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Thermal Processing of RTE Meat Products_1_

VIEWS: 4 PAGES: 6

									        Thermal Processing of RTE Meat Products
                             The Ohio State University
                                          Columbus, Ohio

                                   Tuesday, March 31, 2009

7:30-8:00 a.m.     Registration and Continental Breakfast – Ball Room 1,
                   University Plaza Hotel and Conference Center, 3110 Olentangy
                   River Road, Columbus, Ohio

8:00-8:20 a.m.     Welcome - Ball Room 1

8:20-9:00 a.m.     Why Are We Here?

9:00 –10:30 a.m. Sanitary Equipment Design, Bob Rust (Tab 9)
                  Prof. Bob Rust, Retired, Iowa State University
                 Bob Rust received his BS degree from the University of Wisconsin, Madison, and a
                 Master's degree at Michigan State University. He joined the Iowa State University
                 staff in 1959 as Extension Meat Specialist, following five years in a similar position
                 at Michigan State University. Retiring in 1994, he now holds the rank of Professor
                 Emeritus (not contagious) in the Department of Animal Science. After retirement,
                 Bob was an auditor for NFS-Cook and Thurber. He is recognized as a leading
                 authority on meat processing and continues to serve as a consultant to meat
                 processors in the U.S. and 30 foreign countries. He was instrumental in developing
                 the longest running series of meat processing short courses in the U.S.

10:30-10:45 a.m. Break

10:45 –11:45 a.m. Sanitary Facility Design, Bob Rust, (Tab 9)
10:15-11:00 a.m. Control of Listeria monocytogenes in Ready-to-Eat Meat and
                 Poultry Products – Dr. Ilene Arnold, USDA FSIS, OPPD,
                 Policy Development Division, Omaha, NE (Tab 4)
                   Dr. Ilene D. Arnold is a Public Health Veterinarian with the Food Safety and Inspection Service
                   (FSIS) and has held a number of positions (i.e., SVMO, CSO, PHV, CS, Program Analyst, Sr. Staff
                   Officer, and Staff Officer) with the Agency in the past 15 years. Dr. Arnold was a pre-
                   HACCP/HACCP facilitator and then took a position as the South Philadelphia Circuit Supervisor.
                   Dr. Arnold moved to Omaha as a Food Technologist with the Technical Service Center (TSC) in
                   March 2001. Dr. Arnold assisted in the development and presentation of the interactive workshops
                   to help small and very small plants prepare for the interim final rule "Control of L. monocytogenes
                   in Ready-to-Eat Meat and Poultry Products." Dr. Arnold continues to develop policy, identify
                   policy needs, and assist customers in the new Policy Development Division. She assists with the
                   use of the new askFSIS application on the FSIS website (http://www.fsis.usda.gov). Prior to
                   working for FSIS, Dr. Arnold worked for IDEXX Laboratories in Maine. Besides her degree in
                   veterinary medicine, she also has a master’s degree in animal pathology from the University of
                   Rhode Island, and undertook a 2 year residency in Avian Medicine and Pathology at the University
                   of Pennsylvania, New Bolton Center.
11:00-12:00 a.m. Microbiology and Safety of Cooked Meats –
                 Dr. Aubrey F. Mendonca, Iowa State University (Tab 3)
                  Aubrey F. Mendonca is an Associate Professor in the Department of Food
                  Science and Human Nutrition at Iowa State University. Prior to joining the
                  ISU faculty in 1998, he was a post-doctoral scientist at The Pennsylvania
                  State University and subsequently worked as a research scientist at North
                  Carolina A&T State University. Dr. Mendonca is an alumnus of ISU where
                  he received his PhD in Food Science & Technology with a minor in
                  Microbiology. He is an active researcher in the field of food safety with
                  emphasis on microbial safety of food products of animal or plant origin. His
                  research focuses on injury and destruction of food-borne pathogens as influenced
                  by chemical treatment, heating, or irradiation. He also conducts research on
                  the effects of stress-adaptation on the resistance to pathogens to food processing
                  methods.

