Keith Belk, PhD
Dr. Keith Belk is the Director of Eurofins’ Advanced Learning Institute and Professor and Holder of the Monfort Endowed Chair, Center for Meat Safety & Quality, Colorado State University (CSU), and as an Adjunct Professor in the Colorado School of Public Health. Previously, he served as Professor and Head of the Department of Animal Sciences at CSU. He earned B.S. and M.S. degrees from CSU, and a Ph.D. from Texas A&M University. He currently serves in a consulting role as the Director of Education for Eurofins Rapid Microbiology Laboratories, LLC. Dr. Belk is also a member of the International Committee for the National Western Stock Show, the Board of Directors for the International Stockmen’s Educational Foundation, on the Academic Advisory Committee for the Meat Institute Protein PACT, and on the technical advisory committees for Sustainable Beef, JBS, Colorado Premium Foods, and Hawkins.
Below are resources from Dr. Keith Belk:
Eurofins Rapid Microbiology Laboratories announces the appointment of Dr. John Henson as Director of Technical Services. With 26+ years of experience in meat science, food safety, academia, and industry consulting, Dr. Henson brings extensive technical expertise and leadership to support Eurofins’ growing scientific and client programs.
Why do food companies wait for recalls instead of investing in advanced foreign object detection? A candid take on proactive food safety and ROI.
Explore how expanded STEC testing impacts risk management, regulatory readiness, and economics in the beef industry. Brian McFarlane breaks down why food safety decisions—especially around the Big 6 STECs—are both scientific and financial.
Explore the leading causes of childhood and adolescent obesity—from ultra-processed foods and excessive sugar to sedentary lifestyles, parental influence, mental health, and governmental policy—and learn evidence-based guidance to support healthier nutrition and habits for kids.
Explore how to comply with FSIS guidance for ready-to-eat fermented, salt-cured, and dried products with an effective validation study balancing scientific rigor, processing expertise, and craftsmanship. This article outlines how to achieve the right balance in your validation approach and how strong, data‑driven studies ultimately enhance the safety, consistency, and reliability of dried and fermented meat products.
This research poster evaluates how lactic acid interventions and high‑pressure pasteurization reduce Salmonella and Listeria in dried and fermented ready‑to‑eat salami.
Eurofins Rapid Microbiology Laboratories introduces the Advanced Learning Institute, offering accredited food safety training programs from HACCP, SQF, BRCGS, and FSPCA to practical courses on sanitation, Listeria management, auditing, and more for food manufacturers and professionals.
Explore why “food safety culture” is often overcomplicated and how CEO leadership, clear expectations, and accountability truly drive food safety success.
As the industry looks ahead, the International Production & Processing Expo (IPPE) offers a pivotal launch point for 2026 and a chance for producers and processors to explore new solutions that strengthen operations. This webinar is designed to help you get a head start. Join us for a preview of the key issues, trends, and testing strategies we’re watching for the year ahead. Originally Aired on December 10, 2025
Bird Flu (H5N1) is spreading among birds, cattle, and humans. Experts warn it may be just one mutation away from human-to-human transmission.
