Champaign IL.– The American Meat Science Association (AMSA) is excited to announce that, Dr. John Scanga, Elanco Animal Health; Dr. John Schmidt, U.S. Meat Animal Research Center, USDA, Agricultural Research Service; and Dr. Angela Siemens, Cargill Meat Solutions Corporation, will be the speakers in the AMSA 66th Reciprocal Meat Conference (RMC) Hot Topics session on Wednesday, June 19. Presentations from these speakers will focus on the topics below:
- Technology’s Future in Protein Production by Dr. John Scanga Advancements in agricultural technologies have paved the way for increased production and improved resource utilization, yet many proven technologies are scrutinized or rejected by trading partners and end users. What are the future issues and trends for the use of current and novel technologies in protein production? How will global demand for meat, milk and eggs change and how will producers respond? Will science, perception or politics be the key driver to continued use and future development of protein production innovations?
- Bacterial Antibiotic Resistance, Animal Agriculture, and Human Health: No Simple Answer at the Interface of Three Complex Systems by Dr. John Schmidt The prevalence of bacterial infections resistant to antimicrobial therapy has been identified has an extremely important global public health concern. Bacterial antibiotic resistance is an ancient, natural, and dynamic process. As such, the contributions of various human activities on the occurrence and spread of antibiotic resistant bacteria is complex. Nonetheless, the contribution of animal agriculture, to the occurrence of antimicrobial resistant human bacterial infections has become a prominent issue.
- Salmonella: Future Policy Options by Dr. Angela Siemens Non-Typhoidal Salmonella is the most common cause of foodborne illness in the United States. In 2011, the incidence rate based on actual cases reported to the CDC FoodNet was 16.47 illnesses per 100,000. With an estimated 1.2 million cases occurring annually, Salmonella is the most common cause of hospitalization and death associated with foodborne illnesses. This presentation will explain the uncertainties and variability around infectious dose, and propose steps that can be taken to achieve meaningful gains in public health.
For more information regarding the AMSA 66th RMC please visit: http://www.meatscience.org/rmc.
AMSA fosters community and professional development among individuals who create and apply science to efficiently provide safe and high quality meat (defined as red meat (beef, pork and lamb), poultry, fish/seafood and meat from other managed species).
Source: The American Meat Science Association
