Harshavardhan Thippareddi receives Arm & Hammer Animal and Food Production Food Safety Award

This award is given to stimulate and reward research in the field of poultry (chicken, turkeys and eggs) pre- and post-harvest food safety. Nominee’s research should exhibit a sustained impact on decreasing pathogenic organisms in pre- and post-harvest situations. It is given every other year.

Dr. Thippareddi is currently the Interim Associate Dean for Research in the College of Agricultural and Environmental Sciences and John Bekkers Professor of Poultry Processing and Safety in the Department of Poultry Science at the University of Georgia, Athens, GA. In his faculty role, he teaches and conducts research on poultry processing and its effects on poultry quality, yield and other characteristics and on improving the microbiological quality and safety of poultry.

Previously, he was a Professor and Food Safety Extension Specialist at University of Nebraska, Lincoln in the Department of Food Science and Technology. In this role, he assisted food processors on food safety and microbial shelf life issues in Nebraska and throughout the U.S. He has been awarded the “Harry L. Rudnick Award” by North American Meat Processors Association (NAMP) for his service to the meat and poultry industry.

He has conducted applied food safety research to assist meat and poultry processors address food safety issues such as E. coli O157:H7 and other Shiga toxin producing E. coli (STECs) in beef and beef products, Listeria monocytogenes control in RTE meat processing environment and products, Salmonella and Campylobacter control at in poultry production and processing, optimization of antimicrobial interventions during poultry processing, Salmonella Enteritidis in shell eggs during cooling and C. perfringens during cooling of cooked, ready-to-eat meat and poultry products.

He has attracted more than $40 million in Federal and commodity funding for his research and Extension program and has published over 100 peer-reviewed publications, and numerous Extension and publications for lay audience.

He is an active member of Poultry Science Association (PSA), Institute of Food Technologists, American Meat Science Association (AMSA), and International Association for Food Protection (IAFP) and is a member of several scientific organizations.