An Introduction to Bacteriophages for Food Safety: Basic Principles and Development

  • Dates: 24 – 24 Oct, 2017

You are invited to participate in the AMSA Educational Webinar:

An Introduction to Bacteriophages for Food Safety: Basic Principles and Development
October 24, 2017
11:00 am – 12:00 pm CT


Increasing resistance to antibiotics and market demands for “clean label” processes has led to increased focus on new strategies to control pathogenic bacteria in foods and animal production.  Bacteriophages are among the top predators of bacteria in nature — ubiquitous in the environment yet also highly specific — making them attractive as antimicrobials.  This webinar will cover some of the basic biology of phages, how they work and some considerations on initial product development.


Dr. Jason Gill joined the faculty of the Department of Animal Science as an Assistant Professor in 2013.  Dr. Gill’s major research focus is the biology and application of the viruses of bacteria, called bacteriophages or simply phages.  As natural predators of bacteria, phages are attractive agents for the control of pathogenic bacteria in humans, animals, and foods.  Research in Dr. Gill’s lab encompasses phage genomics, basic phage biology and the applications of phages in real-world settings against pathogens including Salmonella, Staphylococcus aureus, Klebsiella pneumoniae and pathogenic E. coli.  Born and raised in Canada, Dr. Gill received BSc and MSc degrees from Brock University and his PhD from the Department of Food Science at the University of Guelph, Canada. In addition to his appointment in Animal Science, Dr. Gill also is a member of the Center for Phage Technology, an interdisciplinary research and teaching initiative supported by Texas A&M.  Dr. Gill is a member of the American Society for Microbiology, International Association for Food Protection and the International Society for the Viruses of Microbes.


This AMSA Educational webinar is interactive and will last approximately 60 minutes including Q&A.  Registration is complimentary but you must first register by clicking on the enrollment link: https://attendee.gotowebinar.com/register/2634320294238494465. Once you have registered, you will receive an e-mail message confirming your enrollment status and information that you need to join the webinar. For more information, please contact Deidrea Mabry at dmabry@meatscience.org.   

Social Media