Demystifying Mechanically Tenderized Beef – Risks from the Consumer Perspective – Pre-Conference Workshop
Registration Required: $79.00
Wednesday, March 6, 2019; 1:00 PM to 4:30 PM
Location: Swan and Dolphin Resort
Workshop Description:
In response to national and international outbreaks associated with E. coli contaminated mechanically tenderized beef products [MTBs], in May 2016, USDA-FSIS mandated labeling of MTBs to increase consumer awareness of potentially indistinguishable non-intact beef products. Due to the potential for pathogen transfer from the exterior to interior cut of meat, the lethality treatment for tenderized beef is different than that of intact beef. In this workshop, participants will be led through various exploratory approaches of MTBs from various perspectives: scientifically, at retail, through consumers, and within government. Additionally, this workshop will address the rise of mail-ordered meals and mail-order beef distributions and discuss safety considerations for such operations. Presenters will highlight the science and behavioral challenges, lessons learned, and new strategies to protect public health.
Outline
- Introduction/Overview
- Outbreaks that have occurred
- Risk Assessment, Setting the Stage
- Current state of MTBs at processing and at retail
- MTB Risks: A Scientific Perspective
- What are the risks?
- Why are MTBs different?
- Inactivation studies conducted
- Retail Handling of MTBs
- Discussion of current retail practices surrounding MTBs
- Discussion of markets’ knowledges of associated risks with MTBs
- Are retailers aware of labeling?
- Challenges identified with knowledge dissemination for retail
- Consumer Handling of MTBs
- National and local consumer knowledge and handling of MTBs
- Extension agent knowledge of MTBs
- Application of an exploratory mixed-methods research design
- Lessons learned
- How to communicate risk and knowledge to differing demographics
- Challenges identified with consumers
- Case Study: In-Store Tenderization Processing
- Current MTB in-store practices
- Challenges
- Lessons learned
- Current prevention strategies
- Strategic Interventions through Educational Campaigns
- “160 is good” survey campaign & “Name”
- How to communicate risk through various media
- Preventative communication
Speakers:
- Nicole Arnold, Graduate Student, Life Science, Food Science and Technology, Virginia Tech
- Benjamin Chapman, Associate Professor, Agricultural and Human Sciences, North Carolina State University
- Sara Cope, North Carolina State University
- John Luchansky, Lead Scientist, Agricultural Research Services, US Dept of Agriculture
- Lily Yang, Postdoctoral Researcher, Virginia Tech
- Mary Yavalek, Graduate Student, Food Science, North Carolina State University