Meat and Poultry Food Safety

The field of "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.  

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: