Meat&Poultry - March 2011 - 96

FOOD SECURITY

BRI: A work in progress
The 113,000-sq.-ft. Biosecurity Research Institute (BRI) at Kansas State Univ. is equipped to ensure the safety of employees and the surrounding community during the myriad of research conducted at the facility since its opening about five years ago. University officials received the keys to the building in 2006 from the contractors, but there was much to do in finishing some building systems, hiring and staffing, developing operational programs, training people, etc., says Randall Phebus, Ph.D., Professor of Food Safety & Defense at KSU and a scientific principal investigator (PI) at the BRI. His group initiated the fi rst BRI studies in 2008 working with BSL2 grade agents that required only a smaller confi ned research laboratory. Some of the first larger-scale research in the BRI was initiated with nonselect agents (plant and animal pathogens) in 2009. “In early 2010, we undertook the rigorous and lengthy process of building and program certification by the Centers for Disease Control and Prevention for work with select agents, which we were granted,” he adds. “These projects are now under way. Additional research areas of the BRI are scheduled for certification over the next few months. So, it’s been a sequential and progressive progress.”

View from inside of newly installed “Biobubble” BSL-3 containment enclosure. This is actually a portable biosafety room constructed within the food processing room of the BRI, which is itself BSL-3. This gives a very high level of protection for workers conducting large studies that generate infective aerosols. (Photos courtesy of BRI)

antimicrobial intervention technologies are scheduled for validation on raw beef carcasses and/or fabricated products this year. Phebus anticipatesvalidation studies for other technologies shortly after. “We will be working diligently to publish our findings via peer-reviewed manuscripts, along with industry and consumer-based guidance through multiple channels,” Phebus says. BRI colleagues plan to develop traditional and distance-oriented educational materials to improve awareness and effective control of STEC in food. “We plan to train students, producers, process line workers, managers, and regulators in the most effective sampling and detection strategies, effective use of processing technologies and procedures, and how to properly use risk management tools to minimize STEC risks,” he adds. Other KSU programs will provide extensive support to these efforts. “The Biosecurity Research Institute is a national treasure in terms of a research and education facility,” Phebus points out. “It is a facility that we see as supporting government, academic and industry needs across the nation for decades to come,” he concludes. ■
We would like to hear from you – to comment on this story or to request reprints, contact us by e-mail at meatpoultry@sosland.com.

BRI features
Microbiology labs are officially designated as biosafety levels (BSL) 1-4 according to criteria established by the CDC. Most labs that work with more commonly known bacteria and viruses, such as Salmonella, HIV and Listeria, are rated BSL-2. BSL-3 is a lab classification identifying where work occurs with indigenous or exotic agents that may cause serious or potentially lethal diseases, especially through inhalation. Specialized building and lab features are in place to minimize risk to personnel, and significant training and operational protocols are used. The BRI supports comprehensive “farm-to-fork” infectious disease research programs that address threats to plant, animal and human health. It is a biosafety level (BSL)-3/BSL-3Ag facility that provides for the large-scale integrated study of animal, plant and human pathogens that are food, water, animal or environmentally associated. “Moreover, the facility supports research investigations that can portray ‘real life’ scenarios whereby food animals, food products and/or the environment are contaminated, managed, treated and/or processed systematically to mimic commercial production, processing and consumption of food products – farm to fork,” Phebus says. BRI education and training staff are dedicated to developing novel education programs to educate food safety professionals. These will include E-learning training modules. The BRI can also conduct research on all food animal species and further processed products whenever there are important food quality, safety or defense questions to be answered. The abattoir is set up to accommodate harvest of all three primary protein species. It includes all of the standard meat processing equipment currently used in the industry available in the processing room. For more information, visit www.bri.k-state.edu. ■

