PATHOGEN MITIGATION IN LIVESTOCK AND RED MEAT PRODUCTION

Objective 1: Develop and validate intervention strategies that reduce or eliminate foodborne pathogens at the animal and processing levels. Objective 2: Determine and validate detection methods for foodborne pathogen colonization and contamination at various stages in the production of red meat. Objective 3: Examine host pathogen interactions with an emphasis on host-specific determinants of pathogen colonization.