Webinars

In this on-demand webinar Doug Marshall and John Scanga explain the latest regulatory challenges in food safety and quality from the FDA and USDA with a focus on the new rules and regulations. Original airdate August 7, 2024.

In this webinar, Dr. Douglas Marshall, Chief Scientific Officer of Eurofins Microbiology, discusses the best practices to help resolve product and environmental contamination events with a focus on effective root cause analysis and deployment of corrective actions as well as consideration of successful long-term preventive actions. Original Air Date May 24, 2023

Besides flavor, salt is commonly used as a preservation ingredient to bind available water and help lower the water activity. It helps create conditions that are hard for pathogens to grow in. Learn more how the addition of salt in a smoked salmon product is not very straightforward with removing pathogen risk.

In this webinar, Doug Marshall, Chief Science Officer at Eurofins Microbiology discusses an approach to zone 1 testing that recommends non-direct-contact surfaces simultaneously for pathogens and indicators, then building a correlation between quantitative indicator count and Salmonella or Listeria prevalence. Dr. Marshall will share insights on how companies are employing this approach, including exploration of the various philosophical and scientific rationales for zone 1 pathogen testing.

In this webinar, Dr. Douglas Marshall, Ph.D., Chief Scientific Officer of Eurofins Microbiology, outlines his most valuable tips for an effective environmental monitoring program.

Food Genomics Column: In the world of regulatory and probiotic microbiology the “name” is critical.

Tune in to this on-demand webinar to hear from Chief Scientific Officer Doug Marshall about the many possible risks that ingredients pose.

A guide through the genomics language barrier from Eurofins experts and Food Safety Tech.

These microorganisms can also help you define and mitigate risks.

These microorganisms open the door to the vast and varied biosphere of the microbiology of food.