Predictive microbiology has matured into a practical, decision-support tool that improves how we assess and manage foodborne hazards. This session explores how predictive microbiology supports hazard analysis and quantitative risk assessment across meat and poultry systems. Using examples such as Salmonella and STEC behavior in raw pork and Salmonella dynamics in poultry, we will demonstrate how predictive models characterize growth, inactivation, and survival under realistic processing and storage conditions. We will discuss how these models help estimate risk and guide preventive control decisions. Applications to emerging pathogens will also be highlighted.