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Microbiology “101”: Fundamentals of Microbiology for Food Industry Professionals: South San Francisco, CA
Tuesday, April 17, 2018, 08:30am - 04:30pm
Contact This email address is being protected from spambots. You need JavaScript enabled to view it.

FUNDAMENTALS OF MICROBIOLOGY FOR FOOD INDUSTRY PROFESSIONALS

When
Tuesday, April 17, 2018
8:30 AM – 4:30 PM
(breakfast and lunch included)

Where
Course Fee: $350.00.
Sign up online at www.deibellabs.com or email Alex Black at This email address is being protected from spambots. You need JavaScript enabled to view it.

Understanding the microorganisms that threaten Food Safety and cause food spoilage is fundamental to manufacturing safe and wholesome food products.  Microorganisms are everywhere but how can they be controlled in a food production facility? 

This course will cover the basics of food safety microbiology and arm you with the information you need to avoid microbial contamination and produce safe food products.

The course offers a “Lab/Lecture format”, with interactive discussions as well as “virtual” lab demonstrations of common FDA BAM detection assays.  

Course Topics Include:

  • Microbial Ecology: Food safety depends on understanding the conditions that encourage microbial growth and knowing how to keep pathogens out, kill them or keep them from growing.
  • Pathogens – Gram-negative: Better understand Shiga-toxin producing E. coli (STEC) and Salmonella.
  • Pathogens – Gram-positive: Listeria monocytogenes has plagued many food manufacturers. We focus on ecology and control.
  • Spoilage: Yeast and mold are major players in food spoilage. Learn how to detect and identify them in food processing facilities.
  • Sampling and Testing: Know the uses and abuses of microbial testing.  We will cover assays for Salmonella, Listeria, Aerobic Plate Counts, Coliform MPN’s and Yeast and Mold counts
  • Current Food Safety Issues: Get the latest on foodborne illness outbreaks and recalls, and learn which pathogens are causing the most trouble.


Meet the Instructors

Dr. Laurie Post, the Director of Food Safety & Regulatory Affairs at Deibel Labs, has spent over 25 years in the food industry as a Food Microbiologist and Food Safety professional. She is an expert in pathogen control programs for low moisture foods and processes and provides guidance in the development of Preventive Control Programs. Dr. Post is a certified HACCP Alliance Lead Instructor and a PCQI Lead Trainer (FSPCA).  Dr. Kristen A. Hunt, the Director of Technical Services for Deibel Laboratories, Inc., is a certified HACCP Alliance Lead Instructor, PCQI Lead Trainer (FSPCA), and a SQF practitioner. Dr. Hunt is an expert in the design and management of shelf-life studies, inoculation studies, and process validation projects. She provides guidance in the development of Preventive Control Programs.

COURSE AGENDA

8:30 A.M. ~ Welcome

  • Microorganisms in Foods
  • Factors Affecting Microbial Growth and Survival

 

10:00 -10:15 AM -- BREAK

  • Foodborne Pathogens
  • Indicator Organisms and Their Value

Laboratory Exercise   - Aerobic Plate Counts, Coliform MPN’s and Yeast and Mold counts. 

 

12:00 A.M. ~ LUNCH (included)

 

1:00P.M.  ~ REGROUP

  • Microbiological Testing and Sampling
  • Pathogen Detection Methods (Cultural and Rapid Methods)

Laboratory Exercise - Cultural pathogen analyses

 

3:30 -3:45 PM -- BREAK

  • Microbial Control and Inactivation in Food Systems
  • Emerging Issues in Food Microbiology
  • Wrap-up

 

4:30 P.M. ~ ADJOURN



 

Location South San Francisco, CA
Registrations are now closed

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