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#2 - Hora de histeria: falando de Listeria - Monitoramento Ambiental de Patógenos - Guia de Introdução

Outubro 12, 2020

A listeriose é uma infecção microbiana grave, fatal em 20 a 30% dos casos e provocada pela ingestão de alimentos contaminados com a bactéria Listeria monocytogenes. Atualmente, a indústria de alimentos tem enfrentado muitos incidentes com Listeria: desde recalls preventivos até, infelimente, a mortes de dezenas de pessoas.

Surpreendentemente, embora pensássemos que a Listeria poderia estava ligada a alguns alimentos de alto risco, ela agora surge em novas categorias de que normalmente não estavam implicadas, como melão ou legumes congelados.

Jack Van der Sanden, o nosso especialista em qualidade e segurança dos alimentos, aborda esta propagação inesperada e compartilha algumas ideias sobre gerenciamento da Listeria nas fábricas de alimentos...

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Escrito por

Jack

International Food Safety Advisor

Jack van der Sanden is an international food safety advisor. He has been part of the global food industry for over 30 years.

After obtaining a food technology degree in The Netherlands, Jack joined the food industry as production supervisor. He migrated to New Zealand in 1990, where he obtained a post-graduate diploma in dairy science and technology at Massey University.

Over the years, he rose through the ranks and ended-up managing production, technical and food safety & quality teams. This cross-functional exposure enabled him to find pragmatic solutions, that strengthened food safety and quality systems in different multinational organizations.

During his career, he has not only advised small and medium-sized businesses in the food industry in New Zealand, but has also managed international consultancy projects in the United States, Europe and China. His expertise has opened many doors for him, from leading training in food safety and quality to mentoring many professionals in the food industry around the world.

During the last 10 years, he has specialised in Environmental Pathogen Management (EPM) and advised food industries in the design of pre-ventive and effective EPM programs.

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