Seafood Food Safety: Pathogens of Concern and Interventions

Event Information
Product Format
Prerecorded Event
Conference Date
Wed, Sep 09, 2015
90 minutes
Product Description

Learn About Seafood Food Safety, Pathogen Concerns, Traceability, Authentication, Diagnostics and Intervention Strategies

The seafood (fish and shellfish) sector has undergone sustained growth since 1980 with a current global demand of 120 million tons and projected to reach 160 million tons by 2025. The industry faces several challenges to meet this demand such as over exploited natural stocks, global warming, pollution, perishability and widespread food fraud. In terms of food safety, it is no coincidence that the increase demand for seafood has been mirrored by the number of foodborne illness cases implicating the commodity. Indeed, of all the foodborne pathogens, the incidence of Vibrio associated in seafood foodborne illness outbreaks have increased year on year.

This audio conference by expert speaker Dr. Keith Warriner will provide background into the seafood sector along with market structure, sourcing and global demand. The different toxins and human pathogens associated with seafood will be covered along with introduction points. Initiatives such as traceability, authentication, diagnostics and intervention strategies will be covered.

Session Highlights:

  • Sourcing of seafood: Hunted vs. Aquaculture
  • Description of food safety hazards encountered in seafood
  • Points and sources of contamination in the seafood chain
  • Advances in seafood traceability and authentication
  • Physical, chemical and biological intervention options
  • Advances in diagnostics for hazards associated with seafood
  • Guideline resources to enhance food safety of seafood
  • Conclusions and future trends

Learning Objectives:

  • Understanding food safety issues linked to seafood
  • Knowledge of pathogens of concern
  • Sources of contamination in seafood production and processing
  • Intervention options and relative performance for enhancing microbiological safety of seafood

Who should attend?

Seafood processors, Quality Assurance managers, Policy Makers, Diagnostic Companies, Sanitation Technicians, Food Processing Engineers and Academics.

Ask a question at the Q&A session following the live event 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
More Events By The Speaker

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