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.
In this webinar we will discuss:
- Pathogens: Incidence, recalls, and outbreaks, public health burden;
- Testing for safety and quality: Strategies, approaches, and issue;
- Meat HACCP regulation for assuring the safety of meat and meat product; and
- Spoilage and safety of ready-to-eat (RTE) and processed meats.
- James Dickson, PhD
- Purnendu C. Vasavada, PhD
This webinar will be followed by a Q&A. Register now!
Sponsored by 3M Food Safety.