OMS Speaker Antibiotics Update Training at World Pork Expo

May 27, 2016

OMS speakers are reporting an increase in confusion and concern among their audiences about the use of antibiotics in food animals. Speakers are asking for additional information on how to address these concerns and antibiotics questions.

In response to that need, the National Pork Board has set up six (6) special one (1) hour OMS Speaker Antibiotics Update Training sessions at World Pork Expo.

The OMS Speaker Antibiotics Update Training will cover:

The latest consumer research
Updated National Pork Board messages and online resources
Updated Q&A in a workshop format

World Pork Expo Training Dates and Times:

June 8 (Wednesday):

10:00 a.m.
11:00 a.m.
12:00 p.m.

June 10 (Friday):

2:00 p.m.
3:00 p.m.
4:00 p.m.
No registration is required to attend the update training. Please attend the class that works best for you.

Training Location:
All classes will be held at the 4–H Building (south annex) on the southwest corner of the Iowa State Fairgrounds in Des Moines.

We recommend bringing a laptop for note taking; training material will be provided on a USB flash drive.

Please contact Operation Main Street at 800-711-0747 if you have questions about the OMS Speaker Antibiotics Update Training sessions at World Pork Expo.

Source: AASV

Video: What Does 20 MILLION Hogs a Year Look Like?

?? The Multi-Plant System Processing 20 Million Hogs Annually in the Midwest JBS USA operates multiple large-scale pork processing facilities across the Midwest, including major plants in Iowa, Minnesota, and Indiana. Combined, these facilities have the capacity to process approximately 20 million hogs annually.

Each plant operates high-speed automated slaughter systems capable of processing up to 20,000 head per day, followed by fabrication lines that break carcasses into primals, sub-primals, and case-ready retail products.

Hog procurement is coordinated through electronic marketing platforms that connect regional contract finishing operations and independent producers to plant demand schedules. This digital procurement system allows for steady supply flow and scheduling efficiency across multiple facilities.

Processing plants incorporate comprehensive food safety systems, including pathogen intervention technologies, rapid chilling processes, and integrated cold-chain management. USDA inspection is embedded throughout the harvest and fabrication stages to ensure regulatory compliance and product integrity. Finished pork products — from bulk primals to retail-ready packaged cuts — are distributed through coordinated logistics networks serving domestic and export markets.