Webinar for control of Salmonella, Campylobacter announced

The North American Meat Processors Association (NAMP) and USPOULTRY announced today the two associations will conduct a webinar focusing on the control of Salmonella and Campylobacter in processing operations on Sept 29 at 2:00 pm EDT / 11:00 am PDT.

To further reduce Salmonella and Campylobacter in poultry, USDA/FSIS issued new performance standards for these pathogens, and began applying them in July, 2011.

Improved industry practices and new antimicrobial strategies have decreased Salmonella and Campylobacter levels in poultry, but processors must continue to improve their practices in order to meet FSIS standards and reduce the incidence of food-borne illnesses caused by these two pathogens.

This conference will bring together industry, government, and academia to discuss changes in industry

practices and to share updates on research and policy initiatives.

Issues to be discussed include:

• New Salmonella and Campylobacter performance standards

• Anticipated future policies and considerations

• Characteristics of Salmonella and Campylobacter

• Typical levels of Salmonella and Campylobacter found on carcasses after chilling with minimal interventions.

• Effective antimicrobials for Salmonella and Campylobacter

• Achieving a 2-log reduction

• Current chiller and finishing chiller findings

• Industry perspectives regarding Salmonella and Campylobacter control

• Approaches for reducing pathogens during production and processing

• Costs and other key factors associated with pathogen control

Speakers will include Dr. Dan Engeljohn, USDA/FSIS; Dr. Shelly McKee, Auburn University; and Dr. Alling Yancy, U. S. Poultry & Egg Association. For more information and to register, go to www.namp.com.

Source: NAMP

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