Webinar Archive

Active IAFP Members can use our search below to find past webinars held by IAFP and IAFP’s Professional Development Groups (PDGs). Please note that all opinions and statements are those of the individual making the presentations and not necessarily the opinion or view of IAFP.

Webinar Access

You must have an active IAFP Membership to play the archived webinars in this section.

Archived Webinars

  • Matrix Additions Part 3: Matrix Extension Study Design and Execution Apr 24, 2025

    The Food Safety Modernization Act (FSMA) has ignited a rapid evolution in the food industry, creating a need for food manufacturers to further scrutinize the methods which are being used to test their products. Demonstrating the effectiveness of rapid methods, such as an immunoassay, PCR, or LAMP, perform appropriately for the detection of pathogens in a food matrix is a critical step in safeguarding product safety. However, the performance of certified and/or validated qualitive microbiology methods is limited to the food matrices which were included in the accrediting validation study (s). Therefore, food producers, test kit suppliers, and third-party laboratories need to execute additional verification or validation studies to ensure that the method is fit-for-purpose for the end user’s specific needs. Matrix Additions: Part 3 will outline the process for evaluating a detection method on a new matrix in alignment with the validation parameters outlined in AOAC Appendix J microbiology method validation guidelines. The presentation will provide valuable insights regarding best practices in study execution and elucidate of the nuances in the matrix extension study design.

    Learning Objectives:

    1. Learn how to prepare microorganisms for inoculation and equilibrate inoculated food matrices prior to study execution.

    2. Evaluate the inoculum level post-equilibration using Most Probable Number (MPN) determination.

    3. Understand qualitative study design including the differences between paired vs. unpaired studies and confirmation steps.

    4. Execute data interpretation using Probability of Detection (dPOD) statistical analysis.

    Presenters
    • Patrick Bird, Panelist bioMerieux
    • Quynh-Nhi Le, Panelist Neogen
    • Amanda Brookhousr-Sisney, Moderator Midwest Laboratories
  • Food Safety Culture PDG: Strengthening Food Safety Culture Mar 12, 2025

    SPONSORED BY: THE IAFP FOUNDATION

    Since GFSI’s A Culture of Food Safety (2018), our understanding of food safety culture has grown, yet many companies struggle to implement meaningful change. Companies comply to the standard requirements, but want to take the step to take their food safety culture to the next level. Mérieux NutriSciences identifies five key aspects shaping food safety culture: Leadership, Communication, Risk Awareness, Commitment and Resources. By taking action on these five aspects—often in mutual alignment—employee behaviour is positively influenced. During the session, the five aspects of food safety culture will be discussed, project experiences will be shared, and practical tips will be exchanged Key takeaways/learning objectives. • Understanding Five aspects of Food Safety Culture • Tips and tricks for improving food safety behavior • Insight into upcoming developments that will provide a more structured approach and greater clarity on the benefits of improvement initiatives

    Presenters
    • Geert-Jan Rens, Panelist Senior Principal Consultant Business Assurance and Sustainability·Mérieux NutriSciences Netherlands
    • Tim Coeck, Panelist Food Safety Consultant & Interim Quality Manager·Mérieux NutriSciences Belgium
    • Sabahnur Demirci, Moderator VP EP·Mérieux NutriSciences North America
    • Melody Ge, Moderator Chair of the Food Safety Culture PDG and Senior Director of Food Safety Quality, TreeHouse Foods, Inc.
  • Multiple Rapid Methods for Identifying Poultry Samples Exceeding a Salmonella Threshold Level Mar 4, 2025

    New strategies to enhance control of Salmonella in meat and poultry include identifying product that exceeds various Salmonella levels. Several rapid methods are available for identifying samples meet or exceed a Salmonella threshold including an abbreviated enrichment followed by real time PCR (rtPCR) quantification, concentration of the sample followed by rtPCR quantification, and enrichment of sample aliquots informed by a modification of the Poisson Probability Distribution. This webinar will discuss the abilities of Most Probable Number (MPN), Hygiena BAX SalQuant (abbreviated enrichment followed by rtPCR), BioMerieux GENE-UP QUANT (sample concentration followed by rtPCR), and Poisson Probability Distribution based threshold methods for identifying poultry samples meeting or exceeding a Salmonella threshold level. Learning Objectives: • Understand the limitations of the traditional “gold standard” bacterial quantification Most Probable Number Method. • Understand the factors that may influence results of rapid quantification methods that gauge the post-enrichment Salmonella. • Appreciate the issues that could impact results of rapid bacterial quantification methods that concentrate the sample. • Gain an understanding of novel methods to identify samples with Salmonella concentrations meeting or exceeding a user defined threshold.

    Presenters
    • John Schmidt, Presenter Research Microbiologist U.S. Meat Animal Research Center, Meat Safety and Quality Research Unit·USDA
    • Amanda Brookhouser-Sisney, Moderator Sr. Technical Director·Midwest Laboratories