Supermarket Perimeter - January 2021 - 54

Food safety

MEAT and
POULTRY
A TEAM OF KANSAS STATE UNIVERSITY
RESEARCHERS is using a $1 million grant from
the US Department of Agriculture - and an additional grant from the State of Kansas - to study
how to effectively control the spread of SARSCoV-2, the virus that causes COVID-19, in the
nation's meat and poultry processing facilities.
The study, " Translating SARS-CoV-2 Research
Into Practical Solutions For The Meat And
Poultry Processing Industry, " seeks to protect
meat plant workers and their surrounding
communities from the spread of COVID-19. It
involves researchers from K-State's College of
Veterinary Medicine and College of Agriculture.
As part of the study, $330,000 from the State
of Kansas National Bio and Agro-Defense
Facility Transition Fund will be used for research
in K-State's Biosecurity Research Institute,
or BRI, at Pat Roberts Hall. The BRI is a highcontainment research facility.
A key objective of the project will be verifying
the effectiveness of many of the approved
cleaners and sanitizers for inactivating SARSCoV-2 during plant processing and sanitation
operations.
" Nationally and internationally, many facilities
that produce meat and poultry products have
54 - JANUARY 2021

The industry
advisory board
is composed
of senior-level
directors of food
safety and plant
operations at
several leading
producers:
Cargill Protein North America
Costco Wholesale
Hormel Foods
JBS USA
Jennie-O Turkey Store
National Beef Packing Company
Smith´Čüeld Foods
Tyson Fresh Meats
Wayne Farms

supermarketperimeter.com

been temporarily closed because of COVID19 outbreaks, " said A. Sally Davis, an assistant
professor of experimental pathology in the
College of Veterinary Medicine and project
director of the K-State grant. " This has put a
major strain on food production, limiting the
amount of meat and poultry on grocery store
shelves and disrupting food and feed supply
chains across the globe. Research is necessary
to understand why SARS-CoV-2 is such a
problem in meat and poultry processing
environments and how we can mitigate the
problem. "
Davis said infections with SARS-CoV-2
are primarily thought to occur by exposure
to infectious micro-droplets in the air and
contaminated surfaces.
" We are investigating the conditions within
meat and poultry processing environments,
such as low temperatures, relative humidity,
increased air movement and workers being
in close proximity to one another, to help
identify areas and surfaces that are at high risk
for contamination and spread of infectious
SARS-CoV-2. "
The team will evaluate potential sources
of exposure and determine the amount

XY - STOCK.ADOBE.COM

BY ANDY NELSON


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Supermarket Perimeter - January 2021

Table of Contents for the Digital Edition of Supermarket Perimeter - January 2021

Supermarket Perimeter - January 2021 - 1
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