Webinars

ON-DEMAND WEBINAR: Effective Strategies for Microbial Decontamination

Food safety is a top concern for all food production facilities, and developing a strategy to maintain a clean facility is an ongoing priority. Millions in revenue can be lost to product recalls and contamination.

That’s where microbial decontamination treatments can be a facility’s secret weapon. While traditional liquid chemical options may not effectively reach all areas of concern, a chlorine dioxide gas treatment has molecules smaller than the microorganisms, and it provides a Sterility Assurance Level (SAL) reduction of 99.9999%. Whether it is a room, manufacturing lines, a piece of equipment, piping, duct work, or the whole facility, chlorine dioxide microbial decontamination treatments are effective against the likes of Listeria and Salmonella, along with several other fungi, bacteria, and viruses. A sterilization service through IFC can also provide a sterilization treatment date to potentially limit the extent of product recalls, if ever necessary.

Join the food industry pest management experts of IFC to learn more about:

  • Chlorine dioxide microbial decontamination solutions for your facility;
  • How microbial decontamination treatments work; and
  • Sanitization and disinfectant services to further support your operations and team.

You can expect to hear more about solutions available through an IFC partnership, including outdoor remediation of organic wastes, disinfecting services effective against the SARS-CoV-2 pathogen, and additional food processing industry specific services and products.

Speaker: Leonard Mongiello, Business Development & Sales Manager, IFC, LLC

Moderator: Samara E. Kuehne, Professional Editor of Food Quality & Safety

This session is followed by a Q&A.

Sponsored by IFC.

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ON-DEMAND WEBINAR: Intentional Adulteration, Food Defense, and FSMA Compliance

The Food Safety Modernization Act (FSMA) final rule “Mitigation Strategies to Protect Food Against Intentional Adulteration,” or IA Rule, requires food processing facilities to develop a written food defense plan aimed at preventing adulteration from acts intended to cause wide-scale harm to public health, including acts of terrorism targeting the food supply.

This webinar will provide a brief overview of IA Rule requirements, a discussion of training and resources available to assist companies in complying with the rule, and a food industry perspective regarding implementation of the rule.

Speakers:

  • Purnendu Vasavada, PhD, Professor Emeritus of Food Science, University of Wisconsin-River Falls and Co-Industry Editor of Food Quality & Safety.
  • Capt. Jon Woody, Director of FDA’s Food Defense and Emergency Coordination Staff, Center for Food Safety and Applied Nutrition
  • Ashley Lambrosa, Leader of Food Safety, Cargill Cocoa and Chocolate, North American Region

Moderator: Samara E. Kuehne, professional editor of Food Quality & Safety.

This session will be followed by a Q&A.

Sponsored by BSI.

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ON-DEMAND WEBINAR: What You Need to Know about the New ISO 16140-3 on Microbial Method Verification

The webinar introduces the new EN ISO 16140-3 on the verification of methods in food microbiology. This standard provides the protocols and criteria to demonstrate that a user laboratory can satisfactorily perform a validated method and that this method is fit for its intended purpose. The standard includes considerations about method and laboratory scope, number of replicates, sample inoculation as well as the evaluation and interpretation of results to confirm that the method is well implemented and aligned with the food matrices analyzed in the user laboratory.

The webinar is intended for microbiological laboratory managers, technicians, and quality assurance teams.

Speakers:

  • Barbara Gerten, Senior Scientist at Merck KGaA
  • David Tomás Fornés, Application Specialist at Merck KGaA

Moderator: Andreas Bubert, PhD, Senior Product Manager Culture Media Food & Beverage at Merck KGaA

This session will be followed by a Q&A.

Sponsored by MilliporeSigma/Merck.

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ON-DEMAND WEBINAR: COVID-19 and the Food Industry: Myths, Misconceptions & Misinformation

As the food industry and the world at large continues to battle the coronavirus and the COVID-19 pandemic, we are facing a rapid spread of myths, misinformation, and conspiracies about the virus, especially through social media.

This online spread of disinformation about the pandemic, often dubbed an “infodemic,” is a leading cause of confusion and distrust in science, and downplays the severity of the disease and, ultimately, spreads bad information and rumors. It has also led to unsound health advice and unproven “cures,” some with fatal consequences.

In this webinar, we explore common myths and misconceptions regarding SARS-CoV-2 and COVID-19 and discuss the role of science and food scientists in communicating reliable, credible information to the public, and provide advice on detecting credible sources of information.

Speakers:

  • Purnendu C. Vasavada, PhD, Professor Emeritus of Food Science, University of Wisconsin-River Falls and Co-Industry Editor of Food Quality & Safety.
  • Alan Kelly, PhD, Professor, School of Food and Nutritional Sciences, University College Cork, Ireland.

Moderator: Samara E. Kuehne, Professional Editor for Food Quality & Safety.

