Webinar Archive

Active IAFP Members can use our search below to find past 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.

Webinar Access

You must have an active IAFP Membership to play the archived webinars in this section.

Archived Webinars

  • Cronobacter in the Spotlight: New Insights Into a Known Organism

    Organized by: ILSI Europe, the Low Water Activity Foods PDG, Microbial Modelling and Risk Analysis PDG, and the International Food Protection Issues PDG

    Description: Cronobacter spp. is generally known to survive for long times in dry environments and can also form biofilms. Due to these characteristics the genus is ubiquitous in the environment, and has been isolated from different sources: water, soil, dust, cereals, animal products, herbs, spices and others. Cronobacter spp. (formerly known as Enterobacter sakazakii) was also identified as causative agent in foodborne outbreaks, esp. leading to severe infections, and even death, in infants. Since the majority of cases are in neonates and even premature neonates, the main food product involved is powdered infant formula for babies of 0-6 months. The organism is very robust in surviving dry conditions and is even more difficult to control in dry factory environments than Salmonella. The persistence of these organisms also led to re-occurring outbreaks, fortunately not frequently, but consistent. In this webinar, we will start with a short introduction to the organism and then discuss more details, which are relevant for Cronobacter spp. controls, with an expert panel on subjects like: epidemiology, ecology, persistence, sampling, detection and identification methods, microbiological criteria, and preventive measures. The audience is invited to send in questions beforehand.

    Learning Objectives:

    • Epidemiology, Ecology, Persistence, Sampling, Detection and Identification Methods
    • Microbiological Criteria
    • Preventive measures

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    • Seamus Fanning , Presenter University of Dublin, Ireland
    • Roy Betts, Presenter Campden BRI Group, UK
    • Marcel Zwietering, Presenter University of Wageningen, The Netherlands
    • Francois Bourdichon, Presenter Università Cattolica Del Sacro Cuore, France
    • Stephen Forsythe, Presenter Guest lecturer at the University of Hong Kong and Advisor Center for Food Safety, South Africa
    • Anett Winkler, Moderator Cargill, Germany
  • 7-Steps of Sanitation (Spanish)

    Organized by the Sanitary Equipment and Facility Design PDG

    During this webinar, you will learn about the 7-step sanitation process used in the food industry to ensure effective sanitation. The steps of the process are explained by experts in the field of sanitation. The purpose of each step and key concepts will be discussed with emphasis on optimizing efficiency and consistency of outcome. Details about various cleaning methods including when and how to use them are also shared with participants. The latest automated and manual cleaning methods for wet and dry plants will be compared and described on how and when to use each method. The session concludes with examples from the field and a question-and-answer exchange with our experts.

    Learning Objectives:
    • Provide Spanish-speaking attendees an understanding of the optimal sequence of events in sanitation to generate a clean and safe surface in an efficient manner.
    • Gain the ability to identify differences in wet and dry sanitation procedures and their influence on the selection of sanitation tools.
    • Describe how cleaning and disinfection are different and when to apply each method.

    • Alejandro Rojas, Presenter Ecolab
    • Charles Giambrone, Presenter Rochester Midland Corporation
    • Ileana Richards, Presenter Ecolab
    • Rick Stokes, Moderator Ecolab
  • Making Your Environmental Monitoring Plan Smarter

    Using examples and case studies, this webinar will focus on ways to work smarter to extract additional value from EMP data. EMP data can provide information beyond simple verification that sanitation efforts were successful when viewed through the lens of time, space, and workflow. Deep dive data analysis will give you insight into where and what to correct.
    Examples and data analysis derived from both commercially processed foodstuffs and raw fruit and vegetables will be reviewed. Historic data applied to new data provides additional insights. Data analysis strategies will be illustrated with case studies. These case studies will highlight the unique challenges of each situation and the need to avoid a “one size fits all mentality”. Trial metrics will be generated and assessed as models for continuous improvement using case studies.
    Through case studies, we will identify when special tools such as whole-genome sequencing and zone 1 testing, are applicable to your EMP. Case studies will illustrate how to respond to organism recurrence as opposed to transient strains of pathogens. Special emphasis will address the needs of raw, ready-to-eat manufacturers who have characteristic environmental risks due to the absence of a kill step.

    Learning Objectives:
    •Learn to define environmental monitoring performance metrics that apply to your operation and utilize trend analysis in problem prevention.
    •Understanding when whole-genome sequencing adds benefit to your EMP.
    •Demonstrate examples of qualitative and quantitative deep-dive data analysis that provides real actionable insight.
    •Understand when, where, and how to do zone 1 testing. Are the risks worth the reward?
    •Suggest examples of what to advise raw ready to eat, food manufacturer to include in EMP program, and how to use the data generated to correct deficiencies.

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    • Doug Marshall, Presenter Eurofins
    • Florence Wu, Presenter Fremonta Corp.
    • Morgan Young, Presenter AEMTEK Labs
    • Eric Wilhelmsen, Moderator Smart Wash Solutions