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

When: October 5, 2018, 8:00 AM - 5:00 PM

Where: Meats Laboratory
Porter Road
University Park, Pennsylvania 16802

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.

Agenda

Friday, October 5, 2018

8 am

Introduction to the Workshop

STEC CAP Project Overview

Dr. Harshavardhan Thippareddi, University of Georgia

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

Sanitary Dressing and Multiple Hurdle Approaches

Dr. Dennis Burson, University of Nebraska

12 pm - 1 pm

Lunch

Designing HACCP Systems to Control STEC and Testing SOPs

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 pm

Adjourn

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