Objective 3 Progress

Objective 3 TAMU CFS

In February, collaborators on Objective 3 at the Texas A&M Center for Food Safety used their BioBUBBLE in collecting data on the effectiveness of various spray interventions applied to vacuum-packaged subprimal beef cuts. Their data will be combined with the findings of the other Objective 3 collaborators, and will contribute to the STEC CAP’s goal of managing the risk of STEC in the beef food system by providing more data regarding the effect of interventions in beef processing.