Nov 30, 2017

Another Year Dominated by Listeria:
How to Stop Outbreaks and Recalls

November 30, 2017 2:00PM – 3:30PM (EST)


The scale of recalls due to Listeria is getting greater and is eroding the confidence of retailers and consumers alike. This webinar will include an overview Listeria that includes the characteristics of the pathogen and the mode in which it causes illness. A review of outbreaks and recalls will be provided with focus on recent incidents implicating cheese and other food types. New developments in Listeria control and detection will be highlighted.

As we come to the end of another year it is notable that the number of product recalls linked to Listeria was greater than in 2016. The year started with a major product recall of cheese produce by MDS Foods Inc and is finishing with dairy products produced by Agropur. In between, there have been recalls linked to fresh produce, salad kits, Guacamole, corn, hummus, seafood, deli salad and Cook-Chill products amongst others. The underlying reasons for the upsurge in recalls can be attributed to increased screening, improvement in diagnostic techniques, source attribution and continuing trend of marketing Ready-to-Eat foods.

This webinar will cover:

  • Description, sources, and classification of Listeria
  • Prevalence in different food groups
  • Key outbreaks and recent recalls
  • Criminal prosecution by suppliers of tainted products
  • Endemic vs. transient strains
  • Microbial mapping within facilities
  • Control through sanitation and environmental sampling
  • Antimicrobial coatings for control
  • Control strategies based on physical, chemical and biological interventions
  • Physical interventions based on thermal and non-thermal technologies
  • Advances in diagnostics for rapid screening
  • Risk analysis through the food chain

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: 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.