Food poisoning and spoilage caused by microbiological issues represent a significant risk to the food and drink industry in terms of time, costs and potentially damage to the brand. Keep up to date with the hot topics in food microbiology with this conference. The conference will look at current areas of concern and emerging issues and will cover the following:

• Campylobacter
• Controlling L. monocytogenes with organic phage solutions
• Toxoplasmosis in England and Wales
• Latest methods for the testing and identification of moulds
• An assessment of lightly cooked food (inc. sous–vide) at the point of consumption in England
• Validation of test portion pooling for Salmonella detection in food
• Diversity of B. cereus group strains
• Microbiology Criteria
• The response of foodborne pathogens to osmotic and desiccation stresses in the food chain