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Basics of Foodborne Pathogens

Foodborne outbreaks are a persistent problem that impacts public health and incurs high costs for food companies. Fortunately, outbreaks can be prevented through an effective food safety plan. When developing or improving a food safety plan, knowing the potential hazards associated with food products and processes is critical. When risks are adequately understood, companies can implement preventive measures to control those hazards, prevent illness, and provide safe food for the public.

This webinar will introduce foodborne pathogens that are of common concern in food processing plants and facilities.

In this 30-minute webinar, Dr. Seulgi Lee will focus on:
✓ Understanding the biological hazards associated with food products and processes
✓ Discussing foodborne outbreaks
✓ Identifying common infectious and intoxicating foodborne pathogens
✓ Evaluating the intrinsic and extrinsic factors that influence the growth of foodborne pathogens
✓ Assessing biological risk through pathogen testing

Who Should Attend:

QA/QC Personnel

Seulgi Lee, Ph.D.

Dr. Seulgi Lee is an assistant director of the laboratory at AEMTEK. She has a Ph.D. in Food Science & Technology from the University of Georgia and an M.S. in System Food Biotechnology from Korea University in South Korea. Dr. Lee has over seven years of experience in research and academia. She specialized in food safety and microbiology, including developing antimicrobial strategies against foodborne pathogens and analyzing sanitary conditions of food processing environments.

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