FOOD AND FOOD SAFETY
Title: Egg Products Basics: Functionality of Eggs
Format: Lecture and PowerPoint Presentation
Description: A basic introduction into the composition and diverse functionality of shell and liquid egg products including the diversity of egg products available commercially. Attendees will go away from the presentation with a greater understanding and appreciation for the diverse functions of the different egg components.
Time: 30 to 60 minutes depending on the needs of the program
Audience: County and area agents, egg producers and processors
Contact: Dr. Brian W. Sheldon, 919-515-5407
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Title: Egg Products Basics: Microbiology of Eggs
Format: Lecture and PowerPoint Presentation
Description: This presentation will include a variety of topics including foodborne disease organisms (i.e., Salmonella Enteritidis, Listeria monocytogenes) associated with shell eggs and egg products, pending Federal egg safety regulations, risk factors contributing to contamination, cooling of eggs, in-shell pasteurization, and other egg treatments to ensure the final product safety.
Time: 30 to 60 minutes depending on the needs of the program
Audience: County and area agents, egg producers and processors
Contact: Dr. Brian W. Sheldon, 919-515-5407
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Title: General Food Laws and Regulations
Format: Lecture and PowerPoint Presentation
Description: A basic introduction to food laws and regulations will be presented including an overview of the U.S. legal system, an historical review of the U.S. Food and Drug Law and Food and Drug Administration, how the FDA and USDA is organized and functions, the regulation of foods and food additives, FDA and USDA inspection systems, and enforcement. Attendees will go away from this workshop with a better understanding on how our food is regulated in the U.S.
Time: 30 to 60 minutes depending on the needs of the audience
Audience: County and area agents, poultry integrators and processors
Contact: Dr. Brian W. Sheldon, 919-515-5407
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Title: General HACCP Principles for Poultry Production and Processing
Format: Workshop and Lecture/PowerPoint Presentation
Description: This program will provide participants an overview of HACCP, allowing them to develop a HACCP plan for a segment of their responsibility area. Participants will come away from the workshop with a basic understanding of this proactive systematic approach for assuring the safety of their food products. Moreover, producers (hatchery, feed mill, broiler/breeder, transportation, growout) will understand how they might apply the HACCP principles to their areas of operation.
Time: Minimum of two hours although time can be expanded depending on the needs of the group.
Audience: Production and processing plant employees
Contact: Dr. Brian W. Sheldon, 919-515-5407
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Title: General Microbiology and Foodborne Pathogens
Format: Lecture/PowerPoint Presentation and Demonstration
Description: This presentation will focus on the basics of food microbiology including a discussion of the role and significance of microorganisms in foods, the factors that affect microbial growth, specific microorganisms of importance to poultry production, processing, and products, methods for detecting and enumerating microorganisms, methods used for controlling food spoilage microorganisms and pathogens, and a discussion of foodborne pathogens and disease.
Time: 60 minutes or more depending on the needs of the audience
Audience: County and area agents, poultry integrators and processors
Contact: Dr. Brian W. Sheldon, 919-515-5407
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Title: Impact of Processing on Shell Egg Temperatures
Format: Short Presentation
Description: This program looks at the information needed to improve the 1999 Egg Safety Action Plan, questions were raised concerning egg temperature patterns used in the risk assessment model. This also raised conjecture on the impact of egg temperature on microbiological quality of eggs. Currently most research on egg temperature concentrated on post-process prior to retail sale Anderson et al., 1992, Czarick and Savage, 1992, Dameron et al., 1994, have measured temperatures through wash, pack, and distribution. However, most of these temperatures concentrated on the water and ambient temperatures with egg temperatures taken late in processing. Complete time/temp sequence from the start of processing through packaging has not been measured. This is important since Gast and Holt, 2000, showed that internal egg temperature can impact growth of harmful microorganisms and the safety of the egg.
Time: 30 minutes
Equipment: Computer Projector
Contact: Dr. Kenneth E. Anderson, 919-515-5527
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Title: Impact of Production Environment on Shell Egg Temperatures
Format: Short Presentation
Description: This program looks at the information needed to improve the 1999 Egg Safety Action Plan, questions were raised concerning egg temperature patterns used in the risk assessment model. This also raised conjecture on the impact of egg temperature on microbiological quality of eggs. Currently most research on egg temperature concentrated on post-process prior to retail sale Anderson et al., 1992, Czarick and Savage, 1992, Dameron et al., 1994, have measured temperatures through wash, pack, and distribution. However, most of these temperatures concentrated on the ambient temperatures with egg temperatures taken late in the processing. Complete time/temp sequence from oviposition through processing has not been measured. This is important since Gast and Holt, 2000, showed that internal egg temperature can impact growth of harmful microorganisms and the safety of the egg.
