Who should attend?
- Individuals involved in food processing and safety at all levels:QA/QC managers/technicians, production managers, lab technicians, safety compliance officers.
- Those who need to understand levels of microbial contamination in their water and ingredients.
- Those who need to monitor environmental pathogens in preparation for Food Safety Modernization Act (FSMA).
- No formal training in microbiology is needed.
- Gain unique, easy-to-use microbiological techniques for isolating and enumerating microorganisms of public health concern such as Listeria, Salmonella, E. coli and Vibrio, including adjusting testing schedules to accommodate the seasonal nature of pathogens.
- Understand, conduct and properly interpret testing results and isolation techniques for foodborne pathogens through molecular and rapid detection using conventional FDA and USDA methods, as well as PCR, Real-Time PCR, chromogenic media, biochemical assays, and the Bacteriological Analytical Method.
- Apply the best intervention for controlling the growth and contamination of an organism based on variety of factors and make improved data-driven decisions through the development of enhanced process/testing protocol, workflow, lab and safety skills.
- Understand biochemical principles of selective and chromogenic media to avoid false positive readings test water quality using filtration methods, and learn how to verify post -cleaning and sanitation.
This two-day workshop will provide insight into the most recent developments of spoilage, microorganisms, foodborne pathogens, and contaminants that may occur in a food plant environment. The course is delivered in a laboratory environment and includes a mixture of theory, demonstrations, and practical sessions on the fundamentals of food microbiology and food safety. Attendees develop a detailed understanding of the methods used to isolate important spoilage microorganisms and foodborne pathogens as well as the role of the food microbiologist/processors in ensuring safe food products.
The program provides a basic understanding of the ecology of microorganisms in foods, detection, enumeration, isolation, and identification of pathogens such as Listeria, Salmonella, Vibrio, E. coli/Coliforms, O157:H7, spoilage, yeast/molds and lactic acid bacteria and unknown microorganisms.
8:00 - 10:00am Sampling Methods-Food vs. Environmental Samples, Dilution &
10:00 - 12:00pm APC, E. coli/Coliforms, Yeast/Molds, Lactic Acid Bacteria, Staphylococcus
1:00 - 2:30pm Membrane Filtration and MPN Techniques for Water Samples
2:30 - 4:00pm API 20E Assay for Salmonella ID
4:00 - 5:00pm Listeria and Salmonella Chromogenic/Selective Culture Media & Antibiotics
8:00 - 9:30am Conventional PCR and Gel Electrophoresis
9:30 - 10:30am Rapid Check Listeria ID
10:30 - 2:00pm Interpretation of Chromogenic Culture Media for Salmonella and Listeria ID
1:00 - 2:00pm Real Time-PCR for Listeria ID
2:00 - 3:30pm Interpretation of API 20E results
3:30 - 4:00pm How to Help Your Company Survive a Food-Borne Illness Outbreak
4:00 - 4:30pm Awarding of Certificates and Course Wrap-up