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AMI Foundation Offers Workshop on Listeria monocytogenes Control in October

Thursday, September 19, 2013

Washington, DC, – The AMI Foundation is offering an educational workshop this October that will address one of the most relevant issues in the meat and poultry industry today: Listeria monocytogenes control.

The AMI Foundation Advanced Listeria monocytogenes Intervention and Control Workshop, will be held October 29-31, at InterContinental Kansas City at the Plaza in Kansas City, MO.

Every day, ready-to-eat (RTE) meat and poultry manufacturers face the challenge of controlling Listeria monocytogenes in order to produce a safe, nutritious product. The AMI Foundation has worked with experts across the industry to develop a learning experience tailored to meet those challenges covering sanitation, corrective action, sampling plans and data analysis.

The Workshop will include presentations on the latest developments in Listeria control and real-life examples from people with plant experience and features hands-on breakout sessions and case studies designed to give attendees firsthand knowledge. In addition to assuring optimal product safety and implementing best practices for RTE processors, the workshop offers a key benefit: helping to assure compliance with USDA regulations.

Scheduled session topics include an introduction to Listeria process control technology and principles; sanitation best practices; sanitary equipment design principles; Listeria control in a dual jurisdiction plant; challenges of facility design; monitoring for process control; understanding product risk and appropriate intervention; investigation and corrective actions; lot and line segregation; and a regulatory update.

Space for the workshop is limited to 60 participants.  The Workshop is being co-sponsored by Roka Bioscience and Bio-Rad. For more information and to register, go to http://www.meatinstitute.org//ht/d/sp/i/40701/pid/40701.


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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