She conducts a research program in food microbiology that includes research on product safety, security, and quality, encompassing deterioration, spoilage, and public-health hazards caused by bacterial growth and survival in foods of animal origin. Previously, Dr. Hardin was employed in the meat industry as director of food safety at Sara Lee Foods, director of food safety at Smithfield, and director of food safety and quality assurance at Boar’s Head Brand. She also worked as director of pork safety with the National Pork Producers Council and as a research scientist and Hazard Analysis and Critical Control Point instructor with the National Food Processors Association. Dr.