Food Safety Symposium "Salmonella, the next frontier!"
Date and Time
Delta-Guelph Hotel & Conference Centre
50 Stone Road West
University of Guelph Canadian Research Institute for Food Safety (CRIFS)
2nd Food Safety Symposium
"Salmonella, the next frontier!"
Brought to you by the University of Guelph Canadian Research Institute for Food Safety (CRIFS) in collaboration with bioMérieux
Wednesday, November 1, 2017
8:45 am - Symposium
Lunch provided with registration
1:45-4:45pm - Afternoon Workshop (limited to 50 people)
With the Government of Canada mandated Safe Food for Canadians Act (SFCA) and Action Plan, the government is focused on strengthening the food safety system. To achieve the goal of the safest possible food supply, emphasis will be focused on preventive controls, both in the animal production and processing environments.
Now more than ever, it is essential to have well designed and implemented monitoring and control programs. This is especially true for foodborne pathogens. Our symposium last year focused on Listeria monocytogenes which has caused many recalls and outbreaks in recent years.
This 2nd Food Safety Symposium will now focus on another very important foodborne pathogen, namely Salmonella. Renowned scientists, government representatives and industry leaders will share their experiences, ideas and tools for managing Salmonella on the farm, during food production and in processing.
For more information about "Salmonella, The Next Frontier!" including sponsorship, please email Dr. Rocio Morales email@example.com
8:15 – 8:45 Participants arrival at the venue and registration
8:45 – 8:55 University of Guelph and CRIFS welcome and overview – Dr. Jeff Farber
8:55 – 9:00 bioMérieux welcome - Mr. Xavier Nouvelot, General Manager – bioMérieux Canada Inc.
Moderator: Dr Jeff Farber, Director CRIFS, Professor Department of Food Science, University of Guelph
9:00 – 9:20
Salmonella surveillance and outbreaks in Canada – Current Status and Trends
Andrea Nesbitt, Epidemiologist Food-Borne Disease and AMR Surveillance Division (FDASD),
Centre for Food-borne, Environmental & Zoonotic Infectious Diseases, Public Health Agency of Canada
9:25 – 9:45
National microbiological baseline study in broiler chicken 2012-13: Implications for Salmonella performance standards?
Dr Daniel Leclerc, National manager, Epidemiology and Risk Mitigation Section,
Food Safety Science Program Services Division, Canadian Food Inspection Agency
9:50 – 10:10
Long Term Salmonella Control on Farms - Challenges and Lessons
Dr Peter Gazdzinski, Director Veterinary Services,
Cuddy Farms Ltd
10:15 – 10:30 Break
Moderator: Mr. Miguel Villa - VP Sales and Marketing | bioMérieux Industry America Region
10:30 – 10:50
Salmonella Reduction, a Maple Leaf Approach
Mr. Christian Fuchs, Director - Food Safety and Quality Assurance,
Maple Leaf Consumer Foods
10:55 – 11:15
Controlling Salmonella in a Retail Environment
Mrs. Marcelle Lavergne, Director of Food Safety & Quality Assurance
11:20 – 11:40
Control of Salmonella on Fresh Produce and Low Moisture Foods
Dr. Keith Warriner, Professor – Department of Food Science,
University of Guelph
11:45 – 12:10
Cutting-edge Salmonella methods – what’s new and exciting
Dr. Stan Bailey, Sr. Director Scientific Affairs,
12:15 Closing statement
12:15 – 1:00 Lunch
Afternoon Workshop – CRIFS
1:15 – 1:30 Break out into 5 groups of 10 attendees
1:30 – 2:50 Visit of 4 stations – 20 minutes each
2:50 – 3:10 Break
3:10 – 4:10 Visit of 3 stations – 20 minutes each
4:45 End of workshop