Course
USDA Microbiological Methods for Meat and Poultry
Intl Food Safety Training Laboratory
Upcoming Classes
Oct 30 - Nov 3, 2017
Price:
$2500
Registration Deadline:
Oct 13, 2017
Instructors:
Dr. Angela Winslow (UMD)
Dr. Mustafa Simmons Ph.D. (USDA-FSIS)
Dr. Stephanie Defibaugh-Chavez Ph.D. (USDA-FSIS)
Mrs. Tina Shaffer (DuPont)
Mr. John Bosland (BioMerieux)
MicrobiologyUSDADuPontBioMerieuxThermoScientific

Course Description

The International Food Safety Training Laboratory (IFSTL) is holding a one week training session entitled “USDA Microbiological Methods for Meat and Poultry.” U.S. Department of Agriculture (USDA) experts will deliver lectures on the concepts and regulatory aspects, while University microbiologists and instrumentation specialists will guide participants through the practice of fit-for-purpose methods in the laboratory.

Instructors

This course will be taught by a team of instructors from the USDA Food Safety and Inspection Service (FSIS), USDA Agriculture Research Service (ARS), and the University of Maryland. Hands-on laboratory work will be supported by representative from 3M, BioMerieux, DuPont and Thermo Scientific.

Course Summary

This course combines lectures and hands-on laboratory exercises to detect and identify foodborne pathogens such as Salmonella, Shiga-toxin Producing E. coli (STEC), Listeria monocytogenes, and Campylobacter following the Microbiology Laboratory Guidebook (MLG) methods.

Who Should Attend?

This course is designed for individuals involved in testing meat and poultry for microbial contamination.