Martin Bucknavage


Senior Food Safety Extension Associate


  • Agriculture

Focus Areas:

  • Food Safety & Quality

In The Media:


  • Fifteen years of technical management experience in the food industry with a broad scope of capabilities, including quality system development, regulatory affairs, and operational process analysis and improvement
  • Consulting and teaching experience in preventive controls, hazard analysis critical control point (HACCP), food safety, food defense, food safety audits and employee training programs

Martin Bucknavage is an experienced food professional with technical management experience in the food manufacturing industry and food science instructional experience in higher education. He is skilled in food safety, quality management, research and development (R&D), food processing, and food science.

Bucknavage’s expertise includes food safety training, control of food spoilage and foodborne pathogens, and food supply chain including, supplier control, traceability and recall.

    In The Media

    Why Thanksgiving is the most dangerous holiday in America

    from The Daily Mail November 21, 2018

    "We hold 15 to 20 food safety classes per year and at least one person raises their hand when we ask if they've gotten sick," said Bucknavage.

    We should be eating medium-rare pork

    from The TakeOut August 22, 2018

    “I think a lot of pork has tended to be overcooked, and that traces back to when trichinella was considered a huge issue in pork. Most people grew up on pork being traditionally overcooked, even myself,” Martin Bucknavage, senior food safety extension associate at Penn State’s Department Of Food Science, tells The Takeout. “When it comes to pork, a lot of people don’t even use a thermometer, they just cook the hell out of it.”

    "When it comes to salmonella, we've had some issues out there but a lot of it, for the consumer, comes down to that you handle food properly and you prepare food properly," Penn State Food Safety Extension associate Martin Bucknavage said.

    “Depending on the strain, salmonella can be highly infectious, requiring only a small number of cells to be present to cause illness. So it can be extremely difficult to extract meat without having pathogens present.” - Martin Bucknavage

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    Martin Bucknavage lecturing

    Martin Bucknavage lecturing

    Credit: Penn State

    Martin Bucknavage teachinghing

    Martin Bucknavage teachinghing

    Credit: Penn State

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