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May 24, 2018

  • 7th Workshop on Campylobacter Isolation and Identification from Foods
    • Date May 22, 2018 – May 24, 2018
    • Time All day
    • Location Vermont Department of Health Laboratory - Colchester, VT, USA
    • Website http://go.uvm.edu/campylobacter

    Who should attend this workshop?

    Microbiologists from the food industry, federal agencies and academia with different backgrounds to discuss the best methods for the isolation ofCampylobacter spp. from foods.

    How is the workshop organized?

    A combination of lectures and hands-on work in a microbiology laboratory to review the most successful techniques for the isolation and identification of Campylobacter spp. from foods.

    What will this workshop cover?

    Sample collection and preparation

    Best combinations of enrichment and agar plates for Campylobacter isolation

    Use of filters for the isolation of Campylobacter spp.

    Review of current DNA methods

    Confirmation of isolates with phase contrast microscopy and latex agglutination test

    Review of methods used in the USA and Canada and Europe

    What will you learn?

    You will be able to setup a food microbiology laboratory for the isolation and identification of Campylobacter spp. from foods.

  • Florida Association for Food Protection 2018 Annual Meeting
    • Date May 22, 2018 – May 24, 2018
    • Time 12:00 AM - 12:00 AM
    • Location St. Petersburg, Florida
    • Website http://www.fafp.net/
  • Food Microbiology Short Course

    The Food Microbiology Short course provides insight into the most recent developments of food-borne pathogens, toxins, and contaminants that may occur in a food plant environment. The short course is delivered in classroom and laboratory environments and includes a mixture of theory, demonstrations, and practical sessions on the fundamentals of food microbiology and food safety. Attendees can develop a detailed understanding of the methods used to isolate important spoilage microorganisms and food-borne pathogens and the role of food microbiologist in ensuring safe food products. The program provides a basic understanding of the ecology of microorganisms in foods, detection, enumeration, isolation, and identification of pathogens and/or their toxins such as E. coli O157:H7, Listeria, Salmonella, Campylobacter, spoilage and mycotoxigneic fungi, and mycotoxins.

  • Preventive Controls for Animal Food

    This course, developed by the FSPCA, is the standardized curriculum recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual” under Title 21 of the Code of Federal Regulations (CFR) Part 507 (21 CFR Part 507). The Preventive Controls for Animal Food rule is intended to ensure safe manufacturing, processing, packaging and holding of animal food products in the United States. The Food Safety Preventive Controls Alliance (FSPCA) originated in 2011 and is a collaboration of the FDA and academia to standardize an education/training program, providing the technical knowledge to the industry on how to work towards compliance with the Preventive Control ruling. The core components of the course are listed below: Distinguish between Current Good Manufacturing Practices (CGMPs), other prerequisite programs, and preventive controls and where they fit into the regulatory framework. Understand the hazard analysis process and resources to help conduct an analysis. Learn concepts needed to build a food safety plan. Upon the successful completion of the course, participants will meet training requirements for a Preventive Controls Qualified Individual (PCQI) under the Preventive Controls for Animal Food rule and receive a training certificate including the FDA recognition.

  • ICAR2018 Conference

    Abstract submission deadline (for oral presentation) is 22 February. Abstract submission deadline (for poster and virtual presentation) is 12 March.

    This two-day conference will offer an excellent opportunity for researchers from a broad range of academic disciplines to present, exchange and disseminate information and experiences in the fields of antimicrobial science, biofilms, antimicrobial resistance, antimicrobial natural products, biocides, and other related fields.

  • Food Processing Equipment Lubrication: Best Practices for Safety and Compliance
    When it comes to food processing, effective lubrication is fundamental to reliable and efficient manufacturing. When the Food Safety Modernization Act (FSMA) was enacted (2011), manufacturers contributing to the creation of food, pharmaceuticals and dietary supplements were mandated to implement systems and controls that specifically address the hazards which impact the safety of the food supply. This new law puts the burden on the individual company’s CEO and board of directors to ensure that the food produced is safe. The implementation of the Hazard Analysis and Critical Control Points (HACCP) and the Hazard Analysis and Risk-Based Preventive Controls (HARPC) emerged as primary guiding principles, shifting the focus on responding to contamination in the U. S. food supply to prevention. This course focuses on understanding FSMA, how it impacts your lubrication program and the lubricants used. Participants will also learn how to conduct a HACCP review, develop a risk-based prevention control plan and ensure compliance with the law
  • How to Create and Control Your Pest Control Program

    Join ASI Food Safety for a Live Learning Lunch event that is complimentary to the public. Our speaker will go into further detail on how to create and control your pest control program in your facility. It will also allow for live questions and answers at the end.