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Warren Dorsa, Ph.D. and Peter Taormina, Ph.D., of John Morrell Food Group Honored With AMI Scientific Achievement Award

Wednesday, May 2, 2012

DALLAS, Texas – Warren Dorsa, Ph.D., vice president of food safety and quality at John Morrell Food Group and Peter Taormina, Ph.D., principal microbiologist at John Morrell Food Group, were honored today with the American Meat Institute Foundation (AMIF) Scientific Achievement Award. The award was presented during the AMI Meat, Poultry & Seafood Convention and Exposition in Dallas, Texas.

Topics of their recent research have included: the short-term efficacy of lauric arginate (LAE) as a postlethality treatment against Listeria monocytogenes on hams and frankfurters; the survival and death of Listeria monocytogenes on cooked bacon at three storage temperatures; comparison of sanitizers for reduction of bacterial pathogens on meat cutting knives; and the inhibition of growth of Clostridium perfringens type A in cooked meats during cooling as affected by cooling rate, sodium chloride and sodium nitrite.

Both are active members of AMI’s Scientific Affairs Committee as well as the AMI Foundation’s Research Advisory Committee and are recognized for their collaborative and constructive approach.  Dorsa earned his master’s degree in fisheries management from Mississippi State University and Ph.D. in food microbiology from Louisiana State University.  Taormina earned his master’s and Ph.D. in food science and technology from the University of Georgia.      

“This dynamic scientific duo is conducting meaningful research and actively publishing in peer-reviewed journals, an action that truly embraces the concept of food safety being a non-competitive issue. We are extremely fortunate to have these two expertson OUR team,” said AMI Chairman Larry Odom, president of Odom's Tennessee Pride Sausage, who presented the award.



The American Meat Institute Foundation is a non-profit research, education and information foundation established by the American Meat Institute to study ways the meat and poultry industry can produce better, safer products and operate more efficiently.

AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI’s members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the United States. The Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the meat and poultry packing and processing industry.



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