Foundation

American Meat Institute Foundation 2011 Year in Review

Dear AMI Members and Stakeholders: As we start a new year, I have begun to reflect on the one that has just passed and I’m proud of the American Meat Institute Foundation’s (AMIF) achievements. Our Foundation has developed a reputation for proactive leadership in food safety and in others areas as well, like animal welfare, worker safety and nutrition. This document highlights the activities of the Foundation in 2011.

AMIF continues to address non-O157:H7 Shiga toxin-producing Escherichia coli in the beef supply, to work with our retail partners to address Listeria control in deli operations and to assist the meat and poultry industry to better understand the complex nature of Salmonella and develop strategies to reduce its presence. During the last year, we held educational programs on topics like allergen control, ground beef safety, Listeria control and research needs for the meat and poultry industry.

AMIF staff also reiterated the need for food safety research to the President’s Council of Advisors on Science and Technology and the U.S. Department of Agriculture’s National Institute of Food and Agriculture, Agricultural Research Service and Food Safety and Inspection Service. During the last 12 months, the Foundation funded four research projects and held various food safety educational programs for the meat and poultry industry. The Foundation in 2011 also continued to reaffirm the safety of nitrite in meat and poultry prod-ucts.

In December, the AMIF website was re-launched with a new look, new blog and improved design to help you find all the research and information you expect on the Foundation’s website. We encourage you to visit the AMIF website at amif.org to view the final reports of Foundation funded research, which are all made publicly available to interested stakeholders. The AMI Foundation believes it is essential to be transparent in communicating the results of food and agricultural research to improve food safety during the production of meat and poultry products.

Thank you for your support of our efforts this past year. The AMI Foundation is looking forward for another successful year in 2012.

Sincerely,

James H. Hodges

President

The American Meat Institute Foundation (AMIF) is a non-profit research, education and information foundation established and funded by the American Meat Institute to study ways the meat and poultry industry can operate more efficiently and produce the best and safest products possible. Since 1999, the AMI Foundation research program has directly sponsored 90 food safety research projects at leading universities and research labs, totaling nearly $8 million.

AMIF’s food safety program has set a clear goal to reduce and ultimately eliminate: Shiga toxin-producing Escherichia coli in fresh beef; Listeria monocytogenes in ready-to-eat meat and poultry products; and Salmonella in meat and poultry products. In addition to these three focused priority areas, AMIF has “Other Food Safety” research priorities that are designed to identify emerging areas of concern as well as other safety issues not otherwise addressed. AMIF publicly disseminates research findings, best practices and other educational materials on a broad range of food safety, worker safety, nutrition, and consumer information projects.

AMIF is nearing the end of the 2011-2012 funding cycle. Research proposals were solicited on the 2011-2012 AMI Foundation Research Priorities which can be viewed at amif.org/about/research-priorities.

New research funding will be awarded in January 2012.

AMI Foundation FundedResearch ProjectsOngoingShiga toxin-producing Escherichia coliPre-Harvest Research TechnologiesEffect of flagellin and intimin type expression on colonization of bovine intestine by Non-O157 Shiga toxin-producing E. coli (STEC) Rodney Moxley

University of Nebraska

The overall project goal is to determine mechanisms of intestinal colonization of STEC O26, O45, O103, O111, O121, and O145 to provide a basis for development of new and improved pre-harvest interventions for these organ-isms. This project will address the following hypotheses: STEC O26, O45, O103, O111, O121, and O145 isolates of varying flagellar and intimin type composition will sig-nificantly vary in their abilities to adhere to and induce A/E lesions in mucosal epithelial cells from different locations in the bovine small and large intestine.

Post-Harvest ResearchAntimicrobial interventions/application methods for the reduction of Escherichia coli O157:H7 and Salmonella in beef trimming and/or ground beef Fred Pohlman, Steven Ricke, Palika Dias-Morse, Anand, Mohan, Sara Milillo, Peggy Cook, Karen BeersUniversity of Arkansas, Safe Foods International

This research will provide a practical and cost-effective, novel decontamination technology for beef processors that can be immediately implemented for commercial applica-tion of antimicrobial interventions during the ground beef production chain. The main focus of this research is to utilize and validate antimicrobial properties of peroxyace-tic acid, novel organic acids alone or in combination with a non-ionic surfactant on beef trimmings against E. coli O157:H7 O26, O103, O111, O121, O45, and O145 and Salmonella Typhimurium DT 104, Newport MDR-AmpC.

