Food Safety of Marijuana Edibles for Foodborne Illness

Food Safety of Marijuana Edibles: What You Need To Know About Making a Safe Product

Event Information
Product Format
Prerecorded Event
Presenter(s)
Conference Date
Tue, Aug 11, 2015
Length
90 minutes
Product Description

Get an Understanding of Food Safety Issues Linked to Marijuana Edibles, Pathogens of Concern and Potential Contamination Routes

In the US and Canada, there is a rapid increase in demand for marijuana for recreational and regulatory purposes with the relaxation of marijuana law. The estimate value of this market is $2.6bn with a growth forecast of 20% per year within the US. Moreover, incorporation of marijuana into edibles is a sector that is experiencing tremendous growth. Food safety issues linked to marijuana edibles have been recorded over the last decade and several product recalls have been issued due to microbial contamination levels in excess of the regulatory microbiological criteria. Besides, those taking marijuana may also have underlying conditions that make them susceptible to foodborne illnesses.

The biggest challenge for marijuana producers is the limited interventions that can be applied at post-harvest. Hence, there is a need for a preventative approach to ensure the production of a safe product. An ideal food safety system would be based on the well established Hazard Analysis of Critical Control Points (HACCP). Though, at present there are too many knowledge gaps with respect to the pathogens of concern and entry points.

Join expert speaker Dr. Keith Warriner in this informative audio session to get an overview of food safety issues linked to marijuana with examples of outbreaks and recalls associated with the drug. This session will highlight pathogens of concern along with potential contamination routes. Keith will review the microbiological criteria for marijuana and the challenges in meeting the regulatory limits. Plus, he will describe the interventions for pre- and post-harvest operations.

Session Highlights:

  • Marijuana market and projected growth
  • Foodborne illness outbreaks and product recalls linked to marijuana
  • Microbiological hazards and potential routes of contamination
  • Good agricultural practice and risk management options in marijuana production
  • Post-harvest decontamination options to meet the microbiological criteria
  • Microbiological criteria for marijuana and methods for microbiological analysis
  • Food safety risk assessment in producing marijuana edibles
  • Knowledge gaps and potential intervention options

At the end of the session participants will:-

  • Understand the marijuana production process
  • Understand the need to produce microbiological sound marijuana
  • Know the microbiological standards and how to achieve them
  • Learn the food safety practices in preparing and storing marijuana edibles

Who should attend

  • Marijuana growers
  • Food manufacturers
  • Government regulators and inspectors
  • Academics

 

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About Our Speaker

dr-keith-warriner

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...   More Info
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