ON-DEMAND WEBINAR: The Food Processor’s Guide to Your Facility’s Pest Control

Pest control is crucial in all industries, but especially for those that handle food. Many different elements play into a successful pest control program for your facility, including risk assessments, third-party audits, technological advances in pest control and how your pest control provider approaches your facility’s plan. Knowing the basics on these specific elements can help set your facility up for success.

Join Orkin Entomologist, Frank Meek, BCE, for a free, educational webinar where you will learn about an Integrated Pest Management (IPM) approach to pest control, risk assessments and how they can affect third-party audits and company protocols, and new technologies in pest control that can help boost your facility’s pest control.


  • Frank Meek, BCE, PHE, PCQI, Technical Services Manager for Orkin.


  • Patricia A. Wester, Executive Industry Editor, Food Quality & Safety

The webinar will be followed by a live Q&A.

Sponsored by ORKIN.

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ON-DEMAND WEBINAR: Processing fresh food cannot wait! Machine downtime is not acceptable

Secure your production uptime and efficiency with the right strategies to minimize issues and if, to solve them successfully.

In this webinar, Pierre Yves Morel, HMS Expert for Food & Beverage digitalization applications, will share his experience on:

  • How the connectivity and access to production equipment and their information can improve your profitability.
  • How to collaborate with your machine suppliers in real-time to resolve issues swiftly & minimizing downtime with structure remote access solutions.
  • How to analyze and understand your networks for faster identification and resolution of network issues.
  • How to inter-connect new and old machinery or machinery made of different technologies.
  • How to create centralized visibility and control of machine parameters and health to early detect failure signs.


  • Pierre Yves Morel, Key Account Manager – Food & Beverage, HMS Networks GmbH
  • Thierry Bieber, Industry Manager, HMS Networks GmbH

Sponsored by HMS Networks GmbH

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ON-DEMAND WEBINAR: New Food – New Process Technology

The production of New Food products sets completely new requirements for process engineering and technology. Some processes and technologies of Ystral have been proven to be particularly advantageous and future-oriented.

The most important ingredients are alternative proteins, most of them plant-based. These proteins have an enormous spectrum of properties. Wheat protein, for example, is extremely cohesive, while soy protein is extremely adhesive. When mixed into liquids, they either flocculate completely or stick to the components of the system. In traditional processing methods, this always led to local overheating, denaturing, discoloring or even burning on rotating parts. Agglomerates were always produced. These subsequently had to be broken down again by dispersion. However, proteins become very shear sensitive immediately after hydration. Dispersing the agglomerates damaged the quaternary and tertiary structure of the already hydrated protein, and degraded viscosity and texture in an uncontrolled manner.

The problem is solved by a process in which the primary protein particles are separated by vacuum expansion before they enter the liquid, are completely wetted on first contact with the liquid, are dispersed in situ under vacuum, and are subsequently hydrated without agglomerates under pressure. The whole process takes 2 to 3 hundredths of a second, with minimal heat input. The powder is immediately completely disintegrated. No agglomerates are formed. The texture is not damaged or destroyed. The process time is shortened tremendously.

Higher protein exploitation rates are also possible in the disintegration of proteins directly from seed flours, as well as in protein hydrolysis, due to the much more intensive dispersion. Simultaneously, only lower enzyme quantities are required for this purpose. The same process is also used for the dispersion of emulsifying starches, which are used as egg substitutes in mayonnaises and dressings or, more generally, instead of emulsifiers in emulsions. This technology also offers enormous advantages in the production of whipped cream, cooking cream or ice cream based on vegetable fats.

Mechanical processing technology has an enormous influence on taste, consistency, mouthfeel and ultimately also on the visual impression of food. Especially in the New Food sector, you don’t want any disadvantages compared to traditional foods.


  • Dr. Hans-Joachim Jacob: Senior Expert, Process and Applications, Ystral GmbH

Moderated by Samara Kuehne, Editor, Food Quality & Safety

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

Sponsored by Ystral.

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ON-DEMAND WEBINAR: 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.


  • 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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ON-DEMAND WEBINAR: 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.


  • 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.


  • 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.


  • 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.


  • 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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