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Listeria monocytogenesInnovative Pathogen Intervention TechnologiesReducing or Preventing Recovery of Injured Listeria monocytogenes on Ready-to-Eat Natural and Organic “Uncured” Processed MeatsJoseph Sebranek, James Dickson, Byron Brehm-Stecher, Stephanie Jung, Aubrey MendoncaIowa State University

Due to the concern for recovery of injured L. monocytogenes on natural and organic processed meats where many conventional antimicrobials cannot be used, a series of compounds with antimicrobial potential for use in these products combined with different post-lethality treatments will be evaluated for the most effective combinations. The primary objective will be to find the treatment with greatest initial lethality that also achieves sustained suppres-sion of growth of injured and uninjured L. monocytogenes when combined with a compound or compounds that has potential application to natural and organic products.

Role of Protozoa in the Persistence of Listeria monocytogenes in a Ready-to-Eat Poultry Processing Plant Richard Meinersmann, Mark Berrang, Tim Hollibaugh, Joseph FrankAgricultural Research Service, USDA and University of Georgia

This research will determine if bacterivorous protozoa contribute to shaping bacterial communities in food processing plants and influence the survival of Listeria monocytogenes in floor drains. The project is designed to identify Listeria-lytic protozoa and isolate them for further research in the use of naturally decontaminating floor drains.

Post Production Research Development and Evaluation of Control Strategies for Listeria monocytogenes in Retail Deli Environments Haley Oliver, Martin WiedmannPurdue University, Cornell UniversityThe goal of this project is to develop and implement new control strategies for L. monocytogenes in commercial retail delis and to test the ability of these strategies to reduce and control L. monocytogenes contamination. The experiments will build on results from the ongoing USDA-FSIS funded study which will identify niches in retail deli environments and will utilize ex-isting collaborations between the groups, the Food Marketing Institute and three retail chains that have already granted access to perform sampling in their stores. Project is co-sponsored by the Food Marketing Institute Foundation.

SalmonellaInnovative Pathogen Intervention TechnologiesDeveloping Validated Time-Temperature Thermal Processing Guidelines for Ready-To-Eat Deli Meat and Poultry Products Jeffrey Sindelar, Kathleen Glass, Robert Hanson University of Wisconsin, HansonTech

This study will focus on developing new Appendix A style time-tempera-ture tables for non-beef ready-to-eat products such as turkey deli-breast and boneless ham. Research-ers will also compare the baseline results from the original work that was conducted to develop Appendix A to the results of this study for Sal-monella in roast beef and confirm the validity of its effectiveness for pathogenic E. coli and L. monocyto-genes strains.

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Sodium NitriteResponse to International Agency for Research on Cancer Classification of Nitrite (and Nitrate) 2A ClassificationAndrew Milkowski, Jim Coughlin, Nathan Bryan, Dominik Alexander, Paolo BoffettaMilkowski Consulting LLC, Coughlin and Associates, University of Texas Medical School – Houston, Exponent, Inc., Mount Sinai School of Medicine, New York

The World Health Organization International Agency for

Research on Cancer (IARC) classified nitrite (and nitrate) as a 2A carcinogen in monograph 94, which was issued in late summer 2010. A committee to respond to IARC’s classification has been formed to prepare a document to be formally submitted to IARC as well as a peer-review publi-cation detailing the reasons for disagreement with the IARC classification and new and omitted research about positive health outcomes related to nitrite.

AMI Foundation FundedResearch ProjectsCompleted in 2011

Shiga toxin-producing Escherichia coliPost-Harvest ResearchEvaluation of chemical decontamination treatments for beef trimmings against Escherichia coli O157:H7, non-O157 shiga toxin-producing E. coli and antibiotic resistant and susceptible Salmonella Typhimurium and Salmonella NewportJohn Sofos, Hua Yang, Ifigenia Geornaras, Kendra Nightingale, Keith Belk, Dale Woerner, Gary SmithColorado State University

The objective of the study was to determine whether interventions known for reducing Escherichia coli O157:H7 contamination on beef trimmings are also effective against E. coli O157:H7, non-O157 STEC (O26, O45, O103, O111, O121, and O145), and parent and derived Salmonella Typhimurium and Salmonella Newport strains.amif.org/research/10-119

