Use of Antimicrobials in Food; an Industrial Perspective-Video Presentation

In the United States, foodborne illness remains a major health concern, with an estimated 48 million illnesses annually, including 128,000 hospitalizations and 3,000 deaths (CDC estimates, 2011). Additionally, it is estimated that at least 25% of the world’s food supply is discarded yearly due to spoilage.  Ingredient-based solutions for food preservation have been used for millennia, including chemical preservatives, microbial cultures, and naturally derived antimicrobials and antioxidants. When included as part of the hurdle (or combination) concept, antimicrobials can augment a successful food protection strategy, for inhibition or inactivation of undesired microorganisms. However, efficient use of antimicrobials in food is predicated on the proper implementation of hurdle technology. Antimicrobials are meant to add to the robustness of existing food safety or quality assurance programs and cannot be used to correct or mask poor practices. To set realistic expectations, one must consider several factors including targeting and efficacy against unwanted microorganisms in the food matrix, effect of the antimicrobial(s) on sensory properties of food, effect of processing method on the antimicrobial (e.g., compound degradation or activity enhancement), cost of the antimicrobial and cost in use, regulatory aspects, and labeling considerations.

• Cost: This event is free of charge
• Deadline: Register by February 5
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