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Controlling STEC and Salmonella in Beef Processing

09 July 2013

US - The latest on Shiga-Toxin Producing E. coli (STEC), Salmonella and other challenging topics beef processors are facing will be the main topics under discussion at the “Control Of Shiga-Toxin Producing E. coli (STEC) and Salmonella in Beef Processing Conference”.

The conference organised by the North American Meat Association from 18-19 September at the Four Points By Sheraton near Chicago’s O’Hare Airport is designed for meat processors who produce ground beef, mechanically tenderised steaks and other non-intact beef products.

The event also offers a networking reception with table top exhibits by leading food safety companies showcasing their technologies and services.

This year’s conference features top industry experts, including:

Dr. Dayna Harhay, US Meat Animal Research Center (USMARC), on Salmonella ResearchDr. Brad Morgan, Zoetis; Dr. Angie Siemens, Cargill; and Dr. Jim Marsden, Kansas State University on the challenge of SalmonellaDr. Hannah Gould, Centers for Disease Control and Prevention, on the epidemiology of SalmonellaRachel Edelstein, USDA/FSIS, on policy updates and the 2014 agenda Dr. Keith Belk, Colorado State University, on choosing effective beef pathogen interventionsDr. Kendra Nightingale, Food Safety Net Services and Texas Tech University, on test methods and testing programsDr. Emilio Esteban, USDA/FSIS, on FSIS testing programsDr. Mohammad Koohmaraie, IEH Laboratories and Consulting Group, and Dr. John Ruby, JBS USA, on event days and dispositionKristina Butts, National Cattlemen’s Beef Association, on Capitol Hill newsDr. Kerri Harris, International HACCP Alliance and Texas A&M University, on regulating STECs and improving food safety systemsDr. Barb Masters, OFW Law, on addressing STECs and Salmonella in HACCP plans

The North American Meat Association (NAMA) is partnering with 12 other meat industry organizations and six trade media to host the conference, and has the support of the Beef Industry Food Safety Council (BIFSCo) membership.

Along with NAMA, partner organizations include: American Association of Meat Processors (AAMP), American Meat Institute Foundation (AMIF), American Meat Science Association (AMSA), Chicago Mid-West Meat Association (CMMA), Canadian Meat Council (CMC), Eastern Meat Packers Association (EMPA), International HACCP Alliance (IHA), Meat Importers Council of America (MICA), Southeastern Meat Association (SEMA), Southwest Meat Association (SMA), and U.S. Meat Export Federation (USMEF).

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