The Role Of Water Quality In Food Safety: Does Water - Part 2: What Could be in Municipal Water?

Apr 30, 2018 (11:00 AM (Central Time US))

Webinar Description

Sponsored by Atlantium Technologies and IAFP's Water Safety and Quality PDG 

This webinar builds upon the regulatory and technological information covered in Part 1, and lays the foundation for how food processors can assess and mitigate risk, covered in Part 3.

Hear from Dr. Shay Fout, recently retired EPA research microbiologist, about what indicators do and do not indicate, from Arizona State University’s leading researcher Prof. Paul Westerhoff about de-facto reuse, and how wet weather and variability can impact the quality of water used in food production, and from University of Calgary Prof.Norman Neumann for the latest on heat-resistant microbes and what they could mean to food processors.

This webinar will provide an overview of emerging waterborne hazards that could impact food safety. We will specifically look at data and trends on microbial water quality, from the point of view of food processors that use water in their production processes. Issues addressed include:

• What microbial hazards could be in incoming water (municipal water or private sources)?
• What do indicators really indicate? Do they predict presence/absence of microbes of significance to food safety?
• De facto reuse- when and where does it occur? How does wet weather impact municipal water and what can that mean for organisms of food safety significance?
• What guarantees do we get from municipal treatment and monitoring?
• Emerging issues: resistant and viable-but-not-culturable (VBNC) bacteria - what might they mean to food processors? 

This webinar builds upon the regulatory and technological information covered in Part 1, and lays the foundation for how food processors can assess and mitigate risk, covered in Part 3.

Hear from Dr. Shay Fout, recently retired EPA research microbiologist, about what indicators do and do not indicate, from Arizona State University’s leading researcher Prof. Paul Westerhoff about de-facto reuse, and how wet weather and variability can impact the quality of water used in food production, and from University of Calgary Prof.Norman Neumann for the latest on heat-resistant microbes and what they could mean to food processors.

Slides