Right now, millions of Americans across the country are experiencing power outages and sub-freezing to sub-zero temperatures. For many in Southern states this is a new experience and the blackouts only make coping more difficult and more dangerous.
Karen Blakeslee at Kansas State University has given some advice on how
Continue Reading Don’t put food out in the snow to preserve it during rolling blackouts
Researchers from multiple institutions are hosting a free webinar about the impact of COVID-19 on food and agricultural systems. The session is aimed at anyone who is engaged in the food supply chain at any level. It is scheduled for 2 p.m. EST, Jan. 28.
This hour-long webinar is part
Continue Reading Researchers host webinar on COVID-19 disruptions to food supply chains
Researchers at two universities have made advancements in E. coli testing technology, with one of them having received a patent.
At Kansas State University a new digital approach to a tried and true testing method has become a reality. At Purdue University scientists are using bioluminescence to speed confirmation testing.
Continue Reading K-State, Purdue scientists push the pathogen testing envelope
Weiping Zhang, professor of microbiology and a researcher with Kansas State University’s College of Veterinary Medicine, has received a five-year, $2.1-million grant from the National Institutes of Health to further his work on developing vaccines for E. coli-associated diarrhea in both humans and animals. 
Weiping Zhang
Continue Reading K-State researcher gets $2M grant to develop E. coli vaccines
(This article by Katie L. Allen, a communications specialist for Kansas State University and K-State Research and Extension, was originally posted here and is reposted with permission.) MANHATTAN, KS—Although Labor Day, Memorial Day, and the Fourth of July top the list of the most popular grilling holidays, there has been
Continue Reading Labor Day Food Safety: Grilling No Different Than Kitchen Cooking
Listeria contamination has caused 16 different recalls in just two months, and a Kansas State University food safety specialist has an explanation about why it is appearing in products typically not associated with the bacteria. “Listeria is a group of bacteria that is found in cold, wet environments,” said
Continue Reading K-State Food Safety Professor: Don’t Take Chances With Listeria
A recent Kansas State University study found that five major factors have the greatest financial impact on a company involved in a meat or poultry recall. 
Those factors — perceived health risk severity, recall size, firm size, firm’s experience with recalls, and media coverage — ended up having the most
Continue Reading Study: Five Major Factors Impact Economic Costs of Meat, Poultry Recalls
Despite the proven effectiveness of vaccines designed to decrease the presence of E. coli bacteria in cattle by as much as 98 percent, beef producers are not likely to widely adopt the practice of vaccinating their herds until there is a clear economic incentive, according to a new study by
Continue Reading Study: E. Coli Vaccines Are Effective But Economic Incentive Needed
Shoppers may want to be more mindful of what they touch after handling packages of raw poultry at the grocery store, according to a new study sponsored by the U.S. Department of Agriculture on consumer safety behavior when shopping for poultry. Researchers in the study found that few people used
Continue Reading Study: Shoppers Spread Raw Poultry Juices at Store, Home
Researchers at Kansas State University in Manhattan, KS, have developed a genetic test that could help the cattle industry more rapidly and accurately detect pathogenic Shiga toxin-producing E. coli O157:H7. Leading the project is Lance Noll, veterinary biomedical science graduate student; T.G. Nagaraja, university distinguished professor of diagnostic medicine and
Continue Reading KSU Researchers Develop Genetic Test to Help Detect E. coli in Beef Cattle