Time: 30 minutes
Equipment: Computer Projector
Contact: Dr. Kenneth E. Anderson, 919-515-5527
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Title: Impact of Transport on Shell Egg Temperatures
Format: Short Presentation
Description: This program looks at the information needed to improve the 1999 Egg Safety Action Plan, questions were raised concerning egg temperature patterns used in the risk assessment model. This also raised conjecture on the impact of egg temperature on microbiological quality of eggs. Currently most research on egg temperature concentrated on post-process prior to retail sale Anderson et al., 1992, Czarick and Savage, 1992, Dameron et al., 1994, have measured temperatures through wash, pack, and distribution. However, most of these temperatures concentrated on the ambient temperatures with egg temperatures taken late in the processing. Complete time/temp sequence from processing through distribution has not been measured. This is important since Gast and Holt, 2000, showed that internal egg temperature can impact growth of harmful microorganisms and the safety of the egg.
Time: 30 minutes
Equipment: Computer Projector
Contact: Dr. Kenneth E. Anderson, 919-515-5527
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Title: On-Farm Food Safety Best Management Practices Internet Course
Format: Fee-based internet course for university credit where the student will work independently to complete the course requirements. In addition to offering the complete course (all subject modules), the course content is available as individual stand alone course modules or as groups of modules to fit the specific needs of the audience.
Description: The course is composed of separate modules (i.e., subject areas) including the basic principles of HACCP, feed production, breeder and hatchery to farm, biosecurity, integrated pest management, preventive health, water quality, and loading and transport. Students are expected to adhere to a specific schedule to assure the completion of the course within the semester time limit. Mandatory on-line tests for each module will be used to assess the progress of each student.
Time: Semester long course (offered Fall and Spring semesters)
Audience: Poultry production and processing managers with responsibility for assuring the safety of their poultry flocks and finished products; HACCP team members; state and Federal regulators; Cooperative Extension agents; poultry, animal, and food science university majors (upper level undergraduates and graduate students)
Contact: Dr. Brian W. Sheldon, 919-515-5407
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Title: Pathogen Control Strategies
Format: Lecture and PowerPoint Presentation
Description: This lecture-based presentation will cover both on-farm as well as in-plant bacterial pathogen control strategies available to poultry producers and processors. Specific topics will include a discussion of probiotics, prebiotics, bacteriophage, antibiotics, vaccination, best management practices, nutritional approaches to food safety, cleaning and sanitizing, and in-plant controls such as trisodium phosphate treatments, acidified sodium chlorite, organic acids, chlorine dioxide, chlorination, irradiation, high pressure processing, and other intervention strategies.
Time: 60 or minutes or more depending on the needs of the audience
Audience: County and area agents, poultry integrators and processors
Contact: Dr. Brian W. Sheldon, 919-515-5407
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Title: Shell Egg Production through the Processing Plant
Format: Short Presentation
Description: This program looks at shell egg industry. This includes where eggs are produced and getting the eggs to the processing plant and ultimately the grocery store. The discussion includes egg quality preservation from the processing to the consumer.
Time: 15 minutes
Equipment: Computer Projector
Contact: Dr. Kenneth E. Anderson, 919-515-5527
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Title: The Basics of Quality Control and Statistical Quality Control
Format: Lecture and PowerPoint Presentation
Description: Depending on the needs of the audience, this presentation can approach quality control and statistical quality control from a simple overview to an in-depth coverage of the topic. Specific topics that could be covered include a basic introduction to QC or Statistical Quality Control, samples and sampling, raw ingredient control, process control, finished product inspection, application of statistics, statistical sampling plans, control charts, and food standards.
Time: 60 or more minutes depending on the needs of the audience
Audience: County agents and poultry processors
Contact: Dr. Brian W. Sheldon, 919-515-5407
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Format: Short Presentation
Description: The egg is a unique product. It is a highly nutritious food, which comes in its own packaging, and has a tremendous versatility. Its uses range from baking, candy making, and salad dressings to pharmaceuticals. On an equivalent basis eggs have a higher biological value than cow’s milk, liver, beef, potatoes, and corn. The only food source with a higher value is human milk, which we only get as infants. This program looks at shell eggs. This includes what the nutritional value and all of the vitamins and minerals they contain. The discussion includes egg components, which improves the memory in children, and increases the sex drive in adults.
Time: 15 minutes
Equipment: Computer Projector
Contact: Dr. Kenneth E. Anderson, 919-515-5527
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Title: What Is Egg Quality And How Do You Conserve It?
Format: Short Presentation
Description: This program looks at shell egg quality in the layer industry. This includes what the probable causes of poor quality eggs. The discussion includes egg quality preservation from the processing to the consumer. Consumers have an obligation for preserving the quality of the eggs they purchase for which they are typically unaware. The problem we face today is a problem of affluence within the general public and their lack of understanding of production agriculture and where their food comes from and how it should be handled.
Time: 30 minutes
Equipment: Computer Projector
Contact: Dr. Kenneth E. Anderson, 919-515-5527
