Another guest speaker was Dr. Guy Loneragan, Associate Professor, Agriculture Sciences and Epidemiologist in the Feedlot Research Group at West Texas A&M University. Dr. Loneragan discussed his analysis of the applied interventions against E. coli O157:H7 in real-world studies, as well as peer-reviewed publications. In response to the question, "How much intervention is enough?", Dr. Loneragan said, "If we knew the pathogen threshold level in meat processing plants - the acceptable level that meat processing and packing facilities can handle with internal interventions - we could easily assess the efficacy required of a pre-harvest intervention. Unfortunately, this threshold is yet to be well-defined. That said, however, the vaccine intervention appears to change summertime shedding patterns into winter-type patterns. Empirical data from human health tells us this change is important. I believe that vaccine technology probably has the broadest application and is the most widely implementable."
Dr. Doug Powell, Associate Professor in the Department of Diagnostic Medicine/Pathobiology at Kansas State University, discussed the need to create a food safety culture, from farm-to-fork, 24/7. He emphasized that risk reduction strategies are key to ensuring food safety. "The Bioniche vaccine is a technology to reduce risk. Any tool you can provide for risk reduction will help."
"We are pleased with the level of interest in our vaccine on the part
of veterinarians, researchers and the food industry," said Rick Culbert,
President of Bioniche Food Safety. "We are in an awareness building phase,
whereby we are introducing various segments of the food industry to both
our vaccine and the impact of E. coli O157:H7 on huma
|SOURCE Bioniche Life Sciences Inc.|
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