Agenda

The scientific breakout sessions will cover the following topics:

  • Antimicrobial Use, Resistance and Residues
  • Meat Safety Approaches
  • Zoonotic Agents
  • Animal Health and Welfare
  • Food Safety Regulations, Trade, and Industry Sustainability and Food Security
  • Sustainability
  • Food Safety Education and Workforce
  • Food Safety, Swine Health and Production Considerations in low- and middle-income countries
Mon
May 15
7:30 – 8:30 AM Breakfast included at hotel

9:00 AM -1:00 PM Pre-Conference Workshops

Development of Risk-Based Meat Safety Assurance Systems (RB-MSAS)
Workshop on 15 May 2023, held in relation to SafePork 2023 in New Orleans, USA

Many resources are spent on ensuring meat safety – either during the preharvest phase, at harvest or during postharvest. The question is how this could be made in a more cost-effective way than seen at current. An international network called RIBMINS is working on this through the development of risk-based meat safety assurance systems (RB-MSAS) in Europe.

At the workshop, the basic principle of RB-MSAS will be presented. This will be divided into four areas: 1) MSAS definition and implementation, 2) farm risk categorization and pre-harvest strategies, 3) abattoir risk categorization and harvest strategies, and 4) risk-based meat inspection. Furthermore, case studies using new vision-based technologies will be presented.

Non-European representatives have been invited to provide feedback/critics about the feasibility of the whole concept while also giving a status for the modernisation of meat inspection including way of working with this issue in their country.

Draft agenda
9.00-9.10 Introduction to the workshop and the concept of RB-MSAS – Lis Alban (DK)
9.10-9.30 Farm risk categorization and pre-harvest strategies – Diana Meemken (DE)
9.30-9.50 Abattoir risk categorization and harvest strategies – Bojan Blagojevic (SR)
9.50-10.10 Risk-based meat inspection – Madalena Vieira-Pinto (PT)
10.10-10.30 New vision-based technologies – Andrea Capobianco Dondona (IT)
10.30-10.50 Meat inspection from a distance – Arja Helena Kautto (SE)
10.50-11.10 Ante-mortem inspection from a distance – Maybritt Kiel Poulsen (DK)
11.10-11.30 COFFEE BREAK
11.30-11.50 Views on RB-MSAS from USA – Barb Masters (US)
11.50-12.10 Views on RB-MSAS from Brazil – Elenita Ruttscheidt Albuquerque (BR)
12.10-12.30 Views on RB-MSAS from Denmark – Anne Klottrup (DK)
12.30-12.50 Views on RB-MSAS from low- and middle-income countries – Fred Unger / Delia Randolph (International Livestock Research Institute VN)
12.50-13.00 Common discussion on how to shape the future for meat safety assurance – ALL

Organizers: Lis Alban, Bojan Blagojevic, Madalena Vieira-Pinto, Arja-Helena Kautto, Diana Meemken

Outreach: Based on the workshop, a paper will be written and published in the popular-scientific journal Fleischwirtschaft International (https://english.fleischwirtschaft.de/) with all presenters invited as coauthors.

For more information about RIBMINS, please see: https://ribmins.com/

WGS, NGS, and ’Omics: What are they and how can I use them?
Workshop on 15 May 2023, held in relation to SafePork 2023 in New Orleans, USA

Sequence data – including whole-genome, next-generation and ‘omics – are becoming more common within the food safety arena. These data can provide a lot of results, but what information do they contain; how can they be interpreted appropriately; and how can they be used within the context of food safety research and practice?

At this workshop, we will provide a high-level overview of the steps necessary to generate sequence data. We will then discuss the advantages and limitations of the resulting information, and how it can be applied to food safety questions. The workshop will focus primarily on whole-genome sequence (WGS) data, but we will include comparisons to ‘omics data, including microbiome and metagenomic data.

