Dr. Fernando Sampedro: Minimizing Salmonella Risks | Ep. 37

During the past few years, risk assessments for Salmonella in poultry have made significant advances – and that is excellent: as public health risks associated with this foodborne pathogen grow, effective risk management strategies must be identified and implemented. To minimize Salmonella contamination risks, the poultry industry has been examining its current practices and maximizing the use of its existing tools. So in this episode, Dr. Sampedro shares his experience with understanding the risks the pathogen poses in food and developing more effective ways to manage those risks.

“Controlling Salmonella is key and there are two main approaches being taken: one is addressing highly virulent stereotypes and the other is moving away from just looking at the prevalence of the pathogen." - Dr. Fernando Sampedro

What you’ll learn:

• (00:00) Highlight
• (01:50) Introduction
• (05:00) Salmonella control and risk assessment
• (08:51) Effective food safety measures and regulations
• (13:00) Processing control points
• (14:51) Tolerance levels for Salmonella in food products
• (20:32) Food Safety and Inspection Service (FSIS)
• (23:17) Public awareness of Salmonella sources of contamination
• (30:59) Technologies to avoid Salmonella contamination
• (34:31) Future research and development
• (36:57) Final thoughts

Meet the guest:  Dr. Fernando Sampedro

Experience:

• Current: Associate Professor at the University of Minnesota 
• Past: Global Key Opinion Leader - Food Safety, at 3M

Background:

• Ph.D., Food Science and Technology (Polytechnic University of Valencia)

Connect with the guest!

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