Impact of Salmonella on the global meat and poultry supply chain
Join us on Wednesday, September 30, for this expert-led webinar on the pathogenicity and transmission of Salmonella
16 Sept 2020
Diane Li
Assistant Editor
Expert insights
With a steady increase in meat and poultry consumption globally, confirming the microbial safety of these products is more critical than ever to reduce biological hazards. While various pathogens can be present within meat, Salmonella represents a common presence, and cause of foodborne disease in humans with around 1 million cases and 300 deaths annually in the United States.
In this upcoming SelectScience webinar, Erin Crowley, Chief Scientific Officer at Q Laboratories, Inc., and Martin Weidmann, Gellert Family Professor in Food Safety at Cornell College of Agriculture and Life Sciences, will discuss the major public health risks posed in poultry and meat production, where Salmonella serovars Typhimurium and Enteritidis are associated with outbreaks from poultry, eggs, and meat. Hear about the global impact of Salmonella on the meat and poultry supply chain and validation methods for microbiology in food.
Key learning objectives
- Salmonella pathogenicity and transmission from animals to humans
- The performances of AOAC Official Methods of Analysis
- An overview of the U.S. National Poultry Improvement Plan (NPIP)
- The importance of Salmonella as a zoonotic agent in poultry and pork production
Who should attend?
Scientists working in the following areas:
- Food analysis
- Laboratory methods
- Microbiology/QA/AC
- Plant/equipment
- Food production/processing
The live webinar takes place on Wednesday, September 30, at:
- 16:00 BST
- 17:00 CEST
- 11:00 EDT
- 08:00 PDT
Register for this webinar here>>
SelectScience runs more than 10 webinars a month across various scientific topics, discover more of our webinars here>>
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