Mick Bosilevac is a Research Microbiologist in the Meat Safety and Quality Research Unit at the USDA-ARS US Meat Animal Research Center in Clay Center Nebraska. He joined the staff at USMARC in 2001 to solve problems in food safety. He has focused his research efforts on controlling E. coli O157:H7, Salmonella and non-O157 Shiga toxin producing E. coli at all points (pre and post harvest) of red meat production. Since that time has worked closely with the members of the meat industry, producer groups and regulators (FSIS) to design projects that address food safety problems relevant to their needs. The focus of these projects has been the development of methodology to assess the prevalence of key foodborne pathogens and intervention strategies to reduce and/or eliminate them from the red meat supply. He is the Lead Scientist on the USDA-ARS funded project titled “Holistic tactics to advance the microbiological safety and quality of the red meat continuum” which focuses on control of pathogens and spoilage organisms in beef, veal, pork and lamb. He received his Doctorate in Molecular and Cellular Biology at the University of Nebraska Medical Center in the Department of Pathology and Microbiology.