Improve Safety and Save Money.
Be in Control.
Two-Day Workshop at University of Wisconsin-Stout
Past Session: June 28-29, 2022
Learn simple, unique, rapid detection techniques based on cutting-edge research. Step-by-step, hands-on instruction.
UW-Stout food science faculty experts will teach you best practices to implement at your facility/processing lab.
Bring your own food items or water samples to test within our controlled lab.
See current research on rapid detection water kits.
|Two Attendees from the Same Company||$800/person|
|Three or More Attendees from the Same Company||$750/person|
Who should attend?
- Individuals involved in food processing and safety at all levels: QA/QC managers/technicians, production managers, lab technicians, safety compliance officers.
- Those who need to understand levels of microbial contamination in their water and ingredients.
- Those who need to monitor environmental pathogens in preparation for Food Safety Modernization Act (FSMA).
- No formal training in microbiology is needed.
- Gain unique, easy-to-use microbiological techniques for isolating and enumerating microorganisms of public health concern such as Listeria, Salmonella, E. coli, and Vibrio, including adjusting testing schedules to accommodate the seasonal nature of pathogens.
- Understand, conduct and properly interpret testing results and isolation techniques for foodborne pathogens through molecular and rapid detection using conventional FDA and USDA methods, as well as PCR, Real-Time PCR, chromogenic media, biochemical assays, and the Bacteriological Analytical Method.
- Apply the best intervention for controlling the growth and contamination of an organism based on a variety of factors and make improved data-driven decisions through the development of enhanced process/testing protocol, workflow, lab, and safety skills.
- Understand biochemical principles of selective and chromogenic media to avoid false-positive readings test water quality using filtration methods, and learn how to verify post-cleaning and sanitation.
Course Description and Lab Schedule:
This two-day lab will provide insight into the most recent developments of spoilage, microorganisms, foodborne pathogens, and contaminants that may occur in a food plant environment. The course is delivered in a laboratory environment and includes a mixture of theory, demonstrations, and practical sessions on the fundamentals of food microbiology and food safety. Attendees develop a detailed understanding of the methods used to isolate important spoilage microorganisms and foodborne pathogens as well as the role of the food microbiologist/processors in ensuring safe food products.
The program provides a basic understanding of the ecology of microorganisms in foods, detection, enumeration, isolation, and identification of pathogens such as Listeria, Salmonella, Vibrio, E. coli/Coliforms, O157:H7, spoilage, yeast/molds, and lactic acid bacteria and unknown microorganisms.
8:00 - 10:00 am Sampling Methods-Food vs. Environmental Samples, Dilution & Pre-enrichment
10:00 - 12:00 pm APC, E. coli/Coliforms, Yeast/Molds, Lactic Acid Bacteria, Staphylococcus
1:00 - 2:30 pm Membrane Filtration and MPN Techniques for Water Samples
2:30 - 4:00 pm API 20E Assay for Salmonella ID
4:00 - 5:00 pm Listeria and Salmonella Chromogenic/Selective Culture Media & Antibiotics
8:00 - 9:30 am Conventional PCR and Gel Electrophoresis
9:30 - 10:30 am Rapid Check Listeria ID
10:30 - 2:00 pm Interpretation of Chromogenic Culture Media for Salmonella and Listeria ID
1:00 - 2:00 pm Real Time-PCR for Listeria ID
2:00 - 3:30 pm Interpretation of API 20E results
3:30 - 4:00 pm How to Help Your Company Survive a Food-Borne Illness Outbreak
4:00 - 4:30 pm Awarding of Certificates and Course Wrap-up
The following hotels are located within walking distance or a short drive from the campus.
Cobblestone Inn & Suites (within walking distance from the campus)
149 Main Street East
Menomonie, WI 54751
Best Western Plus
320 Oak Avenue
Menomonie, WI 54751
Hampton Inn and Suites
2017 Stout Street
Menomonie, WI 54751
You will be provided with a parking code to park in one of the campus parking lots 7-10 days prior to the start of class. Please go to the pay station in the designated parking lot and register your vehicle upon arrival. Overnight parking is not allowed in campus lots. Find the campus map here: Maps & Directions.
Bill Koenig Lab Technician, Carr Valley Cheese Co.Dr. Kim is incredibly knowledgeable and nobly has improved the modern understanding of food safety.