Product spoilage rarely makes the headlines but can still be very costly for a producer in terms of lost product, damaged reputation, and loss of future sales. Prevention is the best approach to avoid these costs but if prevention fails, we must investigate, take corrective action, and improve controls to prevent reoccurrence.

This webinar focuses on the principles and theory of food spoilage, within the context of how these concepts can help you better understand what to do when things go wrong (spoil) and design a product in a way to prevent spoilage in the first place.

Expect this webinar to equip you with a base understanding of applied food microbiology that you can use to elevate your product to reach its full shelf-life potential.

Meet the Presenters

About the Presenters:

Patricia Quinn is an Analytical Services and Project Manager with Eurofins Microbiology Laboratory (EML), based near Milwaukee, WI. She has been with EML for over five years, working closely with clients and their testing needs. She is a technical liaison between the lab and clients, performs data validation, and assists with investigations and special projects. Prior to joining EML, she worked primarily in drinking water treatment, with an emphasis on wet chemistry.

David Legan is Director of Science for Eurofins Microbiology. Formally affiliated with the lab in Madison, WI, he works across the US network of labs on all aspects of method selection, development, validation, and verification. In previous roles he spent time within Kraft Foods and Nabisco working on preservation systems, food safety and pathogen modeling. He began his career at Campden BRI in the UK working on all aspects of bakery microbiology. He holds a PhD from the University of Reading in the UK.