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This one-week training workshop will include hands-on laboratory exercises to detect and identify pathogens associated with fresh produce. Participants will be guided through course content delivered by subject matter experts from the U.S. Food and Drug Administration (FDA), university microbiologists and instrumentation field application specialists.
- understand sample processing procedures for produce (leafy greens, melons, tomatoes, and sprouts);
- become familiar with phenotypic characterization of food borne pathogens using chromogenic media;
- and, perform tests from isolation to identification using bacteriological and molecular techniques.
Who Should Attend?
This course is designed for laboratory scientists and technicians involved in testing fresh produce for microbial contamination.