Course
Analysis of Microbial Contaminants in Seafood
Intl Food Safety Training Laboratory
Upcoming Classes
July 17-21, 2017
Price:
$2500
Registration Deadline:
Jun 30, 2017
Instructors:
Dr. Angela Winslow (UMD)
Dr. Chengchu (Cathy) Liu (UMD)
Dr. Angelo (Andy) DePaola (retired FDA)
Dr. Jessica Jones (FDA)
FDAMicrobiologyDuPontBioMerieux

Course Description

This one-week training workshop will include hands-on laboratory exercises to detect and identify microbial contaminants in seafood, specifically Vibrio parahaemolyticus, and Listeria monocytogenes.

Course Objectives

Participants will:

  • understand sample processing procedures for oysters, fish, and shrimp;
  • perform Real-time PCR to detect Vibrio spp. using DuPont BAX Q7 System; and
  • review the FDA's Bacteriological Analytical Manual (BAM) for methods to detect Vibrio parahaemolyticus and Listeria monocytogenes in oysters and smoked salmon respectively.

Who Should Attend?

This course is designed for laboratory scientists and technicians involved in testing seafood (fish and shellfish) for microbial contaminants.