Controlling Shiga Toxin-Producing E. coli in Beef Products

Learn how to address and control E. coli O157:H7 and other STEC Pathogens during the production of beef products manufactured in small and very small meat processing establishments
Controlling Shiga Toxin-Producing E. coli in Beef Products - Workshops
Skill Level: Beginner, Intermediate
Length: 8 hours
Language: English
Note: Small and very small meat processors often find it difficult to stay current on regulatory aspects related to foodborne pathogens. This workshop will address the control of shiga-toxin producing Escherichia coli during the production of beef products manu
$0.00

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Description

The objectives of this free workshop are to:

  1. Increase the participants 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.
Who is this for?

USDA Inspected, State Inspected and Custom & Retail Exempt meat processing facilities that harvest cattle, further process beef into steaks and roasts and facilities that make fresh ground beef products should attend.

What will you learn?

Objectives:

1) Increase the participants 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.

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