Mexico | USMEF Conducts Informative Expert BSE Forum For Public Officials in ...
Mexico
USMEF Conducts Informative Expert BSE Forum For Public Officials in Mexico City
USMEF-Mexico conducted a BSE forum Wednesday for approximately 60 Ministry of Agriculture, Border, Sanitation and Health officials. The panel of expert speakers included:
- Cristobal Zepeda, Centers for Epidemiology & Animal Health (CEAH), who spoke on BSE risk analysis and methodology
- Dr. Guy Loneragan, professor and researcher at Texas A&M University, who spoke on BSE-USA surveillance during 2004-05
- Dr. Dean Cliver, University of California-Davis, who spoke on BSE risk dissemination
- Dr. John Scanga, Colorado State University, who spoke on preventive measures and animal health
- Dr. Michael David, United States Department of Agriculture (USDA), who spoke on BSE changes from the World Animal Health Organization
- Dr. Paul Clayton, USMEF Vice President, Export Services, who spoke on traceability in the United States and around the world
This forum was ideal for public officials to learn more about BSE and get answers to their questions from a panel of experts. Public officials were thoroughly updated on the science behind all measures implemented to control and eventually eliminate prions in beef. Speakers emphasized BSE is not found in animal muscle meat and specified risk materials are destroyed to guarantee public health in animal and human food chains.
USMEF Participates In Judging And Evaluating Culinary Students In Monterrey
Gerardo Rodriguez, USMEF Regional Marketing Director in Monterrey, was invited by the Monterrey Culinary Institute to judge and evaluate 48 students as they prepared dishes for their final exams.
Rodriguez, who has given U.S. meat seminars at the institute, evaluated students on preparation of beef, pork and lamb dishes including meat cuts they selected, cooking techniques they demonstrated and originality they showed in presentation.
More than 35 of the students are currently working for hotels and restaurants. These students represent future decision makers of products and methods establishments will purchase and use. Rodriguez educates the students on U.S. meat cuts and preparation methods during his seminars.
Mexico
USMEF Conducts Informative Expert BSE Forum For Public Officials in Mexico City
USMEF-Mexico conducted a BSE forum Wednesday for approximately 60 Ministry of Agriculture, Border, Sanitation and Health officials. The panel of expert speakers included:
- Cristobal Zepeda, Centers for Epidemiology & Animal Health (CEAH), who spoke on BSE risk analysis and methodology
- Dr. Guy Loneragan, professor and researcher at Texas A&M University, who spoke on BSE-USA surveillance during 2004-05
- Dr. Dean Cliver, University of California-Davis, who spoke on BSE risk dissemination
- Dr. John Scanga, Colorado State University, who spoke on preventive measures and animal health
- Dr. Michael David, United States Department of Agriculture (USDA), who spoke on BSE changes from the World Animal Health Organization
- Dr. Paul Clayton, USMEF Vice President, Export Services, who spoke on traceability in the United States and around the world
This forum was ideal for public officials to learn more about BSE and get answers to their questions from a panel of experts. Public officials were thoroughly updated on the science behind all measures implemented to control and eventually eliminate prions in beef. Speakers emphasized BSE is not found in animal muscle meat and specified risk materials are destroyed to guarantee public health in animal and human food chains.
USMEF Participates In Judging And Evaluating Culinary Students In Monterrey
Gerardo Rodriguez, USMEF Regional Marketing Director in Monterrey, was invited by the Monterrey Culinary Institute to judge and evaluate 48 students as they prepared dishes for their final exams.
Rodriguez, who has given U.S. meat seminars at the institute, evaluated students on preparation of beef, pork and lamb dishes including meat cuts they selected, cooking techniques they demonstrated and originality they showed in presentation.
More than 35 of the students are currently working for hotels and restaurants. These students represent future decision makers of products and methods establishments will purchase and use. Rodriguez educates the students on U.S. meat cuts and preparation methods during his seminars.