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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Antibiotic Use in Meat Production: Risks vs. Benefits
(Webinar length: 1 hr 8m)

Overview:

Many people are convinced that raising food animals without antibiotics is better. However,
there are three critical factors that must be considered before making this determination.

All published risk assessments on the public health risk of resistance have shown a negligible
risk
Animals like children get sick with infectious disease which can only be cured by antibiotics.
Failure to treat or prevent those infections will lead to unnecessary death and suffering of the
animals
New studies are showing that animals which have some residual effects of these illnesses are
more likely to be contaminated with  important food borne pathogens when harvested. This
contamination can increase the number of humans with foodborne illness.
This presentation will discuss recent research which quantifies the correlation between certain
measures of animal health and public health risk from foodborne pathogens. The relationship
between one particular animal health intervention, antibiotics, will be emphasized. The policy
implications of these findings have not been fully considered, yet this information needs to be
entered into the public policy debate.

Areas covered in the webinar:

The reported risk of antibiotic resistance risk to humans
FDA actions to respond to the animal use resistance concerns
The role of antibiotics in meat production
The relationship between animal health and public health
Future research needs
Who will benefit from this webinar:

Those who are concerned about on farm use of antibiotics
Packers, meat producers and processors
Animal health care providers
Veterinarians
Meat inspection and quality assurance personnel
Public health advocates

Presenter - Dr. H. Scott Hurd

Scott Hurd is currently an Associate Professor and Director of Graduate Education in the
Department of Veterinary Diagnostic and Production Animal Medicine at Iowa State
University’s College of Veterinary Medicine in Ames, Iowa. He served as Deputy
Undersecretary for Food Safety at the USDA, in 2008. In this position he directed all federal
meat and poultry inspection. He is on the Committee on Agricultural and Food Microbiology of
the American Society of Microbiology’s Public Health and Scientific Affairs Board and holds
indefinite assignments with the AVMA’s Council on Biological and Therapeutic Agents and
the Animal Health Institute’s Scientific Advisory Council on Healthy Animals Safe Food. Hurd’
s areas of expertise include risk assessment, food animal Salmonella control, bovine
spongiform encephalopathy, antibiotic resistance, and epidemiology. He received his B.S. in
biology from Virginia Polytechnic Institute and State University in Blacksburg, Virginia; his D.V.
M. from Iowa State University in Ames; and his Ph.D. in epidemiology/economics from
Michigan State University in East Lansing.

Webinar Price ($289)
Click here to buy it

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