Microbiology for the Meat Industry

In 2016 MIA facilitated four “Basic Microbiology Workshop for Meat Processors” which were held throughout the country. Feedback from the participants was that these were excellent in providing basic microbiological knowledge for a range of meat industry personnel.  MIA has identified a demand to repeat these workshops in 2018 and has arranged a further four workshops.

Pricing and the registration form will be added to this page when they are available.

Indicative locations and dates are as follows:

Hamilton

29-30 May

Palmerston North

6-7 June

Ashburton

13-14 June

Invercargill

20-21 June

 

 

 

 

 

 

 

Topics planned to be covered in the 2018 workshops include:

  • What are bacteria? What are pathogens?
  • What do the bacteria count numbers mean? 
  • What do bacteria need in order to grow? Can bacteria grow on meat? What happens when they do?
  • The role of water, temperature, pH.
  • Meat spoilage versus meat safety? What bacteria really matter and why?
  • How does meat get contaminated; where are the bacteria coming from and how do they get on to the meat?
  • What steps can be taken during processing to minimise contamination?
  • What is a biofilm?
  • What is an intervention?
  • How do chemicals work in microbiological control? What is the difference between a detergent and a sanitiser?
  • What microbiological tests are used in the meat processing environment? Why do we do this? Why are microbiological tests carried out in pre-op?
  • What is NMD?
  • What do the results mean in terms of slaughter and dressing; how can the results be used to improve processing control?
  • What is an STEC and why is it important? How does it differ from regular E. coli?
  • How to extend storage/shelf life of chilled meat.
  • What are the micro requirements for the water?

 There will also be the opportunity to ask questions on any particular micro or hygiene queries that participants have.