Good article to get your students talking about the food safety areas of
Meats Evaluation.

---------- Forwarded message ----------
From: U.S. Pork Center of Excellence <[log in to unmask]>
Date: Wed, Aug 8, 2012 at 12:47 PM
Subject: Food Safety Fanaticism Came From Seeing Aftermath of Food Borne
To: [log in to unmask]

If you're having trouble viewing this email, you may see it

   Share This: <>
    [image: Pork Information Gateway]
    *The Pork Information Gateway provides reliable, science-based
information on the following pork production topics:*
* *

   - Production & Management Systems
   - Business Management
   - Human Resources
   - Swine Health
   - Animal Behavior & Welfare Issues
   - Breeding & Genetics
   - Swine Nutrition
   - Reproduction
   - Facilities & Equipment
   - Environmental Stewardship
   - Marketing
   - Pork Quality
   - Pork Safety
   - Youth Projects
   - Statistics
   - Worker Health & Safety
   - Niche Production

* *
 *"Like" the U.S. Pork Center of Excellence and Pork Information Gateway on
Facebook <>. *
* *
* *
*Follow the U.S. Pork Center of Excellence on

  *Have you heard about Professional Swine
Manager<> and
Swine Science Online <>, the first and
only online education in the U.S. focused on swine? Wait no more.
  * *
* *
* *

*You are receiving this e-mail because you are registered with the** *
*Pork Information Gateway <>. *

* *

   *New Look for Pork Information Gateway! *

 Have you checked out the new and improved Pork Information Gateway yet?
The site is new and improved, with no sign-in required! Users will find a
fresh and clean site that's easy to navigate. Why wait?! Bookmark the Pork
Information Gateway <> today as your
go-to source of information for all things swine-related!

   *Food **Safety **Fanaticism Came From Seeing Aftermath of Foodborne

*Cathy Cutter *
*Assoc Professor and Food Safety Extension Specialist - *
*Muscle Foods; **Chair of Food Safety Impact Group*
*Penn State University *

I admit it…I am a food safety fanatic.  Some of my family members and
friends give me a hard time about my fanaticism.  They tease me about my
use of thermometers when cooking or grilling meat (especially at
tailgates), cooling hot foods quickly in ice baths, frequent handwashing,
or that I constantly wipe down surfaces with antimicrobial wipes or sprays
prevent cross contamination.

Why am I passionate about food safety? Because, I have seen how devastating
a foodborne illness can be--not only for the individual who is affected by
the illness, but also for the family, especially when a loved one passes
away. This aspect is even more compelling when one considers that that
foodborne illness is preventable, yet requires a farm-to-fork approach to
be effective. So, how does one implement food safety in pork from

First, understanding how microorganisms make their way into
the live animal and development of control measures on the farm is critical
to reducing the pathogen load in pork products. That’s why pre-harvest food
safety measures are so important. Working with veterinarians to improve
swine health, as well as implementing a pork quality assurance program and
other on-farm measures, are known to reduce pathogen prevalence in live

At slaughter, post-harvest food safety measures require processors to:
follow regulatory requirements, institute proper dressing procedures, apply
antimicrobial interventions, instill good manufacturing practices
throughout the plant, and develop and implement comprehensive HACCP and
sanitation plans.  In ready-to-eat (RTE) pork operations, it’s important to
cook pork thoroughly, cool cooked products quickly, and prevent
contamination of cooked products with *Listeria monocytogenes* before

At the food service, retail, and institutional level, food handlers must be
vigilant and practice the basic tenants of food safety: keep cold foods
cold and hot foods hot, prevent cross contamination, maintain cleanliness
in work areas, wash hands frequently, and cook pork products to the proper
internal temperatures using a calibrated meat thermometer.

While farmers, processors, and food handlers are instrumental in preventing
foodborne illnesses in pork products, consumers also have a role to play.
Following the above-mentioned tenants is essential to ensuring the safety,
quality, and maximizing the shelf life of fresh, further processed, and RTE
pork products.

The Pork Safety domain seeks to provide processors, food handlers, and
consumers with easy-to-use food safety factsheets and videos.  The ultimate
goal is to provide
information to ensure a safe and wholesome pork product that everyone can
enjoy. Remember, food safety is in everyone’s hands!

*View the Factsheets in Cathy Cutter's *
*Pork Safety domain <>on the *
***Pork Information Gateway! <> *
  * *
* *
* *
* *


         U.S. Pork Center of Excellence
1202 NSRIC | Iowa State University | Ames, Iowa 50011
(515)-294-5231 | [log in to unmask] |<>| <>
This email was sent to *[log in to unmask]*. To ensure that you continue
receiving our emails, please add us to your address book or safe list.

preferences |
*opt out*<>using

Got this as a forward? *Sign
receive our future emails.

 [image: powered by

Christa Steinkamp
North Region FFA - Area Livestock Teacher
204 Four Towers Building, UGA
Athens, GA 30602
[log in to unmask]
706.552.4463 ofc
706.552.4462 fax