Consumers have reason to worry about the safety of the meat they eat.
The Food Safety Consortium would like to make those worries a thing of the past. Kansas State University specializes in beef production, University of Arkansas in poultry production, and Iowa State University in pork production. I believe that Iowa State has contributed a significant body of research to the scientific community on the safety of pork products, and that this effort has been enhanced by the Consortium funding. More than 80 scientists at ISU are researching disease prevention in pork and pork products on farms, in processing labs, in the grocery store aisles, and on restaurant tables. Research at the farm-level involves following the health and development of pigs throughout their lives and looking for ways to control the incidence of contamination while the animal is on the farm.