IEH Academy Webinar

The Role of Bacillus cereus, Clostridium perfringens, and Staphylococcus aureus in Food Safety

Pathogens such as Listeria, Salmonella, and hemorrhagic Escherichia coli receive widespread attention in the public health and food processing communities. However, other bacterial pathogens can also present serious risks to public health. In particular, Bacillus cereus, Clostridium perfringens, and Staphylococcus aureus are important but often under-recognized pathogens that are implicated in outbreaks of foodborne illness.

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Webinar Recording

Description

This webinar will examine illnesses and outbreaks involving these three pathogens, with a particular focus on their biological characteristics, toxin production, and foods at highest risk. It will also outline the environmental and processing conditions that impact their persistence across various food matrices. Attendees will gain insight into contamination control measures in food handling and processing designed to minimize the incidence of foodborne illness in consumers.

Benefits and Learning Objectives:

Identify the public health relevance of Bacillus cereus, Staphylococcus aureus, and Clostridium perfringens in food safety.
Describe the biological characteristics and toxin production mechanisms of both organisms.
Recognize food categories commonly associated with contamination and illness.
Examine outbreak cases involving these pathogens and the contributing environmental or handling factors.
Analyze the conditions that support pathogen persistence in food matrices.
Assess contamination control strategies aimed at reducing the incidence of foodborne illness.

Topics Covered:

Navigating extended regulatory review and approval timelines
Assessing the impact of reduced inspection frequency and response
Examining the delayed issuance of guidance documents and policy updates
Understanding compliance and business risks tied to workforce reductions

Who Should Attend

Food microbiologists
Laboratory personnel
QA/QC professionals
Food safety and sanitation managers
Processing and production staff
Regulatory and public health officials
Environmental monitoring teams
Training and compliance coordinators
Hazard analysis (HACCP/HARPC) personnel

Webinar Length

1 hour with Q&A to follow.

The webinar will include a 10-minute Q&A session where attendees can ask questions related to The Role of Bacillus cereus, Clostridium perfringens, and Staphylococcus aureus in Food Safety. This interactive portion is designed to offer personalized guidance and facilitate the sharing of practical insights among participants.

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Meet the Instructor

Dr. Robert Brackett

Dr. Robert Brackett leads the industry training team under the IEH Academy. He received his Ph.D. in Food Microbiology, his M.S. in Food Microbiology, and his B.S. in Bacteriology from the University of Wisconsin.

Prior to joining IEH, Dr. Brackett served as IIT Vice President and Executive Director of the Institute of Food Safety and Health at Illinois Institute of Technology, and Senior Vice President and Chief Scientific and Regulatory Officer for the Washington, DC based Grocery Manufacturers Association (GMA) now under the name, Consumer Brands Association. Prior to serving at GMA, Dr. Brackett worked for the U.S. FDA as the Director of the Center for Food Safety and Applied Nutrition, as well as several other executive positions within FDA. Earlier in his career, Dr. Brackett spent 19 years in academia at North Carolina State University where he served as Food Safety Specialist and as Professor at the University of Georgia, where he conducted research on foodborne pathogens.

At IEH, he is focused on developing and executing training programs that will enable the food industry to produce safer and higher quality products. Dr. Brackett is an expert on the microbiological and chemical safety of processed foods and fresh produce. He has over 40 years of experience on factors that affect the growth and survival of foodborne pathogens in both fresh and processed foods and ingredients. In addition, he has extensive experience in developing and providing training for both regulatory and private sector personnel, both internationally and in the U.S.

Carol Cave

Ms. Carol Cave joined IEH as the Executive Vice President in 2024, bringing with her extensive expertise in regulatory affairs and consumer protection. She holds a B.S. in Consumer Economics from the University of Maryland.

Before joining IEH, Ms. Cave served as the Acting Associate Commissioner (ACRA) for the Office of Regulatory Affairs (ORA) at the Food and Drug Administration. In this role, she oversaw approximately 5000 ORA employees stationed across the U.S. and around the world.

Prior to her role as Acting ACRA, Ms. Cave served as Deputy Associate Commissioner, where she managed inspections, compliance, enforcement, field laboratory operations, import operations, and strategic planning.

Earlier in her career at the FDA, she served as the Assistant Commissioner of Import Operations, where she led the Office of Enforcement and Import Operations, ensuring FDA-regulated imported products comply with U.S. laws. Ms. Cave also led coordination efforts between the FDA and U.S. Customs and Border Protection, developing joint regulations, policies, procedures, and operations.

Before her tenure at the FDA, Ms. Cave was the Deputy Director of the Office of Compliance and Field Operations at the U.S. Consumer Product Safety Commission (CPSC). In this role, she collaborated with federal government agencies to identify potentially defective consumer products. With nearly 26 years at the CPSC, Ms. Cave held various leadership positions, including Director of State and Local Programs and Assistant Executive Director for the Office of Import Surveillance, ensuring the safety of consumer products nationwide.

Let's get in touch

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