Title: Process Validation and Challenge Testing of Foods

Speaker: S. Balamurugan, Research Scientist, Guelph Research and Development Centre, Agriculture and Agri-Food Canada
 

Abstract: Process validation and challenge testing of foods have three main objectives: one is the collection of knowledge and experience that allow one the know-how to produce a safe product; two, is the identification of the potential hazards and concerns; and three, provide the tools and metrics for monitoring and controlling these hazards and concerns. This presentation will give an overview of process validation and challenge testing of foods and its impact on food safety.

Biography: Dr. Balamurugan’s research focuses on generation of scientific evidence to support food safety guidelines, policies and regulations. To this end he specializes in microbial challenge testing of foods and validation of control measures to improve microbial safety of ready-to-eat foods. His current research topics include development and validation of novel processing and packaging technologies to enhance safety and extend shelf-life of sodium-reduced foods. To mention a few, he currently works with non-thermal processing technologies such as high-pressure processing, UV irradiation, fermentation and dry-curing, and use of bioactive compounds as antimicrobials in active packaging to control pathogens in RTE meats.

The Guelph Food Safety Seminars: A partnership in agri-food safety