Introduction

The Emerging Foodborne Pathogens and Risk Control Training Course is designed to equip food safety professionals, public health officials, and food industry stakeholders with up-to-date knowledge and advanced strategies for identifying, preventing, and managing threats posed by emerging foodborne pathogens. As the global food system becomes increasingly complex, new microbial risks are continuously evolving—posing significant challenges to food safety, supply chains, and public health. This training program addresses critical needs for real-time detection, risk analysis, and integrated control frameworks tailored to emerging threats.

Participants will explore a broad spectrum of contemporary issues related to pathogen emergence, including antimicrobial resistance (AMR), climate-driven microbial shifts, cross-contamination routes, and novel detection technologies. Through a blend of case studies, interactive exercises, and practical applications, attendees will develop competencies in outbreak investigation, predictive microbiology, and science-based risk mitigation strategies. This course supports participants in building resilient food safety systems that protect consumers and ensure regulatory compliance in a fast-changing microbial landscape.

Target Audience

• Food safety and quality assurance professionals
• Public health and epidemiology officers
• Food microbiologists and laboratory personnel
• Regulatory and compliance officers
• Food processors and manufacturers
• Risk assessors and HACCP team leaders
• Academic researchers and lecturers in food science
• Foodborne illness outbreak investigators

Course Objectives

• Understand the dynamics and impact of emerging foodborne pathogens
• Identify key environmental and biological factors influencing pathogen emergence
• Analyze transmission routes and sources of contamination
• Assess the role of antimicrobial resistance in foodborne illnesses
• Apply risk analysis principles to emerging pathogen scenarios
• Use predictive microbiology tools to forecast pathogen behavior
• Implement rapid detection and diagnostic technologies
• Strengthen outbreak investigation and response capabilities
• Evaluate the effectiveness of control measures in processing environments
• Interpret global food safety standards and pathogen control requirements
• Design preventive food safety plans tailored to emerging threats

Duration

5 Days

Course Outline

Module 1: Overview of Emerging Foodborne Pathogens

• Global trends in foodborne pathogen evolution
• Pathogen profiling: E. coli O157:H7, Listeria monocytogenes, Campylobacter spp.
• Climate change and pathogen prevalence
• Emerging zoonotic and viral agents
• Surveillance and early warning systems

Module 2: Risk Factors and Transmission Dynamics

• Human, animal, and environmental reservoirs
• Cross-contamination pathways in food chains
• Farm-to-fork exposure analysis
• Role of water, soil, and raw materials
• Case studies of major global outbreaks

Module 3: Antimicrobial Resistance and Public Health Threats

• Mechanisms of resistance in foodborne pathogens
• AMR in animal agriculture and food systems
• Resistance tracking and gene transfer risks
• International AMR surveillance initiatives
• Control strategies to minimize AMR spread

Module 4: Pathogen Detection and Diagnostic Innovation

• Molecular and genomic detection techniques
• Real-time PCR, next-gen sequencing, biosensors
• Portable detection devices and AI integration
• Microbiological sampling protocols
• Data interpretation and laboratory quality control

Module 5: Predictive Microbiology and Risk Modeling

• Microbial growth kinetics and shelf life modeling
• Risk assessment frameworks (qualitative and quantitative)
• Hazard characterization and exposure assessment
• Use of software tools in predictive modeling
• Scenario-based microbial risk simulations

Module 6: Control Measures and Sanitation Strategies

• Hygienic design of food processing environments
• Novel sanitization agents and interventions
• Cold chain management for pathogen control
• Biofilm prevention and cleaning validation
• Implementation of food safety management systems

Module 7: Outbreak Response and Crisis Management

• Step-by-step outbreak investigation procedures
• Traceback, sampling, and root cause analysis
• Communication and public health response coordination
• Legal and regulatory considerations in outbreak events
• Building resilient, pathogen-aware food systems

Training Approach

This course will be delivered by our skilled trainers who have vast knowledge and experience as expert professionals in the fields. The course is taught in English and through a mix of theory, practical activities, group discussion and case studies. Course manuals and additional training materials will be provided to the participants upon completion of the training.

Tailor-Made Course

This course can also be tailor-made to meet organization requirement. For further inquiries, please contact us on: Email: info@skillsforafrica.org, training@skillsforafrica.org  Tel: +254 702 249 449

Training Venue

The training will be held at our Skills for Africa Training Institute Training Centre. We also offer training for a group at requested location all over the world. The course fee covers the course tuition, training materials, two break refreshments, and buffet lunch.

Visa application, travel expenses, airport transfers, dinners, accommodation, insurance, and other personal expenses are catered by the participant

Certification

Participants will be issued with Skills for Africa Training Institute certificate upon completion of this course.

Airport Pickup and Accommodation

Airport pickup and accommodation is arranged upon request. For booking contact our Training Coordinator through Email: info@skillsforafrica.org, training@skillsforafrica.org  Tel: +254 702 249 449

Terms of Payment: Unless otherwise agreed between the two parties’ payment of the course fee should be done 10 working days before commencement of the training.