This session is followed by a Q&A.

 

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ON-DEMAND WEBINAR: Why a Trusted Pest Management Provider Is the Best Choice for Disinfection and Decontamination Treatments

In many employee workplaces including processing areas, offices, locker rooms, and lunchrooms, demand for virus disinfection treatments continues to increase due to COVID-19. While some are suitable for public use, disinfectant products are pesticides. Requiring a number of minutes of liquid contact with viruses or other microbial targets on surfaces, disinfectants dictate considerable attention to detail in treatment protocols for efficacy, and most states require commercial applicators of pesticides to be certified.

The same demand for disinfection treatments exists for employee spaces in food processing plants. Since the food industry operates under very different protocols and rules than non-food counterparts, professional execution of pesticide treatments, including disinfection, is critical. Food industry pest management specialists are familiar with industry audit and compliance expectations. Their familiarity with industry regulations combined with their knowledge of and certification for commercial pesticide applications makes food industry pest management specialists best equipped to administer disinfectants.

Through the expert lens of a food industry pest management specialist, attendees will learn about:

  • Potential gaps associated with disinfection treatments
  • Other sanitation and anti-microbial services
  • The capabilities of disinfection treatments

Attendees will also learn about IFC’s portfolio of products and services developed to meet a range of needs from outdoor cleanup of organic wastes, to specialized food processing disinfection and gas sterilization of processing equipment and spaces.

Speaker: Leonard Mongiello, Business Development & Sales Manager for IFC, LLC.

Moderator: Samara E. Kuehne, Professional Editor for Food Quality & Safety.

This session is followed by a Q&A.

Sponsored by IFC.

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ON-DEMAND WEBINAR: How Do You Prefer Your Brew? LCMS & GCMS Approaches to Flavor Discovery of Coffee

Tune in as Dr. Devin Peterson, distinguished professor of food science at The Ohio State University, and Matt Curtis, Agilent GCMS scientist, tickle your senses with these exciting presentations discussing flavor profiling of coffee.

Dr. Peterson has worked expansively in flavor research to identify the molecular underpinnings of the sensory attributes of food. He will explain why the historical approach of focusing on characterizing aroma attributes to define flavor are incomplete and has limited outcomes. In addition, he will discuss newly developed “untargeted” (comprehensive) chemical fingerprinting methods, coupled with multivariate analysis to advance our understanding of food flavor.

Matt Curtis has extensively studied the diverse profile of flavors produced from several chemical reactions during the roasting process of coffee beans. His work involves comparing and identifying the fragrance differences with high confidence using accurate mass, high resolving power, and accurate isotope ratios. The presentation will include the optimizations of the sample introduction, GC, and MS to ensure a high confidence in the identification of the components that are found to be enhanced or reduced depending on the roast.

Moderated by Purnendu C. Vasavada, PhD.

Sponsored by Agilent.

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ON-DEMAND WEBINAR: How Marley Spoon Protects Its Produce with Automatic Monitoring

Perishable losses due to faulty temperature control can have a devastating effect on a food producer’s financial status, and could potentially impact customer health. Fruits, vegetables, meats, seafood, dairy, beverages, grains, and other ingredients can all be at risk.

In this valuable case study webinar, Food Quality & Safety addresses waste problems and the latest advances to prevent such issues.

Problem

  • Marley Spoon, a meal kit delivery service company operating in Europe, Australia, and the United States understands how slight variance in temperature can be the difference between thousands of meals, and thousands of dollars in waste.
  • Marley Spoon’s Sydney operation narrowly avoided a huge stock loss. One Saturday night, a cold room door wasn’t closed properly in one of its distribution centers. The temperature in the cold room, which contained more than $100k of produce, started to rise, and no one was on site at the time.

Solution

  • Fortunately, Marley Spoon had already invested in automated inspections with SafetyCulture Sensors, which triggered an alert to Sofia Dias, head of quality & safety at Marley Spoon. She received a text message alerting her that the temperatures were headed outside of critical range.
  • After receiving the alert, Ms. Dias sent someone to investigate. She had the problem resolved within the hour.
  • Learn how Marley Spoon set up sensors at iAuditor to achieve peace of mind that their inventory would be protected, even with no one on site.

In this webinar, Food Quality & Safety addresses temperature control methods that you can apply to your businesses to ensure that your stock (and your customers) are safe. Join us to learn more about:

  • Safety and financial implications;
  • The best options for temperature monitoring;
  • How to ensure a sensors network is best applied to your business; and
  • How software can apply to other compliance solutions.

Speakers

Sofia Dias, Food Safety & Quality Assurance Manager
Marley Spoon

Harry Hamilton, Product Manager
SafetyCulture

Moderated by Samara E. Kuehne, Professional Editor, Food Quality & Safety.

