For A-J Media
With the world dealing with a global pandemic thanks to the COVID-19 virus, the food supply chain has seen drastic changes as public consumption and purchasing habits have changed. Those changes are having a particular effect on supplies of beef, chicken, pork and other meats.
Food industry experts and farmers have worked extensively to deliver safe meat for the public, long before the coronavirus ever came into existence. Reducing the amounts of antimicrobials used in food animals is of particular concern in order to produce the healthiest meats possible. Now, that effort will have help from Texas Tech University.
Kristin Hales, a researcher in the College of Agricultural Sciences & Natural Resources, has been awarded a near-$1 million grant as part of a larger initiative from the United States Department of Agriculture (USDA) to mitigate antimicrobial resistance (AMR) across the food chain.
Hales, the Thornton Distinguished Chair and associate professor in the Department of Animal & Food Sciences, received an award for $999,998 from the USDA’s National Institute of Food and Agriculture (NIFA) for her project, “Investigating the Emergence and Ecology of Antimicrobial Resistance in High-Risk Beef Cattle.
The project, in collaboration with the Texas Tech University School of Veterinary Medicine in Amarillo, the University of Nebraska in Lincoln and the USDA Agricultural Research Service (ARS) U.S. Meat Animal Research Center in Nebraska, will seek to identify how (AMR) develops and is spread in beef cattle, and develop mitigation strategies to reduce AMR incidents throughout the beef industry.
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