Which aspect focuses on food quality and safety in animal science?

The focus on food quality and safety in animal science is primarily associated with food microbiology. This field examines the microorganisms that inhabit food and their impacts on food safety, quality, and shelf-life. It involves studying the pathogens that can contaminate food products, as well as beneficial microbes involved in food production and preservation.

Food microbiology is crucial for ensuring that animal-derived products, such as meat, dairy, and eggs, are safe for human consumption. It helps to identify safe handling practices and develop methods to avoid foodborne illnesses, thereby enhancing the overall quality of food products.

In contrast, animal behavior studies concentrate on the habits and interactions of animals, while animal genetics involves the hereditary traits and breeding practices that can affect livestock productivity but do not directly address food safety. Animal physiology focuses on the functions and processes within animal bodies, which, while important for understanding health and productivity, do not explicitly pertain to food quality and safety.