Control of Listeria monocytogenes on
Ready-to-Eat Meat and Poultry Products
Web Seminar Information
SESSION 1 – September 3, 2008 Link to the recorded session: http://connect.extension.iastate.edu/p91184298/ |
1. Listeria monocytogenes in RTE Meats / Regulatory Update Speaker: |
2. Listeria monocytogenes – Why should we care? Consumer Issues and Perceptions Speaker: |
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SESSION 2 – September 10, 2008 Link to the reocorded session: http://connect.extension.iastate.edu/p62936206/ |
1. Listeria monocytogenes The organism and its implications to RTE meat and poultry processor Speaker: Dr. Weidmann received a DVM and a doctorate in Veterinary Medicine from the Ludwig-Maximilians University in Munich in 1992 and 1994, and a Ph.D. in Food Science from Cornell in 1997. He currently is an Associate Professor at Cornell and also serves as director of Graduate Studies for the Field of Food science and technology. His research interests focus on the molecular biology, genomics, and transmission of foodborne pathogens with a particular focus on Listeria monocytogenes and Salmonella. Martin has published more than 125 peer-reviewed publications and has given more than 100 invited presentations. Current research in his laboratory is supported by the National Institutes of Health, the USDA, and the International Life Sciences Institute. He was a member of the Listeria Outbreak Working Group, which was honored by a USDA Secretary’s Award for Superior Service in 2000 for the detection of a multistate listeriosis outbreak. He also received the Young Scholars award from the American Dairy Science Association in 2002, the Samuel Cate Prescott Award from Institute of Food Technologists’ in 2003, and the International Life Science Institute (ILSI) North America Future Leaders Award in 2004. He also received the Teaching Excellence Award of the Cornell Institute of Food Science in 2004. |
2. Listeria monocytogenes – Control Strategies for Small and Very Small Meat Processing Operations Speaker: Elizabeth A.E. Boyle is a Professor and Extension Specialist, Meats, in the Department of Animal Sciences and Industry, Kansas State University. She received her B.S. (Wildlife Biology) degree from the University of Minnesota in 1980. Her M.S. (Food Science and Nutrition) and Ph.D. (Food Science, Meats emphasis) degrees were received from Colorado State University in 1987 and 1991, respectively. She works primarily in Extension to enhance the quality and safety of meat products and to provide scientific and technical assistance to meat processors and trade associations. She also teaches Hazard Analysis and Critical Control Point (HACCP) workshops nationally as a certified Lead HACCP instructor and teaches undergraduate and graduate courses in HACCP and Advanced HACCP. Her research interests focus on the impact of HACCP on small and very small meat and poultry processing facilities, meat safety and quality. She has received several awards, most recently the FFA Honorary American Degree, and the 2007 American Meat Science Association Distinguished Extension-Industry Service Award. She has published numerous scientific and Extension publications and abstracts, and has made presentations at many professional and industrial meetings. She has co-authored two books, two book chapters, and numerous technical journal articles, abstracts and conference proceedings. She has served as Chair of the Muscle Foods Division and the Kansas City Section of the Institute of Food Technologists, and Chair of the Reciprocal Meat Conference of the American Meat Science Association. She recently served on a National Academy of Science committee to evaluate scientific criteria to ensure safe food, and as a member of the Board of Directors for CAST. |
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SESSION 3 – September 17, 2008 Link to the recorded session: http://connect.extension.iastate.edu/p93184964/ |
1. Listeria monocytogenes in RTE Meats – Implications for Small Processors, State Inspected Meat Processors and Retail/Custom Exempt Processors Speaker: The American Association of Meat Processors (AAMP) was founded by and continues to serve the very small and small meat processors across the United States. While we are proud that we have members of all sizes, the “backbone” of our organization remains the small and very small independently owned firms. I began working for AAMP in September 2003, as Director of Science & Technology. My responsibilities included process validation and HACCP, meat processing consultation, educational material development, |
