This FREE 60 minute webinar will discuss controlling foodborne pathogens in food production/preparation environments, which is the responsibility of the food producer. This is an opportunity for SME food business owners to learn about foodborne pathogens.
Ready-to-eat (RTE) foods are a high risk for causing foodborne disease as there is no bacterial control step to reduce pathogens between production and consumption. It is the responsibility of food business owner to be aware of the issues relating to foodborne pathogens in their own food production/preparation environment and to take appropriate steps to control them. In the production/preparation of RTE food, Listeria monocytogenes is the pathogen of most concern.
Using case studies, this webinar will address issues surrounding L. monocytogenes, its occurrence in the food production/preparation environment, routes of contamination, focusing on its resilience. In controlling L. monocytogenes, other foodborne pathogens will also be controlled.
Guest Presenter: Dr. Kieran Jordan, Teagasc
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