This session is followed by a Q&A.

This webinar is sponsored by SafetyCulture.

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ON DEMAND WEBINAR: Putting a Bullseye on Pesticide Targets: Targeted Screening of 200+ Pesticides in Food & Drink with the Latest Triple Quadrupole Technology

The presence of pesticide residues in agricultural products has always been a major concern for the everyday consumer. Thankfully, regulations put in place by governing bodies have restricted the amount of pesticides allowed on these products. However, due to the ever-evolving nature of pest-control technologies, chemical pesticide targets and their maximum residue limits (MRL) are constantly changing. Frequent changes to the regulatory landscape make pesticide analysis a moving target; difficult for many routine analytical labs to keep pace. To aid with this challenge, this talk discusses a “multiresidue screening” approach, allowing users to screen and quantitate a variety of different pesticide classes within a single method. This method provides users with sufficient margin to confidently detect 200+ trace-level pesticide targets at and beyond regulatory guidelines. Through this, we demonstrate the technological advancements in triple quadrupole LC/MS, allowing users to keep pace with this ever-changing regulatory landscape.

Who should attend:

  • Lab managers in service labs providing routine analysis for food and environmental safety;
  • LC/MS users doing routine analysis for food and environmental safety; and
  • LC/MS users interested in combining class-specific LC/MS methods into a single multi-residue method.

What you will learn:

  • Designing, executing, and validating a multiresidue pesticide screening method;
  • LC/MS instrument capability required to carry out this kind of analysis; and
  • Considerations for increasing instrument uptime.

The session is followed by a Q&A.

Sponsored by Agilent.

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ON DEMAND WEBINAR: COVID-19 & the Food Industry: Key Principles of GMPs, Sanitation, and the COVID-19 “Equation”

The COVID-19 pandemic has impacted consumers and businesses around the world. The food industry is playing a critical role in continuing to provide a safe food supply to consumers while mitigating risk of the novel coronavirus, SARS-CoV-2. While key attention has been placed on mitigation strategies emphasizing hand washing, personal hygiene, and safe distancing, the food industry is focusing on reinforcing GMPs, enhanced sanitation, and compliance with food safety regulations to meet the challenge of controlling the threat of the virus.

In this free webinar, Food Quality & Safety will educate industry leaders on the critical role of GMPs and sanitation, and share perspectives on key principles of addressing the COVID-19 threat.

Attendees will learn about:

  • COVID-19 and SARS-CoV-2: What we know, and what we don’t know.
  • GMPs, sanitation and sanitation preventive control.
  • The viral control equation.
  • The key principles of controlling the novel coronavirus.

Purnendu C. Vasavada, PhD, professor emeritus of food science at the University of Wisconsin-River Falls and industry co-editor of Food Quality & Safety magazine, will discuss the burden of foodborne disease and emerging foodborne pathogens of concern. He will also discuss strategies for controlling COVID-19 in food processing facilities and ways to minimize the risk of person-to-person virus transmission through GMPs, PrPs, and other policies.

Joe Stout, founder of Commercial Food Sanitation, will discuss COVID-19 from a sanitation GMP perspective and detail a six-principle “equation” for maintaining a safe workplace that includes rules for prevention, hygienic design solutions, SSOPs, and disinfectants.

The webinar is followed by a Q&A.

This webinar is sponsored by 3M.

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ON-DEMAND WEBINAR: COVID-19 and the Food Industry: What Industry Professionals Need to Know

The COVID-19 pandemic has impacted consumers and businesses around the world, and the global food and beverage industry is playing a critical role in mitigating risk and safeguarding consumers from the novel coronavirus.

In this free webinar, Food Quality & Safety will educate industry leaders on the virus epidemiology, transmission, and the precautions and preventive measures food industry professionals must take regarding this virus with respect to the food supply.

The audience will come away with a better understanding of how the virus impacts the food sector and how to better manage this quickly evolving situation. They will also learn about the difficulties in testing for viruses, including hepatitis A and norovirus.

  • Martin D’Agostino, virology section manager at Campden BRI in the UK, will discuss virus surface survival, proper cleaning techniques for plants, and safety measures food retailers are putting into practice.
  • Dr. Craig Hedberg, a professor at the University of Minnesota School of Public Health, will discuss the epidemiology and airborne transmission of the virus and give advice to the food industry on how to mitigate risk.
  • Dr. Lee-Ann Jaykus, professor of food science at North Carolina State University, will discuss norovirus, hepatitis A, and coronavirus, review recent recalls and outbreaks, and address the difficulties in testing for viruses.

The webinar is moderated by Dr. Purnendu Vasavada, professor emeritus of food science at the University of Wisconsin-River Falls and a co-industry editor of Food Quality & Safety, and is followed by a Q&A.

Sponsored by Intertek Alchemy.

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