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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Biofilms in the Dairy Industry
(Webinar length: 1 hr  24m)

Overview:

Biofilms are bacteria colonising surfaces. They can be found in almost any environment.
Biofilms are a concern to the food manufacturer as they can contaminate food with spoilage
and pathogenic microorganisms, reduce heat transfer, block filters, and produce enzymes
that spoil products or develop toxins that threaten product safety. They are the main source of
microbial contamination in the food industry. They are associated with polysaccharide
material that binds them firmly to surfaces and makes their removal difficult. Some of the most
recent research on the attachment and growth of bacterial biofilms in the dairy industry as well
as their control will be covered in detail in this webinar.  

What you will learn:  

Different stages in biofilm formation
Factors involved in the attachment of cells to surfaces
Conditions favoring bacterial colonization of surfaces
Specific aspects that are unique to biofilms in the food industry
Effects of biofilms on food manufacture
Testing for biofilms in food manufacturing plant
The resistance of biofilms to cleaning and sanitation
Methods to control biofilms – traditional and alternative


Who should attend:

Regulatory Affairs and Compliance Professionals
QA and QC Managers
Food manufacturers
Food Scientists, Technologists and Product Developers
Government food inspectors
Consumer and Marketing Research Professionals
Health and Science Journalists and Reporters
Importers and Exporters; International and Foreign Agricultural Trade Reps


Presenter--Dr. Steve Flint:

Dr. Flint is a Professor in Food Safety and Microbiology and Director of the Food Division
Institute of Food Nutrition and Human Health (IFNHH) at Massey University in New Zealand.  
He started  in the pharmaceutical industry developing vaccines for farm animals.  He spent
the next 20 years developing solutions to microbiological issues in the dairy industry, working
as a scientist for the Fonterra Research Centre.  He joined the IFNHH team in 2008 sharing
his experiences as an industrial research microbiologist through teaching.  His current
research specialities are biofilms, rapid assays for microorganisms, and novel preservation
systems.  He has published over 90 scientific publications.

Biofilms in the Dairy Industry ($289)
(Webinar length: 1 hr  24m)
Click here to buy it
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