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Join us in this seminar to learn about food microbiology and the innovations in indicator and pathogen testing, to mitigate food safety risks.


Apr 22, 2020, 07:00


Apr 22, 2020, 11:00


Johor Bahru, Malaysia

Microorganisms are everywhere but how can they be controlled in a food production facility to ensure food safety?  

Understanding the microorganisms that threaten Food Safety and cause food spoilage is fundamental to manufacturing safe and wholesome food products. Food safety basically depends on understanding the conditions that encourage microbial growth and knowing how to keep pathogens out, kill them or keep them from growing.  

With an ever-increasing consumer interest in food safety and quality combined with the added visibility and global communication of food recalls, sanitation and quality issues, the importance of testing continues to grow. For every stage of food preparation and handling before it shows up at the grocery store, testing methods help to prevent food-borne illnesses and protects against things such as E. coli, yeast and mold, and Listeria.  

The two main types of testing can be split into routine microbiology, which tests for indicators of contamination in food plants and finished products, and pathogen testing, which looks for specific pathogenic organisms known to cause foodborne illness. Historically, measuring the levels of indicator organisms have been used to validate and monitor food processes to deliver foods that are of acceptable microbiological quality. The current trend in food safety shows that with the increasing regulatory intervention and consumer awareness, pathogens such as Salmonella, E.coli 0157, Listeria monocytogenes, STEC, Campylobacter just to mention few become the pathogens of concern and tested for in order to prevent food-borne illnesses.  

SGS in partnership with 3M Malaysia Sdn Bhd would like to invite you to our Food Microbiology and Food Safety seminar.


Food technologists, food regulatory and compliance managers, food safety and quality personals who are responsible for food safety and quality in the organization. 


  • Understand the basic knowledge in food microbiology to mitigate food safety risk.
  • Discover the innovations in indicator and pathogen testing. 
  • Learn the correct microbiology swabbing technique.   


RM 70 per delegate