2. Listeria monocytogenes – Control Strategies: Chemical Treatments Speaker: John N. Sofos holds a BS from the Aristotle University of Thessaloniki, Greece, and MS and PhD degrees from the University of Minnesota. Currently he holds the title of University Distinguished Professor at Colorado State University, and teaches Meat Safety, and HACCP. His research deals with the ecology, detection, stress-resistance and control of bacterial pathogens in foods. He has authored or co-authored over 235 refereed papers, 54 book chapters, 6 books, 330 abstracts and numerous other publications, has presented more than 160 invited lectures in the United States and other countries, and is listed as a Highly Cited Scientist by Thomson Scientific. He is Fellow of the American Academy of Microbiology, Institute of Food Technologists, American Society of Animal Science, and International Association for Food Protection, and has received numerous awards, including Distinguished Research Awards from the American Meat Science Association and the American Society of Animal Science, the Educator and GMA Food Safety awards of the International Association for Food Protection, and the USDA Secretary’s Honor Award for Superior Service. He is currently a member of the U.S. National Advisory Committee on Microbiological Criteria for Foods, and serves as a Scientific Editor for the Journal of Food Protection. |
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SESSION 4 – September, 24 2008 Link to the recorded session: http://connect.extension.iastate.edu/p76278006/ |
1. Listeria monocytogenes Control Strategies: Physical and Combination Treatments Speaker: Dr. Thippareddi is an Associate Professor of Food Science and an Extension Food Safety Specialist in the Department of Food Science and Technology at the University of Nebraska, Lincoln. In this role, he assists food processors on food safety and microbial shelf life issues in Nebraska and throughout the U.S. He has several research projects to assist meat and poultry processors address food safety issues such as C. perfringens during cooling of cooked, ready-to-eat meat and poultry products, growth of foodborne pathogens on meat animal carcasses during chilling, Salmonella Enteritidis in shell eggs during cooling and Listeria monocytogenes control in RTE meat processing environment and products. He is currently developing several predictive models for foodborne pathogens in meat and poultry products, such as E. coli O157:H7 in ground beef, Salmonella spp. in beef, pork and poultry, Salmonella Enteritidis in eggs, Clostridium perfringens in cooked, RTE meat and poultry products. He has been awarded the “Harry L. Rudnick Award” by North American Meat Processors Association (NAMP) for his service to the meat and poultry industry. He serves as a Science Advisor for the NAMP and its processors. |
2. Listeria monocytogenes – Detection Methods and selecting an appropriate method for environmental verification program Speaker: Kendra Nightingale is originally from a small farming community in western Kansas. Kendra received a B.S. degree in Agriculture from Kansas State University, where she participated in the undergraduate honors program. Kendra also holds a M.S. degree from Kansas State University in Food Science, where her research evaluated the use of lactoferrin, a milk-derived protein, to decontaminate and extend the shelf-life of beef products. Kendra Nightingale completed her PhD at Cornell University in Food Science with a concentration in Food Microbiology and minors in Epidemiology and Microbiology. Her PhD work probed the molecular epidemiology, ecology, and evolution of the human foodborne and animal pathogen Listeria monocytogenes. Kendra also completed her postdoctoral training in the Department of Food Science at Cornell University. Kendra joined the Department of Animal Sciences at Colorado State University as an Assistant Professor in 2006. EDUCATION: |
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SESSION 5 – October 1, 2008 Link to the recorded session: http://connect.extension.iastate.edu/p88224934 |
1. Control of Listeria monocytogenes through Sanitary Equipment and Facility Design and Sanitation Best Practices Speaker: Dr. John Butts is Vice-President of Research at Land O'Frost. He received his BS in Agriculture and his MS in Food Science from Kansas State University, and his PhD -- from Purdue University. He is a member of the American Meat Institute Board of directors, and has been an active member of the Scientific Affairs Committee (SAC) for over twenty-five years. Dr. Butts is also a member of the AMI Listeria Intervention and Control Workshop team, co-author of the presentation and workshop instructor. He has been honored with the 2005 Food Safety Leadership Award, 2006 Food Safety Magazine Distinguished Service Award, and 2008 Meat Processing Award, among others. He has made over 40 presentations in trade shows, expositions, workshops and scientific meetings, and his interviews and articles appear in trade press regularly. |
2. Lot and line segregation to minimize the risk of recalls due to Listeria monocytogenes Speaker: John Weisgerber graduated from Purdue University in 1970 with a B.S. in Biology. He spent over 33 years working in various aspects of quality, food safety and regulatory systems management with Oscar Mayer/Kraft Foods. During his career he worked at five Oscar Mayer/ Louis Rich manufacturing facilities across the US. In addition, John has been an instructor for the AMIF Listeria Intervention & Control Workshop, has co-authored an AMIF White Paper on Airborne Listeria, has volunteered through the United Nations to provide food processing expertise to the government of Lesotho and was a contributor to the AMIF Listeria Control Manual published in MMT December 2003.
