Hot topics in food microbiology

Identify the latest developments and issues with microbiological specifications and criteria, E.coli O157:H7 and other VTEC, and safety aspects of laboratory design and automation

The threats posed by foodborne micro-organisms - whether to safety or food quality - are ever-present. The Hot Topics in Food Microbiology series of conferences is designed to keep industry personnel appraised of the major developments in the field and so help with the assurance of microbiological food safety and quality. The Autumn 2005 event took the opportunity to:

• review developments with Escherichia coli O157:H7 and other VTEC
• assess developments and the current status of microbiological specifications and criteria
• discuss developments with safety aspects of laboratory design and automation

These proceedings from that event contain brief notes from speakers - drawn from industry, government and the reseach community - together with copies of many of the visual aids used, to provide a useful summary of the day’s deliberations.

Contents

Microbiological specifications/criteria:

• Rationale: the role of microbiological criteria in food manufacture
• Recent developments: development and purpose of pan-European microbiological specifications for food
• What does it all mean? An interpretation for the UK manufacturer of the EU Microbiological Criteria Regulation

E.coli O157:H7 and other VTEC:

• What are the key characteristics of these organisms?
• Epidemiological aspects
• Resistance characteristics: how much can they survive?
• VTEC in foods: methods and practical problems

Safety aspects of laboratory design and automation:

• Safety aspects of laboratory design
• Automation in the laboratory
• Laboratory security

Discounts available for multiple copies - please enquire