News
Summer 2017 Microbiology Laboratory Training Programs

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IFSTL participant aseptically prepping produce for sampling.

IFSTL plans to start the summer microbiology trainings with the Pathogen Analysis in Fresh Produce training workshop, June 19-23, 2017. Participants will cover pathogens such as E. coli, Listeria and Salmonella which may be found in fresh produce (leafy greens, melons, sprouts and tomatoes).

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A day at an oyster processing facility.

Towards the end of July (17th-21st), IFSTL will host the Analysis of Microbial Contaminants in Seafood training with Dr. Angelo (Andy) DePaola, retired FDA, Dr. Jessica Jones, FDA Dauphin Island, Alabama (remotely), and UMD SeaGrant Extension Faculty member Dr. Chengchu (Cathy) Liu.  Participants will identify microbial contaminants in oysters (Vibrio spp.) and crab meat (Listeria monocytogenes). In addition, weather permitting, participants will explore an oyster processing facility and oyster hatchery near Maryland's Eastern Shore.

Both courses will include rapid detection methods for screening of bacterial pathogens, including: BAX Q7 System, ABI 7500 Fast, and BioMerieux Vidas.

Who Should Attend?

Our laboratory courses are intended for professionals (laboratory managers, analysts, and technicians) involved in food safety testing.

Registration Discounts

Discounts are available for APHL members and groups of two or more. Contact Dr. Angela Winslow (awinslow@umd.edu) for more information.