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

  • Modernizing the Ways of Traditional Smoking: Application of Liquid and Dry Smoke in Meat, Poultry and Pet Foods Sep 30, 2024

    Organized by: IAFP's Meat and Poultry Quality and Safety PDG and Animal and Pet Food Safety PDG

    Smoking of poultry, fish and red meat has been increasing in popularity. Liquid smoke is obtained by condensing wood smoke from combustion of hardwood. While traditional smoking of foods like meat produces harmful heterocyclic amines and polycyclic aromatic hydrocarbons, manufacturers purify liquid smoke via filtration resulting in a safe and natural food additive with antimicrobial, antioxidant, and flavor characteristics. The first presentation will discuss the background of liquid smoke as well as regulations pertaining to its commercial application in meat and poultry products. The next presentation will explore the role of designer smokes and multifunctional smoke systems for antimicrobial and antioxidant properties in food applications. The final presentation will cover some additional applications of liquid smoke in the mitigation of mold and mites in pet foods.

    Learning Objectives:
    -Learn about potential application of liquid smoke to meat and pet food products in preventing and inhibiting the growth and survival of foodborne pathogens and enhance overall food safety and shelf life.
    -Learn about multifaceted role of liquid smoke as an all-in-one additive to enhance food safety, sensory properties, and promote health with intrinsic antioxidants.
    -Learn about the dominance of liquid smoke over traditional smoking based on in its diverse applications, product uniformity, reproducibility in favorable sensory qualities, and in the fusion of environmental consciousness with effective functional properties.
    -Learn about liquid composition; carboxylic acids, carbonyls, and phenolic compounds, which act synergistically to impede microbial growth.

    Presenters
    • Joshua Gurtler, Presenter USDA-ARS
    • Aiswariya Deliephan, Presenter Kraft Heinz
    • Surabhi Wason, Presenter Kerry
    • Saurabh Kumar, Moderator Kerry
  • Enhancing Pet Food Safety from Farm to Fork Aug 12, 2024

    Organized by: Arkansas Association for Food Protection

    Join us for an insightful webinar exploring critical aspects of pet food safety, featuring industry experts discussing traceability, interventions for raw pet food, biofilm management, and regulatory impacts. This webinar provides a summary of the pet food safety session from the Arkansas Association for Food Protection 15th Annual Meeting. We will kick off the session with a talk on traceability within the pet food sector (Billie Johnson), followed by talks on interventions for raw pet food (Susy Tejayad) and preventing dry surface biofilms in the pet food processing environment (Michele Sayles). The session will end with a talk on impacts of regulations and customers on pet food safety (Jarrod Kersey), followed by brief Q&A.

    Learning Objectives:
    1) Understand the complexity of the supply chain and traceability solutions for pet food.
    2) Gain insight into processing techniques, such as high-pressure processing, to enhance the safety of raw pet foods.
    3) Examine different risks in pet food processing to prevent pathogen harborage.
    4) Learn how pet food safety and trends are impacted by regulations and customer expectations.

    Presenters
    • Billie Johnson, Presenter BHJ North America
    • Jarrod Kersey, Presenter Simmons Foods
    • Michele Sayles, Presenter Diamond Pet Food
    • Susy Tejayadi, Presenter
    • Jennifer Acuff, Moderator University of Arkansas, AAFP Past President
  • Prioritizing Hazards in Infant Foods Jun 26, 2024

    Organized by: Modelling and Risk Analysis PDG & International Food Protection Issues PDG

    The webinar will address how food producers can prioritize hazards and rank risks in infant foods that differ in ingredients, process treatment and storage conditions. In addition, the consumer perception of risks associated with infant foods will be compared with experts’ opinion and outputs of science-based risks assessments. This webinar has been developed in the framework of the European project SAFFI. SAFFI aims at developing an integrated approach to enhance the identification, assessment, detection and mitigation of safety risks raised by microbial and chemical hazards along infant food chains.

    Learning Objectives:
    By attending this webinar, the participants will
    -be introduced to online available tools to identify microbial hazards and rank risks.
    -learn how different microorganisms can be grouped with respect to their resistance
    -understand how consumer perception differs from science-based risks assessment and experts’ opinions.

    Presenters
    • Kah Yen Claire Yeak, Presenter Wageningen University (NL)
    • Cristina Serra, Presenter Wageningen University (NL), IRTA (Spain)
    • Jeanne-Marie Membré, Presenter INRAE (France)
    • Marcel Zwietering, Moderator Wageningen University