Dr. Taormina’s scheduled time is pending release of the agenda. Please check back for updates.
4/23 - Microbiology and Safety of Cooked Meats
4/25 - Validation of Lethality during an Industrial Microwave Bacon Cooking Process
Additional details pending. Please check back for updates.
Dr. Taormina will be speaking during this portion of the Maple Leaf Food Safety Symposium.
Dr. Peter Taormina will be speaking at this Listeria Workshop - time & location to be announced.
Peter J. Taormina, Ph.D. presentation - Wednesday 9/12/18 at 12:45 PM
Case Study: You’ve Got a Positive? Now What? / You Didn’t Get Any Positives! Why Not and What Might That Mean?
Listeria Control Measures in Processing Plants
Day: Monday, July 09, 2018 4:00 - 4:30 PM
Dr. Peter Taormina
How Changes to Appendix A and B Will Impact your Cooking and Cooling Validations and Responses to Deviations
June 26, 2018, 3:00 PM at the Westin Crown Center
Dr. Peter Taormina
Join us for our third and final webinar on microbial modeling.
Understanding Product Risk and Appropriate Intervention
Dr. Peter Taormina to speak on Listeria control in meat products and processing environments.
Use of Predictive Microbial Models
for Food Safety Assessment and Management
Microbial models are based upon the premise that microorganisms will react reproducibly to their environment, and therefore microbial responses can be predicted given a set of environmental conditions. Although such predictions always come with some degree of uncertainty, they can be useful for food safety assessment and management. There are a variety of predictive microbial models available as desk-top or web-based software programs, which can be utilized by the food industry to gain quick insights into the microbial safety of food products and processes. These tools are called, "tertiary models," and have been constructed by researchers based upon multiple observed patterns of changes of microbial numbers over time and environmental conditions. Such models can predict or estimate bacterial transfer, survival, inactivation, and growth. This webcast will demonstrate the use of tertiary models for food safety assessments using a few practical examples.
Microbial Control in Clean Label Products: Pathogens are the Easy Part
Clean label products have been produced long enough that there now exists scientifically-validated processing techniques and formulated ingredients for control of foodborne bacterial pathogens of concern. However, shelf life and control of spoilage microorganisms such as lactic acid bacteria, yeasts, and molds typically do not receive sufficient scrutiny and validation prior to launching clean label products. Hence, an all too common outcome for clean label products is spoilage in the marketplace. Attendees of this session will learn the technical limitations of clean label food preservation as well as what companies should be doing to assure shelf life attainment.
The IAFP Microbial Modelling and Risk Analysis and the Meat and Poultry Safety and Quality Professional Development Groups are hosting a webinar series entitled “Practical Applications of Microbial Modeling”. As you know, applications of microbial modeling and risk assessment are critically important to the food industry. This webinar series aims for a deeper-dive into practical considerations in applying modeling tools to inform decisions. Structured around specific food matrices (such as meat and poultry, multi-component foods, and fresh produce), the webinars will focus on examples that may be of practical applications in day-to-day problem solving.
Applications of microbial modeling and risk assessment are critically important to the food industry. This is part II in a webinar series that aims for a deeper-dive into practical considerations in applying modeling tools to inform decisions. Structured around specific food matrices (such as meat and poultry, multi-component foods, and fresh produce), the webinars will focus on examples that may be of practical applications in day-to-day problem-solving.