Genomic (genes) and Proteomic (proteins) Analysis of Foodborne Pathogens
Developing Methods for Detection and Typing of Foodborne Pathogens
Microbial Communities and their Impact on Food Safety
Symbiotic Fungi for Sustainable Agriculture
Mission
The Characterization and Interventions for Foodborne Pathogens Research Unit maintains a commitment to high quality basic and applied research to (1) address the needs of regulatory agencies, the food industry, the scientific community, and the consumer to ensure a safe food supply with an extended shelf-life and (2) develop sustainable, environmentally friendly, agricultural practices. Research areas include: • Technologies for rapid detection and typing of food-borne pathogens • Pathogen survival, virulence, communication systems, and adaptation to environmental stress • Determination of the incidence and prevalence of microbial contaminants in food • Non-thermal and advanced thermal intervention technologies to improve the safety of meat, poultry, seafood, shell eggs, and produce • Transfer these novel processes and procedures to our customers and stakeholdersPeople
