Hot topics in Microbiology: Campden BRI Conference

Food poisoning and spoilage caused by microbiological issues represent a significant risk to the food and drink industry in terms of time, costs and potential brand damage.

A Campden BRI conference, 17-18 October, will help the industry keep up to date with the hot topics in food microbiology. Looking at current areas of concern and emerging issues, the conference will cover Campylobacter, controlling L. monocytogenes with organic phage solutions, the diversity of B. cereus group strains and validation of test portion pooling for Salmonella detection in food, as well as:

• Toxoplasmosis in England and Wales
• Latest methods for the testing and identification of moulds
• An assessment of lightly cooked food (including sous–vide) at the point of consumption in England
• Microbiology criteria
• The response of foodborne pathogens to osmotic and desiccation stresses in the food chain

The conference will be of interest to food and beverage laboratory personnel, microbiologists and technical managers, food manufacturers, quality assurance staff, food safety managers.

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at training@campdenbri.co.uk