Center for Food Industry Excellence


Food safety is a concern for all consumers and it will continue to have local, national and global outcomes and impacts. Essential to this effort is improving the safety of foods produced in the United States and of imported foods from Mexico and other Central American countries. This research is aimed at:


The overarching goal of this research program is to more effectively reduce contamination of E. coli O157:H7 and Salmonella. This can be accomplished by combining research with targeted educational training and implementation of interventions in the US and for the Mexican meat industry to reduce food-borne pathogens. Our goal is to develop a comprehensive food safety culture. This effort will be achieved by determining knowledge gaps and training needs for small and very small processing plant personnel through survey-based research. Food processing employee knowledge needs will be determined using survey analysis within a social-science needs assessment model. The needs assessment will provide information pertinent for creating effective educational materials and interventions in formats consistent with the scope of the project.

Potential Impacts

Lead Agency: Texas Tech University

Partners: USDA National Institute of Food and Agriculture
West Texas A&M University