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Description: N-60 sampling. Multi drug resistance. Pathogen v. adulterant. Non-0157 STECs. MDR Salmonella strains. Gram negative v. gram positive organisms. CFU, APC, PCR, PFGE. If you’re a meat processor, you pretty much have to know all this stuff. And if you work with a meat processor, you should probably understand the basics so you know what your processor is up against.
On this 90 minute webinar, Penn State food scientists Catherine Cutter and Martin Bucknavage will give us a short tour of the basic microbiological terms meat processors – and their customers – need to understand.
Feb. 1, at 1pm Eastern/10am Pacific, for 90 min.
All NMPAN webinars are free and open to the public. To join, go to the eXtension webinar website a few minutes before start time: https://connect.extension.iastate.edu/nichemeat
