Controlling Shiga Toxin-Producing E. coli in Beef Products (Free)

October 5, 2018 | 8:00 AM

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.
October 5, 2018

Length: 8 hours
(8:00 a.m. – 5:00 p.m.)

Skill Level:
Beginner, Intermediate

Meats Laboratory
Porter Road
University Park, Pennsylvania 16802

  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 should attend:

USDA inspected, state inspected and custom exempt meat processing facilities that harvest cattle, further process beef into steaks and roasts and facilities that make fresh ground beef products should attend.

Click here for more information or to register.