In 2014, rates of infection from a serious form of E. coli and one of the more common Salmonella serotypes decreased compared with the baseline period of 2006-2008.
In this current role, he teaches courses at the University of Wisconsin, including Introduction to Meat Science and Technology and Commercial Meat Processing.
CSU’s Center for Meat Safety & Quality is a multidisciplinary team of scientists addressing national and global food safety and quality issues through basic and applied research and technology development.
As most of you are aware, the U.S. Department of Agriculture has confirmed several strains of highly pathogenic avian flu (HPAI) virus strains in turkey flocks in a handful of states.