Write a one to two page summary of the following learning objectives:1. the most common foodborne illness bacteria in beef / poultry2. the concept of a microbial reservoir3. the pre-harvest factors that may be addressed at the farm or ranch level including: animal factors, manure handling, drinking water, and feed handling4. the post-harvest factors in meat/poultry microbiology including: intestinal tract, hides, skin, workers, tools, equipment, and the processing environment5. the less common meat and poultry pathogens6. the common features of meat and poultry biota7. what is so special about Pseudomonas8. methods to assess microbial spoilage9. inhibition of meat and poultry spoilage10. the role the consumer plays in the food safety of raw foods11. the main pathogens in processed meats12. Listeria monocytogenes as an environmental contaminate13. the differences in microbial environments of raw meats, raw ground meats, and cooked meats14. the main characteristics of seafood biota15. the three main bacterial pathogens in seafood and nematode contamination