With the increasing number of food safety recalls and their associated costs, both consumers and food industry professionals are ever aware of the need for robust and continually improving food safety systems. At odds with this mandate is the increased desire of customers for the elimination of chemicals and non-natural antimicrobials within their food. The use of organic phage has emerged as a natural and unique tool to address these challenges. In this webcast, attendees will benefit by taking a deep dive into the underlying science, be informed of things to consider for successful implementation, and end with a series of vinettes showing how they are being used today in various processors.
Learning objectives:
1) Attendees will have the opportunity to gain a deeper understanding of phage and their benefits of food safety. Topics will include mechanism of action, specificity of host range, and efficacy.
2) Attendees will gain knowledge of the regulatory stance of USDA and FDA regarding phage.
3) Attendees will have the opportunity to learn how others within industry are deploying phage today. Topics will be covered using case studies highlighting successful application in varied segments of the industry.
a. Salmonella reduction in post-harvest poultry and pork
b. Listeria prevention and reduction on RTE meats and against biofilms
c. E. Coli O157:H7 reduction in post-harvest beef
4) Attendees will learn how phage can be used to augment sanitation programs by providing additional tools to combat environment hot spots and biofilms.
Speakers:
Robin Peterson, Director of Sales at Micreos
Kelly Kleinsmith, Regulatory and Compliance specialist at Johnsonville
All IFT webcasts are free for IFT Premier and Student members.
With the increasing number of food safety recalls and their associated costs, both consumers and food industry professionals are ever aware of the need for robust and continually improving food safety systems. At odds with this mandate is the increased desire of customers for the elimination of chemicals and non-natural antimicrobials within their food. The use of organic phage has emerged as a natural and unique tool to address these challenges. In this webcast, attendees will benefit by taking a deep dive into the underlying science, be informed of things to consider for successful implementation, and end with a series of vinettes showing how they are being used today in various processors.
Learning objectives:
1) Attendees will have the opportunity to gain a deeper understanding of phage and their benefits of food safety. Topics will include mechanism of action, specificity of host range, and efficacy.
2) Attendees will gain knowledge of the regulatory stance of USDA and FDA regarding phage.
3) Attendees will have the opportunity to learn how others within industry are deploying phage today. Topics will be covered using case studies highlighting successful application in varied segments of the industry.
a. Salmonella reduction in post-harvest poultry and pork
b. Listeria prevention and reduction on RTE meats and against biofilms
c. E. Coli O157:H7 reduction in post-harvest beef
4) Attendees will learn how phage can be used to augment sanitation programs by providing additional tools to combat environment hot spots and biofilms.
Speakers:
Robin Peterson, Director of Sales at Micreos
Kelly Kleinsmith, Regulatory and Compliance specialist at Johnsonville
All IFT webcasts are free for IFT Premier and Student members.
