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Understanding and Controlling the Contamination of Meat Products

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In this episode, we host Dr. Sara Gragg - Associate Professor of Food Science in the department of Animal Sciences and Industry. The study of E-coli along with Salmonella and other toxin producing pathogens has been a major focus of researchers at Kansas State University for many years. Her research program investigates pre-harvest and post-harvest issues affecting the meat and produce industries, with specific interests addressing the manner by which pathogens contaminate food products and the application of interventions to prevent and/or reduce pathogen presence. The question of where that contamination occurs and how the organisms enter into meats to be consumed continue to be investigated.  She has shared her expertise with fellow researchers on various platforms presenting the topic of food safety and studying processes in food safety and microbiology.