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This webinar was organised by ILSI Europe’s Microbiological Food Safety Task Force in collaboration with IAFP.
- Mis-identifications of Cronobacter
- 10 year analysis of an outbreak. Part 1: PFGE
- 10 year analysis of an outbreak. Part 2: MLST, SNP, CRISPR-cas
- PubMLST analysis of FDA Michigan isolates
- Advanced cgMLST: neonatal meningitic pathovar C. sakazakii CC4
About the webinar
Cronobacter spp. is generally known to survive for long times in dry environments and can also form biofilms. Due to these characteristics the genus is ubiquitous in the environment, and has been isolated from different sources: water, soil, dust, cereals, animal products, herbs, spices and others. Cronobacter spp. (formerly known as Enterobacter sakazakii) was also identified as causative agent in foodborne outbreaks, esp. leading to severe infections, and even death, in infants. Since the majority of cases are in neonates and even premature neonates, the main food product involved is powdered infant formula for babies of 0-6 months. The organism is very robust in surviving dry conditions and is even more difficult to control in dry factory environments than Salmonella. The persistence of these organisms also led to re-occurring outbreaks, fortunately not frequently, but consistent. In this webinar, we started with a short introduction to the organism and then discussed more details, which are relevant for Cronobacter spp. controls, with an expert panel on subjects like: epidemiology, ecology, persistence, sampling, detection and identification methods, microbiological criteria, and preventive measures. The audience was invited to send in questions beforehand.
- Epidemiology, Ecology, Persistence, Sampling, Detection and Identification Methods
- Microbiological Criteria
- Preventive measures
- Prof. Seamus Fanning, University of Dublin, IE
- Dr Roy Betts, Campden BRI Group, UK
- Prof. Marcel Zwietering, University of Wageningen, NL
- Mr Francois Bourdichon, Catholic University of Sacred Heart, IT
- Prof. Stephen Forsythe, Guest lecturer at the University of Hong Kong, HK and Advisor to Center for Food Safety, Stellenbosch University, ZA
- Dr Anett Winkler, Cargill, DE
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