12:00-1:00 p.m.   Lunch & Group Photo – Baxter’s Restaurant, University
                  Plaza

1:00-2:00 p.m.    Food In-Process Temperature Monitoring Data Logging
                  and Tracking, Jim DeMaestri, Data-Paq,
                  Cambridge, UK (Tab 5)
                  Jim is a graduate of Western Michigan University with over 20 years of
                  sales experience in industrial and medical equipment. He has been
                  employed with Datapaq since 2000, and is the Regional Manager for
                  Michigan and Ohio. Industries he serves include food, coatings, and heat
                  treating.

2:00-2:30 p.m.    Performance Standards for Lethality and Stabilization –
                  Dr. Ilene Arnold, FSIS Technical Service Center (Tab 4)

2:30-p.m.         Break

2:45-3:45 p.m.    Fundamentals of Microwave Cooking of Bacon – Julian
                  Beld, retired from Oscar Mayer, Madison, WI
                  Julian J. Beld received a BS from the University of Wisconsin – Madison.
                  He worked at Oscar Mayor Foods for over 33 years, retiring in February
                  of 2002. While at Oscar Mayer, Julian held several managerial positions
                  including, operations manager for the international businesses and 11
                  years leading operations, responsible for all aspects of food service and
                  retail bacon and hot dogs. Since 2002, Julian has consulted in the meat
                  industry exclusively in the area of bacon operations.
3:45-4:45 p.m.    Fundamentals of Continuous Thermal Processing – Dr. Don
                  Burge, Gold N’Plump Poultry, St. Cloud, MN (Tab 5)
                  Donald L. Burge, Jr. is the Director of Research and Development. Dr.
                  Burge joined the Gold'n Plump team in November of 2002. He has
                  extensive experience within and outside the poultry industry. Dr. Burge
                  previously held positions at OK Foods, ConAgra, Cargill, and Wayne
                  Farms in R&D and/or Quality Assurance within the poultry industry. He
                  also served as a principle scientist for STEIN/FMC for five years. Dr.
                  Burge has a BS from Purdue University, MS from Clemson University,
                  and Ph.D. from The Pennsylvania State University.

6:00-8:00 p.m.    Beer & Bull Session – Lower Atrium, University Plaza

                         Wednesday, April 1, 2009

7:30-8:00 a.m.    Continental Breakfast – Ballroom 1, University Plaza

8:00-8:15 a.m.    Review of First Day – Prof. Bob Rust, Prof. Emeritus, Iowa
                                  State University

8:15-9:30 a.m.    Post-Packaging Pasteurization of Cooked Meat Products –
                  Seth Pulsfus, Alkar-Rapid Pack, Inc. (Tab 8)

                  Seth Pulsfus is the R&D Technical Service Manager for Alkar-RapidPak.
                  Seth joined Alkar-RapidPak in 1999. With his current role, Seth oversees
                  all technical training and oven validation and process development for
                  Alkar-RapidPak, which includes thermal processing, smoking, chilling
                  and pasteurization. Seth has also served as a research scientist for Kraft
                  Oscar Mayer responsible for hotdogs, bacon and bologna productivity. He
                  received his BS from the University of Wisconsin in Meat and Animal
                  Science / Poultry Science and an MBA from the University of Wisconsin.

9:30-10:15 a.m.   FSIS Documentation Material for HACCP Decisions – Dr.
                  Mary Kay Folk, The Ohio State University (Tab 10)
                  Mary Kay received her BS in Animal Sciences from The Ohio State
                  University. She then continued on at OSU and received her MS in Meat
                  Science, and her Ph.D. in Food Science and Nutrition. As part of her
                  Master’s degree she produced the OSU Supporting Documentation
                  Materials for HACCP Decisions. Mary Kay’s Ph.D. research focused on
                  characterization of Small and Very Small meat processing plants in an
                  effort to assist those plants in reducing Salmonella test positives. Mary
                  Kay has been involved with facilitating HACCP training and other
                  training seminars here at Ohio State throughout her graduate education.

