Principles of Food Microbiology

Central Time
15 Sep 2019

• 15+ business days before course date: 100% refund minus $100 registration fee
• 14-7 business days before the course date: 75% refund minus $100 registration fee
• 7 or less business days before the course date: 50% refund minus $100 registration fee
Course transfers are not allowed. If you are unable to send a substitute, please cancel your registration in accordance with the above guidelines to receive a refund.

DAY 1: 8am – 5pm
7:45 am  Registration 
8:00 am Course Introduction
Session 1
  • Introduction to Food Microbiology
  • Microorganisms of significance in foods
  • General characteristics of relevant microorganisms
  • Factors influencing microbial growth
  • Roles of microorganisms in food production
Session 2 Factors that Affect Microbiological Growth

  • Temperatures
  • pH
  • pH and organic acids and curing salts
  • Gaseous environment
  • Active Packaging
  • Water Activity
LUNCH
Session 3 Inactivation of Microorganisms in Foods

  • Traditional thermal inactivation
  • Established non-thermal inactivation technologies
  • Emerging thermal inactivation technologies
  • Emerging no-thermal inactivation technologies
  • Inactivation by Sanitizers
  • Group Exercise – Case Studies
Session 4 Introduction to Foodborne Illnesses

  • Etiologic agents
  • Types of illness
  • Infective dose and host susceptibility
  • Selected agents and their significance
  • Syndromes
Session 5 Gram Negative Bacteria

  • Salmonella
  • Enteropathogenic E. coli; including STEC
  • Campylobacter
  • Cronobacter
  • Vibrio
  • Shigella
  • Yersinia

 

DAY 2 8am – 5pm
Session 6 Gram Positive Bacteria

  • Listeria monocytogenes
  • Staphylococcus aureus
  • Bacillus cereus
  • Clostridium perfringens
  • Clostridium botulinum
Session 7 Non-Bacterial Causes of Food Related Illness

  • Mycotoxins and mushrooms
  • Viruses
  • Parasites
  • Seafood related illnesses
  • Prions
  • Group Exercises – Case Studies
Session 8 Spoilage Considerations

  • Key terms
  • Factors impacting spoilage
  • Fruits and vegetables
  • Meat and poultry
  • Fish and crustaceans
  • Dairy products
LUNCH
Session 9 Environmental Monitoring Programs

  • Reasons to monitor and areas of concern
  • Harborage sites
  • Zone concept
  • Plan elements
  • Sampling techniques and use of buffers
  • Site selection and sampling frequency
  • Organisms of interest
  • Test methodology
  • Criteria and specifications
  • Investigations
  • Data management
  • Group Exercises – case studies
Session 10 Introduction to Microbiological Criteria

  • Terms and definitions
  • Distribution and incidence of microorganisms in food
  • Types of sampling plans
  • Probability of acceptance
  • Group Exercises – selection of ICMSF cases
Session 11 Interpretation of Test Data

  • Common yet misunderstood terms
  • Sampling protocols
  • Limitations of methods
  • Technology capabilities
  • Decision-making
Follow-up to Previous Action items (if any)
  • Concluding remarks
  • Issuance of certificates

 

Price Qty*
Course Registration show details + $895.00 (USD)  

  • September 24, 2019 - September 25, 2019
    8:00 am - 5:00 pm

This two day course provides participants with a thorough understanding of the basic factors that influence microbial growth and survival in the food processing environment.
Learning Objectives:
• Explore various microbiological organisms in food
• Discover the various physical and chemical agents used to control microorganisms in food
• Learn about food related illness from microorganisms
• Determine microorganisms that can cause food spoilage

*Registration will close once the maximum number of participants is reached.

Location

Venue:  

Address:
111 East Wacker Drive Ste 2600, Chicago, Illinois, 60601, United States

Registration Item

Course Fee: $895.00 (USD)

Cancellation Policy

Course Schedule

Presenters

Amie Fendrick
Amie Fendrick

Amie has a decade of experience leading food safety and quality in both academic and processing environments. She has a proven track record in developing, implementing, and maintaining FSQA programs for companies such as Flying Food Group, Double Good snacks, and Home Chef. Amie has professional experience in R&D formulation, product rebranding, and quality assurance testing. Additionally, she received statewide recognition after developing and implementing an operations internship training program.

David J. Evanson
David J. Evanson
EVANSON MICROBIOLOGICAL SERVICES, LLC.
ST. JOHN, IN

David J. Evanson has 35 years of laboratory management, food testing and plant assessment experience. Dave is owner and principal of Evanson Microbiological Services, LLC. He retired from Silliker, Inc., a Mérieux NutriSciences company, in 2012. His most recent role was Corporate Vice President of Quality, overseeing a global network of 73 ISO 17025 accredited laboratories in 18 countries. Principle responsibilities encompassed laboratory operations including quality systems, laboratory processes, advanced testing technologies and LIMS. As a member of the Corporate Executive Committee he was responsible for senior level management activities involving budget and strategic planning. During his tenure, Mr. Evanson led the company’s selection of new laboratory sites, developed innovative laboratory designs, and oversaw numerous renovations. He also participated in due diligence activities related to acquisitions. He has developed and instructed numerous educational programs, courses and workshops. He has also developed and presented numerous webinars to the industry. Topics included principles of food microbiology, good laboratory practices, quality systems, environmental monitoring and method validation. David has consulted in a variety of food industry segments related to food safety including system pre-assessment, microbial risk assessment, environmental monitoring, food contamination and spoilage investigations, due diligence and process validation support. In the mid-1990’s, Mr. Evanson assisted the Food Laboratory Accreditation Working Group (FLAWG) in the development of groundbreaking accreditation criteria for U.S. food testing laboratories. Under his leadership, Silliker, in 1998 became the first network of laboratories nationwide to be accredited to ISO Guide 25 (subsequently becoming ISO 17025) and has since been involved with hundreds of assessments, including international events. Mr. Evanson is a member of International Association for Food Protection, AOAC International, Institute of Food Technologists, and American Association for Laboratory Accreditation. Additionally, he is a member of the A2LA Accreditation Council and also serves on the American Association for Laboratory Accreditation Board of Directors. Industry wide, Mr. Evanson has written and lectured extensively on a wide range of food science, food microbiology, and laboratory quality system topics. He holds a Bachelor of Science in Biology from the University of Illinois (Chicago), a Master’s in Microbiology from the Illinois Institute of Technology a MBA from the Keller Graduate School of Management and is a Certified Food Scientist with IFT.

Hotel

Event Contact

When
  • Tuesday September 24th, 2019 - Wednesday September 25th, 2019
    8:00 am - 5:00 pm
Planner

Margaret Ciaccio

Instructional Deesigner

Mérieux NutriSciences

312-938-5351