The field of "Meat and Poultry Food Safety" encompasses the farm-to-table aspects of assuring the safety of fresh and read-to-eat (RTE) meat and poultry products. Meat and poultry food safety addresses pre- and post-harvest foodborne risks to human health and develops effective and economic means for their control, while maintaining product quality. Important meat and poultry safety concerns include disease from pathogenic organisms, chemical contaminants, naturally occurring toxicants, and food additives. Throughout the twentieth century, the meat and poultry industry has become one of the most heavily regulated industries in the United States.
Foodborne pathogens of particular concern in the meat and poultry industry include E. coli O157, Salmonella, Listeria monocytogenes, and Campylobacter.
Key laboratories studying various aspects of meat and poultry safety in the US and Canada include:
Kendra Nightingale, Texas Tech University, USA
Mindi Brashears, Texas Tech University, USA
John Sofos, Colorado State University, USA
Harshavardhan Thippareddi, University of Nebraska, USA
Meat Animal Research Center, USDA-ARS, USA
Qijing Zhang, Iowa State University, USA
Shelly McKee, Auburn University, USA
Michael Doyle, University of Georgia, Center for Food Safety, USA
Shaohua Zhao, FDA, USA.
Key laboratories studying various aspects of meat and poultry safety in Europe include:
Wagner Laboratory, University of Veterinary Medicine, Vienna, Austria
Hill laboratory, University of Cork, Ireland
Key laboratories studying various aspects of meat and poultry safety in South and Latin America include:
Key laboratories studying various aspects of meat and poultry safety in Asia and Australia include:
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