Hot topics in food microbiology
10 October 2024
Member: £149 + VAT /
Non-member: £190 + VAT
Group discounts available on request. Contact Training
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Summary
What’s hot in food microbiology? Food poisoning and spoilage caused by microbiological issues represent a significant risk in terms of time, costs and potential damage to the brand.
Whether you are involved in the microbiological testing of food or oversee the hygiene and safety of food production, this popular annual conference will look at topical areas of concern and keep delegates up to date with the latest information and thinking.
Who should attend?
This is a must attend conference for food and beverage industry microbiologists, technical managers, food manufacturers, quality assurance personnel, food safety managers, buyers etc.
Event Director
Fiona Cawkell
Programme
Thursday 10 October |
|
| Time | Presentation |
|---|---|
| 08:45 | Registration and arrival refreshments |
| 09:10 | Welcome and Chairman’s introduction Greg Jones, Campden BRI |
| 09:25 | Insights into the mechanisms of Cronobacter sakazakii virulence Katie Phair, South East Technological University, Ireland |
| 10:05 | Pathogen surveillance in agriculture, food and environment (PATH-SAFE) programme Dr Ed Haynes, FERA |
| 10:45 | Refreshment break and an opportunity to view the exhibits |
| 11:05 | Recent outbreaks and lessons learnt Dr Marie Chattaway, UKHSA |
| 11:45 | Hot News! an update on our sponsors products |
| 12:30 | Lunch and an opportunity to view the exhibits |
| 13:20 | Listeria monocytogenes persistence in food production environments: a genomic and metagenomic perspective Dr Maria Diaz, Quadram Institute This presentation explores the persistence of Listeria monocytogenes in food production environments through the lenses of genomics and metagenomics technologies. By utilizing these cutting-edge technologies, we will uncover the genetic adaptations and microbial ecosystem that enable Listeria monocytogenes to thrive in these settings. The findings aim to enhance our understanding of the pathogen's survival strategies and inform improved intervention methods to ensure food safety and public health protection. |
| 14:00 | Monitoring product freshness with electrical gas sensors in packs Max Grell, Blakbear Ltd |
| 14:40 | Refreshment break and an opportunity to view the exhibits |
| 14:55 | Use of bacteriophage for biocontrol strategies Annette Sansom, Campden BRI |
| 15:25 | Presentation title TBC Speaker TBC |
| 16:00 | Q&A and Chairman’s closing comments |
Speakers
Greg Jones, Campden BRI
Greg started at Campden BRI in 2006 and has had a broad range of experience and influence, primarily across providing microbiology support to clients and leading research projects. Greg’s PhD was within the field of Molecular Microbiology and he also has a BSc(Hons) in Biotechnology.
Annette Sansom, Campden BRI
Annette has a wealth of knowledge and experience from working at Campden BRI since 1998, always within Microbiology.
Annette’s food and drink industry interests are: microbiology including bacteria, viruses, fungi and protozoa; food safety; food spoilage; fresh produce microbiology including vertical farming and methods to describe microbial populations.
Dr Maria Diaz, Quadram Institute
Dr Maria Diaz is a Research Scientist in the 'Microbes and Food Safety' program at the Quadram Institute Bioscience in Norwich. Dr Diaz is interested in understanding the microbial populations present in food and food processing environments and how they interact to survive in these environments, posing safety or spoilage risks. She is particularly interested in understanding the microbial traits of Listeria that contribute to its significant risk as a foodborne contaminant and the interactions of Listeria with other microbial populations that support its survival in food processing environments.
Dr Diaz holds a PhD and Master’s degree in Food Biotechnology from the University of Oviedo, Spain, where she focused on the characterization of spoilage bacteria in traditional dairy products.
Please note copies of the presentations will not be available on the day but a recording of the event will be made available within a few days of the event for registered delegates.
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