Evaluating the Efficacy of Commonly used Antimicrobial Interventions on Shiga Toxin-Producing E. coli Serotypes O26, O103, O111, O145 and O157 Norasak Kalchayanand, Terrance Arthur, Joseph Bosilevac, John Schmidt, Steve Shackelford, Tommy Wheeler USDA-ARS-U.S. Meat Animal Research Center

This research intended to validate the effectiveness of hot water, lactic acid, and other commonly used interven-tions on the inactivation of STEC inoculated fresh beef. Non-O157 STEC have come under increasing regulatory oversight.amif.org/research/09-112

Efficacy of commonly used antimicrobial compounds on decontamination of Shiga toxin-producing Escherichia coli serotypes O45, O121, and Salmonella inoculated fresh meatNorask Kalchayanand, Terrance Arthur, Joseph Bosilevac, Dayna Brichta-Harhay, John Schmidt, Steven Shackelford, Tommy

Wheeler

USDA-ARS-U.S. Meat Animal Research Center The overall objective was to validate effectiveness of an-timicrobial compound treatments on inactivation of STEC and Salmonella (MDR versus non-MDR strains) inoculated fresh beef. This study complements previously AMIF fund-ed research at ARS non-O157 STEC: O26, O103, O111, and O145. Together these studies address CDC’s top six non-O157 STEC as well as MDR and non-MDR Salmonella Typhimurium and Newport.amif.org/research/10-113

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Listeria monocytogenes Innovative Pathogen Intervention TechnologiesGenetic Attributes Associated with the Ability of Different Serotypes of Listeria monocytogenes to Colonize the Meat Processing Plant Environment and to Contaminate Ready-To-Eat Meat Products (Chicken, Turkey, Pork, and Beef)Sophia Kathariou, Dana HansonNorth Carolina State University

The study characterized the genetic basis for the apparent differences in prevalence of different serotypes and strain types of L. monocytogenes in the processing plant environment and in foods, specifically if genes mediating adaptations are highly relevant to the ability of the pathogen to colonize the processing plant and contaminate ready-to-eat (RTE) meats.

Operational Control and Monitoring of the Processing Environment Formation, Survival and Virulence of Stress-Induced Filamentous Listeria monocytogenesAmy Wong, Charles Kaspar, Charles CzuprynskiUniversity of Wisconsin

The research determined if strains of Lm develop filaments under stress conditions. These filaments may contribute to pathogen survival and subse-quently multiply in contaminated product or human hosts. amif.org/research/09-212

Validation of Quaternary Ammonia and Hydrogen Peroxide Powder for Control of Listeria monocytogenes in Ready-to-Eat Meat and Poultry PlantsRobin Kalinowski, Erdogen CeylanSilliker, Inc.

This research assessed the effectiveness of two chemical interventions, quaternary ammonia and hydrogen peroxide powder, to control Lm in RTE facilities. Results can be used to validate these interventions.amif.org/research/09-416

Post Production Research Cost Effective Treatments to Minimize In-Store Deli Meat Slicer Cross Contamination of Ready-To-Eat Meats by Listeria monocytogenes, Phase II Phil Crandall, John Marcy, Steve Ricke, Mike Johnson, Betty Martin, Corliss O’Bryan, Sara Rose MililloUniversity of Arkansas

This study is the 2nd phase of this research, and further evaluated deli slic-ers to reduce the risk of listeriosis from commercial settings. Best practices were validated, as well as, the comparison of cleaning and sanitizing com-pounds used on deli slicers. amif.org/research/08-211

SalmonellaInnovative Pathogen Intervention TechnologiesDevelopment of an Intervention to Reduce the Likelihood of Salmonella Contamination in Raw Poultry Intended for use in the Manufacture of Frozen, Not Ready-to-Eat EntreesJohn Sofos, Ifigenia Geornaras, Jarret Stopforth, Dale Woerner, Keith Belk, Gary SmithColorado State University

The research identified antimicrobial treatments for reducing levels of Salmonella contamination on raw ground chicken used in the preparation of frozen, NRTE breaded chicken strips. Data demonstrated antimicrobial effectiveness, the effect on the subsequent thermal tolerance of Salmonella during partial cooking and the effect of freezing on Salmonella after partial cooking of raw, frozen, breaded chicken strips.amif.org/research/09-401

