Professor Martin Loessner of ETH, The Swiss Federal Institute of Technology, will guide us through the fundamentals of phage science, in particular against Salmonella, Listeria and E. coli.
TORONTO (PRWEB) February 16, 2021
This webinar will address the science and application of bacteriophage (phage) technology as a tool to kill pathogens and how it helps food processors mitigate food safety risks. Professor Martin Loessner of ETH, The Swiss Federal Institute of Technology, will guide us through the fundamentals of phage science, in particular against Salmonella, Listeria and E. coli. He will present guiding principles around the mechanisms of phage technology and its use as a tool in food processing. In addition, viewers will be presented with a broad overview of the practical applications during processing in meats, poultry, dairy, vegetables and as an environmental tool for helping to eliminate biofilms.
Join Dr. Martin J. Loessner, Professor of Food Microbiology, ETH Zurich and Sonali Sirdesai, Application Specialist, Micreos Food Safety in a live webinar on Wednesday, March 3, 2021 at 10am EST (3pm GMT/UK) to explore the science and power of phages as an additional tool for the food safety toolbox.
For more information, or to register for this event, visit The Fundamentals of Bacteriophage Technology for Use as a Food Safety Intervention.
ABOUT PHAGEGUARD
PhageGuard contributes to safer food production by using phages. As the natural enemy of bacteria, phages specifically kill pathogens like Salmonella and Listeria, and leave the good ones intact. They are green, smart and easy to apply on food via spraying, misting or dipping. Phages can also be used directly on food contact surfaces or in the processing environment.
To learn more about phage applications visit http://www.phageguard.com.
Robin Peterson in North America,
Phone: +1 770 664 0568
Email: r.peterson@micreos.com
or
Dirk de Meester,
Phone: +31 6 46048503
Email: d.demeester@micreos.com
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