Project Number: 1935-42000-075-06
Project Type: Nonfunded Cooperative Agreement

Start Date: Sep 01, 2012
End Date: Aug 31, 2015

Objective:
Establish a collaborative food safety research program with specific emphasis on developing predictive models for pathogenic and spoilage microorganisms for risk assessments of local raw and processed Chinese foods, including fresh produce, meat and poultry products, and seafood.

Approach:
A new food safety research program will be established to train graduate students to conduct advanced research in predictive modeling of foodborne pathogens and spoilage microorganisms in local raw and processed Chinese foods. The predictive models of foodborne pathogens of significant public health concern, such as Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, and Vibro parahaemolyticus, as well as spoilage microorganisms in various raw and processed foods will be developed.