Meet the Microbes - The Role of Microorganisms in the Safety, Quality, and Shelf life of Meat and Meat Products
December 2nd, 2021 - June 1st, 2022 Now Available On-Demand
About The Event
Microorganisms in meat play a significant role in the safety, quality, and shelf life of meat and meat products. Pathogenic organisms such as Salmonella, E.coli 0157:H7, Campylobacter, and Listeria monocytogenes represent important food safety hazards and public health threats. Other microorganisms are involved in spoilage, quality issues, and reduced shelf life.
In this webinar, we will explore major pathogens in meat and the public health burden of foodborne illness outbreaks involving these pathogens, issues dealing with sampling and the microbiological testing of meat, and industry and regulatory approaches for assuring the safety and quality of meat and meat products. We will also discuss the 25th anniversary of HACCP regulation for meat and meat products, and its impact on meat safety.
This webinar will be followed by a Q&A. Register now!
In this webinar we will discuss:
· Pathogens: Incidence, recalls, and outbreaks, public health burden
· Testing for safety and quality: Strategies, approaches, and issues
· Meat HACCP Regulation for assuring the safety of meat and meat products
· Spoilage and Safety of Ready-to Eat (RTE) and processed meats.
James Dickson, PhD
Professor of Animal Science
Iowa State University, Ames, Iowa
Purnendu C. Vasavada, PhD
University of Wisconsin-River Falls and PCV & Associates