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Webinar: Phage Use to Combat Salmonella and Listeria in Fresh Ground Meats, RTE Meats, and in Smoked Salmon

Webinar: Phage Use to Combat Salmonella and Listeria in Fresh Ground Meats, RTE Meats, and in Smoked Salmon

June 4, 2021

Tuesday, June 22, 2021 at 2pm EDT (11am PDT)

In this free webinar, experts from the food processing industry will discuss bacteriophage-applied technology and applications of phages to food safety in industrial settings. They will share experiences on the use of phage in operations such as application of Listeria phage in a meat processor and smoked salmon processor, as well as using phage to reduce Salmonella levels in a fresh poultry ground operation.

The session will provide attendees with an understanding of the practicalities of phage use in various types of production environments and different food products. Our speakers, members of the food processing industry, will share their experiences on the use of phage in their operations. We will visit an RTE meat processor applying Listeria phage by spraying it into a final product package, a smoked salmon processor applying a Listeria phage before smoking and a fresh poultry ground operation using phage to reduce their levels of Salmonella.

This session is intended to provide attendees with real industry production overviews and answers regarding the use of phage in various types of environments. A Q&A session will follow the presentation.

Join Benjamin Roman, FSQA Director, Prestage Foods; Ron Tew, VP Technical Services, Deli Brands of America; and Sofia Feng, Business Development, Micreos Food Safety, for the live webinar on Tuesday, June 22, 2021 at 2pm EDT (11am PDT).

Ron Tew, VP Technical Services – Deli Brands of America

Ron Tew has over 35 years of experience in the food industry and currently serves as the VP of Technical Services for Deli Brands of America and the Saval Food group. Deli Brands is a privately held company which manufactures a wide variety of RTE meats and poultry products that are distributed nationally. Ron began his career with Jac Pac Foods, where he spent 17 years working in various positions throughout the organization. He joined Deli Brands in 2001. In his role, one of his first tasks was to develop a strong food safety culture and update the HACCP program, which included the adoption of (anti-listeria) phage technology for their RTE products as a post lethality treatment. Ron is an expert in HACCP, Thermal processing, Appendix A&B and in leading the efforts of his food safety and quality teams.

Benjamin Roman, FSQA Director, Prestage Foods

Benjamin Roman obtained his Bachelors of Science in Animal Science from the University of Puerto Rico – Mayaguez. During his studies, he was interested in the interaction between feed quality, safety as well as animal nutrition. Benjamin has more than 10 years of experience in the poultry industry, with first-hand exposure to fast production environments as well as R&D and quality.

Over the past 4 years he’s served as the Director of Food Safety and Quality Assurance at Prestage Foods, St. Pauls, NC. Benjamin is certified as a Preventive Controls Qualified Individual (PCQI), he possess HACCP certifications and Food Safety & Quality Management certificate from NC State University. He provides leadership to his food safety and quality team to ensure compliance with federal regulations and third party audits. Currently he serves as the co-chair for the Technical and Regulatory committee for the National Turkey Federation.

Sofia Feng, Business Development, Micreos Food Safety

Sofia Feng earned her Ph.D. and Masters of Science in Food Science from North Carolina State University in Raleigh, NC. Sofia is able to integrate and apply bacteriophage technology, translating her academic skills into practical food industry settings. For the past two years she has been working as a business developer for Micreos Food Safety. She has assisted and successfully implemented the technology across different industrial scenarios. Currently, she works closely with multiple poultry, meat and seafood processors who have implemented phage-based solutions on their product lines.

In 2017, Sofia was inducted into Phi Tau Sigma – Honor Society of Food Science, and currently serves as the chair of the Nutrition Division of Institute of Food Technologists (IFT). Sofia is also involved in The International Association for Food Protection (IAFP). She strives to offer professional assistance to other allies in the food safety arena.

Who Should Attend?

  • VP & Directors of Food Safety and QA
  • CEO or Presidents
  • FSQA Managers and Supervisors
  • Production Managers
  • R&D Managers

What You Will Learn?

  • Bacteriophage-applied technology
  • Applications of phages to food safety in industrial settings

About Xtalks

Xtalks, a division of Honeycomb Worldwide Inc., is always at the forefront of digital media, we strive to connect practitioners with quality content in the most accessible and interactive way possible. Our online communities serve as knowledge hubs and information exchanges, enabling industry professionals to make better, more informed decisions.


    More information

    Curious to find out how Phages can improve food safety at your facility, require more information, or simply interested in discussing Phage-use? Feel free to contact us using the contact form on this page.

    About Micreos & PhageGuard

    Micreos is a pioneer in the field of targeted antibacterial technology. We develop cutting-edge proprietary products and technology, among which the PhageGuard product line. Our success is based on a history of successful collaborations with top universities, institutes and customers around the globe. Our innovative research is regularly featured in scientific journals and media publications worldwide.

    Posted : 2021 , News