The American Meat Science Association (AMSA) is offering a complimentary educational webinar on "Salmonella and Campylobacter Challenges in Poultry Processing," scheduled for Friday, Jan. 17 at 11:30 a.m. Central Time. Attendance is free but requires pre-registration here.

AMSA's website provides context for this webinar, explaining that the recent implementation of more stringent regulatory guidelines necessitates that poultry processors employ new or additional pathogen intervention strategies to more effectively control Salmonella and Campylobacter throughout all stages of processing. AMSA points out that current food safety trends focus on implementing best practices in pathogen control, and that in recent years, technological innovations have advanced methods for reducing pathogens during poultry processing. In the U.S., broiler processing facilities are required to comply with criteria set forth by the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS). Application of intervention strategies at various stages has provided an effective means for pathogen reduction during poultry processing.

Presenting the webinar will be Manpreet Singh, associate professor and extension food safety specialist in the Department of Food Science at Purdue University. Singh earned his bachelor’s degree in agricultural science from Punjab Agricultural University in Ludhiana, India, and his master’s in food science from Kansas State University. He received his doctorate in food science and technology from Iowa State University and was assistant and then associate professor of food safety and microbiology at Auburn University before coming to Purdue. Singh’s research interests include pre- and post-harvest food safety and the impact of food processing on the safety of foods; development and validation of novel intervention strategies to control foodborne pathogens in production and processing environments; application of rapid detection and identification methods for foodborne pathogens; prevalence and persistence of foodborne pathogens in production and processing environments; and stress responses including host-pathogen interactions and survival of foodborne pathogens in foods.

This webinar is interactive and will last approximately 60 minutes including Q&A, according to AMSA. There is no charge to join the webinar, but prospective attendees must first register by clicking on the enrollment link. Once an individual has registered, he will receive an e-mail message confirming his enrollment status and providing information needed to join the event.

For more information, contact Deidrea Mabry, AMSA director of communications, at dmabry@meatscience.org.