Sponsored by:
Washington State University Cooperative Extension in cooperation with the Northwest Consortium for the Safety and Quality of Meat and Dairy Products.

Purpose:
To update extension faculty, health educators, food producers, processors, preparers and retailers, public health professionals, veterinarians, and others on strategies which have been implemented or proposed for improving food safety.

Questions to be addressed:
Are meat and eggs safer than they were several years ago?
How has meat inspection changed?
How effective has the Salmonella enteritidis control program been?
Is FDA inspection a model for red meat?
What level of bacteria in meat should be considered acceptable?
What steps have been taken to reduce bacteria counts in meat and will they be effective in reducing the rate of foodborne disease?
Has the great E. coli O157 outbreak of 1993 changed the way restaurants practice food safety?
Is irradiated meat really just as tasty and healthful as non-irradiated?

Speakers:
Bo Reagan, Natl. Livestock and Meat Board
Janet Anderberg, WA Department of Health
Bert Bartleson, WA Department of Health
Jan Busboom, WSU
Jim Dickson, Iowa State University
Eric Ebel, USDA:APHIS:VS, Boise, Idaho
Mark Elliott, USDA:FSIS
Colin Gill, Meat Research Center, Ag. Canada
Dale Hancock, WSU
James Jay, University of Nevada, Las Vegas
Roger Lowell, FDA, Seattle District
Phil Tarr, Children's Hospital, University of Washington

Monday, October 2
9:00 Phil Tarr, E. coli O157:H7: What have we learned?
9:30 Bo Reagan, Recent developments in red meat microbiological intervention strategies.
10:15 Break
10:45 James Jay, Microbial interactions in meat.
11:30 Mark Elliott, How meat inspection has changed during the past two years: a field perspective.
12:15 Lunch
1:30 Roger Lowell, FDA Inspection contrasted to that for red meat.
2:15 Bert Bartleson, Microbial standards for meat: history, science, politics, and conflict.
3:00 Break
3:30 Jim Dickson, Irradiation of Meat
4:15 Colin Gill, International perspective on the manufacture of red meat.
5:00 Reception sponsored by the WA and OR Beef Commissions

Tuesday, October 3
9:00 Eric Ebel, History of the Salmonella enteritidis program in the U.S.
10:00 Break
10:30 Janet Anderberg, Progress and pitfalls of food safety at the retail level.
11:15 Jan Busboom, Food safety educational programs for youth.
11:45 Dale Hancock, Food Safety Myths.
12:15 Lunch (on your own)
1:30 Notes from the field. Brief (15 minute) research summaries and case reports related to food safety. Attendees interested in submitting abstracts should contact Dr. Carolyn Bohach at (208)885-5906.
Conference Planners: Carolyn Bohach (University of Idaho), Jan Busboom (WSU), Dick Dougherty (WSU), Dale Hancock (WSU), Val Hillers (WSU)
[Registration is $135 in advance]

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