Meat microbiology is the study of organisms in meat, including their functions and how they affect meat properties. Microorganisms in meat are important because they affect meat quality and storage.
A meat microbiologist performs raw material, in-process, and finished goods analysis. They conduct testing on environmental samples from within the facility. Successful meat microbiologists have a bachelor's degree in biology, microbiology, or a related field and have received training in the principles of hazard analysis critical control point plans (HAACP).