When it comes to food safety, it's crucial to understand the microorganisms that pose a potential threat. Key players include Salmonella, Campylobacter, and E. Coli. When it comes to controlling these harmful organisms, the goal is not only to develop detection methods with higher speed and specificity but also to significantly minimize their presence in poultry products. In this episode, I interviewed Dr. Dana Dittoe for a discussion about the complexities of food safety. She shared some of her vast knowledge and expertise with us, spanning from pre-harvest to post-harvest food safety in the meat industry. 

"We've got to start thinking not just about pathogens, which are very important. We want food safety, but we need to consider shelf life as well because our products don't have a very long shelf life right out of the meats."

What you'll learn:

• (00:00) Highlight
• (02:10) Introduction and professional background
• (07:52) Meat microbiology 
• (14:52) Concerns and discussions regarding Salmonella detection
• (19:17) Current detection methods 
• (20:59) Potential further reductions and interventions related to pathogens
• (32:28) Poultry Processing Plant Research
• (38:02) Pre-harvest strategies in the meat industry 
• (45:37) Final questions

Meet the guest: Dr. Dana Dittoe

Experience

• Assistant Professor of Meat Microbiology at University of Wyoming

Background:

• B.Sc. in Poultry Science (Mississippi State University) 
• M.Sc in Poultry Science (Mississippi State University) 
• PhD in Celullar and Molecular Biology (University of Arkansas)

Connect with the guest!

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