Food Safety and Authenticity Webinar Hub

Speaker: François Bourdichon, Food Safety Microbiologist, Food Safety, Microbiology and Hygiene

This webinar presents the audience with an overview of the microbiological challenges the Dairy and Chocolate industry face when manufacturing low moisture foods. The session focuses on dry infant formula, cocoa and chocolate with the benefits gained from:  

• harmonized test protocols for the detection of Salmonella spp., Cronobacter spp., and Staphylococcus aureus in powdered infant formula,
• testing sample pooling or increasing the test portion size for cocoa, chocolates and powder infant formula
  
  

Key learning points:

• An overview of regional and national regulations
• The benefits of having a harmonized workflow across multiple pathogens on a single platform

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This webinar was originally hosted by Select Science on October 14, 2020

Speakers: Erin Crowley, Chief Scientific Officer at Q Laboratories, Inc., and Martin Wiedmann, Gellert Family Professor in Food Safety at Cornell College of Agriculture and Life Sciences

Key learning objectives:

From this webinar series, you will learn about:

• Salmonella pathogenicity and transmission from animals to humans
• Method performances assessment according to AOAC Guideline and ISO 16140-2:2016 standard
• An overview of the U.S. National Poultry Improvement Plan (NPIP)
• The importance of Salmonella as a zoonotic agent in poultry and pork production, and the current European Regulation to fight against specific Salmonella serotypes

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This webinar was originally hosted by Select Science on September 30, 2020

Speakers: Patrick M. Bird, Owner, PMB BioTek Consulting, LLC and Alex Brandt, Ph.D, Chief Science Officer, Food Safety Net Services

In response to the COVID-19 pandemic AOAC INTERNATIONAL has activated an accelerated program to evaluate test kits for detecting coronavirus on surfaces. This webinar presents the audience with a summary of the Emergency Response Validation option of the AOAC Research Institute’s Performance Tested Methods Program and introduces a rapid, PCR test workflow available from Thermo Fisher Scientific.

Key learning points:

• Information about the Emergency Response Validation option of the AOAC Research Institute’s Performance Tested Methods Program
• An overview of the SARS-CoV-2 workflow study design
• Aspects of the decision process important when selecting a method for the detection of SARS-CoV-2
• An overview of the Thermo Scientific™ SARS-CoV-2 PCR workflow for detection of the virus on food packaging and environmental surfaces

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This webinar was originally hosted by New Food Magazine on September 3^rd, 2020.

Speaker: Chris Elliott, Professor of Food Safety and Founder of the Institute for Global Food Security, Queen’s University 

In this webinar, originally hosted by New Food Magazine, Professor Chris Elliott examines the many different ways that meat fraud can manifest itself. From a dodgy butcher adding sawdust to his sausages to a national scandal involving large parts of the meat industry and government involved in corruption, bribery and cheating. While there are many ways to cheat there are nearly an equal number of ways to try and catch the cheats. We explore these and show how they can be employed at different parts of meat supply chains to have the maximum impact on deterring the fraudsters.

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Speakers:

• Paul in ‘t Veld, Senior Scientist, Netherlands Food and Consumer Product Safety Authority
• Benjamin Diep, Research Scientist, Nestlé Research
• Daniele Sohier, Senior Manager for Global Scientific Affairs – Food Protection, Thermo Fisher Scientific

Key learning points:

• Overview of the ISO 16140 method validation series and how they relate to each other and the food testing laboratory
• Deeper understanding of the requirements for successful implementation of ISO 16140-part 3
• Learn how Thermo Fisher can support a laboratory through the ISO 16140-part 3 process

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This webinar was originally hosted by New Food Magazine in May 2020.

Speakers: Presented by Daniele Sohier and Matthew Hahs

A brief look at how market trends are placing increasing demands on the food testing laboratory and some of the key challenges this presents with regard to pathogen detection. Participants will then learn how Thermo Scientific™ PCR food pathogen solutions can help to overcome these challenges with workflows that; require a low number of handling steps, have proven accuracy, and deliver results in a short timeframe.

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Speakers: Daniele Sohier and Matthew Hahs

Follow the validation journey of a Thermo Scientific food pathogen detection solution through method validation according to ISO 16140-part 2:2016 and learn how Thermo Fisher can support your laboratory with the efficient and successful verification of an alternative method according to ISO 16140-part 3 (due to be published at the end of 2020).

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Speakers: Mario Gadanho and Nicole Prentice

The authenticity of food raw materials, ingredients and finished products is integral to securing and maintaining consumer trust and protecting company brands. A look at the current economic climate and how it is shaping food fraud in different segments and geographical regions of the market will set the scene for understanding how the Thermo Scientific NGS Food Authenticity workflow can be a powerful tool for food manufacturers.

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