Steven Ricke, Meat Science and Animal Biologics Program, University of Wisconsin-Madison

EP 29: Poultry's big, bad bugs under the microscope


In Ep. 29 of MeatingPod, we're talking poultry science, microbiology and food safety with Steven Ricke, professor in the Department of Animal and Dairy Sciences and director of the Meat Science and Animal Biologics program at the University of Wisconsin-Madison. Steven covers the state-of-the-science on pre- and post-harvest detection and analysis of Salmonella and Campylobacter in poultry processing operations and the potential impact of additional research on the science underpinning poultry line speeds.

Loading Comments