Jennifer McEntire, Ph.D.

Jennifer McEntire, Ph.D., is the Founder of Food Safety Strategy, LLC, a food safety consulting firm. She uses her expertise in food microbiology, traceability, and food safety regulations to help food industry members and trade associations tackle scientific policy issues and prepare for future developments in food safety. Dr. McEntire holds a Ph.D. in Food Science from Rutgers University and a B.S. degree in Food Science from the University of Delaware.

Improved Sampling and Testing are Foundational to Poultry Safety

To what extent does poultry contribute to cases of salmonellosis, both directly and indirectly, and is there more the industry can do to protect public health?

Jennifer McEntire, Ph.D.

April 9, 2024

Reliable test results for fresh poultry are a prerequisite for targeting interventions and improving processes. This article discusses the ongoing needs of the poultry industry regarding testing, methods, serotyping, and other concerns, including changes to the regulatory landscape.

Are ‘Standard’ Methods to Detect Non-Cultivable Pathogens in Food and the Environment Fit For Purpose?

Food system stakeholders face inherent challenges in managing non-cultivable foodborne pathogens

Lee-Ann Jaykus, Ph.D.

Jennifer McEntire, Ph.D. Donald W. Schaffner, Ph.D. Sanjay Gummalla, Ph.D.

October 5, 2023

Non-cultivable foodborne pathogens, such as enteric viruses and protozoan parasites like Cyclospora, present unique challenges in our food system due to significant limitations in sampling and detection. This article covers the methodological drawbacks of current methods related to interpretation of results and public health risk, while offering alternative food safety management principles to address the prevalence of these pathogens in food.

Beyond HACCP and Preventive Controls: Promoting True Risk-Based Thinking Tied to Public Health Outcomes

Rethinking preventive approaches to food safety

Jennifer McEntire, Ph.D.

June 20, 2021

For all the food safety benefits that Hazard Analysis and Critical Control Points (HACCP) and preventive controls have brought us, perhaps public health would be better served if companies put the most effort toward managing their greatest risks instead of thinking of risk in yes/no terms.

Traceability: Myths and Misnomers

Drew MacDonald

Jennifer McEntire, Ph.D.

April 16, 2020

Traceability can be viewed from the perspectives of record keeping, the physical commingling of product, and the challenges when several foods are vehicles for a common source of contamination.

Live: November 18, 2025 at 12:00 pm EDT: From this webinar, attendees will learn best practices employed by dry/low-moisture food processors for dry sanitation and equipment cleaning.

Live: November 20, 2025 at 11:00 am EST: From this webinar, attendees will learn the impact of ingredient restrictions on product development, sourcing, labeling, and market access.

Live: December 4, 2025 at 2:00 pm EST: From this webinar, attendees will learn best practices for prevention of FM contamination at the corporate and plant levels.

Jennifer McEntire, Ph.D.

ARTICLES

Improved Sampling and Testing are Foundational to Poultry Safety

Are ‘Standard’ Methods to Detect Non-Cultivable Pathogens in Food and the Environment Fit For Purpose?

Beyond HACCP and Preventive Controls: Promoting True Risk-Based Thinking Tied to Public Health Outcomes

Traceability: Myths and Misnomers

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