Webinars

WEBINAR DECEMBER 12, 1pm ET: Listeria Hysteria: Strategies for Detecting and Controlling Listeria in Food Production Facilities

L. monocytogenes is a serious public health hazard that is responsible for foodborne illness. The pathogen has been linked to several recent outbreaks of foodborne illness and large-scale recalls. Listeria can be found in a wide variety of foods, and particularly in refrigerated foods such as soft cheeses, smoked fish, pâtés, and ready-to-eat cooked meats. Listeria is also found in the food plant environment, where it may form biofilms that are difficult to remove. Some Listeria strains are transient while others are persistent strains.

L. monocytogenes can cause listeriosis, a severe, life-threatening infection, particularly in pregnant women, infants, the elderly, and immunocompromised people. The U.S. and many other countries have introduced regulations designed to control the incidence of listeriosis, often requiring microbiological monitoring of Listeria spp. or L. monocytogenes in food ingredients and the food plant environment, especially in ready-to-eat foods.

This webinar is designed to provide a broad overview of Listeria including aspects of microbiology, testing, epidemiology, and regulation. We will discuss effective strategies for controlling L. monocytogenes.

Key discussion topics:

  • Listeria and listeriosis: Pathogen, incidence, recalls and outbreaks, regulatory significance;
  • Transient and persistent strains and biofilm;
  • Testing methods for L. monocytogenes; and
  • FSMA regulations and environmental monitoring in RTE plants.

Speakers:

  • Purnendu C. Vasavada, PhD: Professor Emeritus, University of Wisconsin – River Falls; PCV & Associates, LLC
  • Jeffrey Kornacki, PhD: President, Kornacki Microbiology Solutions

Moderator: Samara Kuehne, Editor, Food Quality & Safety

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

Sponsored by Thermo Fisher Scientific

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WEBINAR NOVEMBER 28, 11am ET: Salmonella in Poultry: Recent Regulatory Developments and Quantitative Testing

Salmonella is a major foodborne pathogen that causes approximately 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the U.S. every year. Poultry and poultry products have been associated with more than 23% of Salmonella infections. Thus, the control and overall reduction of Salmonella to reduce foodborne illness attributed to meat and poultry products has been a major goal of the public health agencies, such as USDA.

While HACCP implementation and other regulatory and industry efforts have resulted in an overall reduction in the occurrence of Salmonella, there has not been a significant reduction in Salmonella illnesses. Recently, USDA-FSIS announced that it will be declaring Salmonella an adulterant in breaded and stuffed raw chicken products. The agency is also seeking public comments on the standard for adulteration.

There has been much interest in determining low levels of Salmonella in poultry through quantitative testing. Traditional Salmonella enumeration methods such as most probable number (MPN) methods are cumbersome and labor and material intensive. Recently, rapid methods and protocols have been developed for the quantitative enumeration of the pathogen. This webinar is designed to discuss recent regulatory developments regarding strategies for controlling the levels of Salmonella in poultry and poultry products and thereby effectively reducing the incidence of Salmonella illness attributed to these products.

Key discussion topics:

  • Salmonella in meat and poultry: Significance and industry and regulatory trends;
  • Strategies and approaches for the control and overall reduction of Salmonella in meat and poultry products;
  • Methodologies for Salmonella identification, characterization, and enumeration; and
  • Challenges in Salmonella testing.

Speakers:

  • Purnendu C. Vasavada, PhD: Professor Emeritus, University of Wisconsin – River Falls; PCV & Associates, LLC
  • Denise Eblen, PhD: Assistant Administrator, USDA-FSIS Office of Public Health Science
  • Manpreet Singh, PhD: Department Head and Professor, Food Science and Technology, University of Georgia

Moderator: Samara Kuehne, Editor, Food Quality & Safety

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

Sponsored by Thermo Fisher Scientific

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ON-DEMAND WEBINAR: Disinfection of Food and Beverage Packaging Materials

To ensure that food products remain fresh and edible for as long as possible, strict hygienic conditions must be met, not only in terms of product quality but also during the filling and packaging process. Low-germ packaging materials are essential, especially for microbiologically demanding products such as food and dairy products. A wide range of methods can be used to treat their surfaces.

In this webinar, Julian Priddle, and expert in UV surface disinfection solutions, will talk about the latest light generation technology: pulsed light technology to kill germs on surfaces in just a fraction of a second. Learn through real examples how you can increase production speeds up to 90,000 bph and still rely on >log 4 reduction.

In this webinar, you will learn:

  • Which global trends are driving the need for greater disinfection requirements;
  • How we are going to meet the demand of hygienic conditions and high level of quality food and beverage;
  • The challenges of different disinfection processes;
  • How UV light-based solutions work and how they can positively impact your production processes and process speed.

Who Should Attend

  • CEOs, manufacturing and production management, operations, R&D, QM, process, design and chemical engineers, regulatory authorities related to the food & beverage industry, laboratory staff of bottling companies.
  • Employees from filling companies and OEMs within the food & beverage packaging industry.
  • People who have hygienic requirements in their packaging processes within the pharmaceutical industry.
  • Those familiar with filling and packaging processes, ultra-clean and aseptic food packaging, hygienic conditions, product quality, EHS managers.

Speaker: Julian Priddle, UV Application Expert and Product Manager at Heraeus Noblelight

Moderator: Samara Kuehne, Editor, Food Quality & Safety

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

Sponsored by Heraeus Noblelight.

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ON-DEMAND WEBINAR: Novel Non-Thermal Technologies and High-Pressure Processing of Milk and Dairy Products

The main purpose of food processing technologies is to preserve the quality and shelf life of food, and assure its safety. While traditional food processing methods provide safety, quality, and extended shelf life, they often fall short of meeting consumer demand for “healthy,” “fresh,” “natural,” and “minimally processed” foods, primarily due to the loss of heat-sensitive nutrients and the altered taste, texture, and appearance that results from the application of traditional technologies, especially thermal processing.

The interest in novel non-thermal technologies is not new; they are able to inactivate microorganisms and spoilage enzymes while retaining quality and nutritional attributes and, in recent years, have progressed from research “curiosity” to commercialization. Non-thermal technologies such as high-pressure processing (HPP), ultra-violet light (UV light) and pulsed electric field (PEF), pulsed light, cold plasma have been used successfully for a number of foods, including milk and dairy products, meats, and fruits and vegetables.

The main objective of this webinar is to review emerging non-thermal technologies, with a special focus on HPP. Additionally, we will discuss aspects of validation and verification of novel processing technologies and the challenges associated with HPP of milk and dairy foods.

Speakers

  • Purnendu C. Vasavada, PhD, Professor Emeritus, University of Wisconsin – River Falls; PCV & Associates, LLC
  • Hasmukh Patel, PhD, Senior Director of Global R&D, Mengniu Dairy Group
  • Alvin Lee, PhD, Associate Professor of Food Science and Nutrition, Institute for Food Safety and Health; Illinois Institute of Technology

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

Sponsored by Thermo Fisher Scientific.

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ON-DEMAND WEBINAR: 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 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 also discuss the 25th anniversary of HACCP regulation for meat and meat products, and its impact on meat safety.

In this webinar we 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 is 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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