The Meat Institute announces Dr. KatieRose McCullough was appointed to the U.S. Department of Agriculture’s (USDA) National Advisory committee on Microbiological Criteria for Foods (NACMCF) bringing her scientific expertise and industry knowledge to federal food safety agencies.
“Dr. McCullough has her finger on the pulse of industry food safety best practices, scientific research and rulemaking,” said Meat Institute President and CEO Julie Anna Potts. “Her collaborative and passionate work in the scientific community to help meat companies ensure their products are safe is going to be an incredible asset to federal agencies.”
Dr. McCullough serves as the director of science and public health at the Meat Institute where she provides expertise on a variety of topics including: meat science, food safety, meat consumption, public health and more. As the scientist for Meat Institute, McCullough works to ensure policies are created on a sound science-based foundation.
McCullough also serves as the chief scientist to the Foundation for Meat and Poultry Research and Education and acts as the staff liaison for the Scientific Affairs committee. She also manages the Meat Institute’s scholarship program, which funds multiple scholarships for undergraduate and graduate students each year.
McCullough received her bachelor of science in animal science from Texas Tech University, her master of science in animal science from Oklahoma State University with research focusing on meat quality and her doctorate of philosophy in animal science from Colorado State University with her research focusing on food safety. McCullough also holds a master’s in public health from the Colorado School of Public Health focusing on animals, people and the environment.
According to USDA, members of the committee are chosen based on their expertise in microbiology, risk assessment, epidemiology, public health, food science and other relevant disciplines.
“NACMCF members bring a wealth of expertise and dedication to the critical mission of ensuring the safety of our nation’s meat and poultry products,” said Agriculture Secretary Tom Vilsack. “Their contributions will help us continue to strengthen our nation’s food supply and protect the health and well-being of American consumers.”
NACMCF has made important contributions to a broad range of critical food safety issues. The committee reports provide current information and scientific advice to federal food safety agencies and serve as a foundation for regulations and programs aimed at reducing food-borne disease and enhancing public health. Federal food safety agencies involved with NACMCF are USDA’s Food Safety and Inspection Service (FSIS), the U.S. Department of Health and Human Services’ Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention, the Department of Commerce National Marine Fisheries Service, and the Department of Defense Veterinary Services.
