Explore the role of microorganisms in the safety, quality and shelf life of meat and meat products.

Pathogenic organisms like SalmonellaCampylobacter and Listeria monocytogenes represent food safety hazards and public health threats. Other microorganisms are involved in spoilage, quality issues and reduced shelf life.  

In a 3M-sponsored webinar on December 2, experts from Iowa State University and University of Wisconsin-River Falls will investigate major pathogens in meat and the public health burden of foodborne illness outbreaks involving these pathogens. Speakers James Dickson, Ph.D., and Purnendu C. Vasavada, Ph.D., will discuss:  

  • Incidences, recalls, outbreaks and the public health burden of pathogens  
  • Strategies, approaches and issues with testing for safety and quality 
  • Meat HACCP Regulation for assuring the safety of meat and meat products  
  • Spoilage and safety of ready-to-eat (RTE) and processed meats 

Join Food Quality & Safety and 3M Food Safety at “Meet the Microbes – The Role of Microorganisms in the Safety, Quality, and Shelf life of Meat and Meat Products” on Thursday, December 2 at 12 p.m. EST.