Deadline for Proposals to Deliver Meat Tech Presentations At 2007 Worldwide Food Expo Due June 1

Washington, D.C. – Proposals to deliver Meat Tech presentations at the 2007 Worldwide Food Expo, Oct. 24-27, 2007 at McCormick Place in Chicago, Ill, are due by Friday, June 1.

Each day of the show, Meat Tech will feature a series of 15 minute presentations by exhibitors on operations and technical issues critical to all aspects of meat, poultry and seafood processing. Presentations will cover specific studies on subjects such as validation, recent analytical methods of pathogens, application of sanitary design principles for meat and poultry processing equipment and facilities, food defense, and information technology to increase production. The presentations are to provide exhibiting companies and their customers with an additional opportunity for dialogue and discussion about specific, individual topics.

Presentations are reviewed by AMI members and technical staff and presented by the scientific and technical experts from the exhibiting companies. Presentations are selected on technical merit and on a first come, first served basis. Applications must be received no later than Friday, June 1, 2007. For additional information and an application, go to http://www.meatami.com/WWFE/MeatTech/2007application.pdf. If you have questions, comments or concerns or to submit your application, please contact Jessica Mosley at jmosley@meatami.com or at 202-587-4252.

Worldwide Food Expo features the Food, Dairy & Beverage Exposition and the AMI International Meat, Poultry & Seafood Industry Convention and Exposition and is sponsored by the American Meat Institute (AMI) and the International Dairy Foods Association (IDFA). Show registration is available now at http://www.worldwidefood.com, along with updated agendas, hotel and housing information, and a new feature “MyExpo” – an interactive guide to helping attendees get the most out of their visit to the Expo.

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AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI’s members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the United States. The Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the meat and poultry packing and processing industry.