milk and pasteurized cheeses will be reviewed in terms of quality,
sensory attributes, and safety. The source and fate of human pathogens in cheese production
will be reviewed with focus being placed on the safety margins of the 60-day ripening rule. A
range of non-thermal decontamination methods to enhance the microbiological safety,
stability, and quality of cheeses during production will be discussed.
Cheese production can be traced to early civilization and has evolved in an art as much as a
science. A diverse variety of cheeses are produced and are a pillar of national identity in
many cases. Although hard cheeses are microbiologically safe those in the semi-hard to soft
represent a continuing food safety issue. There have been several outbreaks and recalls
linked to contaminated cheeses involving Escherichia coli O157:H7 and Listeria
monocytogenes. The outbreaks have highlighted the risk associated with raw milk cheeses
and moreover the safety margins offered by the current 60 day ripening period.

Areas covered in the webinar:

History of cheese production
Categories of cheese
Foodborne illness outbreaks and recalls linked to cheese
Pathogens and spoilage microbes of concern
Comparison of raw vs pasteurized cheeses
Sources of contamination in cheese production
Current pathogen control interventions in cheese production
Alternative non-thermal methods for milk decontamination
Conclusions and future trends
   

Who will benefit from this webinar:

QA and QC Managers
Production Managers
Laboratory Managers
Corporate and Plant Microbiologists
Operations Supervisors and managers
Sanitation Managers
Government food inspectors

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

Copyright (C) All rights reserved. FoodHACCP.com. For more information send email to
info@foodhaccp.com   TEL) 1-866-494-1208 FAX) 1-253-486-1936
1
1
1
1
1
1
1
1
1
1
1