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Microbiology 201 for Small Meat Processors

Every day, meat processors have to be food scientists, making sure the products they make are safe to eat.

Dr. Catherine Cutter and Martin Bucknavage from Pennsylvania State University will explain advanced concepts that processors need to understand. If you work with meat processors, it will help you understand what your processors are dealing with every day.

This free webinar will focus on microbiological testing:
Sampling of meat products
Sampling of plant environment
What do sampling results mean? Use of indicator organisms; pathogen presence/absence.
What should you expect from a micro testing lab?

The slides and recording for Microbiology 101 are available at

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