Texas A&M AgriLife-led study tracking down cause, transmission of coronavirus in food processing

Updated: Apr 24, 2021


A research project out of Texas A&M is focused on developing an accurate way to predict potential contamination with SARS-CoV-2, the virus that causes COVID-19, throughout the food supply chain.

“We want to look at the whole picture, not just beginning at the processor level, but start with animals coming in and then tracing it all the way to the consumer level. We’ll analyze what happens to the meat from the processor to distributor to retailer to the consumer, determining where the exposure occurs and whether the virus is surviving.” Sapna Chitlapilly Dass, Ph.D., a meat science research assistant professor in the Texas A&M College of Agricultural and Life Sciences Department of Animal Science