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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Seafood Food Safety: Risk Assessment and Intervention
Strategies
(Webinar length:  1 hr 32 min)

Overview:

The seafood (fish and shellfish) sector has undergone sustained growth since 1980 with a
current global demand of 120 million tons and projected to reach 160 million tons by 2025.
The industry faces several challenges to meet this demand such as over exploited natural
stocks, global warming, pollution, perishability and widespread food fraud. In terms of food
safety, it is no coincidence that the increase demand for seafood has been mirrored by the
number of foodborne illness cases implicating the commodity. Indeed, of all the foodborne
pathogens, the incidence of Vibrio associated in seafood foodborne illness outbreaks have
increased year after year.

This webinar will review the different toxins and human pathogens associated with seafood
along with introduction points. Initiatives such as traceability, authentication, diagnostics and
intervention strategies will be covered as well.

The webinar will cover:

Seafood classification and global markets
Sourcing of seafood: Hunted vs aquaculture
Description of food safety hazards encountered in seafood
Points and sources of contamination in the seafood chain
Advances in seafood traceability and authentication
Physical, chemical and biological intervention options
Advances in diagnostics for hazards associated with seafood
Guideline resources to enhance food safety of seafood
Conclusions and future trends

The webinar will be of interest to:

Food manufacturers
All seafood workers
Government regulators and inspectors
Academics
Food safety consultants
Testing labs
Regulatory Affairs and Compliance Professionals
QA and QC Managers
Food Scientists and Technologists

Presenter–Dr. Keith Warriner:

Dr. Keith Warriner is currently an Associate Professor within the Department of Food Science
at University of Guelph, Canada having joined the faculty in 2002. He received his PhD. in
Microbial Physiology from the University College of Wales, UK. He later went on to become a
Research Fellow in Food Microbiology at the University of Nottingham. 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.

Webinar Price ($289)
Click here to buy it

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