10:15-10:30 a.m. Break
10:30-11:15 p.m. Mechanics of Chilling RTE Meat Products – Seth Pulsfus,
                 Alkar-Rapid Pack, Inc. – (Tab 6)

11:15-12:15 p.m. Processing Interventions to Prevent L. monocytogenes
                 Growth – Dr. Lynn Knipe, Ohio State University (Tab 8)
                  Lynn Knipe is responsible for processed meats extension programs in
                  Ohio, teaching the Processed Meats Course at OSU, and conducting
                  research related to the quality and safety of processed meat products.
                  Lynn has a B.S. degree in Agriculture from Ohio State University, and a
                  Ph.D. in Animal Science, from Iowa State University. Following graduate
                  school, Lynn was a Food Scientist at Hillshire Farm & Company, New
                  London, Wisconsin. He returned to ISU as an assistant professor, with the
                  Meat Export Research Center at Iowa State University, and in 1997,
                  returned to OSU in his current position. He has been actively involved in
                  HACCP and other food safety training for the meat industry in Ohio.

12:15-1:15 p.m.   Lunch - Baxter’s Restaurant, University Plaza

1:15-2:45 p.m.    Use of the Pathogen Modeling Program and the Predictive
                  Microbiological Information Portal – Dr. Vijay Juneja,
                  USDA ARS (Tab 3)
                  Dr. Vijay K. Juneja is Lead Scientist at the Microbial Food Safety Research Unit,
                  Eastern Regional Research Center, Agricultural Research Service, U. S. Department of
                  Agriculture, Wyndmoor, PA. Dr. Juneja conducts research on foodborne pathogens, with
                  emphasis on microbiological safety of minimally processed foods, and predictive
                  microbiology. He serves as a U.S. editor of International Journal of Food Microbiology
                  and on the editorial board of the Journal of Food Protection, Foodborne Pathogens &
                  Disease, and the International Journal of Microbiology. Dr. Juneja has served in
                  leadership positions in professional societies, notably as Chair, IFT Nonthermal
                  Processing Division’s Workshop, Philadelphia, 2005; Chair, IBRCC meeting, 2008; Co-
                  chair, International Predictive Microbiology Conference, 2009, and was elected IFT
                  Fellow in 2008; recipient of the ARS, North Atlantic Area, Senior Research Scientist of
                  the Year Award, 2002 and the ‘2005 Maurice Weber Laboratorian Award,’ International
                  Association of Food Protection.

2:45-3:00 p.m.    Break

3:00-4:00 p.m.    High Pressure Processing of Meat Products, Dr. V.M.
                  (Bala) Balasubramaniam, Ohio State University
                  V.M. (Bala) Balasubramaniam, Ph.D., a non-thermal processing expert, is an Associate
                  Professor of Food Safety Engineering with the Department of Food Science and
                  Technology, The Ohio State University. He received a B.E. degree in Agricultural
                  Engineering in 1987 from the Tamil Nadu Agricultural University, Coimbatore, India; an
                  M.Eng. in Agricultural and Food Engineering (Post-harvest Technology) in 1989 at the
                  Asian Institute of Technology, Bangkok, Thailand; and a Ph.D. in Agricultural
                  Engineering (Food Engineering) in 1993 at the The Ohio State University. Dr. Bala has
                  been conducting research on microbial safety of various non-thermal processing
                  technologies including high pressure processing and pulsed electric field processing.
                  Current OSU research program focuses on food safety applications of high-pressure
                  pasteurization and sterilization, developing kinetic models for bacterial spore destruction,
                  estimation of in situ food properties under pressure and evaluation of food quality under
                  pressure. Dr. Bala also co-authored fact sheets for food processors on various non-
                  thermal processing technologies (http://fst.osu.edu/bala/bala.htm). He teaches courses
                  on principles of thermal and nonthermal processing

4:00-5:00 p.m.    Principles of Cooking Meat Products in Oil, Ramesh
                  Gunawardena, JBT Food Tech, Sandusky, Ohio

6:00-8:00 p.m.    Beer & Bull Session – Lower Atrium, University Plaza

                             Thursday, April 2, 2009
7:30-8:00 a.m.    Continental Breakfast – Ballrooms 1 & 2, University Plaza

