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AGENDA: Advances in Post-Harvest Interventions to Reduce Salmonella in Poultry

February 23-24, 2006
The Loudermilk Center
Atlanta, Georgia

Presentations from this meeting

February 23, 2006
8:30-9:00 Registration
9:00-9:20 Opening Remarks
Richard A. Raymond, MD
Under Secretary
Office of Food Safety
U.S. Department of Agriculture

Barbara J. Masters, DVM
Administrator
Food Safety and Inspection Service
9:20-9:40 FSIS Overview of the CY05 Broiler and Ground Poultry Salmonella Data
Loren Lange, MS
Deputy Assistant Administrator
Office of Public Health Science
Food Safety and Inspection Service
9:40-10:00 Proposed FSIS Salmonella Verification Categories for Broilers
Sean Altekruse, DVM, MPH, PhD, DACVPM
Deputy Executive Associate
Office of Policy, Program and Employee Development
Food Safety and Inspection Service
10:00-10:20 Application of Systematic Review Methodology to Salmonella Intervention Strategies in Broiler Production and Processing
Robert Wills, DVM, PhD, DACVPM
Mississippi State University
10:20-10:40 Break
10:40-11:10 Overview of Poultry Slaughter: Concerns and Controls from FSIS Perspective
Laura Hulsey, DVM
Technical Assistance & Correlation Staff
Technical Service Center
Food Safety and Inspection Service
11:10-11:30 Common Findings During Comprehensive Food Safety Assessments in Poultry Establishments
Kenneth Petersen, DVM, MPH, DACVPM
Assistant Administrator
Office of Field Operations
Food Safety and Inspection Service
11:30-12:00 Panel Q & A Session
12:00-1:00 Lunch
1:00-2:30 OVERVIEW OF ANTEMORTEM CONTROLS AND ESTABLISHMENT SANITATION

Salmonella and Campylobacter in Broiler Transport Cages
Mark Berrang, PhD, MS
Research Microbiologist
Agricultural Research Service

Effect of Bacterial Load on Chickens Entering the Processing Plant on Final Carcass Contamination
Stan Bailey, PhD, MS
Microbiologist
Agricultural Research Service

Overview of Sanitizers Currently in Use with Emphasis on Pre-operational Sanitation to Ensure That Pathogens Are Not Surviving Cleaning and Sanitizing
Scott Russell, PhD, MS
University of Georgia

Hurricane Katrina: An Experience!
Marty Ewing, DVM, MS, MAM, DACPV
Quality Assurance Manager
Sanderson Farms

Processing and Sanitation Issues Unique to Very Small Establishments
Patricia Curtis, PhD, MS
Auburn University

Salmonella Interventions Unique to Turkey Processing Establishments
Michael Rybolt, Doctoral Candidate
Manager, Scientific and Technical Affairs
National Turkey Federation
2:30-2:45 Panel Q & A Session
 
2:45-3:00 Break
3:00-5:00 OVERVIEW OF SLAUGHTER DRESSING PROCESSING CONTROLS

Limits on the Effectiveness of Antimicrobial Treatments
John Cason, PhD
Animal Physiologist Scientist
Agricultural Research Service

Scalding, Defeathering, and Rehang as Primary Sources for Redistributing Salmonella Typically with No Antimicrobial Intervention and the Featherless Broilers
Jeff Buhr, PhD
Animal Physiologist Scientist
Agricultural Research Service

Mechanics of Poultry Processing (First Processing)
David McNeal, MS
Product Manager
Meyn America

Reprocessing of Fecal Contaminated Carcasses and the Use of Antimicrobials
Stan Bailey, PhD, MS
Microbiologist
Agricultural Research Service

Impact of Chilling on Poultry Carcass Microbiology
Julie Northcutt, PhD, MS
Food Technologist
Agricultural Research Service

Managing ph for the Maximum Antimicrobial Effectiveness of Chlorine in Processing Water
Ken Byrd, DVM
Director of Regulatory Affairs and Plant Applications
Mionix Corporation

Interventions at Further Carcass Processing (Parts) to Control Salmonella Including Grinding and How the Choice of Packaging Material Impacts the Prevalence of Salmonella and Cross-Contamination
Scott Russell, PhD, MS
University of Georgia
5:00-5:30 Panel Q & A Session
5:30 Adjourn



February 24, 2006
8:30-10:00 INDUSTRY PERSPECTIVE ON INTERVENTIONS TO CONTROL SALMONELLA

Validation Study Results Demonstrating Control of Campylobacter in the Processing Environment
Robert O'Connor, DVM, MAM, DACPV
National Chicken Council

A Study of the Relationship Between Visible Fecal Contamination and Salmonellae Incidence in Broiler Slaughter Operations
Richard Roop, PhD
Senior Vice-President
Science and Regulatory Affairs
Tyson Foods

Use of Process Mapping in Poultry Slaughter Systems to Support Multiple Hurdle Approach to Achieve Microbiological Reductions
Dane Bernard, MS
Vice-President of Food Safety and Quality Assurance
Keystone Foods

Plant Interventions: The Challenge of Determining Best Practices for Microbiological Process Control
Bruce Stewart-Brown, DVM, DACPV
Vice-President of Food Safety and Quality Assurance
Perdue Farms

Salmonella Interventions in the U.S. Broiler Industry
Elizabeth Krushinskie, DVM, PhD, DACPV
Vice-President of Food Safety and Production Programs
U.S. Poultry and Egg Association

Beef Industry Perspective on Control of E. coli O157:H7 in Ground Beef
Randy Huffman, PhD, MS
Vice-President of Scientific Affairs
American Meat Institute Foundation
10:00-10:30 Panel Q & A Session
10:30-10:45 Break
10:45-11:15 FSIS Policy Initiatives to Encourage Reduced Salmonella Positives in FSIS Regulatory Samples for Poultry, Including Turkey Carcasses
Patricia Bennett, DVM, MS, DACVPM
Office of Policy, Program and Employee Development
Food Safety and Inspection Service
11:15-11:45 Panel Q & A Session
11:45-12:00 Summarization/Closing Remarks
Daniel Engeljohn, PhD, MS
Deputy Assistant Administrator
Office of Policy, Program and Employee Development
Food Safety and Inspection Service
12:00 Adjourn
Last Modified Aug 29, 2014