New and Emerging Pathogens and Measures for Control

30th April 2008

In recent years the food industry worldwide has experienced a succession of "food scares", some connected with established pathogens and some with newly-discovered, re-emerging or imported pathogens.

This course is designed to introduce food microbiologists, technologists, quality personnel, buyers and supplier auditors to the microbial pathogens that have emerged in recent years or may emerge in the future.  It aims to introduce the concepts of emergence, re-emergence and the prediction of likely future emergence.  The individual emerging pathogens will be described in terms of their origins, transmission routes, growth and survival characteristics and the illnesses caused.  An evaluation will be made of existing and alternative preventative control measures to assess how we can prevent or minimise future outbreaks of illness and "food scares".

Further Details
Additional information about this event and a booking form are available online