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SESSION 6 – October 8, 2008 Link to the recorded session: http://connect.extension.iastate.edu/p11406718 |
1. Data Analysis, Root Cause Identification and Corrective Actions Speaker: Dr. John Butts is Vice-President of Research at Land O'Frost. He received his BS in Agriculture and his MS in Food Science from Kansas State University, and his PhD -- from Purdue University. He is a member of the American Meat Institute Board of directors, and has been an active member of the Scientific Affairs Committee (SAC) for over twenty-five years. Dr. Butts is also a member of the AMI Listeria Intervention and Control Workshop team, co-author of the presentation and workshop instructor. He has been honored with the 2005 Food Safety Leadership Award, 2006 Food Safety Magazine Distinguished Service Award, and 2008 Meat Processing Award, among others. He has made over 40 presentations in trade shows, expositions, workshops and scientific meetings, and his interviews and articles appear in trade press regularly. |
2. Preparing for a Food Safety Assessment – What can you do? Speaker: Carl Custer is a food microbiologist by training (Texas A&M) and experience. He worked for USDA’s Food Safety Inspection Service (FSIS) and its predecessors (APHIS & FSQS) from 1972 until retiring in March 2007. During that period, he emphasized the role of science in regulatory policy, Federal food safety publications, and in troubleshooting problems in Federally-inspected establishments. |
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SESSION 7 – October 15, 2008 View the recorded webinar here: http://connect.extension.iastate.edu/p99182229 |
1. Listeria monocytogenes Control Strtegies: Quality Effects on RTE Meat Products Speaker: Dr. Dennis Burson is a Professor of meat science in the Department of Animal Science at the University of Nebraska, Lincoln. He also serves as the Extension meat specialist for the state of Nebraska and assists the meat, poultry and egg industry with outreach activities. He received his B.S. degree from University of Nebraska and his M.S. and Ph.D. degrees from Kansas State University. His outreach focus is on improving quality, consistency and value of market animals, value addition and processing of meat products and food safety for meat and poultry processors. Dr. Burson has conducted numerous meat processing, harvesting and quality workshops in addition to food safety workshops including HACCP for the meat and poultry industry over the years and still is very active in the food safety outreach programs. He coordinates the four state consortium of Universities (UNL, KSU, SDSU, and Missouri) and holds several HACCP workshops within each of the states every year. He has taught several courses, including animal and carcass evaluation, principles of meat evaluation, grading and judging and advanced meat grading and evaluation. Dr. Burson is active in several professional organizations, including American Meat Science Association, Institute of Food Technologists and International Association for Food Protection among others. |
2. Tracking Listeria monocytogenes in the RTE Meat and Poultry Processing Enviroment: DNA-Based Methods Speaker: Kendra Nightingale is originally from a small farming community in western Kansas. Kendra received a B.S. degree in Agriculture from Kansas State University, where she participated in the undergraduate honors program. Kendra also holds a M.S. degree from Kansas State University in Food Science, where her research evaluated the use of lactoferrin, a milk-derived protein, to decontaminate and extend the shelf-life of beef products. Kendra Nightingale completed her PhD at Cornell University in Food Science with a concentration in Food Microbiology and minors in Epidemiology and Microbiology. Her PhD work probed the molecular epidemiology, ecology, and evolution of the human foodborne and animal pathogen Listeria monocytogenes. Kendra also completed her postdoctoral training in the Department of Food Science at Cornell University. Kendra joined the Department of Animal Sciences at Colorado State University as an Assistant Professor in 2006. EDUCATION: |
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SESSION 8 – October 23, 2008 View the recorded session here: http://connect.extension.iastate.edu/p99882765 |
