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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Surface Decontamination
Advances in Surface Decontamination Technologies
(Webinar length: 1h 31m)

Overview:

Food and food-contact surfaces are significant in acquiring or disseminating contamination
that compromises shelf-stability, in addition to safety. The highest risk is linked to
Ready-to-Eat foods where no intervention step is applied prior to consumption. For example,
there have been numerous examples of foodborne illness outbreaks linked to RTE foods
contaminated in the course of processing. Sanitation is an important part of minimizing
cross-contamination events although is limited due to the accumulation of spoilage and/or
pathogens over the course of processing activities. Therefore, there is an ongoing need for
continuous surface decontamination techniques that can inactivate microbes without causing
sensory changes to the product.

This webinar will describe thermal and non-thermal approaches available for food surface
decontamination. Of the thermal methods, steam or hot water remain the most common
methods applied although infrared and air heating can also be applied. Current research
efforts are devoted to non-thermal technologies that include physical (UV, pulsed light, high
hydrostatic pressure), chemical (sanitizing liquids, gases) and biological (bacteriophages,
chitosan) based technologies. Each of the aforementioned technologies will be described
along with new developments within the area.

Learning Objectives:

Understand the significance of microbial contamination of food surfaces
Challenges in decontaminating different food surfaces
Approaches available for food surface disinfection and protocols for validating technologies.
Advantages and disadvantages of different surface decontamination technologies


Who will benefit:

Quality Assurance Managers
Production Managers
Laboratory Managers
Food Safety Personnel
HACCP Coordinators
Government Food Inspectors
Sanitation Managers
Corporate and Plant Microbiologists
Processing Engineers
Operations Supervisors and Managers


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

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