Write a one to two page summary of the following learning objectives:
- the most common foodborne illness bacteria in beef / poultry
- the concept of a microbial reservoir
- the pre-harvest factors that may be addressed at the farm or ranch level including: animal factors, manure handling, drinking water, and feed handling
- the post-harvest factors in meat/poultry microbiology including: intestinal tract, hides, skin, workers, tools, equipment, and the processing environment
- the less common meat and poultry pathogens
- the common features of meat and poultry biota
- what is so special about Pseudomonas
- methods to assess microbial spoilage
- inhibition of meat and poultry spoilage
- the role the consumer plays in the food safety of raw foods
