October 31, 2017
Listeria monocytogenes bacteria sickens an estimated 1,600 people each year and of those about 260 die. The dangers of Listeria foodborne illness impacting U.S. consumers are very real and the implications of an outbreak can be enormously costly to the food processing industry.
FDA is currently reviewing public comments on the “Draft Guidance to the Industry on Control of Listeria Monocytogenes” which was published in January 2017. The industry can expect final Guidance from FDA soon. The new Guidance coupled with the Preventive Controls for Human Food (PCHF) enforcement is already resulting in a much more targeted approach by FDA with focus on both industry and FDA environmental swabbing. Positive swabs for L. mono. or indicator organisms could trigger aggressive FDA enforcement action.
Join presenters representing FDA, attorneys from Hogan Lovells and an EAS Independent Consultant and internationally known research microbiologist for a webinar focusing on the challenges and new FDA regulatory requirements for the detection and elimination of L. mono. This will provide attendees with leading edge and cross-cutting information on regulatory expectations as well as control mechanisms for L. mono. With this information, the food processing industry can improve existing L. mono. control programs, ultimately benefiting the consuming public. This webinar shares the perspectives of the new FDA enforcement strategy (preventive) from FDA’s view, a microbiologist sharing the latest information about L. mono as well as food industry counsel’s view. It is a “must attend” event for anyone with responsibility for complying with FDA’s new enforcement approach.
What do we know today about the “new” dangers of Listeria? What key monitoring and corrective action measures should the industry pay attention to, adopt and implement and how can we turn today’s risk assessment results into a safer and proactive approach to Listeria control?
Join us Tuesday, October 31st at noon Eastern Daylight Time for answers to these important questions from recognized experts. This important discussion has the potential to modernize your company’s existing L. mono control program, with positive impacts on your company’s future. Share this announcement with other colleagues as the combination of this webinar’s presenters and their information being assembled together again is unlikely.
Mickey Parish, Ph.D.
Senior Science Advisor, Center for Food Safety and Applied Nutrition, FDA
Dr. Mickey Parish is the Senior Science Advisor and Director of the Senior Science Advisor Staff for the FDA Center for Food Safety and Applied Nutrition. Prior to that, he was the Senior Advisor for Microbiology, Office of Food Safety where he provided technical support for food safety policy development and implementation. He also supports outbreak and recall investigations. Prior to coming to FDA, Dr. Parish was Professor and department chair in the University of Maryland’s Department of Nutrition and Food Science, and a Professor of Food Microbiology at the University of Florida.
Elizabeth B. Fawell
Counsel, Hogan Lovells
Successfully navigating the detailed and often complex regulatory issues confronting the food industry, Elizabeth Fawell helps companies understand both the rules and various risks involved to make the most informed and strategic decisions. She has worked with every segment of the food industry, including manufacturers, distributors, retailers, restaurants, and foodservice operators, as well as their trade associations. Elizabeth helps clients to understand requirements of the Food Safety Modernization Act (FSMA), Hazard Analysis Critical Control Point (HACCP) systems among others. She is also a Preventive Controls Qualified Individual (PCQI) and has completed the FSPCA PCQI training.
Independent Consultant, EAS Consulting Group, LLC
Distinguished Scientist at the University of Wisconsin-Madison, Food Research Institute, Madison, WI leading the “Direct Applied Food Microbiology Laboratory” including developing research protocols, publications and supervising lab personnel in projects relating to the evaluation of the microbiological safety of low-acid refrigerated and formulation-safe (shelf-stable) foods. Process authority for evaluation of formulation-safe foods. Organisms of primary focus are Listeria monocytogenes, Clostridium botulinum, Clostridium perfringens, Staphylococcus aureus, Escherichia coli, Salmonella, and Bacillus cereus.