Champaign IL. – The American Meat Science Association (AMSA) is excited to announce that Betsy Booren of the American Meat Institute, Dayna Harhay of the U.S. Meat Animal Research Center and Shelly McKee of Auburn University will be the speakers in the Reciprocal Meat Conference (RMC) Food Safety Concurrent Session sponsored by Purac America, Inc. on Monday, June 18. They will discuss three critical stages in food safety.
1. Understanding the public health significance of Salmonella: Dr. Betsy Booren will examine the health significance of Salmonella in foods. An in-depth evaluation of shiga toxin-producing Salmonella outbreaks, specifically as they are related to meat and poultry will be discussed. Participants will gain a better understanding of human health perspective of Salmonella, which will complement later regulatory and technical discussions of this session.
2. Understanding the Risk of Salmonella Contamination in Beef: Dr. Dayna Harhay will discuss how cattle can be a reservoir for Salmonella exploring the prevalence from the feedlot/dairy to harvest, the Serotypes commonly observed and how they compare with the Center for Disease Control and Prevention’s (CDC) top 10. She will also discuss Salmonella and multidrug-resistant (MDR) Salmonella in ground beef, the prevalence and serotypes observed, and the levels and modes of entry.
3. Controlling Pathogens during Poultry Processing: Dr. Shelly McKee will explore the prevalence of Salmonella in poultry, and the most prominent Salmonella serotypes and their ecology. She will address the new performance standards and anticipated regulatory policy regarding Salmonella in poultry. Her presentation will conclude by covering the relative cost and effectiveness of current pathogen control technologies used during poultry processing.
The AMSA 65th Reciprocal Meat Conference (RMC) will be held June 17-20, 2012, at North Dakota State University in Fargo, ND.
For more information about the AMSA 65th RMC please contact Deidrea Mabry at 1-800-517-AMSA ext. 12 or dmabry@meatscience.org or 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: American Meat Science Association
