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Food safety and quality

Presentations

Food safety and quality

  • Emerging food safety technologies
    • Dr. James Marsden of Kansas State University discusses an upcoming technology, high hydrostatic pressure.
  • Controlling Salmonella in low-moisture foods
    • Dr. Phil Elliott of the Grocery Manufacturers Association describes current practices to control Salmonella in dry production environments and low-moisture finished products.
  • Preparing for -and survive- an FDA Inspection
    • Robert McDonald of Food Safety Validation helps you plan for an inspection, surprise or otherwise, from the Food and Drug Administration or other regulatory authorities.
  • Grain-free formulations and processing with dehydrated potatoes
    • Tony Bello, PhD, CEO of Heritage Agro-Allied Foods, explains the role of starch functionality of dehydrated potato ingredients in the design and processing of grain-free petfood products, one of the industry’s fastest-growing categories.
  • Scientific validation of extrusion study for petfood safety
    • Will Henry, director of technology R&D for Extru-Tech Inc., introduces and discusses the core principles of petfood extrusion validation, complete with a step-by-step analysis of protocol variability and a review of the industry’s first applicable scientific study.
  • Mycotoxin control of grains
    • Drs. Gene Peters and Don Shandera of Cargill discuss key challenges and opportunities in controlling this common pet food contaminant.
  • Reducing microbial risks in petfood processing
    • Kristen Dixon, general manager and VP of Chestnut Labs, offers strategies for reducing microbial risks in petfood processing, such as determining sampling sites, frequencies, types and zoning; evaluating testing technologies, interferences and application; and corrective action planning.

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