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Food safety series meeting June 12 looks at microbial food spoilage loss and control

The UW-Madison Food Research Institute will hold a meeting in its Food Safety Series entitled “Microbial Food Spoilage — Losses and Control Strategies” on June 12 at the Pyle Center.

The U.S. food supply is the most varied, abundant and economical in the world. At the same time, we sustain huge economical losses due to food spoilage. Certain microorganisms cause deterioration of food quality by altering the sensory characteristics of foods and decreasing the length of time a food is considered suitable for sale and consumption, that is, shelf life. The growth, survival, and death of spoilage and pathogenic microorganisms in foods are functions of the food (for example, water activity and pH) and also the environmental conditions under which the food is held, such as temperature, relative humidity, and the presence or absence of oxygen.

The objective of this comprehensive one-day symposium is to address and discuss the microbial food spoilage process and the control strategies available to impede spoilage at various stages of food processing, storage, retail stores, and in the home. This is an opportunity for product developers, manufacturers and marketers to hear and discuss with academic and industrial experts food spoilage issues and strategic approaches for reducing and controlling spoilage losses of foods.
Full details and registration forms see www.wisc.edu/fri. Contact Jean Johnson (jljohns2@wisc.edu) for registration information and Ron Weiss (rweiss1@wisc.edu) with questions about the symposium.
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