Preventing food safety risks in dry cured meats with Dr. Jonathan Campbell

Preventing food safety risks in dry cured meats with Dr. Jonathan Campbell

In today's interview, we will be joined by Dr. Jonathan Campbell, an Associate Professor at Penn State University, who will discuss the challenges of regulating meat products, and the potential food safety risks associated with them. Additionally, the discussion will touch on important topics such as the risks associated with pathogens like Listeria monocytogenes, and the measures that can be taken to reduce these risks, such as temperature control and pH adjustment.