Keith Warriner, Ph.D.




University of Guelph

Presentation Description:

Novel method to decontaminate dry, fresh or frozen pet food — Dr. Warriner provides studies to date on using a novel surface disinfection method, the gas phase hydroxyl-radical process, to inactive Salmonella and Listeria monocytogenes introduced onto dry, fresh or frozen pet food without changing the product characteristics. The novel process is based on the UV-C degradation of ozone gas and hydrogen peroxide mist.


Keith Warriner, Ph.D., is a professor in the Department of Food Science at University of Guelph, Canada. He received his bachelor’s degree in food science from the University of Nottingham, UK, and doctorate in microbial physiology from the University College of Wales Aberystwyth, UK. In the last 25 years in the field of microbiology and food safety research, Warriner has published more than 200 papers, book chapters, patents and conference abstracts. His research interests focus on enhancing food safety within meat processing, fresh cut sectors and, more recently, in the area of marijuana edibles.