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AMI Foundation and the National Center for Food Safety Technology Host Meat Irradiation Seminar, February 11-12, in Chicago, IL

Tuesday, January 20, 1998
 

The American Meat Institute Foundation (AMIF) and the National Center for Food Safety Technology (NCFST) will host a seminar on irradiation, “Fact and Fiction,” February 11-12, 1998, at the Westin O’Hare in Chicago, IL.

Interest in irradiation of food products has grown considerably since the Food and Drug Administration (FDA) issued a final rule on December 3, 1997, approving red meat irradiation. In response, the AMIF and NCFST designed “Fact and Fiction” to answer many of the questions surrounding this issue.

Experts from academia, government and industry will present a comprehensive discussion on the basics of irradiation, the current state of irradiation-based systems and federal regulations, economic and operational considerations, consumer perception and preferences, effects of irradiation on packaging components and much more. Attendees will also have an opportunity to ask questions during the open forums which end each day.

“Fact and Fiction” is an educational seminar that will provide the most comprehensive discussion ever provided on irradiation and its potential uses. Registration is $495 per person or $475 per person for groups of three or more from the same company. For information regarding registration, please contact AMI’s Education and Convention Services Department or visit AMI’s website at “www.meatami.org.”

The AMI Foundation is a nonprofit organization dedicated to research, education and information that benefit the meat and poultry industry. Originally created in 1944, the AMI Foundation today solicits grants from government, industry and other organizations to fund a broad range of food safety, worker safety, nutrition and consumer information projects.

The National Center for Food Safety and Technology (NCFST) was established in 1991 to serve as a neutral ground for food safety research, education and information exchange among food industry, government and academic scientists.


For more information contact:
Janet Riley
Vice President, Public Affairs
703-841-2400
jriley@meatinstitute.org
James Ratchford
Manager, Public Affairs
703-841-2400
jratchford@meatinstitute.org

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