Food Research Institute Training Webinars

Feb 16, 2017

Calculating Thermal Lethality of Microorganisms in Foods

Description

Adam Borger, outreach program manager for the Food Research Institute, continues his "Tedious Topics in Food Microbiology Seminar Series" with a discussion on calculating thermal lethality of microbes in foods. Adam will discuss calculating D-values, Z-values, and the use of F-values in mathematical spreadsheets to both establish and validate thermal processes for your HACCP and Food Safety Plans.

Presenter
Adam Borger, Outreach Program Manager, FRI
Webinar URL
ARYZTACampbell Soup CompanyConAgra FoodsFonterraGeneral MillsGreat Lakes CheeseHormel Foods (Jennie-O Turkey Store)Johnsonville Foods KelloggKerry Ingredients and FlavoursKraft Foods (Oscar Mayer Foods)Leprino FoodsPepsiCoSchreiber Foods