2
DELIVERABLES University of Idaho Certification of Completion Continental Breakfast, Lunch and refreshments (please specify if dietary restrictions are necessary) • Course Manual COURSE FEES Intermediate (2 days) is $625 per person. Two or more people registering from the same company pay a discounted rate of $563 per person. Advanced (3 days) is $775 per person. Two or more people registering from the same company pay a discounted rate of $698 per person. REGISTRATION www.techhelp.org QUESTIONS Paula Peterman 208-364-6188 or [email protected] Registrants who cancel 7 or more business days prior to the workshop will receive a full refund. Registrants who cancel less than 7 business day prior to the workshop will be charged a minimum of 50% of the workshop fee. No shows will be charged the full workshop fee. Tax deductible under IRS Section 1.162.5 *Certain restrictions may apply; refer to your accounting department for specific applicability. Douglas L. Marshall, PhD, CFS Dr. Marshall is Chief Scientific Officer with Eurofins Microbiology Laboratories, Inc., a division of the global life sciences company Eurofins Scientific. He also is cofounder and Director of the Food Safety Institute, LLC, an integrated consulting and analytical services company affiliated with Eurofins. He currently holds positions as Adjunct Professor with Colorado State University and Florida State College. His former positions include Associate Dean and Professor of Public Health, College of Natural and Health Sciences, University of Northern Colorado, Adjunct Professor with the Colorado School of Public Health, Professor of Food Science, Nutrition, and Health Promotion at Mississippi State University, Assistant Professor of Food Science at Louisiana State University, Contributing Editor for the peer- reviewed scientific journal Food Microbiology, and four consecutive terms on the editorial board of the Journal of Food Protection. He is a frequent consultant to NIH, WHO, FAO, USDA, and other government agencies and private companies. His research and expertise has been featured in popular press venues such as Consumer’s Reports, Fine Cooking, USA Today, Fitness, Health, Men’s Health, Chemtech, Nature Science Updates, and ASM Journal Highlights. He is a frequently invited speaker and a prolific book chapter writer. With over 250 publications and over 125 invited presentations, his scientific research and outreach interests focus on improving the microbiological quality and safety of foods. Among these was the completion of the 4 volume Handbook of Food Science, Technology, and Engineering, which he co-edited. He has been the recipient of a number of awards for his scholarly efforts including the Mississippi Chemical Corporation Award of Excellence for Outstanding Work and the International Association for Food Protection Educator Award. He is a Fellow of the Institute of Food Technologists, where he has served as chair of two divisions and two regional sections, currently serves on the Board of Directors, an Inaugural Member of the International Food Science Certification Commission, and a founding member of the Global Traceability Center. The University of Idaho does not discriminate in education or employment on the basis of human differences, as required by state and federal laws. TechHelp, a not-for-profit organization, has been strengthening the competitiveness of northwest manufacturers and food processors since 1996. TechHelp provides professional assistance and training for product and process improvements. www.techhelp.org University of Idaho Extension is a partnership between the University, USDA, and Idaho. Since 1912, it has provided high quality research-based education in Idaho. www.extension.uidaho.edu The University of Idaho/Washington State University School of Food Science offers undergraduate and graduate degrees in Food Science. Twenty five world-class faculty and extension specialists provide teaching, research, and outreach to serve students, the food industry, and consumers in Idaho and the Pacific Northwest. www.sfs.wsu. edu University of Idaho Extension and TechHelp presents... Co-sponsors 2015 Dairy and Food Processing Microbiology Lab Methods Dairy and Food Processing Microbiology Lab Methods Intermediate (2 days) — March 23-24 Advanced (3 days) — March 23-25 CSI – Shields Building, Room 224 315 Falls Avenue Twin Falls, ID 83301

2015 - giecdn.blob.core.windows.net · • Basic principles of food microbiology • Key food pathogens • Safety procedures, good laboratory practices; hazards of working with microbes,

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Page 1: 2015 - giecdn.blob.core.windows.net · • Basic principles of food microbiology • Key food pathogens • Safety procedures, good laboratory practices; hazards of working with microbes,

DELIVERABLES• University of Idaho Certification of Completion• Continental Breakfast, Lunch and refreshments (please

specify if dietary restrictions are necessary)• Course Manual

COURSE FEES• Intermediate (2 days) is $625 per person. Two or

more people registering from the same company pay a discounted rate of $563 per person.

