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 pathogen 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.
As food contamination is a frequent source of Salmonella outbreaks, not only from animal sources but also through plant products, reducing the risk across the food supply chain is of key focus. In this webinar, we will consider 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.
Join 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, as they present an overview of the global impact of Salmonella to the meat and poultry supply chain and look at the validation of qualitative and quantitative methods for microbiology in food.