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The field of "Meat and Poultry Food Safety" addresses 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.  The U.S. meat and poultry inspection system has augmented the industry efforts to create the safest meat and poultry food supply in the world.  

Foodborne pathogens of particular concern in the meat and poultry industry include E. coli O157, Salmonella, Listeria monocytogenes, and Campylobacter. 

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Harshavardhan Thippareddi, University of Nebraska, USA

Meat Animal Research Center, USDA-ARS, USA

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Key laboratories studying various aspects of meat and poultry safety in Europe include:
Wagner Laboratory, University of Veterinary Medicine, Vienna, Austria
Lindström Laboratory, University of Helsinki, Finland; contact miia.lindstrom@helsinki.fi

Hill laboratory, University of Cork, Ireland

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Key laboratories studying various aspects of meat and poultry safety in Asia and Australia include: 

f you want to edit or add to this entry please contact Anna Van Stelten at anna.vanstelten@gmail.com