Thursday, February 14, 2013

Conference Session: Controlling Salmonella in Low-moisture Foods

Originally presented at Petfood Workshop 2011, Dr. Phil Elliott of the Grocery Manufacturers Association describes current practices to control Salmonella in dry production environments and low-moisture finished products.

This one-hour session provides participants with information on several illness outbreaks attributed to Salmonella in low-moisture products, including pet food. Although Salmonella cannot grow in low-moisture environments, low cell numbers can cause illness, survive for long periods of time and may have greater heat resistance compared to that in high-moisture foods.

For $49.99, participants receive:
  • Unlimited online access (log on any time – 24 hours a day –to view the session)
  • Certificate of completion

About the Presenter
Phil ElliottPhil Elliott, PhD, principal scientist, microbiology, with the Grocery Manufacturers Association, provides technical assistance in food safety and microbiology to member companies. He has more than 20 years of experience in food safety and quality assurance with companies such as Armour-Dial, Campbell Soup, Vlasic Foods International and Pinnacle Foods Corp.

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