"Keeping Meat Products Safe"
Where microbiologists and meat scientists work to keep consumers safe by ensuring safe food.
Overview of our Food Safety space features and capabilities.
In our advanced biosafety level 2 facility, we develop, test, qualify, quantify, and validate safety standards deemed important for the food industry and consumers.
We will continue collaborating with the esteemed Food Research Institute located just buildings from Meat Science & Animal Biologics to build on our collective knowledge and key findings. Together we will explore intervention strategies and methods to keep meat products safe.
Our areas of focus in food safety will include:
- Processed meats safety validation
- Effect of antimicrobial ingredients
- Stabilization strategies
- Processing parameters for lethality
- Equipment sanitation evaluation/validation
- Pre- and Post-harvest strategies on food safety of fresh muscle
A Biosafety Level 2 (BSL2) facility covers laboratories that work with agents associated with human diseases (i.e. pathogenic or infections organisms) that pose a moderate health hazard. Examples of agents and activities typically handled in BSL-2 include microorganisms such as Clostridium perfringens during extended cooling, Listeria monocytogenes during refrigerated storage, Staphylococcus aureus (staph) during slow cook process, and killing Salmonella and E. coli during thermal processing, drying or decontamination procedures.