Low moisture foods have been characterized of as being stable with an extended shelf-life. However, in recent years there has been an increase in the number of foodborne illness outbreaks and recalls. The products implicated are diverse including, nuts, seeds, flour, spices, milk powder and fruit. A recent outbreak of E. coli O121 linked to contaminated flour resulted in reported clinical cases and one of the far reaching product recalls in recent years. Although STEC have been implicated in foodborne illness outbreaks involving low moisture foods, Salmonella represents the pathogen of most concern with enteric pathogens being of increasing significance.
The increase in food safety issues linked to dry ingredients is due to several factors that include phasing out fumigation of raw materials, increase sensitivity of diagnostics and accumulation of knowledge on the survival of pathogens without water. To counter food safety issues, there have been efforts to introduce interventions that avoid using water and preserving the sensory characteristics.
In this webinar expert speaker Dr. Keith Warriner will describe and discuss microbiological food safety and relevant pathogens. You’ll get expert insights on risk analysis and intervention options for food safety of low moisture foods. Also, an overview of the most significant foodborne illness outbreaks and recalls will be provided. Additionally, it will provides useful insights on interventions to control pathogens in foods along with recent innovations in diagnostics.
Who Should Attend
Dr. Keith Warriner is currently a 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...
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