The Meat Industry Food Safety Conference brings together food safety professionals across the industry, creating opportunities to openly share experiences and best practices that contribute to addressing the meat industry's most pressing challenges. From the latest scientific findings on foodborne pathogens and evolving food safety regulations and guidance documents to emerging threats, this event will inspire new innovative approaches to your food safety challenges and provide actionable and practical solutions to advancing your food safety programs.

Listeria monocytogenes (Lm) is a foodborne pathogen that has recently had a resurgence of attention due to several listeriosis outbreaks and food product recalls. Lm is particularly troublesome due to its ability to survive in the food processing environment and grow at refrigeration temperatures. Thus, even though a food product may be refrigerated, it is not uncommon for Lm numbers to increase by 10- or 100-fold over the shelf life of a food product if allowed to grow unabated.

Foreign material contamination has emerged as a critical concern for food safety professionals, prompting the development of enhanced technologies, tools and strategies for FSQA teams to mitigate recall risks.

But even with improvements in technology, producers still fall across a fairly wide spectrum in terms of their ability to move from reactive mitigation approaches that are solely event-driven to very mature detection and prevention schemes.

Join us for this webinar, in partnership with third-party inspection provider FlexXray, as we explore:

In 2023, USDA FSIS issued a guideline on ready-to-eat (RTE) fermented, salt-cured, and dried products, outlining responses to commonly asked questions about these products, where cooking is not the primary lethality step. Some products impacted by this guideline are summer sausage, pepperoni, salami, and country-cured ham. Join experts from Eurofins in this webinar to discuss considerations in creating validation studies.