[an error occurred while processing this directive] Kansas State University Perspectives Webzine Vol. 1, Issue 1
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Volume 1 Issue 1 - Spring 2002

What K-State is doing to make your food safer



Food safety overview

Nanotechnology fighting terrorism

Meat treatments

Hands-free gadget for E. coli research

Wheat gene bank promotes security


K-State's perspective

Biological terrorism is a threat


On campus

Food safety building

Who's combating bioterrorism at K-State


In your kitchen

Garlic is the spice of life

Plum good eating

Cinnamon and apple juice



Foot-and-mouth: First-hand experience


Perspectives archives



CDC's Food Safety Office

News Services

K-State academic department directory


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Combating bioterrorism

bioterrorism logo
Photo illustration by April M. Blackmon.



This special topics issue of K-State Perspectives focuses on the research that places Kansas State University at the forefront of food safety and security.

K-State focuses on three areas of food safety and security -- plants, animals and the process they go through when they become food.

K-State extension agents in all 105 counties of Kansas work with farmers and ranchers in protecting their plants and animals. Last year, K-State received $10-$12 million in funding to study food safety and security. Here are some examples of the work being done at K-State.


Researchers are developing wheat that is resistant to attack by disease and insects, which now kill about 10 to 15 percent of the world wheat crop. Experts at the university are starting a program targeting the microorganisms that cause disease, so that emerging diseases can be quickly diagnosed and treated.


Veterinarians are starting a system that would allow veterinarians from around the state to send information about emerging diseases, giving university experts the ability to quickly spot and track outbreaks. Animal researchers are continually developing new ways to protect livestock against pathogens.

Food science

Researchers have found that dried plums have antimicrobial properties that help make meat products safer. They also found that cinnamon is effective in killing E. coli bacteria in apple juice.

New meat processing techniques developed at K-State, using microwave and acid treatments, kill pathogens while allowing meat to maintain its color. A new foam product is being tested that may destroy food-borne pathogens that live on equipment used to process food.



This is our first issue of the new Perspectives Webzine. We hope you enjoy it. Here you can learn about a variety of the first-class work Kansas State University is doing to improve the world. Future issues will feature a mix of articles, and we will also have additional special topics issues. If there is something you want to see in our Webzine, please let us know.

Mark Berry's signature
Perspectives coordinator