Poultry processor workshop highlights Salmonella, alternative energy, thigh deboning
The 2012 Poultry Processor Workshop sponsored by the U.S. Poultry & Egg Association focused on Salmonella and Campylobacter, sustainability initiatives and technology.
Mike Robach, vice president of corporate food safety and regulatory affairs for Cargill Inc., presented Salmonella/Campylobacter Interventions in 2nd Processing…A Case Study, providing an overview of the two ground turkey recalls Cargill conducted in August and September 2011, which were associated with an outbreak of Salmonella Heidelberg. Jeff Smith, director of corporate environmental services for Perdue Farms, gave a presentation on Sustainability Initiatives: Alternative Energy, where he spoke about compliance and reducing the company's environmental footprint. As part of the presentations on new processing technology, Scott Hazenbroek, president of Foodmate U.S., gave a presentation on Thigh Deboning.