Poultry consumption and popularity has increased over the past 20 years almost as rapidly as the price has decreased. Learn what pathogens the poultry industry is concerned with and how the industry is using technology in prevention of bacterial growth.
Curtis specializes in research on poultry relating to microbial safety, processing technology, quality control, waste water and water reuse. Curtis is a professor of food science at N.C. State University in Raleigh, NC
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AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Headquartered in Washington, DC, the Institute provides legislative, regulatory and public relations services, conducts scientific and economic research, offers marketing and technical assistance and sponsors education programs.