The Picture above was one of our "HANDS-ON-HACCP TRAINING WORKSHOPS" conducted by Tuskegee University (TU) in collaboration with other organizations. It shows the technic for collection of samples to be tested for bacterial pathogenes Such as Samonelia Escherichia coli and Listeriaspp. The participants above were very small scale meat processors from Alabama, eorgia and South Carolina.

  • Workshop #1: June 26-26.2000 was conducted at Tuskegee University for Alabama processors

  • Workshop #2: November 9-10, 2000, conducted by TU in collaboration with Southern University at USDA.

  • Workshop #3: Jan 22-23, 2001 conducted jointly by TU and Fort Valley State UUniversity at the USDA meat Laboratory, Fort Valley, GA & South Carolina States.

  • Workshop#4: June 19-20, 2001 was conducted at Tuskegee University for Al ans MS parycipants.

    • For any question on the report, contact

  • 1) Dr. Lekan Ayanwale, Coordinator
    Phone: 334-727.4170
    Aywanwale@tusk,edu.

  • 2) Dr. Tsegaye Habtemariam, Principal Inveatigator
    Phone#:: 334-727-8464
    Email:habtemart@tusk.edu