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| Public Meeting on Advances in Post-Harvest Reduction of Salmonella in Poultry |
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Presentations are offered in the order they were listed on the meeting agenda.
Contents
February 23, 2006
Opening
Remarks: Richard A. Raymond, MD, Under Secretary, Office of Food
Safety, U.S. Department of Agriculture (PDF Only)
Opening
Remarks: Barbara J. Masters, DVM, Administrator, Food Safety and
Inspection Service (PDF Only)
FSIS Overview
of the CY05 Broiler and Ground Poultry Salmonella Data
(PDF Only)
Loren Lange, MS, Deputy Assistant Administrator, Office of Public Health Science, Food Safety and Inspection Service
Proposed
FSIS Salmonella Verification Categories for Broilers
(PDF Only)
Sean Altekruse, DVM, MPH, PhD, DACVPM, Deputy Executive Associate, Office of Policy, Program and Employee Development,
Food Safety and Inspection Service
Application
of Systematic Review Methodology to Salmonella Intervention Strategies
in Broiler Production and Processing (PDF Only, 1MB)
Robert Wills, DVM, PhD, DACVPM, Mississippi State University
Overview
of Poultry Slaughter: Concerns and Controls from FSIS Perspective
(PDF Only, 1.1MB)
Laura Hulsey, DVM, Technical Assistance & Correlation Staff, Technical Service Center, Food Safety and Inspection Service
Common
Findings During Comprehensive Food Safety Assessments in Poultry
Establishments (PDF Only)
Kenneth Petersen, DVM, MPH, DACVPM, Assistant Administrator, Office of Field Operations, Food Safety and Inspection Service
OVERVIEW OF ANTEMORTEM CONTROLS AND ESTABLISHMENT SANITATION
Salmonella and Campylobacter in Broiler Transport Cages (PDF Only; 589kb)
Mark Berrang, PhD, MS, Research Microbiologist, Agricultural Research Service
Effect of Bacterial Load on Chickens Entering the Processing Plant on Final Carcass Contamination (PDF Only)
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 (PDF Only)
Scott Russell, PhD, MS, University of Georgia
Hurricane Katrina: An Experience! (PDF Only; 765kb)
Marty Ewing, DVM, MS, MAM, DACPV, Quality Assurance Manager, Sanderson Farms
Processing and Sanitation Issues Unique to Very Small Establishments (PDF Only)
Patricia Curtis, PhD, MS, Auburn University
Salmonella Interventions Unique to Turkey Processing Establishments (PDF Only)
Michael Rybolt, Doctoral Candidate, Manager, Scientific and Technical Affairs, National Turkey Federation
OVERVIEW OF SLAUGHTER DRESSING PROCESSING CONTROLS
Limits on the Effectiveness of Antimicrobial Treatments (PDF Only)
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 (PDF Only; 1.1MB)
Jeff Buhr, PhD, Animal Physiologist Scientist, Agricultural Research Service
Mechanics of Poultry Processing (First Processing) (PDF Only)
David McNeal, MS, Product Manager, Meyn America
Reprocessing of Fecal Contaminated Carcasses and the Use of Antimicrobials (PDF Only)
Stan Bailey, PhD, MS, Microbiologist, Agricultural Research Service
Impact of Chilling on Poultry Carcass Microbiology (PDF Only; 521kb)
Julie Northcutt, PhD, MS, Food Technologist, Agricultural Research Service
Managing ph for the Maximum Antimicrobial Effectiveness of Chlorine in Processing Water (PDF Only)
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
(PDF Only)
Scott Russell, PhD, MS, University of Georgia
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February 24, 2006
INDUSTRY PERSPECTIVE ON INTERVENTIONS TO CONTROL SALMONELLA
Validation Study Results Demonstrating Control of Campylobacter in the Processing Environment (PDF Only)
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 (PDF Only)
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
(PDF Only)
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 (PDF Only)
Bruce Stewart-Brown, DVM, DACPV, Vice-President of Food Safety and Quality Assurance, Perdue Farms
Salmonella
Interventions in the U.S. Broiler Industry (PDF Only)
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 (PDF Only)
Randy Huffman, PhD, MS, Vice-President of Scientific Affairs, American Meat Institute Foundation
FSIS Policy Initiatives to Encourage Reduced Salmonella Positives in FSIS Regulatory Samples
for Poultry, Including Turkey Carcasses (PDF Only)
Patricia Bennett, DVM, MS, DACVPM, Office of Policy, Program and Employee Development, Food Safety and Inspection Service
Summarization/Closing Remarks (PDF Only)
Daniel Engeljohn, PhD, MS, Deputy Assistant Administrator, Office of Policy, Program and Employee Development,
Food Safety and Inspection Service
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Last Modified:
April 12, 2006 |
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