March 25, 2021
Sara Gragg to present Diagnostic Medicine/Pathobiology Seminar
Submitted by Brandy Nowakowski
Sara Gragg, associate professor of food science in the animal sciences and industry department at Kansas State University, will present "Salmonella Prevalence in the Lymph Nodes of Cattle Fed Finishing Diets Supplemented with Active Dry Yeast" at 3:30 p.m. Thursday, March 25, via Zoom.
Gragg earned her Bachelor of Science from the University of Nebraska-Lincoln, Master of Science from Texas Tech University and her doctorate in animal science, also from Texas Tech. She joined the K-State animal sciences and industry department in 2013 and has more than 18 years of experience in food safety research. Her research program investigates preharvest and postharvest issues affecting the meat and produce industries, with specific interests addressing the manner by which pathogens contaminate food products and the application of interventions to prevent and/or reduce pathogen presence. She is particularly interested in studying the pre-harvest transmission of foodborne pathogens in food animals, as well as, investigating interventions to reduce foodborne pathogens in live animals. As an affiliated faculty member with the Center for Food Safety Research in Child Nutrition Programs at K-State, she also contributes to food safety research for school foodservice programs. Gragg teaches courses in food microbiology, produce safety and food policy at K-State.