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Microbiology “101”: Fundamentals of Microbiology for Food Industry Professionals: Chicago
Monday, October 23, 2017, 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

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. Post has spent over 25 years in the food industry as a Food Microbiologist and Food Safety professional, and was the Senior Manager for Food Safety and Microbiology at Mars Global Chocolate.  She is an expert in pathogen control programs for low moisture foods and processes.  She is currently Director of Food Safety & Regulatory Affairs at Deibel Labs.  Dr. Post is the author of numerous publications and has chaired the microbiological food safety committees of the International Life Sciences Institute and GMA.

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

Contact Alex Black for additional details:This email address is being protected from spambots. You need JavaScript enabled to view it.

Marriott Southwest Burr Ridge
1200 Burr Ridge Pkwy
Burr Ridge, IL 60527
Registrations are now closed

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