Skip to main content

Microbiology 201 for Small Meat Processors

Every day, meat processors have to be food scientists, making sure the products they make are safe to eat.

Dr. Catherine Cutter and Martin Bucknavage from Pennsylvania State University will explain advanced concepts that processors need to understand. If you work with meat processors, it will help you understand what your processors are dealing with every day.

This free webinar will focus on microbiological testing:
Sampling of meat products
Sampling of plant environment
What do sampling results mean? Use of indicator organisms; pathogen presence/absence.
What should you expect from a micro testing lab?

The slides and recording for Microbiology 101 are available at

Who Is Attending

Add Comment

Comments (0)


About the Extension Foundation

The Extension Foundation was formed in 2006 by Extension Directors and Administrators. Today, the Foundation partners with Cooperative Extension through liaison roles and a formal plan of work with the Extension Committee on Organization and Policy (ECOP) to increase system capacity while providing programmatic services, and helping Extension programs scale and investigate new methods and models for implementing programs. The Foundation provides professional development to Cooperative Extension professionals and offers exclusive services to its members. In 2020 and 2021, the Extension Foundation has awarded 85% of its direct funding back to the Cooperative Extension System, 100% of funds are used to support Cooperative Extension initiatives. 

This technology is supported in part by New Technologies for Agriculture Extension grant no. 2020-41595-30123 from the USDA National Institute of Food and Agriculture and membership funding. Any opinions, findings, conclusions, or recommendations expressed in the content are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture. For more information, please visit You can view the terms of useat

Link copied to your clipboard.