1. Listeria monocytogenes Control Strategies: Interventions for Small and Very Small RTE Meat and Poultry Processors Speaker: Dr. Margaret Hardin is Associate Professor of Food Microbiology in the meat science section of the Department of Animal Science. She received a bachelor’s degree in Animal Science from the University of Florida and a bachelor’s degree in agricultural education from North Carolina State University. She received a master’s degree in animal science from the University of Georgia and doctorate in food science and technology from Texas A&M University. Before joining the faculty at Texas A&M University, Dr. Hardin was employed in the meat industry as Director of Food Safety with Sara Lee Foods, Director of Food Safety with Smithfield and as Director of Food Safety and Quality Assurance with Boar’s Head. She also worked as Director of Pork Safety with the National Pork Producer’s Council and as a research scientist and HACCP instructor with the National Food Processor’s Association. Dr. Hardin’s research interests are in the areas of interventions for both raw and RTE meat products, process control, process validation and shelf-life. She has published multiple journal articles and co-authored two book chapters. She has served as a member of both the National Advisory Committee on Microbiological Criteria for Food and the National Advisory Committee for Meat and Poultry Inspection. |
2. Validation and Verification of Intervention Strategies Speaker: Dr. Thippareddi is an Associate Professor of Food Science and an Extension Food Safety Specialist in the Department of Food Science and Technology at the University of Nebraska, Lincoln. In this role, he assists food processors on food safety and microbial shelf life issues in Nebraska and throughout the U.S. He has several research projects to assist meat and poultry processors address food safety issues such as C. perfringens during cooling of cooked, ready-to-eat meat and poultry products, growth of foodborne pathogens on meat animal carcasses during chilling, Salmonella Enteritidis in shell eggs during cooling and Listeria monocytogenes control in RTE meat processing environment and products. He is currently developing several predictive models for foodborne pathogens in meat and poultry products, such as E. coli O157:H7 in ground beef, Salmonella spp. in beef, pork and poultry, Salmonella Enteritidis in eggs, Clostridium perfringens in cooked, RTE meat and poultry products. He has been awarded the “Harry L. Rudnick Award” by North American Meat Processors Association (NAMP) for his service to the meat and poultry industry. He serves as a Science Advisor for the NAMP and its processors. |
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SESSION 9 – October 29, 2008 View the recorded session here: http://connect.extension.iastate.edu/p26469156 |
1. Developing a Valid Sampling Plan for Process Control Speaker:
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2.Testing for Listeria monocytogenes in the environment and the product Dr. Byron Brehm-Stecher, Ph.D., became the Assistant Professor in the department Food Science & Human Nutrition in 2004. Dr. Brehm-Stecher received his Ph.D. in Food Science in 2002 from the University of Wisconsin-Madison, where he studied “Improved Methods for the Detection and Characterization of Listeria and Salmonella”. After a postdoc in Prof. Eric Johnson’s laboratory at UW-Madison, Dr. Brehm-Stecher became a Senior Scientist/Molecular Biologist in the Advanced Research and Technologies group at Applied Biosystems (ABI) in Boston, MA. At ABI, he helped develop new commercial applications for peptide nucleic acid (PNA) probe technology for use in microbial diagnostics. Dr. Brehm-Stecher returned to academia in 2004, joining ISU’s Department of Food Science & Human Nutrition as an Assistant Professor. At ISU, Dr. Brehm-Stecher is developing a research program centered around both rapid detection of pathogens and on the development of novel antimicrobial compositions. |
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SESSION 10 – November 05, 2008 View the recorded session here:http://connect.extension.iastate.edu/p79335909 |
1. Making the Right Choices in the Sanitation Process Speaker: |
2.What Else Would You Like to Know? A Question-and-Answer Session with the Webinar Speakers. |
Files: Thank you for your attention! |
