Microbial process validations: From study design to in-plant trial execution
- Like
- Digg
- Del
- Tumblr
- VKontakte
- Buffer
- Love This
- Odnoklassniki
- Meneame
- Blogger
- Amazon
- Yahoo Mail
- Gmail
- AOL
- Newsvine
- HackerNews
- Evernote
- MySpace
- Mail.ru
- Viadeo
- Line
- Comments
- Yummly
- SMS
- Viber
- Telegram
- Subscribe
- Skype
- Facebook Messenger
- Kakao
- LiveJournal
- Yammer
- Edgar
- Fintel
- Mix
- Instapaper
- Copy Link
Due to the sporadic nature of foodborne pathogens, traditional control methods based on finished-product sampling are insufficient to ensure the safety of processed foods. That’s why process validation is a key component of a food safety plan. This on-demand webinar will provide an overview of current validation strategies. A specific focus will be placed on the role of surrogate bacterial solutions when conducting in-plant validation studies. Case studies in the environment of low moisture foods will be presented. This on-demand webinar is aimed at food safety professionals, microbiologists, lab and R&D professionals who wish to learn more about process validation and pathogen control.
This on-demand webinar covers:
- Reasons for Validating & Regulatory Perspective (FSMA)
- Overview of Current Validation Strategies
- Interest of Non-Pathogenic Surrogate Bacteria
- Proper Study Design: The Worst-Case Principle
- Case Studies related to Low-Moisture Foods’ Validation
- Beyond Validation
Keynote Speaker
Pablo Alvarez-Martin, Chief Scientific Officer, Novolyze
Pablo graduated from a PhD in microbiology from the University of Oviedo in Spain. Pablo has more than 10 years of experience in industrial and food microbiology within the public sector (University of Oviedo, University College of Cork, INSA Toulouse) and in the private sector (Nestlé), where he has developed an extensive expertise in food & human microbiology. Pablo joined Novolyze in 2015 as the company’s Chief Scientific Officer. His role led him to coordinate process validation studies for a wide range of food products and microbial intervention steps. Pablo is an active member of the International Association for Food Protection (IAFP), where he currently chairs the Low-Moisture Food Product Development group.
The rest of this content is restricted - login or subscribe free to access
Thank you for visiting our website. To access this content in full you'll need to login. It's completely free to subscribe, and in less than a minute you can continue reading. If you've already subscribed, great - just login.
Why subscribe? Join our growing community of thousands of industry professionals and gain access to:
- bi-monthly issues in print and/or digital format
- case studies, whitepapers, webinars and industry-leading content
- breaking news and features
- our extensive online archive of thousands of articles and years of past issues
- ...And it's all free!
Click here to Subscribe today Login here
Related topics
Contaminants, Equipment, Food Fraud, Food Safety, Food Security
Hi everyone, I am pleased to announce that this webinar is now available on-demand. If you have any questions, please do leave them in the comments box.
Best wishes,
The New Food Team