Although there has been a significant reduction in contamination associated with eggs and poultry, Salmonella is still one of the most important pathogens to food producers and consumers.
Topics include inactivation by gas plasma treatment, epidemics and outbreaks in the UK, rapid and conventional methods and survival and death kinetics of Salmonella strains at low relative humidity attached to stainless steel surfaces.
Speakers include Fiona Cawkell and Dr Suzanne Jordan from Campden BRI, Dr John Holah, technical director at Holchem laboratories, Dr Steve Moore from Faccenda Foods and Professor Tom Humphrey from the University of Swansea.
The event is targeted at microbiologists, food safety managers, hygiene teams, technical managers, retailers and food service professionals.
The seminar takes place on 17 March and costs £295+ VAT for members and £395+ VAT for non-members.