Risk Prevention and Control for Listeria Monocytogenes in Ready-to-Eat Food Processing

Event Information
Product Format
Prerecorded Event
Conference Date
Thu, Feb 23, 2017
Length
60 minutes
Product Description

Overview of Listeria Monocytogenes, Outbreak, Latest Developments, Industry Updates and More!

There have been a record number of recalls in 2016 due to suspected contamination by L. monocytogenes, although the actual number of cases reported have remained static over the last decade. 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.

In recent years, there has been a diversification of foods implicated in Listeria outbreaks and recalls. Apart from traditional vehicles such as soft cheeses and deli meats, outbreaks linked to fruit, vegetables and ice creams have been reported. As it can be imagined, the cost of recalls along with negative publicity surrounding recalls, mean that risk control and prevention methods are required to address the hazard posed by Listeria. Moreover, a greater understanding on sources (especially endemic vs transient strains) needs to be achieved.

This session by expert speakers Dr. Keith Warriner & Dr. Azadeh Namvar will give an overview of 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 apples, frozen vegetables and ice cream. New developments in Listeria control and detection will also be highlighted during the session. The event will conclude with discussion on changes in the industry to enhance the control of Listeria.

Session Highlights

  • Description of Listeria monocytogenes and classification
  • Prevalence of Listeria monocytogenes in different food groups
  • Key outbreaks and recent recalls link to Listeria
  • Criminal prosecution by suppliers of Listeria tainted products
  • Sources of L. monocytogenes
  • Endemic vs transient strains of L. monocytogenes
  • Microbial mapping of Listeria within facilities
  • Control through sanitation and environmental sampling.
  • Antimicrobial coatings for Listeria control
  • Control strategies based on physical, chemical and biological interventions.
  • Physical interventions based on thermal and non-thermal technologies
  • Advances in diagnostics for rapid screening of Listeria.
  • Risk analysis of Listeria through the food chain (Farm to Fork)
  • Future directions in Listeria control
  • Understanding of the pathogenicity of Listeria monocytogenes
  • Know the important sources of Listeria recovered in RTE foods
  • How to develop and implement a Listeria control sanitation program
  • Be aware of Listeria control interventions that can be applied in RTE food production
  • Understand the importance of root cause analysis and molecular mapping of Listeria

Who should attend

  • 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

At the Q&A session following the live event, ask a question and get advice unique to your situation, directly from our expert speaker.

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About Our Speaker

Dr. Keith Warriner And Dr. Azadeh Namvar

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 become...   More Info
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