Mission:
The Produce Safety and Microbiology Research Unit conducts research to enhance the safety of the nation's food supply. Chemical, biochemical, analytical and molecular approaches are used for fundamental and applied research to assist in developing novel interventions to remove or minimize pathogenic bacteria on fresh produce. Genomics and proteomics approaches are employed for detection, identification, and fingerprinting of multiple foodborne pathogens, and to assist in investigations and source-tracking studies of fresh produce production environments and associated risk factors. Our research will promote a safer food supply for the consumer.