New and Emerging Pathogens and Measures for Control

£430 + VAT

TBA

In recent years the food industry worldwide has experienced a succession of "food scares", some connected with established pathogens and some with newly-discovered, re-emerging or imported pathogens.

This course is designed to introduce food microbiologists, technologists, quality personnel, buyers and supplier auditors to the microbial pathogens that have emerged in recent years or may emerge in the future.  It aims to introduce the concepts of emergence, re-emergence and the prediction of likely future emergence.  The individual emerging pathogens will be described in terms of their origins, transmission routes, growth and survival characteristics and the illnesses caused.  An evaluation will be made of existing and alternative preventative control measures to assess how we can prevent or minimise future outbreaks of illness and "food scares".

Course Content:

• Concept of emerging, yet to emerge and re-emerging pathogens
• Bacterial pathogens
• Viral pathogens and prions
• Protozoan and algal pathogens
• Measures to control emerging pathogens

To book a training course, please download the Booking Form, complete and email to bookings@rssl.com