AMSA Educational Webinars
Most Recent AMSA Webinars
Validation of commercial antimicrobial intervention technologies to control Salmonella and Shiga toxin-producing Escherichia coli on market hog carcasses and pork products
Recorded Dec 17, 2021
This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim.
This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim. The impact of these interventions on color (carcass and subprimal) and oxidation of trim was also discussed.
Speaker: Dr. Sara Gragg teaches courses in food microbiology, produce safety, and food policy at K-State.
Activists Update/Watch
Validation of commercial antimicrobial intervention technologies to control Salmonella and Shiga toxin-producing Escherichia coli on market hog carcasses and pork products
Recorded Dec 17, 2021
This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim.
This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim. The impact of these interventions on color (carcass and subprimal) and oxidation of trim was also discussed.
Speaker: Dr. Sara Gragg teaches courses in food microbiology, produce safety, and food policy at K-State.
Career Development
Validation of commercial antimicrobial intervention technologies to control Salmonella and Shiga toxin-producing Escherichia coli on market hog carcasses and pork products
Recorded Dec 17, 2021
This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim.
This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim. The impact of these interventions on color (carcass and subprimal) and oxidation of trim was also discussed.
Speaker: Dr. Sara Gragg teaches courses in food microbiology, produce safety, and food policy at K-State.
Food Animal Antibiotic Use
Validation of commercial antimicrobial intervention technologies to control Salmonella and Shiga toxin-producing Escherichia coli on market hog carcasses and pork products
Recorded Dec 17, 2021
This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim.
This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim. The impact of these interventions on color (carcass and subprimal) and oxidation of trim was also discussed.
Speaker: Dr. Sara Gragg teaches courses in food microbiology, produce safety, and food policy at K-State.
Food Safety
Validation of commercial antimicrobial intervention technologies to control Salmonella and Shiga toxin-producing Escherichia coli on market hog carcasses and pork products
Recorded Dec 17, 2021
This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim.
This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim. The impact of these interventions on color (carcass and subprimal) and oxidation of trim was also discussed.
Speaker: Dr. Sara Gragg teaches courses in food microbiology, produce safety, and food policy at K-State.
Grants
Validation of commercial antimicrobial intervention technologies to control Salmonella and Shiga toxin-producing Escherichia coli on market hog carcasses and pork products
Recorded Dec 17, 2021
This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim.
This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim. The impact of these interventions on color (carcass and subprimal) and oxidation of trim was also discussed.
Speaker: Dr. Sara Gragg teaches courses in food microbiology, produce safety, and food policy at K-State.
Industry Updates
Validation of commercial antimicrobial intervention technologies to control Salmonella and Shiga toxin-producing Escherichia coli on market hog carcasses and pork products
Recorded Dec 17, 2021
This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim.
This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim. The impact of these interventions on color (carcass and subprimal) and oxidation of trim was also discussed.
Speaker: Dr. Sara Gragg teaches courses in food microbiology, produce safety, and food policy at K-State.
Labeling
Validation of commercial antimicrobial intervention technologies to control Salmonella and Shiga toxin-producing Escherichia coli on market hog carcasses and pork products
Recorded Dec 17, 2021
This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim.
This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim. The impact of these interventions on color (carcass and subprimal) and oxidation of trim was also discussed.
Speaker: Dr. Sara Gragg teaches courses in food microbiology, produce safety, and food policy at K-State.
Meat in the Diet
Validation of commercial antimicrobial intervention technologies to control Salmonella and Shiga toxin-producing Escherichia coli on market hog carcasses and pork products
Recorded Dec 17, 2021
This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim.
This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim. The impact of these interventions on color (carcass and subprimal) and oxidation of trim was also discussed.
Speaker: Dr. Sara Gragg teaches courses in food microbiology, produce safety, and food policy at K-State.
Quality
Validation of commercial antimicrobial intervention technologies to control Salmonella and Shiga toxin-producing Escherichia coli on market hog carcasses and pork products
Recorded Dec 17, 2021
This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim.
This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim. The impact of these interventions on color (carcass and subprimal) and oxidation of trim was also discussed.
Speaker: Dr. Sara Gragg teaches courses in food microbiology, produce safety, and food policy at K-State.
Sensory
Validation of commercial antimicrobial intervention technologies to control Salmonella and Shiga toxin-producing Escherichia coli on market hog carcasses and pork products
Recorded Dec 17, 2021
This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim.
This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim. The impact of these interventions on color (carcass and subprimal) and oxidation of trim was also discussed.
Speaker: Dr. Sara Gragg teaches courses in food microbiology, produce safety, and food policy at K-State.
Sustainability
Validation of commercial antimicrobial intervention technologies to control Salmonella and Shiga toxin-producing Escherichia coli on market hog carcasses and pork products
Recorded Dec 17, 2021
This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim.
This presentation focused primarily on the efficacy of antimicrobial interventions at reducing Salmonella and Shiga toxin-producing Escherichia coli on the market hog carcass surface, as well as Salmonella on pork subprimals and trim. The impact of these interventions on color (carcass and subprimal) and oxidation of trim was also discussed.
Speaker: Dr. Sara Gragg teaches courses in food microbiology, produce safety, and food policy at K-State.