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Developments in food microbiology

Date presented: 6 July 2017 - 41 minutes


Although the food industry works hard to ensure the food it produces is safe, microbiological incidents do sometimes occur. Learning the lessons from these incidents can help us all to develop new processes and methods to further reduce risk. In this webinar, Roy Betts outlines some of the recent microbiological issues from across the food industry. He's joined by Martin D'Agostino, who explains some of the current challenges and developments with foodborne viruses.


Roy Betts, Head of Microbiology
+44(0)1386 842075
roy.betts@campdenbri.co.uk


Martin D'Agostino, Virologist
+44(0)1386 842537
martin.dagostino@campdenbri.co.uk

About Martin D'Agostino

Martin D'Agostino joined Campden BRI in 2016 as a food virologist after having worked at the Food and Environment Research Agency (DEFRA) since 1994. Read more...