Preventing food-borne illness and death remains a major public health challenge in the U.S. - one in every five individuals in the nation falls into an at-risk category. Substantially reducing food-borne disease outbreaks is a goal of Extension's Healthy People 2010 program. Because of Nevada's growing elderly and young populations and the state's economic dependency on food-service related tourism, Nevadans are particularly vulnerable. Extension has been instrumental in bringing about the "Nevada Food Safety Task Force," which strives to provide a working forum for food safety experts and to improve communication between all entities that are held accountable for food safety and security within our state. Also food handling and eating preferences questionnaires were mailed to elderly/adult care and child care facilities in Nevada to determine their food safety education needs.

 
News Articles, Fact Sheets, Reports...
healthy food
Effects of different antioxidants on quality of beef patties from steers fed low-moisture distillers grains
Corn Distillers Grains plus Solubles (DGS) are commonly used as a source of protein and energy for finishing cattle and its composition may vary based on moisture levels, fat and protein content. However, the inclusion of DGS in finishing diets alters beef quality attributes when compared to corn-based diets.
Fruet, A.P.B., Nörnberg, J.L., Calkins, C.R., de Mello, A.S. 2019, Meat Science, Volume 154, August 2019, Pages 119-125
plate of E. Coli
Efficacy of bacteriophage and organic acids in decreasing STEC O157:H7 populations in beef kept under vacuum and aerobic conditions: A simulated High Event Period scenario
Bacteriophages led to improved reductions of the bacteria E. coli in aerobically-packaged beef. As well as, bacteriophage applications are more effective than organic acids in package meats.
Shebs. E.L., Lukov, M.J., Giotto, F.M., Torres, E.S., de Mello, A.S. 2020, Meat Science. Volume 162, April 2020,

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Stanley  T. Omaye
Program Leader & Contact