• Advanced (3 days) is $775 per person. Two or more people registering from the same company pay a discounted rate of $698 per person.

REGISTRATIONwww.techhelp.org

QUESTIONSPaula Peterman 208-364-6188 or [email protected]

Registrants who cancel 7 or more business days prior to the workshop will receive a full refund. Registrants who cancel less than 7 business day prior to the workshop will be charged a minimum of 50% of the workshop fee. No shows will be charged the full workshop fee. Tax deductible under IRS Section 1.162.5 *Certain restrictions may apply; refer to your accounting department for specific applicability.

Douglas L. Marshall, PhD, CFS

Dr. Marshall is Chief Scientific Officer with Eurofins Microbiology Laboratories, Inc., a division of the global life sciences company Eurofins Scientific. He also is cofounder and Director of the Food Safety Institute, LLC, an

integrated consulting and analytical services company affiliated with Eurofins. He currently holds positions as Adjunct Professor with Colorado State University and Florida State College. His former positions include Associate Dean and Professor of Public Health, College of Natural and Health Sciences, University of Northern Colorado, Adjunct Professor with the Colorado School of Public Health, Professor of Food Science, Nutrition, and Health Promotion at Mississippi State University, Assistant Professor of Food Science at Louisiana State University, Contributing Editor for the peer-reviewed scientific journal Food Microbiology, and four consecutive terms on the editorial board of the Journal of Food Protection. He is a frequent consultant to NIH, WHO, FAO, USDA, and other government agencies and private companies. His research and expertise has been featured in popular press venues such as Consumer’s Reports, Fine Cooking, USA Today, Fitness, Health, Men’s Health, Chemtech, Nature Science Updates, and ASM Journal Highlights. He is a frequently invited speaker and a prolific book chapter writer. With over 250 publications and over 125 invited presentations, his scientific research and outreach interests focus on improving the microbiological quality and safety of foods. Among these was the completion of the 4 volume Handbook of Food Science, Technology, and Engineering, which he co-edited. He has been the recipient of a number of awards for his scholarly efforts including the Mississippi Chemical Corporation Award of Excellence for Outstanding Work and the International Association for Food Protection Educator Award. He is a Fellow of the Institute of Food Technologists, where he has served as chair of two divisions and two regional sections, currently serves on the Board of Directors, an Inaugural Member of the International Food Science Certification Commission, and a founding member of the Global Traceability Center. The University of Idaho does not discriminate in education or employment

on the basis of human differences, as required by state and federal laws.

TechHelp, a not-for-profit organization, has been strengthening

the competitiveness of northwest manufacturers and food processors since 1996. TechHelp provides professional assistance and training for product and process improvements. www.techhelp.org

University of Idaho Extension is a partnership between the University, USDA, and Idaho.

Since 1912, it has provided high quality research-based education in Idaho. www.extension.uidaho.edu

The University of Idaho/Washington State University School of Food Science offers undergraduate and graduate degrees in Food Science. Twenty five world-class faculty and extension specialists provide teaching, research, and outreach to serve

students, the food industry, and consumers in Idaho and the Pacific Northwest. www.sfs.wsu.edu

University of Idaho Extension and TechHelp presents...

Co-sponsors

2015

Dairy and Food Processing

Microbiology Lab Methods

Dairy and Food Processing

Microbiology Lab Methods

Intermediate (2 days) — March 23-24Advanced (3 days) — March 23-25

CSI – Shields Building, Room 224315 Falls Avenue

Twin Falls, ID 83301

Page 2: 2015 - giecdn.blob.core.windows.net · • Basic principles of food microbiology • Key food pathogens • Safety procedures, good laboratory practices; hazards of working with microbes,

Day 1

INTERMEDIATE LAB METHODS• Basic principles of food microbiology

• Key food pathogens

• Safety procedures, good laboratory practices; hazards of working with microbes, sterile technique

• Media preparation

• pH and pH adjustments; when it is necessary

• Basics of enumeration SPC/TPC/APC and Coliform testing. APC on PCA, TSA or SMA agar with and without TTC, Logarithmic scales

• Dilution theory; how to test for customer specs other than “<10” by special dilutions. Options to make serial dilutions, how to make them, how to make an initial 1:10 with an unusual sample size and how to work with non-typical samples sizes and sample matrixes

• Rules for counting and estimating plates: petrifilm, pour plates

• Micro swabbing techniques: hand/equipment/countertop swabs; sterility checks on equipment and disposables

• Lecture and Demo from 3M rep

LAB EXERCISE: Use of controls, media preparation, and sterile technique. Media productivity checks, media selectivity checks, etc.

LAB EXERCISE: Sample preparation; handling thick or high solids samples during initial prep and when weighing rather than pipetting is called for.

LAB EXERCISE: Sterile technique- sampling, pipetting, streaking

LAB EXERCISE: SPC/TPC/APC and Coliform/E. coli testing

LAB EXERCISE: Petrifilm plating/reading—PAC, coliform/E. coli, Y&M, HSCC, Salmonella

Day 2

INTERMEDIATE LAB METHODS• Microbial kill steps: pasteurization, cooking,

sanitizing, etc. Concept of decimal reduction

• Supplementing media: salt for brined samples, protein base for high protein sample (when needed for conflicting dilutions in odd matrices where consistent growth is not observed in all plates because of lack of matrix nutrients to promote growth)

• Presence/absence tests for indicator organisms (EB, Coliforms, E. coli, etc.)

• Pathogen testing: Methods for C. sakazakii; Salmonella, Listeria, and Pathogenic E. coli, Coagulase positive Staph methods: General principles for detection—PCR or ELISA methods

• Sporeformers—aerobic, anaerobic, thermophilic, mesophilic: plating and enumeration. Heat shock theory and plating media theory and rationale. Thermoduric counts and how it relates to mesophiles and thermophiles.

• Detection of B. cereus: MYP plates vs Bacara

• MPN coliform/E. coli: Theory and technique

• Isolate biochemical confirmations using API test strips and advanced molecular methods

• Environmental pathogen programs: basics of zone sampling, creative ways to collect samples and test them, such as testing filter media, gaskets, loose caulking, etc.

• Lecture and Demo from bioMerieux rep

LAB EXERCISE: Environmental swab plating: how to dilute and relate swab dilutions to surface area swabbed, how to report dilutions of initial sponge; accuracy

LAB EXERCISE: Pour plates and Petrifilm reading and counting

LAB EXERCISE: API 20E and API 50 CH

LAB EXERCISE: S. aureus detection

LAB EXERCISE: Mesophilic and thermophilic aerobic spore count

LAB EXERCISE: fecal Steptococcus count

Day 3

ADVANCED LAB METHODS (Optional Add On Module)

• Lactic acid bacteria enumeration methods: MRS MPN with Durham tubes and hot loop, PF+MRS, MRS agar, M17, APT; pros and cons of tests, heteros vs homos

• Investigations and troubleshooting odd issues beyond standard testing: incubation conditions, agars, temps, times, etc.

• Pathogen testing: Enterobacteriaceae testing (VRBGA and EB PF), Clostridium perfringens (SFP or TSC agar)

• How to interpret results of testing in-process and finished products and make decisions regarding sanitation and process areas

LAB EXERCISE: Interpret MPN 3 tube test

LAB EXERCISE: Interpretation of API strips

LAB EXERCISE: Interpretation of Streptococcus and Staph counts

LAB EXERCISE: Interpretation of aerobic spore counts

LAB EXERCISE: Interpretation of coagulase test

LAB EXERCISE: Pour plate and Petrifilm final reading—PAC, coliform/E. coli, Y&M, HSCC, Salmonella