Ground beef safety begins long before the final product reaches the table. In this session, Dr. Jessie Vipham will share findings from research examining how Salmonella contamination in beef trim and lymph nodes influences pathogen levels throughout grinding and refrigerated storage. Attendees will learn why initial contamination levels are a key predictor of final product risk, how processing and storage affect Salmonella dynamics, and how upstream interventions and trim-based monitoring can help identify and manage elevated-risk product. This session will offer practical insights for strengthening food safety strategies across the ground beef supply chain.