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Reduction of E. coli O157:H7 and Salmonella in Ground BeefMichael Doyle, Tong ZhaoUniversity of Georgia

The use of levulinic acid and sodium dodecyl sulfate has been shown to be effective in reducing E. coli O157:H7 and Salmonella contamination in culture and non-meat food products. This study examined their effectiveness when applied to ground beef as a surface treatment method to substantially reduce E. coli O157:H7 and Salmonella contamination.amif.org/research/08-302

Diet and Health Research Understanding Sodium Replacements from a Food Safety and Health Risk PerspectiveEllin Doyle

University of Wisconsin

This paper reviewed the use of sodium as a food safety intervention; evalu-ated the synergistic effects of sodium with approved food safety hurdles; identified food safety risks associated with sodium alternatives; assessed hu-man health risks that may result from changes in dietary sodium and potas-sium; and evaluated risks of reduced sodium and sodium replacements for targeted at-risk populations.amif.org/research/09-406

Processed Meat Intake and Stomach CancerDominik Alexander

Exponent, Inc.

This research conducted a systematic literature search and performed a comprehensive meta-analysis of processed meat intake and stomach can-cer. The results were submitted to a peer-reviewed scientific/medical journal.

Other Food Safety ActivitiesEvaluation and Analysis of Meat Products Contaminated by Low Levels of AmmoniaRandy Wehling, Michael Zeece, Harshavardhan Thippareddi

University of Nebraska

This project developed a practical method for measuring ammonia contami-nation levels in meat products. The method was used to study the uptake of ammonia by meats, and the effectiveness of methods designed to decrease contamination levels. amif.org/research/06-406

Sources of Methicillin-Resistant Staphylococcus aureus (MRSA) and Other Methicillin-Resistant Staphylococci: Implications for our Food SupplyM. Ellin Doyle, Faye A. Hartmann, Amy C. Lee Wong

University of Wisconsin, Madison The white paper summarized all historical data on MRSA and its relationship with animal and non-animal related infections; evaluated hospital acquired infections; evalu-ated worldwide understanding of MRSA infections and their sources. The white paper also identified data gaps and discussed how these gaps influence the understanding of MRSA and proposed tasks needed to close the gaps.amif.org/research/09-405

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Each year, AMIF conducts annual conferences and educational workshops to meet the needs of AMI members, others in the meat and poultry industry and their retail and foodservice customers. AMIF will continue to provide annual conventions and conferences for segments of the meat and poultry industry and to develop special workshops, seminars and other programs to meet needs as they arise.

Below is a brief summary of the objectives of the programs and the results of the training offered in 2011.

Advanced Listeria monocytogenes Interventionand ControlTwo separate Advanced Listeria monocytogenes Intervention and Control Workshops were held with more than 125 registrants. These workshops focused on the basics for process control and how to build a firm foundation for Listeria control through sanitary equipment, facility design techniques and sanitation best practices. The Canadian Meat Council and the North American Meat Processors Association co-sponsored these events.

Ground Beef Production for SafetyThis new workshop led by industry experts shared their experiences and knowledge on the production of ground beef products within a preventive food safety system. During the workshop, participants heard detailed case studies about ground beef production and food safety challenges and how companies have tackled them. The workshop agenda was structured to permit extensive discussion between attendees and instructor. Due to severe weather the workshop was postponed from February 2-3, 2011, to April 27-28, 2011, in Kansas City, Mo. The April event was a successful first time workshop with 65 registrants.

Meat and Poultry Research ConferenceThe Meat and Poultry Research Conference, formerly named the Meat Industry Research Conference, brought together research funding organizations for the purpose of sharing research results, research priorities and, to the extent possible, coordinating respective research activities. The conference was open to all industry, government and academia personnel. The programming committee consisted of representatives from AMIF, National Cattlemen’s Beef Association, National Pork Board, U.S. Poultry and Egg Association, American Meat Science Association, Poultry Science Association, and the USDA’s Agricultural Research Service and National Institute of Food and Agriculture. The workshop took place on November 1-2, 2011 in Kansas City, Mo. with more than 60 registrants.

AMI Foundation Education & Training Programs

Allergen Control for the Meat and Poultry IndustryThe workshop on Allergen Control for the Meat and Poultry Industry was held December 7-8, 2011, in Rosemont, Ill., with more than 45 registrants. This new workshop was co-sponsored by the Food Allergy Research and Resource Program and the University of Nebraska. This workshop examined the scientific aspects of food allergen issues, new regulatory developments, con-trol strategies, labeling and valida-tion testing.

