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Antibiotics in the Ethanol Process:
The Changing Consumer and Regulatory Landscape

Recorded: Tuesday, July 14, 2015 | 2:00 PM CDT

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Sue Retka Schill

senior editor, Ethanol Producer Magazine
Jerry Shurson
professor and researcher in animal nutrition, University of Minnesota
Mitchell Cheeseman
managing director, Steptoe & Johnson LLP
John Chapman
research fellow, Solenis LLC
Jim Miers
TransFerm product manager, Lallemand Biofuels & Distilled Spirits

Is the ethanol industry at risk to lose antibiotics as a fermentation aid? With several major poultry producers announcing intentions to go antibiotic-free—Tyson being the biggest and best-known, feed suppliers are being asked to comply, including distillers grains producers. On the regulatory side, FDA’s voluntary program is being adopted by major antibiotic suppliers. Both developments are likely to impact the ethanol industry, since bacterial contaminations in fermentations are serious yield-robbers. This webinar will also address the issue of antibiotic residues in DDGS, alternative antimicrobials and successful transition protocols and best practices for plant sanitation.