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<P>To 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. To measure the response of new technologies available to the meat processing industry and how they relate to the safety of the variety of meat items produced. </P>
<P>NON-TECHNICAL SUMMARY: Meat processors have numerous methods to produce various meat products desired by consumers. Variations in these processes are a result of manipulating desired quality attributes of the finished products, as well as the equipment and technology available to and utilized by the processor. These variations during meat processing allow for the potential of the introduction or growth of bacteria. Since there is not a required set of process steps that must be followed by processors, these variations allow for the opportunity to research methods to control or eliminate unwanted pathogenic and spoilage microorganisms from the process prior to storing or consuming the product. </P>
<P>APPROACH: Create challenge studies that mimic technologies used to produce meat products by evaluating levels of specific microorganisms at various stages from production to consumption. </P>