Webinars

The list below shows upcoming webinars held by IAFP and IAFP’s Professional Development Groups (PDGs). Please note that all opinions and statements are those of the individual making the presentations and not necessarily the opinion or view of IAFP.

Upcoming Webinars

  • Multiple Rapid Methods for Identifying Poultry Samples Exceeding a Salmonella Threshold Level Mar 4, 2025 (4:00 PM - 5:00 PM Eastern Time)

    New strategies to enhance control of Salmonella in meat and poultry include identifying product that exceeds various Salmonella levels. Several rapid methods are available for identifying samples meet or exceed a Salmonella threshold including an abbreviated enrichment followed by real time PCR (rtPCR) quantification, concentration of the sample followed by rtPCR quantification, and enrichment of sample aliquots informed by a modification of the Poisson Probability Distribution. This webinar will discuss the abilities of Most Probable Number (MPN), Hygiena BAX SalQuant (abbreviated enrichment followed by rtPCR), BioMerieux GENE-UP QUANT (sample concentration followed by rtPCR), and Poisson Probability Distribution based threshold methods for identifying poultry samples meeting or exceeding a Salmonella threshold level. Learning Objectives: • Understand the limitations of the traditional “gold standard” bacterial quantification Most Probable Number Method. • Understand the factors that may influence results of rapid quantification methods that gauge the post-enrichment Salmonella. • Appreciate the issues that could impact results of rapid bacterial quantification methods that concentrate the sample. • Gain an understanding of novel methods to identify samples with Salmonella concentrations meeting or exceeding a user defined threshold.

    Presenters
    • John Schmidt, Presenter Research Microbiologist U.S. Meat Animal Research Center, Meat Safety and Quality Research Unit·USDA
    • Amanda Brookhouser-Sisney, Moderator Sr. Technical Director·Midwest Laboratories
  • Food Safety Culture PDG: Strengthening Food Safety Culture Mar 12, 2025 (1:00 PM - 2:00 PM Eastern Time)

    SPONSORED BY: THE IAFP FOUNDATION

    Since GFSI’s A Culture of Food Safety (2018), our understanding of food safety culture has grown, yet many companies struggle to implement meaningful change. Companies comply to the standard requirements, but want to take the step to take their food safety culture to the next level. Mérieux NutriSciences identifies five key aspects shaping food safety culture: Leadership, Communication, Risk Awareness, Commitment and Resources. By taking action on these five aspects—often in mutual alignment—employee behaviour is positively influenced. During the session, the five aspects of food safety culture will be discussed, project experiences will be shared, and practical tips will be exchanged Key takeaways/learning objectives. • Understanding Five aspects of Food Safety Culture • Tips and tricks for improving food safety behavior • Insight into upcoming developments that will provide a more structured approach and greater clarity on the benefits of improvement initiatives

    Presenters
    • Geert-Jan Rens, Panelist Senior Principal Consultant Business Assurance and Sustainability·Mérieux NutriSciences Netherlands
    • Tim Coeck, Panelist Food Safety Consultant & Interim Quality Manager·Mérieux NutriSciences Belgium
    • Sabahnur Demirci, Moderator VP EP·Mérieux NutriSciences North America