Advances in Listeria monocytogenes: Outbreaks, Control and Detection

Event Information
Product Format
Live Webinar
Conference Date
Add to my calendar   Wed, Jun 28, 2017
Aired Time
1 pm ET | 12 pm CT | 11 am MT | 10 am PT
60 minutes
Product Description

Listeria monocytogenes: Overview, Recent Outbreaks and Advances in diagnostics for rapid screening

Suspected dairy product contamination by Listeria monocytogenes caused recalls to hit record numbers in 2016.  And the trend continues this year, with a major product recall of cheese produced by MDS Foods Inc. The recall was initiated by a random sample taken from retail testing positive for L. monocytogenes. Given that the cheese is packed under different brand names, in addition to being used as an ingredient, the risk of recall continues to expand. Although no illnesses have been 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 the continuing trend of marketing ready-to-eat foods.

The traditional vehicles for Listeria include cheese and other dairy foods, although 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 that the pathogens can become established within facilities and then persist for years. Sanitation is one approach to controlling Listeria, although additional preventative control strategies are required.

Join this session by expert speaker Keith Warriner, who will provide an overview of L. monocytogenes, including the characteristics of the pathogen and how it causes illness. He’ll review the outbreaks and will focus on recent incidents implicating cheese and other food types. The session will feature new developments in Listeria control and detection. Warriner will further discuss the changes in the industry to enhance the control of Listeria.

Session Objectives:

  • Description of Listeria monocytogenes
  • Underlying reasons for increasing food recalls linked to Listeria
  • Sources of Listeria
  • Approaches to control L. monocytogenes through the chain
  • New intervention strategies to control 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

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 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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