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Food Safety in Ethiopia Dr. Jason Scheffler

Located near the equator, Ethiopia has historically high temperatures which affect the ability to preserve food. Even though Ethiopia’s economy relies heavily on agriculture, there is no refrigeration in the food supply chain. Even Ethiopian butcher shops and food markets lack refrigeration.

Dr. Jason Scheffler, Meat Scientist, at the University of Florida, is searching for solutions to Ethiopia’s food preservation problem.

Dr. Scheffler has traveled to Ethiopia twice in efforts to gain first-hand experience with the country’s meat production process.

Dr. Scheffler is raising Brahman cattle at the UF Beef Teaching Unit. The cattle are fed a strict diet, similar in nutritional value to cattle raised in Ethiopia.

When the meat is obtained, it is exposed to select pathogens commonly found in Ethiopia. Scheffler and his team then treat the sample and make it safe for human consumption again

The goal is to create a beef jerky with ingredients that are accessible to Ethiopian farmers and butchers for the masses. This would allow more Ethiopian citizens to have access to beef products due to the extended shelf life.

The goal is to create a beef jerky with ingredients that are accessible to Ethiopian farmers and butchers for the masses. This would allow more Ethiopian citizens to have access to beef products due to the extended shelf life.

Eventually, Dr. Scheffler hopes to influence policy changes in the food production process, to prevent and treat contamination, and make food safer for citizens of Ethiopia and other countries with similar food production processes.

For more information about Jason Scheffler and his team’s research, you can email: jmscheff@ufl.edu

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