Pathogens in Poultry: Lower Your Risk Using New Process Control Methods

What Will I Learn

The poultry industry faces two critical challenges: maintaining high quality standards and minimizing the risk of pathogens. The presence of key pathogens like Campylobacter and Salmonella in product batches can lead to recalls, impacting brand reputation and causing severe losses.

With current regional emphases on the reduction of pathogens in poultry processing, the need for improved process control tools is mission critical

In our webcast, “Pathogens in Poultry: Lower Your Risk Using New Process Control Methods” you’ll learn:

The current regional requirements to lower Campylobacter and Salmonella
How to optimize your pathogen testing methods with a new solution that will simplify and accelerate the simultaneous detection of Campylobacter and Salmonella and the quantification of Campylobacter in poultry samples
The benefits of new testing tools vs. current methods

SPEAKERS

Wayne Miller
Business Development Manager, GeneDisc Food Applications
Pall Corporation

Wayne has over 20 years’ experience in food safety and rapid micro applications. The last 10 years Wayne has concentrated on the GeneDisc PCR system with tests for food pathogens and spoilers.

Ezequiel Gilligan
LATAM Senior Manager, SLS Laboratory and Food & Beverage
Pall Corporation

Ezequiel Gilligan is the Latin American Manager of SLS Global Technical Support group for Pall Corporation leading the Laboratory and Food & Beverage technical division in the region.

Since 1998, Ezequiel has been providing field customer support and filtration optimization solutions to the Food and Beverage market segment. Ezequiel has over 20 years of experience in the Food and Beverage industry and he is currently a main consultant in the region for Product Quality Protection and Product Process Safety. In the last 10 years he has also been in charge of the PCR technical development on behalf of Pall Corporation.

Ezequiel has an Engineer degree from Buenos Aires University.

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December 2020

Dec 2020

16 Wed

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Benefits of Using Enclosed Sheet Technology for the Flavor Industry

Food and Beverage | Pall Corporation webinar series

The current state of flavor filtration and the challenges in current filtration methods

In today’s diverse food and beverage market, consumers are looking for “better for you” products but don’t want to compromise on taste or quality. The flavor industry is now focusing on flavors that play a role in maintaining a healthy lifestyle, while delivering new ethnic and exotic flavors.

Delivering innovative, high quality beverage flavors requires overcoming technological limitations and improving systems and processes for better quality and efficiency. While adjusting to the latest consumer trends is key, flavor houses must also meet requirements for clarity and product consistency. Selection of the right filtration technology is critical in achieving these goals.

In our webcast, "Benefits of Using Enclosed Sheet Technology for the Flavor Industry”, you’ll learn:

The current state of flavor filtration
The challenges in current filtration methods
How to optimize your filtration process with enclosed sheet filters to reduce product loss among other benefits

SPEAKERS

Anand Subramanian

Business Manager, F&B, South Asia

Pall India

Anand Subramanian is the Sales leader for Food and Beverage BU for India and neighboring countries.

Anand has handled multiple positions in the past 20 years. He has strong technical, sales and marketing background with experience in QA/QC, Manufacturing and Technical Services for FB Industry. He was the Customer Service and Supply Chain leader for Pall India, prior to his current role.

He is passionate about building and managing teams, the diversity of roles handled by Anand gives him an edge in his approach to challenging roles/assignments. He likes problem solving and training/coaching. Anand is a post-graduate in Microbiology with PGDBA and a certified black belt in Six Sigma.

Danielle Tromp

Technical Specialist F&B ANZ

Pall Corporation

Danielle Tromp is a Technical Specialist for the Food and Beverage division of Australia and New Zealand at Pall Corporation.

Danielle joined Pall in 2017 and provides technical support to customers in the Food and Beverage market, which includes providing filtration solutions, process optimization and microbiological expertise. Prior to joining Pall, Danielle held roles as a Laboratory Supervisor at a dairy manufacturing plant and as an Associate Lecturer at La Trobe University.

Danielle has a Bachelor of Biological Sciences with Honours in Microbiology from La Trobe University.

Daniel Agyeman

Technical Specialist

Pall Corporation

Daniel Agyeman is a B Sc. Microbiology graduate and working as Technical Specialist for the Food and Beverage division of ANZ at Pall Corporation.

Daniel joined pall in 2016 and holds strong expertise in filtration solutions and process optimization. Before transitioning to his current role, he was associated with Pall Biotech division. Prior to joining Pall, he was working for the pharma companies CSL in Melbourne in compliance and validation and worked as Biotechnologist and Development Scientist for Lonza Biologics in the UK. He loves exploring nature, enjoy music and civil aviation.

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