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The Fundamentals of Bacteriophage Technology for Use as a Food Safety Intervention

03/03/2021  | Online


This is the first of 4 webinars which will explore the science and application of bacteriophage (phage) technology as a tool to kill pathogens of concern and help food processors mitigate food safety risks. Professor Martin Loessner of ETH, The Swiss Federal Institute of Technology, will guide us through an in-depth look at the foundation of phage science, including phage identification, behavior of phages against Salmonella, Listeria and E. coli, and will present guiding principles around the mechanisms of phage technology and its use as a tool in food processing. In addition, attendees will be presented with a broad overview on the practical applications of phage use during processing in a variety of food products, including meats, poultry, dairy, vegetables and as an environmental tool for helping to eliminate biofilms.

Register for this webinar to explore the science and power of phages as an additional tool for the food safety toolbox.

Organisatie: Xtalks / Micreos - Phageguard