Sara Gragg is an Associate Professor in the Department of Animal Sciences and Industry at Kansas State University. She earned her B.S. in Food Science and Technology from the University of Nebraska-Lincoln, M.S. in Food Science from Texas Tech University, and her Ph.D. in Animal Science from Texas Tech University. She has over 19 years of experience in food safety research. Her 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. In late August, Dr. Gragg will join the Department of Animal and Dairy Sciences at the University of Wisconsin-Madison as a faculty member in the Meat Science and Animal Biologics Discovery program.