Fermentative foods: Microbiology, biochemistry and public health issues
Dr Theo Varzakas, University of Peloponnese
Food poisoning toxins of Bacillus cereus
Nadja Jeßberger, Ludwig-Maximilians University
ISO 16140:3 overview
Christina Oscroft, Campden BRI
Day 2 – Wednesday 13th October
Heat resistance of yeast ascospores and their use for validation
Dr Greg Rachon, Campden BRI
Fungal control in the food supply chain
Fraziska Wohlgemuth, University of Nottingham
Salmonella in coated chicken products and melons
Dr Marie Chattaway, Public Health England
Why food companies need a food safety culture
Bill Marler, Marler Clark LLP
Day 3 – Thursday 14th October
Food safety in a quick service restaurant
Dr Bizhan Pourkomailian, McDonalds
Enviromental issues and fresh produce safety
Dr Mark Moorman, FDA
Listeria control survey
Linda Everis, Campden BRI
Recent and unusual food microbiology issues
Dr Roy Betts, Campden BRI
The conference is suitable for lab staff, technical managers, QA staff and food safety managers. Use the buttons below to find out more, or to ask us a question about the event.
