Antimicrobial Interventions for Meat and Poultry Products

1. Investigate how pathogens and spoilage organisms of interest react during various processing parameters and in different processing environments to produce safe meat and poultry products.2. Determine the degree of microbioal destruction by Pulsed UV light and other new and emerging technologies at product surface, as well as measure the survival/destruction of selected microorganisms at differing penetration depths for meat products exposed to these new antimicrobial treatments.