Food Safety: The Fundamentals of Bacteriophage Technology
: 3 Mar 2021
Sector: Food & Beverage
Innovative Food Safety Interventions: The Fundamentals of Bacteriophage Technology and their practical application explained in the upcoming Xtalks webinar.
The global food industry has been increasingly utilizing bacteriophage as a way to kill pathogens on food and in the production environment. Please join this free session to learn more about the basic principles of phage science and to gain a clearer understanding of its use in a wide variety of meat, poultry, dairy and produce products.
This webinar will address the science and application of bacteriophage (phage) technology as a tool to kill pathogens and how it helps food processors mitigate food safety risks. Professor Martin Loessner of ETH, The Swiss Federal Institute of Technology, will guide us through the fundamentals of phage science, in particular against Salmonella, Listeria and E. coli. He will present guiding principles around the mechanisms of phage technology and its use as a tool in food processing. In addition, viewers will be presented with a broad overview of the practical applications during processing in meats, poultry, dairy, vegetables and as an environmental tool for helping to eliminate biofilms.
Join Dr. Martin J. Loessner, Professor of Food Microbiology, ETH Zurich and Sonali Sirdesai, Application Specialist, Micreos Food Safety in a live webinar on Wednesday, March 3, 2021 at 10am EST (3pm GMT/UK) to explore the science and power of phages as an additional tool for the food safety toolbox.