96 • Meat&Poultry • March 2011 • www.MeatPoultry.com



Meat&Poultry - March 2011

Table of Contents for the Digital Edition of Meat&Poultry - March 2011

Meat&Poultry - March 2011
Commentary - Defense mechanisms
Hormel earnings up 34 percent in first quarter
Cargill introduces Fressure patties
Maple Leaf earnings hit by input costs
Sanderson Farms touts record FY2010
Grant allows XL Foods to double capacity
Townsends poultry ops sold after bankruptcy
JBS reports positive results of food-safety technology
Taco Bell launches new beef image TV ads
Catfish inspection gets political
Sustainability strides
E xperience counts
THE TOP 125 PROCESSORS - Winner’s circle
THE TOP 125 PROCESSORS - Alphabetical listing by company name
THE TOP 125 PROCESSORS - by rank
Small Business Matters - Duty calls
Food Ingredient Solutions - Delectable pairings
Processing Innovations - Everything but the squeal
Sanitation - Cleaning passion
Food Safety - Reassigning resources
Food Safety - Food-safety fortress
Packaging Solutions - Packaging under pressure
New Product Rollouts - Unveiling ideas
New Products
Labor - Questioning benefi ts
Names in the News
New Product Showcase
Classified Advertising
Meat&Poultry - March 2011 - Meat&Poultry - March 2011
Meat&Poultry - March 2011 - 2
Meat&Poultry - March 2011 - 3
Meat&Poultry - March 2011 - 4
Meat&Poultry - March 2011 - 5
Meat&Poultry - March 2011 - 6
Meat&Poultry - March 2011 - 7
Meat&Poultry - March 2011 - Commentary - Defense mechanisms
Meat&Poultry - March 2011 - 9
Meat&Poultry - March 2011 - Hormel earnings up 34 percent in first quarter
Meat&Poultry - March 2011 - 11
Meat&Poultry - March 2011 - Maple Leaf earnings hit by input costs
Meat&Poultry - March 2011 - 13
Meat&Poultry - March 2011 - Sanderson Farms touts record FY2010
Meat&Poultry - March 2011 - 15
Meat&Poultry - March 2011 - Townsends poultry ops sold after bankruptcy
Meat&Poultry - March 2011 - 17
Meat&Poultry - March 2011 - Taco Bell launches new beef image TV ads
Meat&Poultry - March 2011 - 19
Meat&Poultry - March 2011 - Catfish inspection gets political
Meat&Poultry - March 2011 - 21
Meat&Poultry - March 2011 - Sustainability strides
Meat&Poultry - March 2011 - 23
Meat&Poultry - March 2011 - 24
Meat&Poultry - March 2011 - 25
Meat&Poultry - March 2011 - 26
Meat&Poultry - March 2011 - 27
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Meat&Poultry - March 2011 - E xperience counts
Meat&Poultry - March 2011 - 31
Meat&Poultry - March 2011 - 32
Meat&Poultry - March 2011 - 33
Meat&Poultry - March 2011 - 34
Meat&Poultry - March 2011 - 35
Meat&Poultry - March 2011 - THE TOP 125 PROCESSORS - Winner’s circle
Meat&Poultry - March 2011 - 37
Meat&Poultry - March 2011 - THE TOP 125 PROCESSORS - Alphabetical listing by company name
Meat&Poultry - March 2011 - 39
Meat&Poultry - March 2011 - 40
Meat&Poultry - March 2011 - 41
Meat&Poultry - March 2011 - 42
Meat&Poultry - March 2011 - THE TOP 125 PROCESSORS - by rank
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Meat&Poultry - March 2011 - 45
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Meat&Poultry - March 2011 - 58
Meat&Poultry - March 2011 - 59
Meat&Poultry - March 2011 - 60
Meat&Poultry - March 2011 - 61
Meat&Poultry - March 2011 - Small Business Matters - Duty calls
Meat&Poultry - March 2011 - 63
Meat&Poultry - March 2011 - 64
Meat&Poultry - March 2011 - 65
Meat&Poultry - March 2011 - 66
Meat&Poultry - March 2011 - 67
Meat&Poultry - March 2011 - Food Ingredient Solutions - Delectable pairings
Meat&Poultry - March 2011 - 69
Meat&Poultry - March 2011 - 70
Meat&Poultry - March 2011 - 71
Meat&Poultry - March 2011 - 72
Meat&Poultry - March 2011 - 73
Meat&Poultry - March 2011 - 74
Meat&Poultry - March 2011 - 75
Meat&Poultry - March 2011 - Processing Innovations - Everything but the squeal
Meat&Poultry - March 2011 - 77
Meat&Poultry - March 2011 - 78
Meat&Poultry - March 2011 - 79
Meat&Poultry - March 2011 - 80
Meat&Poultry - March 2011 - 81
Meat&Poultry - March 2011 - 82
Meat&Poultry - March 2011 - Sanitation - Cleaning passion
Meat&Poultry - March 2011 - Food Safety - Reassigning resources
Meat&Poultry - March 2011 - 85
Meat&Poultry - March 2011 - 86
Meat&Poultry - March 2011 - 87
Meat&Poultry - March 2011 - Food Safety - Food-safety fortress
Meat&Poultry - March 2011 - 89
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Meat&Poultry - March 2011 - 91
Meat&Poultry - March 2011 - 92
Meat&Poultry - March 2011 - 93
Meat&Poultry - March 2011 - 94
Meat&Poultry - March 2011 - 95
Meat&Poultry - March 2011 - 96
Meat&Poultry - March 2011 - 97
Meat&Poultry - March 2011 - Packaging Solutions - Packaging under pressure
Meat&Poultry - March 2011 - 99
Meat&Poultry - March 2011 - 100
Meat&Poultry - March 2011 - 101
Meat&Poultry - March 2011 - 102
Meat&Poultry - March 2011 - 103
Meat&Poultry - March 2011 - 104
Meat&Poultry - March 2011 - New Product Rollouts - Unveiling ideas
Meat&Poultry - March 2011 - New Products
Meat&Poultry - March 2011 - 107
Meat&Poultry - March 2011 - Labor - Questioning benefi ts
Meat&Poultry - March 2011 - Names in the News
Meat&Poultry - March 2011 - New Product Showcase
Meat&Poultry - March 2011 - 111
Meat&Poultry - March 2011 - 112
Meat&Poultry - March 2011 - 113
Meat&Poultry - March 2011 - 114
Meat&Poultry - March 2011 - 115
Meat&Poultry - March 2011 - 116
Meat&Poultry - March 2011 - Classified Advertising
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Meat&Poultry - March 2011 - 119
Meat&Poultry - March 2011 - 120
Meat&Poultry - March 2011 - 121
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