Participants can expect to achieve a basic understanding of how sequence data are generated; the different types of sequence data; what the data can and cannot answer; advantages and limitations of different types of sequence data; and how these data can be applied to food safety today and in the future.

 

Agenda

9.00-9.10        Introduction to the workshop – Noelle Noyes
9:10-9.50        Initiating a sequencing project: key ingredients, important considerations, and what to (not) expect – All Presenters
9.50-10.30      Overview of the WGS workflow, from the field to phylogenies – Noelle Noyes
10.30-10.50      How to interpret the outputs of WGS data – Noelle Noyes
10.50-11.20      Overview of ‘omics workflows and outputs, with comparison to WGS – Noelle Noyes
11.20-11.40      COFFEE BREAK
11.40-12.05      Applications of WGS and ‘omics data, perspectives from a food company – Aaron Asmus
12.05-12.30      Applications of WGS and ‘omics data, understanding pathogen behavior – Shawn Bearson
12.30-13.00      Open discussion and Q&A – ALL

Organizers: Noelle Noyes, Aaron Asmus, Shawn Bearson

Noelle Noyes is an Assistant Professor at the College of Veterinary Medicine at the University of Minnesota (thenoyeslab.org). Her lab uses molecular and traditional epidemiological methods to improve our understanding of microbial ecology within protein production systems. Areas of focus include microbial ecology related to food safety, antimicrobial resistance and public health, pathogen behavior and animal health and performance. She specializes in molecular and bioinformatic methods development, and she is the co-founder of the MEGARes database and AMR++ bioinformatic pipeline (megares.meglab.org)

1:00 - 2:00 PM Lunch included at hotel

2:00 - 4:00 PM Sustainability and Food Safety

Keynote Speaker: Margit Andreasen, Danish Crown

4:00 - 4:30 PM Coffee Break

4:30 - 5:30 PM Food Safety, Swine Health and Production Considerations in Low- and Middle-Income Countries

5:30 - 8:30 PM Reception and Poster Session

Tue
May 16
7:30 – 8:30 AM Breakfast included at hotel

9:00 – 10:15 AM Maintaining Food Safety in the Face of Workforce and Education Challenges

Keynote speaker: Mindy Brashears, Texas Tech University

10:15 – 11:00 AM Approaches to Meat Safety

11:00 – 11:30 AM Coffee Break

11:30 -12:30 PM Approaches to Meat Safety

12:30 – 1:30 PM Lunch included at hotel and Poster Session

1:30 – 2:15 PM Approaches to Meat Safety

2:15 – 3:15 PM Antimicrobial Use, Resistance and Residues

3:15 – 3:45 PM Coffee Break

3:45 – 4:30 PM Antimicrobial Use, Resistance and Residues

6:00 PM Gala and Award – Court of the Two Sisters

The Court of Two Sisters is a third generation locally owned and operated Creole restaurant.  The building dates back to 1832 and was once the home to two aristocratic Creole sisters, Emma & Bertha, for whom the restaurant is named.  The Tuesday evening gala will be held in the beautiful Terrace Dining Room which features hand painted murals of New Orleans and a stunning view of the courtyard.  The menu for the night has been specially prepared by Chef to showcase multiple uses of pork throughout classic New Orleans dishes.

 

 

 

Wed
May 17
7:30 – 8:30 AM Breakfast included at hotel

9:00 – 10:00 AM A Discussion on the Future of Pork Safety Initiatives

Drs. Jan Dahl and Diana Meemken
Moderated by Dr. Julie Funk

View Speaker Biographies

10:00 – 11:00 AM Approaches to Meat Safety

11:00 – 11:30 AM Coffee Break

11:30 – 12:30 PM Antimicrobial Use and Resistance, Animal Health and Welfare

12:30 – 1:30 PM Lunch included at Hotel

1:30 – 3:00 PM Zoonotic Agents

3:00 – 3:30 PM Concluding Session

Introduction of plans for SafePork 2025
Vote for location of SafePork 2027
Recognition of Sponsors