Objectives:

1)    Increase participant understanding of E. coli O157:H7 and other non-O157 STEC (Shiga Toxin-Producing Escherichia coli) in beef and the risk of foodborne illness.
2)    Explore plant process control systems for E. coli O157:H7 and non-O157 STEC using HACCP and other Food Safety Management Systems.
3)    Understand antimicrobial interventions, their effectiveness for reducing the population of STEC and their impact on quality of non-intact beef products.