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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, including . Meat and poultry food safety addresses pre- and post-harvest processing. Meat and poultry food safety addresses 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.
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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 Asia and Australia include:
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