Our research focuses on the evaluation of the influence both pre-harvest and post-harvest factors have on the quality, shelf-life and safety of meat products (beef, pork, chicken, lamb, fish). In addition to applied investigations of antimicrobial interventions, I’m also interested in characterizing the degree of antimicrobial resistance, pathogen and whole microbial community profiles present in different meat and poultry production chains in order to gain a more comprehensive understanding of how pathogens and bacteria interact with different food matrices using novel technologies, such as next generation sequencing. Overall, the goal of our research is to continue to assist in industry efforts to deliver highly safe, affordable meat that is high in quality and nutritional values to national and global consumers.
