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Managing the Risk of E. coli O157:H7 and Other STEC's in Beef Products Produced by Small Meat Processors

  • Dates: 17 – 17 Jun, 2017

June 17, 2017
Texas A&M University, College Station, Texas

Workshop developed by:
STEC CAP Post-Harvest Extension Team

This project was also supported, in part, by Agriculture and Food Research Initiative Competitive grant no. 2012-68003-30155 from the USDA National Institute of Food and Agriculture.

Program Developed By:
•    University of Nebraska – Lincoln
•    University of Georgia – Athens

Objectives:

  1. Increase participant understanding of E. coli O157:H7 and other non-O157 STEC (Shiga Toxin-Producing Escherichia coli) in beef and the risk of foodborne illness.
  2. Explore plant process control systems for E. coli O157:H7 and non-O157 STEC using HACCP and other Food Safety Management Systems.
  3. Understand antimicrobial interventions, their effectiveness for reducing the population of STEC and their impact on quality of non-intact beef products.

Registration is $70 per person, register online. For a full course agenda please go online. Limited to 30 participants.

Event Schedule:

8:00 am – Introduction to Workshop

STEC CAP Project Overview

STEC and Food Safety in United States - Dr. Dennis Burson, University of Nebraska

E. coli O157:H7 and STEC serotypes - Dr. Harshavardhan Thippareddi, University of Georgia

Break

STEC Laboratory Analysis Dr. Harshavardhan Thippareddi, University of Georgia

STEC Interventions and Industry Control Programs -

Noon – Lunch

Designing HACCP Systems to Control STEC

Dr. Dennis Burson, University of Nebraska and Dr. Harshavardhan Thippareddi, University of Georgia

Antimicrobial Interventions for Beef - Dr. Harshavardhan Thippareddi, University of Georgia

Break

Reducing STEC in Ground Beef for Small Business – A Demonstration

Dr. Dennis Burson, University of Nebraska and Dr. Harshavardhan Thippareddi, University of Georgia

Participant Evaluation of Ground Beef Shelf Life, Color, and Flavor

5:00 pm –Adjourn

 

 

 

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