Tech Professor Studies Ways To Eliminate E. Coli
TEXAS - A Texas Tech faculty member is researching methods to reduce the occurrence of Escherichia coli and salmonella in meat.
25 April 2007
1 minute read
Mindy Brashears, an associate professor in Animal and Food Sciences and the director of the International Center for Food Industry Excellence, has been working on various measures to eliminate harmful bacteria like E. coli and salmonella in cattle and poultry before the cattle are slaughtered to ensure the safety of the foods people eat, according to a press release from the Office of Communications and Marketing.
The ground-beef industry has experienced a reduction in the number of recent recalls, Brashears said, but the occurrence of recalls on other products has increased. Because of this, she said she believes the overall number of recalls in the food industry has remained the same.
Brashears also is looking for ways to eliminate the bacteria in meat, rather than in the live animal, according to the press release. She recently developed a mixture of lactic-acid bacteria shown to reduce food-born pathogens in processed beef and poultry by as much as 99.99 percent.