Animal Care and Handling ConferenceThe Animal Care and Handling Conference was held October 19-20, 2011, in Kansas City, Mo. Timely presentations included a systematic approach to animal handling, an update on consumer behavior and lessons learned in video auditing. With Temple Grandin Ph.D., as the featured instructor, this year’s conference attracted 300 registrants.

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Annual Meat ConferenceThe Annual Meat Conference, co-sponsored by AMIF and the Food Marketing Institute, was held February 20-22, 2011, in Dallas, Texas, at the Hyatt Regency Downtown. A total of 867 registrants attended educational sessions that provided practical, useful information on varied topics including regulatory compliance, consumer behavior, environmental sustainability and recall communication. This year’s attendance increased by 6 percent and the annual Product Tasting Reception and Tech Fair were premier events during the conference.

Conference on Worker Safety, Human Resources and the Environment The Conference on Worker Safety, Human Resources and the Environment, held on March 9-10, 2011, at the Hyatt Regency in Kansas City, Mo., continued to keep attendees ahead of the curve on safety and environmen-tal issues specific to the meat and poultry industry. A total of 190 attended this year’s conference an increase of three percent from the previous year. Both the Environmental Recognition and Achievement Awards and the Worker Safety Awards were presented jointly at the Awards Ceremony on March 9, 2011.

This year a pre-conference workshop was offered on Electrical Safety in Food Processing. Thirty-one attendees participated in the train-the-trainer session electrical safety focused on arc flash/blast protection, OSHA regula-tions, NFPA 70E and other related electrical hazards. The pre-conference workshop was co-sponsored by the Georgia Tech Research Institute.

Safety Recognition Award ProgramThe primary goals of the safety recognition program, administered by the National Safety Council, are to motivate employers to improve their safety performance through the establishment of sound safety and health pro-grams at the plant level and to recognize those plants that have achieved a high level of safety performance as part of a continuing effort to reduce occupational injury and illness.

AMIF recognized the 120 safety awards winners in a joint awards ceremony with the Environmental Recognition Awards on March 9, 2011. AMI Chair-man Dennis Vignieri, President and CEO, Kenosha Beef International, Ltd. and AMI President and CEO J. Patrick Boyle were on hand to distribute and congratulate the award recipients.

Environmental Awards ProgramThe Environmental Recognition Tier Awards are administered by the Education and Professional De-velopment Department in conjunc-tion with the Environmental Affairs Committee. The 4-tier awards program was developed to provide recognition of a company’s dedica-tion to continuous environmental improvement, as witnessed by the development and implementation of Environmental Management Sys-tems (EMS). AMIF recognized 129 Tier awards winners at the Awards Ceremony at the Conference on Worker Safety, Human Resources, and the Environment. This year, 10 plants were recognized for complet-ing Tier 1; 12 for Tier 2; 65 for Tier 3 and 42 for Tier 4.

An additional 10 meat and poultry plants were honored with Envi-ronmental Achievement Awards. These biennial awards are pre-sented to member companies that go beyond environmental compli-ance by designing and successfully implementing an innovative plant upgrade, environmental program or outreach initiative.

AMIF and Alchemy Systems announced that they have partnered to co-develop an animal welfare training series for the beef and pork industry. The training has been reviewed and approved by AMI’s Animal Welfare committee and will be available exclusively in early 2012 on DVD from AMI and with the SISTEM training platform by Alchemy.

Other Activities

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2012Calendar of Events

AMIF offers conferences, educational workshops and timely briefings throughout the year on topics including food safety, worker safety, human resources, animal welfare and the environment.

Annual Meat ConferenceFebruary 19-21, 2012Orlando, Florida

Ground Beef Production and SafetyMarch 13-14, 2012Kansas City, MO

Conference on Worker Safety, Human Resources, and the EnvironmentMarch 14-15, 2012Kansas City, MO

AMI International Meat, Poultry & Seafood Industry Convention And ExpositionMay 1-3, 2012Dallas, Texas

Animal Care and Handling ConferenceFall 2012

Advanced Listeria monocytogenes Intervention and ControlFall 2012

Mark AllenAdvancePierre Foods

Van AyvazianBoar’s Head Provisions Co., Inc.

