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
Salmonella: Trends in Control, Detection and Regulation
(Webinar Length:  1 hr 25min)

Overview:

Within the last 12 months there have been several high profile Salmonella outbreaks linked to
breaded poultry products, pork, sprouts, spices and other dry ingredients. Salmonella
outbreaks linked to infected food handlers with restaurants being frequently implicated in
outbreaks. The increase in Salmonella outbreaks can be attributed in part to better
surveillance, more sensitive diagnostics and increased routine testing. However, there is a
trend of outbreaks being caused by highly virulent Salmonella serotypes harbouring multiple
antibiotic resistance.
The following webinar will provide an overview of recent outbreaks and recalls linked to
Salmonella that will include poultry, fresh produce, dry ingredients, food service outlets and
zoonotic transfer. The increased prevalence and origins of multi-drug resistant Salmonella will
be described. Recent advances in diagnostics and interventions will be described. An update
on regulatory policy, Salmonella in poultry performance tables and future research needs will
be described.

Areas covered in the webinar:

Routes of introducing and the dissemination of Salmonellain the food chain
Generation of antibiotic resistant strains: Role of agriculture and health care sectors
Recent advances in Salmonella diagnostics
Intervention technologies to reduce the incidence of
Regulatory updates on Salmonella control
Move towards Salmonella in poultry performance standards
Future research needs in the control of Salmonella throughout the food chain

Who will benefit:

QA and QC Managers
Production Managers
Food Scientists and Technologists
Food Safety Personnel
HACCP Coordinators
Government food inspectors
Health care workers
Microbiologists and Food Processing Engineers

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 ($219)
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