This event is organised by Campden BRI
Summary:
What’s hot in food microbiology? Food poisoning and spoilage caused by microbiological issues represent a significant risk in terms of time, costs and potential damage to the brand. Whether you are involved in the microbiological testing of food or oversee the hygiene and safety of food production, this popular annual conference will look at topical areas of concern and keep delegates up to date with the latest information and thinking.
More Information:
Join us for our Annual Hot Topics in Food Microbiology conference. This on-site event is a unique and effective way to learn from industry and academic expert speakers as they address the practical considerations of the food microbiology issues affecting the safe production of food. Guest speakers include experts from UKHSA, Quadram Institute, FERA Science and more. Plus, Cédric Gérard from Nestlé Research Centre will be joining us to offer the latest research and thinking regarding the identification and prevention of Shiga toxin-producing E. coli (STEC).
At this year’s event on 10th October, expert speakers – both guest and Campden BRI – will cover real-life scenarios and topics of importance, including:
• Recent outbreaks and lessons learnt
• E. coli STEC – The current situation, the science and legislation
• Pathogen surveillance in agriculture, food and environment
• Cronobacter sakazakii virulence
• Listeria monocytogenes persistence in food production environments
• Monitoring product freshness with electrical gas sensors in packs
• Use of bacteriophage for biocontrol strategies
This is a must attend conference for food and beverage industry microbiologists, technical managers, food manufacturers, quality assurance personnel, food safety managers, buyers, and anyone with a stake in the microbiological matters affecting the food and beverage industry.