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Meat Industry Research Conference (MIRC) to Feature Promising Pre-Harvest Research, Government Policy Updates, New Product R & D

Friday, October 17, 2003
 

Washington, D.C. - Leading meat and poultry industry scientists will gather Oct. 27-28 in Chicago at the annual Meat Industry Research Conference (MIRC) for updates on critical pre- and post-harvest food-safety research, cutting edge new product developments and updates on key federal policy initiatives affecting meat and poultry industry operations.

Registration is still open for the 2003 MIRC, hosted jointly by American Meat Institute Foundation and the American Meat Science Association, which will be held at the Palmer House Hilton in Chicago.

"This year's MIRC agenda is one of the timeliest ever offered," said AMI Foundation President James H. Hodges. "This annual event encourages information sharing on the most important issues for the industry."

In addition to food safety and meat marketing strategies, the conference will feature sessions on animal welfare and antibiotic resistance.

  • Food Safety-A Status Report on Pre-Harvest Research will highlight AMI Foundation research updates, including a study by Michael Doyle, Ph.D., director of the Center for Food Safety at the University of Georgia-Griffin, on methods to control E. coli O157:H7 in drinking water for cattle. Recent findings from a study by Alison O'Brien, Ph.D., of the Uniformed Services' University of the Health Sciences also will be featured at MIRC. Research on an oral vaccine for E. coli O157:H7 and an update on direct fed microbial research also will be featured.

  • Product Development Challenges and Opportunities in Today's World will feature Chuck Nalon, vice president of sales and marketing for Ed Miniat Inc., who will share perspectives on product development for custom-designed meats.

  • Food Safety: Post-Harvest will be the focus in a session chaired by Ross Jabaay, executive director, food safety and quality, Burke Corp. Dan Zelenka, director of statistics for Tyson Foods Inc., will deliver presentations on justifying sampling plans and validating temperature measurements using statistical process control. The applications of lactate and diacetate as Listeria inhibitors will be explored in a presentation delivered by representatives of Oscar Mayer Foods/Kraft Foods North America.

  • Developing and Marketing Meat as an Ingredient will offer perspectives on research and development, marketing, quality assurance and regulatory and labeling issues. A research and development update in this area will be offered by Casey Frye, Ph.D., vice president, research and development, Burke Corp. Judith Quick, Ph.D., will provide the regulatory and labeling perspective. Rodrigo Tarte, Ph.D., senior research scientist, Oscar Mayer Foods/Kraft Foods North America, will chair this session.



Featured speakers this year include Dan Englejohn, Ph.D., assistant deputy administrator for the office of policy and program development at FSIS; Eric Hentges, Ph.D., executive director of USDA's Center for Nutrition Policy and Promotion; and an invited official from the Canadian government to provide an overview of the Canadian bovine spongiform encephalopathy (BSE) investigation.

The MIRC will be held in conjunction with the AMI's International Meat, Poultry and Seafood Industry Convention and Exposition, as part of Worldwide Food Expo 2003 in Chicago Oct. 29 - Nov. 1, 2003.

The registration fees are as follows: Members of AMI and the American Meat Science Association, $445; three or more members of AMI or AMSA, $425; Nonmember, $665; Student, $35. A $50 discount will be applied to those who register for both MIRC and Worldwide Food Expo 2003.

To register for the MIRC visit www.MeatAMI.com to download a registration form. Online registration is available until Friday, Oct. 24 at 5 p.m. EST. Onsite registration will be available.

The AMI Foundation is a 501(c)3 nonprofit organization dedicated to research, education and information projects 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.


For more information contact:
Dan Murphy
Vice President, Public Affairs
703-841-3624
dmurphy@meatinstitute.org
Josee Meehan
Senior Manager, Public Affairs
703-841-3641
jmeehan@meatinstitute.org

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