Dairy microbiology - issues and solutions
Seminar: Thursday 22 November 2018
Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK
Members of Campden BRI: £299 + VAT
Non–members: £399 + VAT
Group discounts available on request. Contact Sian Twinning
The microbial quality of milk and milk-related products is crucial for the safe production of quality dairy foods. Cultured dairy products, including yogurt and cheese, and novel foods, such as kefir, are at risk of microbial contamination. This seminar discusses the control and removal of undesirable microorganisms as well as the intentional introduction of bacteria during manufacture and fermentation.
There will be presentations from Public Health England, environmental health experts, industry and academia on:
- E coli O157
- Changes in the microflora of raw cow’s milk in response to husbandry practices
- An assessment of the microbiological quality and safety of raw drinking milk on sale at retailers in England
- Novel insights into the microbiology of fermented dairy foods
- Results from a 10-year investigation of a Cronobacter outbreak
- Dairy hygiene
- Biofilms in the dairy environment
Key benefits of attending
Delegates will learn about raw milk microbiology, Cronobacter, E coli O157, dairy hygiene, fermented dairy foods and biofilms.
Who should attend?
This seminar is relevant to dairy food and drink laboratory personnel, microbiologists and technical managers, dairy food manufacturers, hygiene supply companies, quality assurance staff and food safety managers.
Event director: Fiona Cawkell
Please note that copies of the presentations will not be available on the day but will be emailed within a few days of the event as an electronic download in PDF format.
Sign up to 2 years free subscription to an online continuing professional development (CPD)tool click here for further details