December 7th, 2017
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Salmonella in Breaded Poultry Products: Control Options Beyond Labeling

December 7, 2017 2:00PM – 3:30PM (EST)
Overview:

There has been an increased incidence of foodborne illness cases associated with partially cooked breaded poultry contaminated with hypervirulent Salmonella, amongst other serotypes. The increased incidence of outbreaks has been attributed to consumer handling especially in relation to undercooking and hence initiatives to date have focused on ensuring labeling clearly stating that products are raw. A far more effective approach is to inactivate Salmonella associated with breaded poultry products. This webinar will examine the current knowledge and intervention trends in vital incidence reduction.

This webinar will cover:

  • Salmonella characteristics and sources
  • The breaded poultry production chain – from primary production to frozen product
  • Outbreaks and recalls linked to breaded poultry products
  • Interventions to reduce Salmonella carriage (physical, chemical and biological)
  • Recommendations

Who should attend:

  • Quality Assurance Managers
  • Production Managers
  • Laboratory Managers
  • Food Safety Personnel
  • HACCP Coordinators
  • Government Food Inspectors
  • Sanitation Managers
  • Corporate and Plant Microbiologists
  • Processing Engineers
  • Operations Supervisors and Managers

Presenter–Dr. Keith Warriner

Dr. Warriner is currently a Professor in the Department of Food Science at the University of Guelph.

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 become a Research Fellow in Food Microbiology. He joined the University of Guelph faculty in 2002.

During the last fifteen years in the field of microbiology and food safety research, Dr. Warriner has published more than 100 papers, book chapters, patents, and conference abstracts. His research interests are focused on enhancing food safety within meat processing and the fresh cut sectors. To this end, his research team has advanced knowledge in the area of emerging pathogens, intervention technologies and development of biosensor devices to detect foodborne hazards. He is frequently contacted by the media to provide commentary on food safety issues and is the past President of the Ontario Food Protection Association.

Purchase Options:

$269 Registration – Register Now
$359 Registration + Audio/Visual Recording – Register & Purchase Recording

If you are unable to attend:

$289 Audio/Visual Recording – Purchase Recording Only

 

This webinar is interactive and will last approximately 90 minutes including Q&A. For more information please contact us at: abrown@foodseminarsinternational.com or call us at: 561-814-2887.

To attend this web seminar, you must first register for it by clicking on the links above. Once you have registered, you will receive an e-mail message confirming your enrollment status and information that you need to join the event.