Webinars

DECEMBER 2: MEET THE MICROBES – The Role of Microorganisms in the Safety, Quality, and Shelf Life of Meat and Meat Products

Microorganisms in meat play a significant role in the safety, quality, and shelf life of meat and meat products. Pathogenic organisms such as Salmonella, E.coli 0157:H7, Campylobacter, and Listeria monocytogenes represent important food safety hazards and public health threats. Other microorganisms are involved in spoilage, quality issues, and reduced shelf life.

In this webinar, we will explore major pathogens in meat and the public health burden of foodborne illness outbreaks involving these pathogens, issues dealing with sampling and the microbiological testing of meat, and industry and regulatory approaches for assuring the safety and quality of meat and meat products. We will also discuss the 25th anniversary of HACCP regulation for meat and meat products, and its impact on meat safety.

In this webinar we will discuss:

  • Pathogens: Incidence, recalls, and outbreaks, public health burden;
  • Testing for safety and quality: Strategies, approaches, and issue;
  • Meat HACCP regulation for assuring the safety of meat and meat product; and
  • Spoilage and safety of ready-to-eat (RTE) and processed meats.

Speakers:

  • James Dickson, PhD
  • Purnendu C. Vasavada, PhD

This webinar will be followed by a Q&A. Register now!

Sponsored by 3M Food Safety.

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ON-DEMAND WEBINAR: Inline Dialysis: How to Make Sample Preparation for Your Dairy Analysis More Efficient

Manual sample preparation is the bottleneck in your dairy analysis? The most efficient way to clean your dairy samples from proteins, colloids, and particles is Inline Dialysis. Depending on the kind and number of samples, this fully automated inline sample preparation technique can save your staff hours of tedious manual work every day.

Inline Dialysis and other inline sample preparation techniques are part of the Metrohm ion chromatography (IC) solution for dairy analysis. IC is a proven LC method that can determine multiple QC parameters of dairy products ranging from anions to cations, amines, carbohydrates, and more.

Join us and learn:

  • What inline dialysis is and how it works;
  • What the advantages of this technique are over traditional, manual preparation of dairy samples (e.g., Carrez precipitation);
  • How state-of-the-art, multi-parameter analysis of typical dairy samples by ion chromatography works.

This event is followed by a Q&A.

Sponsored by Metrohm.

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ON-DEMAND WEBINAR: Poultry Vaccines: The First Line of Defense Against Salmonella

Food safety is critically important and the American consumer allows no margin of error. A single outbreak of Salmonella can affect brand equity and trust that takes years to build. Traditionally, poultry companies have relied on the processing plant to manage Salmonella, but too much Salmonella can stress the effectiveness of in-plant interventions. Because of the potentially extreme consequences, the responsibility of reducing risk must be shared industry wide.

Join this webinar and you will:

  • Learn how having a comprehensive Salmonella vaccination program within breeder and broiler operations helps reduce overall prevalence of Salmonella contamination of birds entering the processing facility.
  • Gain a greater understanding of the shared responsibility between live-side and processing to control Salmonella.
  • Learn what you can do to help lead the conversation on the importance of comprehensive Salmonella vaccination programs.

Speakers:

  • Elizabeth Krushinskie, DVM, PhD, Senior Technical Advisor, Elanco
  • Bill Potter, PhD, Technical Advisor, Elanco Food Safety

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

This session is followed by a Q&A.

Sponsored by Elanco.

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ON-DEMAND WEBINAR: Food Defense: How to Reduce the Likelihood of a Deliberate Attack on Your Business

Defending your food and drink is essential to your business’s brand and reputation. Although you may have an effective Food Safety Management System in place to prevent accidental contamination, a deliberate attack may bypass food safety protocols – even among the most rigorous systems. Join BSI for this webinar focusing on the important topic of Food Defense, and how the industry ‘how-to guide’, PAS 96 – A guide to protecting and defending food and drink from deliberate attack, can support you and your organization on your journey towards building a Food Defense program.

The purpose of PAS 96 is to guide food business managers through approaches and procedures to improve the resilience of supply chains to fraud or other forms of attack. It aims to assure the authenticity of food by minimizing the chance of an attack and mitigating the consequences of a successful attack.

During this webinar, you will learn:

  • An introduction to Food Defense and your industry ‘how to guide’ – PAS 96:2017
  • How using PAS 96 will help you to reduce the likelihood of a deliberate attack
  • How using PAS 96 will help you to reduce the impact of an attack on your food business
  • How PAS 96 will help to provide you with a framework to demonstrate your Food Defense plans to stakeholders

Download your implementation resource kit for certifying food safety and authenticity.

Speaker: Neil Coole, Director – Food & Retail Sector, BSI Americas
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: 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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