Food Safety Workshop: Current research and future needs of meat safety

Tuesday, Nov. 10, 2020

Melanie Abley, deputy director risk management and innovations staff at the Food Safety and Inspection Service in the U.S. Department of Agriculture, opens the session with a presentation on technologies for major challenges that the USDA sees as the population grows.

Presentations from K-State faculty include:

• Dr. Sara Gragg, associate professor in animal sciences and industry discussing meat processing — Validation of commercial antimicrobial intervention technologies to control salmonella and Shiga toxin-producing Escherichia coli on market hog carcasses and pork products.
• Dr. Gordon Smith, director, International Grain Programs Institute — the intersection of industry and academia in solving food safety challenges.
• Dr. Sally Davis, assistant professor of experimental pathology and Randall Phebus, professor in animal sciences and industry — It Requires a Transdisciplinary Team: Tackling COVID-19 threats to the meat and poultry processing industry.

This workshop aims to inspire discussion between colleges to take an interdisciplinary approach to research and solving problems.