Arkansas Meat And Poultry Microbiology Expert #29245

I have 35 years of experience, and specialize in the field of meat and poultry microbiology with specific knowledge in the areas of retail food safety, hazard analysis and critical control points (HACCP), and poultry processing. I have published on such topics as hazard analysis and critical control points (HACCP), phosphates in meats, and safety of reduced sodium fermented sausage.

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