NADC Examines TB In Cattle and Swine
Researchers tested bovine tuberculosis diagnosis methods, finding similarities in cattle responses to three tuberculins. Swine were found susceptible to M. bovis infection through meat consumption.
Food Safety Consortium
Data Coordination Aids Food Safety Efforts
A better-coordinated data base can help policymakers analyze situations, identify priority research areas, and allocate resources more effectively. It enables researchers to determine cost-effective strategies for controlling pathogens in specific foods.
Water Recycling Project Tested in Turkey Plant
A new system using ozone has been successfully tested at a turkey processing plant in Arkansas, allowing for the recycling of at least 80% of chill water. The process saves energy and reduces costs by minimizing the need for cooling and pretreatment.
KSU's Marsden Briefs Congress On Research
Marsden proposes using pilot plants to validate new technologies and reduce the approval process for pathogen-controlling technologies. The controlled environment allows for efficient testing of technologies in a realistic setting.
Fung Spreads The Word Of Rapid Methods
Dr. Daniel Fung's work on rapid methods in food safety has bridged the gap between clinical microbiology and food microbiology, enabling faster testing for pathogens like Salmonella and E. coli. The goal is to provide real-time results within a day, reducing waiting periods from seven days, which were once common.
Are The Burgers Done? KSU's Hunt Knows
Researchers at Kansas State University recommend using a small probe thermometer to check the internal temperature of the patty, which should reach 160 degrees Fahrenheit for optimal doneness. Color alone can be misleading, as premature browning can occur due to factors such as packaging and handling.