Source: Michael Fielding, MEATINGPLACE,  8/22/11

E. coli in beef has been a major focus of food science research for decades, and the results have been remarkable.
And still, this bug remains at the top of the list of threatening pathogens, most recently because of the emergence of dangerous Shiga-toxin producing strains that are not the well-known O157:H7. Six non-O157 STECs are in the crosshairs of regulators and food science experts. They’re moving rapidly on these developing pathogens, and the industry has to keep up.

A Meatingplace webinar sponsored by Ecolab and Pfizer Animal Health titled, “E. coli: What’s next” is scheduled for 1 p.m. CST Aug. 24.   

This webinar will address the six non-O157 strains that are of immediate concern, looking at how they are alike and different from the more familiar O157 strain. Panelists will discuss the regulatory environment, and what companies should be doing now regarding these emerging pathogens to stay on the right side of food safety — and the law.

Join our panel of experts as they dig deeper into the increasing threat of non-O157 STECs – and what the industry can do to ensure both food safety and regulatory compliance:
• Dr. Mohammad Koohmaraie, CEO, Meat Division of IEH Laboratories and Consulting Group, will discuss the overall microbiological characteristics of non-O157 STECs and the regulatory parameters for processors.
• Robert Hibbert, partner at K&L Gates in Washington, D.C., will offer his advice on how processors can stay on the right side of the law with such a moving target.
• Dr. H. 'Reddi’ Thippareddi, associate professor of food Science at the University of Nebraska – Lincoln, will explore the most effective post-harvest interventions for further processors.

Sign up here for this exclusive webinar. 

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