Clostridia are a genus of obligate anaerobes, Gram positive, spore-forming bacteria belonging to the family Clostridiaceae.
The Clostridia are one of the most studied groups of anaerobes that cause disease in animals and humans. Clostridia are typically found in soils, marine sediments, water and in human and animal intestines.
Clostridia produce toxins when growing rapidly and are able when the environment is hostile, to produce spores which are resistant to many disinfectants and treatments. The aim of the breakfast club is to understand the key organisms within the group, and provide an insight into the risks for food manufacturers, by drawing on incidents, learnings and legislation.
Corinne Amar – Public Health England
This session talks about the two species of the Clostridia genus that cause food poisoning: C. perfringens and C. botulinum. Description of both organisms, their source, the disease they cause as well as how the reference laboratory investigate outbreaks or incidents caused by these two very different organisms.
Andrew Millman – ASDA
This session includes building knowledge around risks for Clostridium in foods.
Insights and information gleaned from incidents, knowledge of pertinent legislation and formal guidance.
The session will also include worked examples of new product risk assessments, using published information and use of challenge tests.
Places are limited to 25 delegates to ensure that this remains an intimate and informative 1/2 day programme for all.
Cost: £50 + VAT (Members), £85 + VAT (Non-members), £15 +VAT (Students) per delegate
Time: 9:30am – 12.30pm
Venue: SOFHT Office, The Granary, Middleton House Farm, Tamworth Road, Middleton. B78 2BD.
Continental breakfast buffet and Certificate of Attendance are included in the price.