1. Pathogen Reduction Dialogue Panel 1 Introduction of Hazards, Farm to Table May 6, 2002 Introduction Chair: Michael Doyle, PhD Regents Professor of Food Microbiology Director, Center for Food Safety University of Georgia

2. Panel 1: Introduction of Hazards, Farm to Table l Focus on microbiological hazards that contaminate meat, poultry and eggs at different locations in the food continuum

3. Panel 1: Introduction of Hazards, Farm to Table l Address: s Risk factors for acquiring meat and poultry-associated foodborne illnesses s Where pathogens originate s How pathogens are introduced into foods, including influenced of environmental and management factors

4. Panel 1: Introduction of Hazards, Farm to Table l Address: s Identify the challenges for pathogen control presented by the microbial ecology of meat and poultry pathogens on the farm and in processing facilities s Describe hazards introduced during transportation and housing (lair facilities) of animals

5. Risk Factors for Sporadic Campylobacter Infections in the United States l Case-control study of 6 FoodNet sites from Jan 98 - Mar 99 involving 1463 patients with Campylobacter infection and 1317 controls s Risk factors include: u Foreign travel u Eating undercooked poultry u Eating chicken or turkey cooked outside the home u Eating nonpoultry meat cooked outside the home

6. Risk Factors for Sporadic Campylobacter Infections in the United States s Risk factors include: u Eating raw seafood u Drinking raw milk u Living on or visiting a farm u Contact with farm animals u Contact with puppies C. Friedman et al. Abstr. Int. Conf. Emerg. Infect. Dis. p. 149-150 (2000)

7. Risk Factors for Sporadic E. coli O157:H7 Infections in the United States l Case-control study of FoodNet Sites s 326 cases and 591 matched controls from Feb 99 - Apr 00 s Risk factors: u Swimming in a pond, lake, river or stream with cattle nearby (mOR = 15.8) u Drinking pond, lake, river or stream water (mOR = 3.5) u Drinking from water fountains or pool water (mOR = 3.5)

8. Risk Factors for Sporadic E. coli O157:H7 Infections in the United States s Risk Factors (Cont.): u Visiting a farm <12 times a year (mOR = 3.0) u Eating pink hamburgers in the home (mOR = 2.2) u Living on a farm (mOR = 1.9) u Thawing ground beef in microwave (mOR = 1.5) M. H. Kennedy et al. Abstr. Int. Conf. Emerg. Infect. Dis. p. 169 (2002)

9. Moderated discussion (immediately following lunch) among panelists and symposium attendees, addressing issues associated with the introduction of microbiological hazards in meat, poultry and eggs