Wesley BatistaJBS USA, LLC

Greg BenedictAmerican Foods Group, LLC

J. Patrick BoyleAmerican Meat Institute

Rod BrennemanSeaboard Foods

Bill BucknerCargill, Incorporated

Philip ClemensClemens Family Corporation

Henry A. DavisGreater Omaha Packing Co., Inc.

Tim DayBar-S Foods Co.

Karl DeilyCryovac Division, Sealed Air Corp.

Jeffrey EttingerHormel Foods Corporation

Neil GenshaftFresh Mark, Inc.

Tom HayesSara Lee Corporation

James H. HodgesAmerican Meat Institute

Gary JacobsonIndiana Packers Corporation

Tim KleinNational Beef Packing Co., LLC

Jim LochnerTyson Foods, Inc.

Michael McCainMaple Leaf Foods Inc.

Dave McDonaldOSI Group, LLC

Nick MeriggioliKraft Foods, Inc./Oscar Mayer

David MiniatEd Miniat, Inc.

Brian NilssonXL Foods, Inc.

Larry OdomOdom’s Tennessee Pride Sausage Inc.

Larry PopeSmithfield Foods, Inc.

Mike TownsleyBob Evans Farms, Inc.

Dennis VignieriKenosha Beef International, Ltd.

Board of Directors

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Rob AllenBob Evans Farms

Cynthia AustinKraft Foods/Oscar Mayer

Sharon BealsMaple Leaf Consumer Foods

Dane BernardKeystone Foods LLC

Wafa BirbariSara Lee Corporation

Chris BodendorferJohnsonville Foods LLC

Ann BrackenridgeCargill Meat Solutions

Ted BrownCargill Meat Solutions

John ButtsLand O’Frost, Inc.

Mandy CarrNational Cattlemen’s Beef Association

Richard ChristiansonHormel Foods Corporate Services, LLC

Jorge CorreaCanadian Meat Council

Dean DanilsonTyson Foods, Inc.

Vince DeGradoAmerican Foods Group, LLC

Warren DorsaJohn Morrell & Company

Scott EilertCargill Meat Solutions

Tim FreierCargill, Inc.

Travis HolmesSurlean Foods/L&H Packing Co.

Randy HuffmanMaple Leaf Foods Inc.

Collette KasterFarmland Foods Inc.

Nahed KotrolaSmithfield Foods, Inc.

Kathleen KrantzGreater Omaha Packing Co., Inc.

Steve LarsenNational Pork Board

John LuchanskyAgricultural Research Ser-vice, USDA

Mike LuczynskiBoar’s Head Provisions Co., Inc

Brenden McCulloughNational Beef Packing Co. LLC

Brian McFarlaneTyson Foods, Inc.

James McKeanIowa State University

Andrew MilkowskiUniversity of Wisconsin

Ali MohseniAmerican Foods Group

Rong MurphyCargill Meat Solutions

Nandini NatrajanKeystone Foods LLC

Petri PapinahoJennie-O Turkey Store

Jerri Lynn PickettTyson Foods, Inc.

Thomas PowellAmerican Meat Science Association

Stephen QuickertKraft Foods Global, Inc.

Rasool RabbaniBar-S Foods

Justin RansomOSI Industries, LLC

James ReaganNational Cattlemen’s Beef Association

Michael RobachCargill, Inc.

John RubyJBS USA Beef Division

Peter SladeMaple Leaf Foods Inc.

Scott StillwellTyson Foods, Inc.

Peter TaorminaJohn Morrell & Company

Mary TorrenceAgricultural Research Service, USDA

Martin WiedmannCornell University

Diane WoodMaple Leaf Consumer Foods

Lora WrightTyson Foods, Inc.

Research Advisory Committee

J. Patrick BoyleChairmanjpboyle@meatami.com

James H. HodgesPresidentjhodges@meatami.com

Ronald NunneryTreasurerrnunnery@meatami.com

Mark DoppGeneral Counselmdopp@meatami.com

Janet M. RileySenior Vice President, Public Affairsjriley@meatami.com

Susan BackusDirector, Researchsbackus@meatami.com

Betsy Booren, Ph.D.Director, Scientific Affairsbbooren@meatami.com

AMI Staff

www.amif.org 1150 Connecticut Avenue NW, 12th Floor, Washington, DC 20036 Phone: 202.587.4200/Fax: 202.587.4300