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Food Safety (animal and plant products)
(National Program 108) in NE
Meat Safety and Quality
- Identification, Genomic Characterization, and Metabolic Modeling of Foodborne Pathogens in the Meat Production Continuum
- Prevention and Mitigation of Pathogen Transmission from Cattle and Swine to Food, Water, and Environment
- Holistic Tactics to Advance the Microbiological Safety and Quality of the Red Meat Continuum
- Understanding the Risks Associated with Utilizing Genetically Engineered Microbes in Beef Cattle Production Systems: ...
- Identifying AMR Gene Reservoirs and Bacterial Host-AMR Gene Associations To Identify Bacterial Host Range of AMR Genes in Swine
- Optimization of Industry Feasible Sampling and Laboratory Methods To Enabling Classification of Beef Feedyards by Salmonella Risk
- How Does Weather Influence Transmission of E. coli O157:H7 from Animal Operations to Produce Fields
- Mitigation of Salmonella in Beef-Holistic Tactics to Advance the Microbiological Safety and Quality of the Red Meat Continuum