Currently under the direction of Dr. Vivian Wu, the Produce Safety and Microbiology Research Unit conducts research to enhance the safety of the nation's food supply. Basic and applied food safety research areas of intervention strategies for control of pathogenic bacteria and minimization of naturally occurring or process induced toxicants are pursued in an interdisciplinary format embracing the specialties of chemistry microbiology, biochemistry, immunology, molecular biology, genetics and nutritional toxicology. To expedite the transfer of science and technology results from its research, the group forms partnerships with the food industry, sister regulatory agencies, and the scientific community. The research activities of the Produce Safety and Microbiology Research Unit promote a safe, affordable food supply of the consumer, satisfy regulatory research needs of other government agencies, and lead to important new food safety processes for industry.