Food Safety Summit May 2019

Facebook IconTwitter IconYouTube IconLinkedIn Icon
Virtual Portal
Food RecallsFood Safety SummitPathogens

Podcast: Difficult-to-Inactivate Microorganisms: Challenges and Strategies

Listen now to Session 16 from the 2019 Food Safety Summit

FoodSafetySummit_900x550
July 10, 2019
Order Reprints

This session will identify what conditions contribute to making pathogens more difficult to inactivate; and current and emerging best practices for their removal and inactivation.

Presenters: Lee Ann Jaykus, Ph.D., North Carolina State University
Chip Manuel, Ph.D., Diversey
Alvin Lee, Ph.D., Illinois Institute of Technology

Gain a better understanding of the importance and challenges associated with controlling certain viruses (e.g., norovirus and hepatitis A virus), bacteria (e.g., spore-formers and Listeria monocytogenes) and parasitic protozoa (e.g., Toxoplasma gondii, Cyclospora cayetanensis) that are otherwise recalcitrant to many methods commonly used by the food industry, and conditions (e.g., biofilms, internalization) that promote persistence and resistance.

 

Listen Now!
Please note you must log in to listen.

 

Listen & Subscribe to our Food Safety Summit Podcast for more sessions from Food Safety Summit.

Subscribe Button

Want to read more articles like this? Free subscriptions to our Food and Beverage brands are available! Check them out here and sign up today!

 

Email Icon

I want to hear from you. Tell me how we can improve.

BNP Media Owner & Co-CEO, Tagg Henderson

Post a comment to this article


Press Releases

powered by Surfing Waves