Seminar Announcment: Meat Safety Management in a Complex World by Scott Goltry, Vice President of Technical Services, American Meat Institute, February 26th, 4:00pm The live stream will be available at
Secretary's Honor Award to member of the USDA STEC Team (Source: USDA-ARS)
February 13, 2012, Making a Difference, 2013 Report to the Kansas State Legistrature, "Multistate Effort Launched to Improve Beef Safety"
A food safety outbreak affects consumers, those who produce and process the
food, and the economic stability of the food industry. To improve beef safety and
prevent outbreaks, K-State scientists are working with counterparts across the
country through a $25 million USDA Agriculture and Food Research Initiative
(AFRI) coordinated agricultural program grant.
Jan. 20, 2012 "STEC-8: Prevention, Recovery, Characterization, and Control across the Beef Chain"
AFRI Grant funds multi-disciplinary effort in improving beef safety.
A $25 million grant through USDA’s Agriculture and Food Research Initiative (AFRI) and administered through USDA’s National Institute of Food and Agriculture (NIFA) has been awarded to a multi institutional, multi-disciplinary team of land-grant universities and government agencies led by the University of Nebraska–Lincoln. The team will conduct research and educate on how STEC contamination and outbreaks occur and spread throughout the beef production/processing chain, and on how science and technology can best be used to mitigate STEC risks. New and enhanced knowledge from this work will yield practical, effective information and communication tools to reduce STEC risk from beef.
Don't Miss this Session!
Media Training for STEC CAP Outreach
Tuesday, May 28, 3-5 p.m, Embassy Suites, Lincoln, NE
Do you get nervous speaking to large groups? Do you clam up in front of the camera? Outreach is a major component of the STEC CAP Grant and everyone involved in the grant will be called on to talk about it, either in media interviews, presentations, or one-on-one conversations. This session will help prepare you to deliver key messages in response to tough questions utilizing a technique that can be applied in any communications setting. Daren Williams, executive director of communications at the National Cattlemen’s Beef Association will lead the two-hour, hands-on training session just prior to the poster session and reception Tuesday evening. Students, advisors and collaborators…please plan to arrive early and benefit professionally from this free workshop open to all STEC CAP Grant annual meeting attendees.
Next week we will embark on our first STEC CAP Annual Conference to discuss the accomplishments and progress that has been made with ‘STEC in the Beef Chain: Assessing and Mitigating the Risk by Translational Science, Education, and Outreach’. We have over 95 people registered for the meeting with an ambitious agenda of collaborative discussions, round-tables, and working groups. We invite you to download an agenda at http://www.k-state.edu/vet/stec-13/schedule/.
The meeting will kick off at 3:00pm on Tuesday, May 28th with a Media Training session lead by the National Cattlemen’s Beef Association, followed by a poster session and welcome reception. Wednesday will be a full day of collaboration, led by our Program Officer, Jeanette Thurston, National Program Leader, Division of Food Safety at the USDA. The evening dinner is graciously being hosted by the University of Nebraska-Lincoln Institute of Agriculture and Natural Resources at the Nebraska Natural History Museum. The conference concludes on Thursday morning with a joint meeting of the advisory boards and grant leadership team. Progress on this grant is moving swiftly and we need all of your input for its continued success.
STEC CAP teams expands efforts to include veal
In response to industry/regulatory concerns related to a potential higher occurrence of STEC in veal trim compared with beef trim we have channeled our energies and resources into a STEC CAP veal safety initiative. These efforts have already generated some timely and tangible outcomes. As one example, we quantified the fate of STEC in mechanically tenderized veal cutlets following cooking on an electric skillet. This study was supported in part by our STEC CAP and via a grant with a veal processor. The processor also contributed raw materials and several hundred pounds of veal in support of this research. Read more in News.