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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Processed Meats as Bad as Smoking?
(Webinar length:  1hr  29min)

Overview:

WHO recently released a report suggesting that consumption of processed meats represents
an equal health risk compared to activities such as smoking.   Although the authors of the
report have subsequently claimed misrepresentation, the public’s perception of processed
meats has become increasingly negative. Therefore, the industry has been challenged to
enhance the safety of processed meats through funding alternatives to nitrites (more
specifically nitrosamines) which have been identified as the additive of most concern.

In this webinar the chemistry of nitrite and function in cured meats will be described.
Specifically, the antimicrobial effects of nitrites to control Clostridium botulinum and other
pathogens will be covered. The role of nitrites as a flavor and antioxidant constituent will be
described. A review of the WHO report will be discussed in relation to the impact of nitrites on
human health. The regulations relating to cured meats will be provided and alternatives to
nitrites than can be applied in line with the concept of clean labelling.

This webinar will cover:

Chemistry of nitrites
Review of functionality of nitrites in cured meats
Review of IARC findings on the negative health effects of processed meats
Clean label concept relating to nitrites
Cultured celery extract as an alternative to nitrites – consumer deception
Alternatives to nitrites
Organic acids and bacteriocins
Essential oils
High hydrostatic pressure
Conclusions and future research needs

Who will benefit:

QA and QC Managers
Production Managers
Food Scientists and Technologists
Microbiologists and Food Processing Engineers
Plant Management Team
Director / VP of Quality
Executive Level Management Teams
Senior Level Management Teams
Operations Teams
Production Teams
Food Safety Teams
Continuous Improvement Teams
Sanitation Teams
Inspectors
Regulators
Consultants

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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