Let’s Hear from Next Generation Food Safety Scientists on Pathogen Behavior in Ready to Eat Foods
Wednesday, July 24, 2019 | 1:30 – 3:30 PM | Ballroom E
A current research collaboration between Health Canada, the University of Guelph and North Carolina State University is investigating the survival and inactivation of Listeria monocytogenes, Salmonella, and foodborne viruses during the storage of low moisture foods. This is a wide-ranging research consortium funded by the ILSI North America Food Microbiology Committee and includes a number of developing research scientists who will also present their findings. The ILSI North America Food Microbiology Committee is committed to proactively improving the understanding and control of microbial food safety hazards to enable scientifically informed decision making. The Committee achieves its mission by funding research that is conducted at institutions who also train the next generation of food safety scientists.
Ready-to-eat low moisture products such as nuts, dried fruits, cereal products, and chocolate are often ingredients used in the manufacturing of many food products. They carry significant potential for the amplification of outbreaks and recalls over a wide variety of products. The research consortium represented by this next generation of food safety experts is studying several aspects of pathogen behavior in low moisture ready-to-eat foods and goes beyond traditional thermal mitigation strategies.
Survival, Inactivation and Detection of Foodborne Viruses During Long Term Storage in Chocolate, Pistachios and Cornflakes
Neda Nasheri, PhD, Health Canada
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