A team from College Station-based Texas A&M University received a $1 million grant from the U.S. Department of Agriculture to study vegetable contamination and how to make food safer.

The funds will allow researchers to examine how vegetable surfaces relate to contamination and pathogen survival.

In 2008, for example, the largest ourbreak of foodborne illnesses tied to vegetables involved contaminated hot peppers grown in Mexico and sold in the United States.

The knowledge gained will be used to train the produce industry and food inspectors in the Southwest and in Mexico.

Read the complete article at Texas A&M.