Understanding foodborne pathogen pathways will lead to greater food safety.
Food safety through a greater understanding of the contamination “hotspots” in our food supply chain, particularly meat, is a priority for a new Texas A&M AgriLife Research study.
Sapna Chitlapilly Dass, a meat science research assistant professor in the Texas A&M University College of Agricultural and Life Sciences’ Department of Animal Science, said her study aims to identify the hotspots of contamination in the food processing industry.
Her goal is to determine how and where pathogens like E. coli and Salmonella survive in processing facilities, and how to prevent and treat them.
Continue reading at Texas A&M University
Image via Texas A&M University
