Our guest this week is Dr. Sara Gragg who is an Associate Professor at Kansas State University. During this episode, she will discuss about the importance of antimicrobial interventions and she will provide an update on current strategies used in the meat industry.
Dr. Gragg earned her undergraduate degree in Food Science & Technology from the University of Nebraska-Lincoln before moving to Texas for graduate school. She then earned her MS in Food Science, doctorate in Animal Science, and was a post-doctoral research scientist at Texas Tech University.
Dr. Gragg has nearly 20 years of experience in food safety and her research program investigates pre-harvest and post-harvest issues affecting the meat industry. She is particularly interested in studying the pre-harvest transmission of foodborne pathogens in food animals, as well as investigating interventions to reduce foodborne pathogens in live animals. Sara currently teaches courses in food microbiology, produce safety and food policy at Kansas State University.
Today you will learn about:
1. Types of antimicrobial interventions
2. Organic acids
3. Food safety
4. Sources of contamination
5. Current research
6. Validations for the pork industry
7. BSL-3 Laboratory
