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

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.