Alexander Stelzleni, Ph.D., is a Professor and Graduate Coordinator in the Department of Animal and Dairy Science at the University of Georgia. Dr. Stelzleni received his B.S. degree from Missouri State University and his M.S. from the University of Arkansas in Animal Science. While at the University of Arkansas, he also worked for Tyson Foods in quality assurance and food safety. He completed his Ph.D. in Animal Science–Meat Sciences in 2006 from the University of Florida. Dr. Stelzleni's areas of research interest focus on pre-and post-harvest methodologies that impact factors considered traits of value to the red meat industry and red meat animal producers.
In this article, the authors discuss the mechanisms by which food safety can be improved on the farm, along with some of the treatments that are effective today and likely will be available in the near future.
