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
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