MANHATTAN, Kan. — Less than two years into a sweeping five-year study focused on prevention of Shiga toxin-producing E. coli in beef, researchers at Kansas State University and elsewhere are making progress on several fronts, according to Randy Phebus, K-State professor of animal sciences and industry.
“We’ve already done some beneficial research,” said Phebus, who added that scientists are working closely with industry production and processing partners because it’s important to study the problem in real-life settings.
The $25 million effort announced two years ago includes more than 50 collaborators across the country, including 14 universities and government agencies. Seventeen K-State scientists are working with the lead institution, the University of Nebraska, and others on a multi-pronged approach aimed at reducing the occurrence and public health risks from Shiga toxin-producing Escherichia coli (STEC).
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