Category Archives: Food Safety

Lindsey Mehall receives Ronnie L. Edwards Graduate Student Teaching Award

COLLEGE STATION – Lindsey Mehall was one of three graduate students in the Department of Animal Science who were recipients of the 2013 Ronnie L. Edwards Graduate Teaching Award, in recognition of their important contributions as graduate students to the undergraduate student experience. Mehall was presented the award during the department’s Christmas luncheon held Dec. 17 at the AgriLife Center. Members of the Edwards family were in attendance at the award presentation. The Ronnie L. Edwards Graduate Teaching Award was created in remembrance of Dr. Edwards, who served as associate head for… Read More →

Gill provides expertise on the use of bacteriophages in China

In November, Jason Gill visited the Jiangsu Academy of Agricultural Sciences (JAAS), located in Nanjing, China. He was invited and hosted by Dr. Ran Wang, who leads a research group in the JAAS Institute of Food Safety focusing on the safety of animal-derived foods. Dr. Wang’s group has recently become interested in the use of bacteriophages – the viruses that infect bacteria – for the control and detection of pathogenic bacteria in food animal systems, and invited Dr. Gill to consult as an expert in this area. In… Read More →

Beyond Basics HACCP Plan Improvement Workshop held on November 6-7, 2013

The Beyond Basics: HACCP Plan Improvement Workshop was held on November 6-7, 2013 in the Kleberg Animal and Food Science Center at Texas A&M University in College Station, Texas. Participants from the United States and Canada brought their HACCP plans, other food safety documents, and plenty of questions to the workshop. The workshop was led by Kerri Harris, Ashley Arnold, and Jeff Savell, faculty members in the Department of Animal Science. Participants at the workshop evaluated their process flow charts, hazard analyses, critical control points, critical limits, monitoring… Read More →

Gill joins animal science department at Texas A&M University | Department of Animal Science

This news release came out in the spring, but I wanted to make sure that readers of our website knew about Dr. Gill joining the department.  JWS. COLLEGE STATION – Dr. Jason Gill has joined the faculty in the department of animal science at Texas A&M University. Gill will conduct research on the biology and application of bacteriophages, a group of viruses that preys exclusively on bacteria. “We are pleased to welcome Dr. Gill to the department and the expertise he brings in the area of phage biology,”… Read More →

Dr. Ashley Arnold appointed as Research Assistant Professor

Dr. Ashley (Haneklaus) Arnold has been appointed as Research Assistant Professor in the Department of Animal Science at Texas A&M University effective September 1, 2013 under the supervision of Drs. Kerri Harris and Jeff Savell. Dr. Arnold has been involved with the Meat Science program as a student and staff member, and in her new role, she will assist faculty in securing external funding for meat science and food safety research by way of writing grants, conducting research, managing projects, finalizing reports, presenting data at professional meetings, and… Read More →

2014 Introductory HACCP Courses and Beyond Basic Workshops announced

The 2014 dates for Introductory HACCP Course and Beyond Basics: HACCP Plan Improvement Workshop have been set.  All courses are taught in the Kleberg Center at Texas A&M University in College Station, Texas. Introductory HACCP Course May 6-7, 2014 August 28-29, 2014 December 2-3, 2014 Beyond Basics: HACCP Plan Improvement Workshop May 8-9, 2014 November 6-7, 2014 For more information, contact Tiffany Walsingham at 979-862-3643 or twalsingham@tamu.edu.

Discolored edges on beef briskets | Texas Barbecue

Discolored edges on beef briskets Posted by Jeff Savell at Texas Barbecue It is not uncommon these days to pick up a vacuum packaged brisket at a grocery store and see a discolored edge on it.  This discoloration may be subtle or it may be quite distinct and is usually gray or brown, which contrasts with the purple color of the meat in the vacuum package (the meat will turn red when removed from the package and exposed to oxygen). The reason for this discoloration is that this… Read More →