Food and Beverages

Kurt Richardson received his PhD in Toxicology from North Carolina State University (1986). His expertise is in the research and development of intervention strategies to reduce or eliminate Salmonella and other microbial contaminants in feed and feed ingredients, pet food and bioethanol fermentation. He has worked at Anitox for the past 30 years in the role of Chief Science Officer. He is responsible for research and development and technical support. In the field, he provides technical assistance to animal producers in the area of biosecurity and HACCP related problems.