University of Vermont

Three-Day Workshop Offered for Microbiologists

Scanning electron microscope image shows Campylobacter jejuni cells and related structures. Photo by De Wood; digital colorization by Chris Pooley. USDA, ARS, EMU.

Colchester—Microbiologists from the food industry, federal agencies and academia are invited to attend a three-day workshop to discuss the best methods for the identification and isolation of Campylobacter species from foods.

University of Vermont (UVM) Extension and the Vermont Department of Health Laboratory are sponsoring the May 22-24 workshop at the department’s laboratory in Colchester (359 South Park Dr.). Space is limited, so early enrollment is advised.

An early-bird discount is available until April 30 although registrations will be accepted until the workshop fills.  For information or to register, log on to http://go.uvm.edu/campylobacter. To request a disability-related accommodation, contact Omar Oyarzabal, UVM Extension food safety specialist, at (802) 524-6501, ext. 452, by April 23.

Through lectures and hands-on work in a microbiology laboratory, participants will learn how to isolate and identify Campylobacter, a food-borne bacterium that may cause gastrointestinal illness. Sessions will cover sample collection and preparation, successful techniques for isolation, confirmation of isolates, current DNA methods and methods used in the U.S., Canada and Europe. By the conclusion to the workshop, participants will be able to setup a food microbiology laboratory for the isolation and identification of Campylobacter species from foods.