✅ Come and sit with experts on cleaning and sanitation from Kersia and environmental monitoring & microbiology from bioMérieux to discover how innovation can help you improve your hygienic and testing standards. We are thrilled to announce an upcoming trilogy of webinars.

 

✅ This series will feature leading experts who will share their insights and practical advice on maintaining and enhancing environmental standards within the food sector.

Following EFSA scientific opinion publication on the “Persistence of microbiological hazards in food & feed production and processing environment”, we sat together with scientific experts from bioMérieux and Kersia to understand the implication of this publication on the daily work of the food industry and how we can assist you in going beyond this scientific opinion.

✅ Greg Jones, Microbiology Training Specialist at Campden BRI, will cover the ISO 7218 standard requirements for laboratory set-up, kit calibration, personnel training, processing of samples and reading results (with a particular focus on counting plate results). 

✅  For the second part, bioMérieux’s David Tomas Fornes will take us through new and alternative methods – along with the fundamentals of validating such methods as per ISO 16140 part 2. 

✅Discover the latest trends and innovations in Molecular Testing.

✅Learn about the potential cost savings and efficiency improvements that rapid results can bring

✅Learn the range of applications for this PCR real-time pathogen detection solution

✅Discover how this system can decrease cross-contamination risk 

Improve your quality program with game-changing solutions and advanced genomic approaches for detecting and eradicating beer spoilers in your production environment.

Introducing our latest innovative solution for Food Safety Quality Control - BIOBALL LUMINATE 2.0 BIOBALL^® LUMINATE 2.0 is a small, water-soluble ball containing an accurate and precise number of microorganisms, with a low standard deviation compared to serial dilution. 

Our game-changing solution for the detection of the Alicyclobacillus producers of Guaiacol within a day, GENE-UP® PRO ACB will be presented based on the example of BCN Rsearch Laboratories.

Replay the 3 sessions animated and attended by thought leaders, experts and professionals from across Europe to share best practices and discuss the future of the dairy industry in a highly competitive market.

How could we move to a more comprehensive way of improving Food Safety, not only detecting and responding to issues, but also predicting and preventing them ?

Application of microbiome research to food production and processing Speaker: Professor Paul Cotter Head of Food Biosciences, Teagasc

The challenges of "Environmental Monitoring program" implementation Speaker: Jack Van Der Sanden, International Food Safety Pragmatist

DAIRY Challenges. In a moving world where all paradigms can change very quickly, 2020 has been a good example with COVID 19 crisis. How to handle food crisis?

The forthcoming ISO 16140 Part 3 standard concerns the protocol for the verification of reference methods and validated alternative methods in a single laboratory. Isabelle DESFORGES and Dr Nicolas NGUYEN VAN LONG will explain the expected official release of the new ISO 16140-3 standard, its scope, its impact and relevance to a laboratory, the transition guide.

Australia is a major global exporter of beef products exporting more than 70% of products to a range of markets including China, Japan, Korea and the USA. Many of Australia’s export markets have market access regulations that require Australian producers to test beef products for the presence of Shiga toxin-producing E. coli (STEC).

In this webinar, you’ll discover a risk-based model for an EPM program, which aligns with international guidelines and expectations. This model offers a pathway for the standardized implementation of an EPM program in any food company that can help set an effective pre-determined response plan and get answers to your most pressing questions, like “What makes a good sample point?”, “How frequently should I monitor?” and “What are swabbing best practices?”

SALMONELLA IN RAW FISH FILLETS: WHY DO WE NOT CONSIDER IT A FOOD SAFETY HAZARD? Salmonella is routinely considered a potential food safety hazard in farmed prawns/shrimps but not for farmed fish. Contaminated whole fish and processed portions can cross-contaminate equipment and premises even when the end product will be cooked prior to consumption. Now, more fish species are being used in minimally “processed” recipes (e.g. ceviche & poke) beyond traditional sashimi species.

Dr. Collin reviews the evaluation and selection of rapid pathogen detection tests for quality and safety in dairy manufacturing operations.

Our presenter discusses a recent epidemiological investigation into listeria outbreaks in Australian rockmelons in the context of high-profile listeria outbreaks around the world in 2018.