Principles of Food Microbiology

Central Time
15 Dec 2019

Cancellation Policy
• 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

7:30 am: Registration begins /Administration/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

Group exercise – case studies

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 exercise – 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

·        Case studies

Group exercise – 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 exercise – 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)  

  • May 12, 2020 - May 13, 2020
    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

*Mérieux NutriSciences reserves the right to cancel if the class minimum of 5 attendees is not achieved. Maximum number of participants is 20.

Location

Venue:  

Address:
7101 Chestnut Street, Rosemont, Illinois, 60018

Registration Item

Course Fee: $895.00 (USD)

Cancellation Policy

Course Schedule

Presenters

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

Residence Inn by Marriott Chicago O'Hare
7101 Chestnut Street
Rosemont, IL 60018
847-375-9000
Mérieux NutriSciences Room Rate: $154.00 per night

Event Contact

When
  • Tuesday May 12th, 2020 - Wednesday May 13th, 2020
    8:00 am - 5:00 pm
Planner

Margaret Ciaccio

Merieux NutriSciences

312-938-5351