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 stakeholders