| The Center for Meat Safety & Quality |
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Links The Center for Meat Safety & Quality (CMSQ) consists of a multidisciplinary group of scientists having as a goal to address national and global issues related to meat lsafety and quality. The Center at Colorado State University is uniquely positioned, staffed, and equipped to respond, rapidly and competently, to meat safety and quality issues. Center staff has experience in multiple areas of meat safety and quality and are in a position, with flexibility, to conduct research, and to respond swiftly and without bias to such issues.
MissionColorado State University's Center for Meat Safety & Quality consists of a multidisciplinary group of scientists having as their mission to address national and global food safety and quality issues through basic and applied research, and technology development and delivery or transfer, with the objective of helping to assure that consumers worldwide have access to a dependable supply of safe and high quality food products; to educate and train undergraduate and graduate students to assume food safety positions in industry, academic institutions and regulatory agencies; and, to provide outreach education to industry, regulatory and public health agencies, and consumers.
Goals
Food safety is a dynamic and challenging concern which requires generation of new information and continuous re-evaluation of existing knowledge in order to address newly developed, perceived or recognized threats or risks to human health, and to develop effective and economic means for their control, without adverse effects on product quality. Important food safety concerns include illness from pathogenic microorganisms including zoonotic animal pathogens, chemical contaminants, naturally occurring toxicants, and food additives. The increasing complexity of food production, processing and distribution systems, as well as the continuous development of new products in response to consumer concerns and their demands for convenience in food preparation, as well as the internationalization of the food supply chain, offer challenges for producers, processors, distributors, retailers, researchers, regulators and public health authorities to ensure exemplary food product safety and quality at a reasonable cost. Assuring that consumers worldwide have access to a dependable supply of safe and high quality meat and other food products is the primary goal of the Center for Meat Safety & Quality at Colorado State University. The CMSQ has been recognized as a Program of Research and Scholarly Excellence.
FacultyKeith E. Belk, Ph.D.: Professor, Department of Animal Sciences. Livestock, carcass and meat microbioloty; ISO 9000; HACCP; TQM; international food safety; governmental regulations for meat safety; meat quality and palatability; animal identification and traceability. Marisa Bunning, Ph.D.: Assistant Professor and Extension Food Safety Specialist, Department of Food Science and Human Nutrition. Food safety communication; post-harvest produce safety and qualit; food processing; consumer food handling behavior. Lawrence D. Goodridge, Ph.D.: Assistant Professor, Department of Animal Sciences. Food microbiology, meat safety; development of rapid techniques for detection of foodborne pathogens; non-thermal food processing methods; evaluation of antibiotic resistance in foodborne pathogens. Temple Grandin, Ph.D.: Professor, Department of Animal Sciences. Livestock equipment design; animal behavior, handling and welfare. Patricia Kendall, Ph.D., R. D.: Professor, Department of Food Science and Human Nutrition. Nutrition education methodology, diet planning to reduce risk of chronic disease; food safety and risk education methodologies; health behavior motivational factors. Kendra K. Nightingale, Ph.D.: Assistant Professor, Department of Animal Sciences. Food microbiology, molecular epidemiology; ecology and evolution of human foodborne and animal pathogens; molecular pathogenesis of human foodborne and animal diseases.
Gary C. Smith, Ph.D.: University Distinguished Professor and Holder of the Ken and Myra Monfort Endowed Chair in Meat Sciences, Department of Animal Sciences. Livestock, carcass and meat microbiology; meat safety; meat packaging; carcass classificaiton and grading; meat palatability; chemical residues in red meat; animal identification and traceability. John N. Sofos, Ph.D.: Director, University Distinguished Professor, Department of Animal Sciences. Food microbiology; microbial food safety; HACCP; ecology, detection, stress adaptation, antimicrobial resistance, and control of foodborne pathogenic bacteria.
J. Daryl Tatum, Ph.D.: Professor, Department of Animal Sciences. Meat grading and marketing; animal management and meat composition and quality; meat animal growth and carcass development; animal identification and traceability.
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| Last Updated ( Wednesday, 17 June 2009 ) |
