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N.C. State University Professor Will Discuss Poultry Production Technology For Safe Products in Live MeatAMI.com Web Chat

Monday, August 20, 2001
 

Washington, DC—North Carolina State University Professor Patricia A. Curtis will lead an online discussion on MeatAMI.com’s live web chat Wednesday, August 22, 2001, on technology in the poultry industry that is ensuring safer products.

Poultry consumption and popularity has increased over the past 20 years almost as rapidly as the price has decreased. Learn what pathogens the poultry industry is concerned with and how the industry is using technology in prevention of bacterial growth.

Curtis specializes in research on poultry relating to microbial safety, processing technology, quality control, waste water and water reuse. Curtis is a professor of food science at N.C. State University in Raleigh, NC

The Ask-the-Expert chat is an occasional feature on MeatAMI.com. Feel free to visit the site in advance of the chat to view information about the scheduled chat and upcoming chats as well as archives of previous chats.

If you cannot participate in the chat, feel free to submit a question in advance. A transcript of the chat will appear in the Ask the Expert section a few days after the chat. MeatAMI.com chats are great opportunities to log time with guest experts and to learn more about important issues in the meat and poultry industry.

Below are some helpful hints and instructions to help participants make the most of this regular feature on MeatAMI.com.

  • The section will change at least five minutes prior to the chat and there will be a button that says "Join chat now." Participants will then enter their name where indicated. An AMI staff member will log on as MODERATOR. The guest expert will make an opening statement after which visitors are welcome to ask their questions. The moderator also will introduce questions that have been posted on the site in advance.


  • Type questions in the horizontal, single-line box at the bottom of the chat screen, which can only be viewed when you have logged onto the chat. Simply place the cursor there and begin typing. There is no limit to the amount of text that can be entered here.


  • Access the site using Internet Explorer rather than Netscape. The chat function works much better through Explorer.


  • Questions will appear only after hitting a hard return. Text will NOT scroll as it is typed, as it does on some chat programs. We recommend hitting a hard return after each sentence or two or at appropriate junctures.


AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Headquartered in Washington, DC, the Institute provides legislative, regulatory and public relations services, conducts scientific and economic research, offers marketing and technical assistance and sponsors education programs.


For more information contact:
Janet Riley
Vice President, Public Affairs
703-841-2400
jriley@meatinstitute.org
Josee Daoust
Manager, Public Affairs
703-841-2400
jdaoust@meatinstitute.org

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