Technical Session 1 - Meat and Poultry

Huffman, Terri

8:30 AM

T1-01

Diversity among Campylobacter spp., Using flaA Typing, through a Commercial Poultry Production and Processing Chain
Andrew Wong, The University of New South Wales; Jeremy Chenu, Birling Avian Laboratories; Anthony Pavic, Baiada Poultry; Julian Cox, The University of New South Wales

8:45 AM

T1-02

Comparison of the Microbiological Status of Commercial Broiler Carcasses after 24 and 48 Hour Continuous Production
Anthony Pavic, Baiada Poultry; Jeremy Chenu, Birling Avian Laboratories; Julian Cox, The University of New South Wales

Recorded Presentation

9:00 AM

T1-03

The Safety and Quality of Recycled Scald Tank Water from Commercial Poultry Processing, Treated Using a Ceramic Membrane System
David Grant, The University of New South Wales; Gregory Leslie, The University of New South Wales; Julian Cox, The University of New South Wales

9:15 AM

T1-04

Salmonella in Broiler Carcass Bone Marrow and Neck Skin: Potential Sources for Ground Chicken Contamination
Diezhang Wu, University of Georgia; Walid Alali, University of Georgia; Mark Harrison, University of Georgia; Charles Hofacre, University of Georgia

Recorded Presentation

9:30 AM

T1-05

Effectiveness of Several Anti-microbials Used in Parts Decontamination Tank to Kill Salmonella and Campylobacter on Chicken Parts
Lei Zhang, Auburn University; Laura Bauermeister, Auburn University; Gretchen Nagel, Auburn University; Kristin Deitch, Auburn University; Xi Chen, Auburn University; Shelly McKee, Auburn University

Recorded Presentation

9:45 AM

T1-06

The Effect of Post-chill Antimicrobials on Salmonella, Campylobacter, Shelf Life and Quality Attributes of Ground Chicken
Xi Chen, Auburn University; Laura Bauermeister, Auburn University; Lei Zhang, Auburn University; Gretchen Nagel, Auburn University; Kristin Deitch, Auburn University; Shelly McKee, Auburn University

Recorded Presentation

10:00 AM

Break

10:30 AM

T1-07

Salmonella Concentration, Serotypes, and Antimicrobial Resistance on Raw Poultry in Emerging Market Countries (China, Colombia, Guatemala, Russia, and Vietnam)
Walid Alali, University of Georgia; Baowei Yang, Northwest A&F University; Pilar Donado, Colombian Corporation of Agricultural Research; Yen Ta, National Institute for Food Control; Roman Gaidashov, Consumer Rights Protection Society; Claudia Jarquin, Universidad del Valle de Guatemala; Isabel Walls, U.S. Department of Agriculture-NIFA; Michael Doyle, University of Georgia

10:45 AM

T1-08

Comparison of Nitrite from Purified and Natural Sources on Inhibition of Clostridium perfringens Outgrowth during Cooling of Cured Turkey Breast According to FSIS Appendix B
Amanda King, University of Wisconsin-Madison; Kathleen Glass, University of Wisconsin-Madison; Jeffrey Sindelar, University of Wisconsin-Madison

Recorded Presentation

11:00 AM

T1-09

Prevalence of Rotavirus, Bovine Enteric Calicivirus and F-RNA Coliphages on Commercial Vacuum Packaged Beef
Tineke Jones, Agriculture and Agri-Food Canada; Victoria Muehlhauser, Agriculture and Agri-Food Canada

Recorded Presentation

11:15 AM

T1-10

Prevalence of Shiga Toxin-producing Escherichia coli (STEC) in Beef Cattle and Cattle Farms in Arkansas Delta Region
Soohyoun Ahn, University of Florida; Monica Yarbrough, Arkansas State University; Harneet Kaur, Arkansas State University; Seo-Eun Choi, Arkansas State University; David Gilmore, Arkansas State University; Donald Kennedy, Arkansas State University

Recorded Presentation

11:30 AM

T1-11

Detection and Characterization of Salmonella from Butchery Utensils
Marcus Vin�cius Coutinho Cossi, Universidade Federal de Vi�osa; Raquel Cristina Konrad Burin, Universidade Federal de Viçosa; Danilo Augusto Lopes Silva, Universidade Federal de Vi�osa; Mariane Rezende Dias, Universidade Federal de Vi�osa; Natalia Parma Castilho, Universidade Federal de Vi�osa; Petr�nio Soares, Universidade Federal de Vi�osa; Paulo Sergio de Arruda Pinto, Universidade Federal de Viçosa; Lu�s Augusto Nero, Universidade Federal de Vi�osa

Recorded Presentation

11:45 AM

T1-12

Prevalence of Salmonella enterica, Escherichia coli O157:H7 and Non-O157 Shiga Toxin-producing Escherichia coli in Beef Cuts Sold at Retail Markets in Costa Rica
Byron Chaves, Texas Tech University; Lyda Garcia, Texas Tech University; Alejandro Echeverry, Texas Tech University; Markus Miller, Texas Tech University; Mindy M. Brashears, Texas Tech University

Recorded Presentation

T1 Technical Session 1 - Meat and Poultry

Presentations