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
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Predicting the Troublemakers: Guidance and a Computer Tool to Predict Microbial Growth May 15, 2025
This webinar brings together industry and academic experts to share up-to-date approaches to microbial prediction, standardization efforts, and practical predictive tools for product design and microbial shelf-life determination.
Heidy den Besten, Wageningen University
How to predict growth of microorganisms?
This presentation will cover the fundamental principles of microbial growth prediction, including key factors affecting growth kinetics and mathematical models.
Mariem Ellouze, Ferrero
Development of an international standard on the determination and use of cardinal values for growth
The International Standardization Organisation (ISO) is working on an international standard to determine and use cardinal values for microbial growth prediction. The need for standardization will be discussed and the guidelines included in the standard.
Panos Skandamis, Agricultural University of Athens
User-friendly, freely available computer tool to predict microbial growth
A demonstration of an accessible computer tool designed to help food safety professionals predict microbial growth under various conditions, with practical examples of the tool application and machine learning approaches in microbial growth prediction for product development and shelf-life determination.
Presenters- Heidy den Besten, Presenter Wageningen University
- Mariem Ellouze, Presenter Ferrero
- Panos Skandamis, Presenter Agricultural University of Athens
- Abdullatif Tay, Moderator Pepsico
Matrix Additions Part 3: Matrix Extension Study Design and Execution Apr 24, 2025The 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, 2025SPONSORED 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.
