Kansas State University diagnosticians are helping the cattle industry save millions of dollars each year by developing earlier and accurate detection of E. coli.

The challenge is the drug aids efficiency but raises incidences of death.

Recent perspective paper in Meat Science cautions about uncertainties in scientific evidence

The majority of consumers that eat or buy organic products do not want synthetic antimicrobials or antioxidants added to their foods

Chickens likely raised with arsenic-based drugs result in chicken meat that has higher levels of inorganic arsenic

Food scientists are working to replicate the nutrition, as well as the texture, taste and functionalities of meat and eggs, by utilizing plant-based products and in-vitro technologies.

Early detection and multiple-sample capability are focus of team’s efforts.