Dr. Sara Gragg’s research program investigates food safety issues affecting the meat industry, with specific interests in post-harvest interventions to prevent and/or reduce pathogen presence. She is particularly interested in studying the pre-harvest transmission of foodborne pathogens in food animals, including high-risk animal tissues such as lymph nodes, as well as interventions to reduce foodborne pathogens in live animals. She has taught courses in food microbiology, food policy, contemporary issues in animal science and agriculture, and global food systems leadership.