8:00-9:00 a.m.    Overview of Heat & Mass Transfer – Dr. Brad Marks,
                  Michigan State University – (Tab 2)
                  Dr. Bradley Marks is an Associate Professor of Biosystems Engineering
                  at Michigan State University. Dr. Marks earned his B.S. at Michigan State
                  and his M.S. and Ph.D. degrees at Purdue University, all in Agricultural/Food
                  Engineering. Dr. Marks was on the faculty at the University of Arkansas
                  for six years before joining the faculty at Michigan State in 1999. His
                  research focuses on integrating engineering models for heat and mass
                  transfer with predictive models for pathogen inactivation, in order to
                  improve the design and operation of cooking systems. He teaches courses
                  in engineering design, heat and mass transfer, and a completely web-based
                  graduate course entitled Engineering Methods for Food Safety.

9:00-9:30 a.m.    Computing Salmonella Lethality for a Thermal Process –
                  Dr. Brad Marks, Michigan State University (Tab 3)

9:30-10:45 a.m.   Equipment and Process Validation for Batch and
                  Continuous Ovens – Bob Hanson (Tab 6)
                  Bob Hanson founded HansonTech in 2006 with the aim of providing the
                  meat industry with independent, unbiased knowledge and guidance on
                  cooking and chilling processes. Bob has worked on thermal processing
                  equipment for over 20 years finding better ways to cook, chill, smoke, dry,
                  barbecue, grill, roast, and pasteurize ready-to-eat meats. He has delivered
                  technical know-how on thermal processes to meat processors around the
                  world through presentations at industry short-courses, workshops, and
                  scientific meetings. Bob earned a master’s degree in Meat Science from Iowa
                  State University, a bachelor’s degree in Agricultural Engineering
                  Technology from the University of Minnesota, and an MBA from the
                  University of Wisconsin.

10:45-11:00 a.m. Break
11:00-12:00 p.m. Validating Lethality Processes for Dry and Semi-Dry Meat
                 Products – Dr. Shai Barbut, University of Guelph (Tab 7)
                  Dr. Shai Barbut is a professor at the Food Science Department, University
                  of Guelph, Canada. He received his Ph.D. from the University of
                  Wisconsin. He teaches undergraduate and graduate meat science courses
                  and an annual meat processing short course to the industry. His research
                  areas focus on meat processing including the relationship between texture
                  and microstructure, and pathogen reduction during processing. Dr. Barbut
                  is also the author of 2002 Poultry Products Processing- An Industry Guide
                  text book.

12:00-12:45 p.m. Lunch – Lower Atrium, University Plaza

12:45-1:15 p.m.   Temperature Measurement – Bob Hanson (Tab 5)

1:15-2:15 p.m.    Third Party Audits – Dr. Bill Rannells, NSF – Cook &
                  Thurber (Tab 10)
                  Dr. Rannells was born and raised in Ohio and attended Ohio State University where he
                  received his DVM in 1967. He worked in a mixed practice for two years before joining
                  the Ohio Department of Agriculture’s Division of Meat Inspection, while he continued a
                  solo veterinary practice for 20 more moved into an administration role, compliance
                  auditor, inspection personnel trainer, and when HACCP/SSOP became mandatory he
                  trained industry as well as inspection personnel in both Ohio and West Virginia. After 30
                  years of service in the public sector, Dr. Rannells retired to the private sector. He became
                  the Corporate HACCP/SSOP Coordinator for IBP in the fresh meat slaughter operations
                  and later a Quality Assurance Manager for an IBP/Tyson swine slaughter operation. Dr.
                  Rannells went on to Moyer Packing Co. as Food Safety Director to establish a food safety
                  department. For the last 5 years has been an Independent Contractor with Cook &
                  Thurber.

2:15 -3:00 p.m.   Break

3:00 -4:00 p.m.   Food Safety Beyond Guidelines and Regulations – Dr. Brad
                  Marks, Michigan State University (Tab 10)
4:00-4:30 p.m.    Program Conclusion

								
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