There was a record number of recalls in 2016 due to suspected contamination by L. monocytogenes. This trend has continued in 2017 with a major product recall of cheese produce by MDS Foods Inc. The recall was initiated by a random sample taken from retail testing positive for L. monocytogenes. Given the produced cheese in packed under different brand names, in addition to being used as an ingredient, the recall continues to expand. Although there are no illness reported, each recall can have a detrimental impact on company finances and causes loss of consumer confidence.
The underlying reasons for the increase in recalls can be attributed to increased screening, improvement in diagnostic techniques and continuing trend of marketing Ready-to-Eat foods.
The traditional vehicles for Listeria includes cheese and other dairy foods although noteworthy the types of foods have diversified in recent years. Nevertheless, a common theme from outbreaks and recalls is that Listeria was acquired from environmental sources given the pathogens can become established within facilities then persist for years. Sanitation is one approaches to control Listeria although additional preventative control strategies are required.
The following webinar will include an overview L. monocytogenes that includes the characteristics of the pathogen and the mode in which it causes illness. A review of outbreaks and recalls will be provided with focus on recent incidents implicating cheese and other food types. New developments in Listeria control and detection will be highlighted. Finally changes in the industry to enhance the control of Listeria will be discussed.
Who Should Attend?
At the Q&A session following the live event, ask a question and get advice unique to your situation, directly from our expert speaker.
- Dr. Keith Warriner
- Dr. Keith Warriner
- Francis A. Citera
- Dr. John M. Ryan
- Larry D. Bowe
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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