NEWS

• August 2008 - Researchers from the Center for Meat Process Validation presented six posters on meat safety research at the recent International Association for Food Protection annual meeting in Columbus, OH. Topics covered included validation of ground-and-formed beef jerky process lethality, validation of slow-cooking of unseasoned beef, and reducing Salmonella prevalence on pork carcasses in very small slaughter plants. To view the posters click on the photos below.

2008 IAFP Posters







• June 2008 - Information is available to assist meat and poultry slaughter plants and processors who need to develop a food defense plan.  Resources include a Food Defense self assessment checklist and worksheet for slaughter and processing facilities. You can find these resources and more on the Wisconsin Food Defense web page.


• June 2008 - Researchers at the USDA's Eastern Regional Research Center in Wyndmoor, PA have recently completed a study on the lethality of several methods for processing whole-muscle turkey jerky.  A brief summary of the paper is provided here. 


• May 30, 2008 - During the past 4 years, researchers at the University of Wisconsin-Madison and the USDA's Eastern Regional Research Center have studied the lethality of several methods for processing whole-muscle beef jerky. The results of these studies have been published in peer-reviewed scientific journal articles. A Critical Limit Summary and the accompanying research articles can be found here.


• April 11, 2008 - Dr. Steve Ingham presented an update on the UW Center for Meat Process Validation's research activities at the annual meeting of the Wisconsin Association of Meat Processors. Current research to validate beef/pork slaughter interventions, the safety of ground-and-formed jerky, and the slow cooking of roast beef was highlighted.  To view the update, click here [PowerPoint | 8.5MB]. Please note that these findings have not yet received peer review and are not yet published. Once published, this information will be added to Center's web-based validation materials.


• March 1st, 2008 - The Institute of Food Technologies (IFT) highlighted the web-based resources that assist small meat and poultry processors with HACCP implementation developed by the University of Wisconsin's Center for Meat Process Validation in the institute's February 27th, 2008 newsletter.
  


• HACCP Plan Reassessment Seminars for E. coli O157:H7 in Beef Operations. Coordinated by Jeff Sindelar, Steve Ingham, University of Wisconsin-Extension in cooperation with Wisconsin Department of Agriculture, Trade and Consumer Protection. View the brochure or view the seminar's agenda.
  
  
  • February 11, 2008 - Richland Center, WI.
    February 12, 2008 - Eau Claire, WI.
    February 18, 2008 - Menasha, WI.
    February 19, 2008 - Waukesha, WI.
    
  
  
• Dr. Ingham will be coordinating a Basic HACCP Training course April 15-16, 2008 in Madison, WI and April 29-30, 2008 in Eau Claire, WI. Contact Dr. Ingahm with any questions or to register: (608) 265-4801.
  
  
• The U.S. Department of Agriculture (USDA) has unveiled a new Internet resource to help smaller companies answer food safety questions and help food processors make science-based food production decisions. The Internet portal, is one of the most comprehensive decision support tools available.
  
  
• New site design for Center for Meat Process Validation
  
  
• THERM version 2.0 released