Food Safety Intervention Technologies Research : Research

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Research Programs and Projects at this Location

ARS research is organized into National Programs. Within each National Program are research projects. Listed below are the National Programs and research projects currently conducted at this location.

Clicking on a National Program (NP) will take you to the main ARS site for more information on the program. Clicking on a research project title will take you to more information on the project.

Current View: All Projects

Show All Projects || Appropriated Projects Only

Food Safety, (animal and plant products) (NP #108)
	Intervention Technologies for Enhancing the Safety and Security of Fresh and Minimally Processed Produce and Solid Plant-Derived Foods (Appropriated)
	Non-Thermal and Advanced Thermal Food Processing Intervention Technologies (Appropriated)
	Processing Intervention Technologies for Enhancing the Safety and Security of Fluid Foods and Beverages (Appropriated)
	Microbial and Chemical Contaminants in Processed Catfish for Food Safety (Grant)
	Recovery of Pathogens from Retail Catfish (Grant)
	Irradiation Sensitivity of Fresh and Fresh-Cut Vegetables (Nonfunded Cooperative Agreement)
	Microbial and Chemical Contaminants in Processed Catfish for Food Safety (Reimbursable)
	Novel Approach for Decontaminating Fresh and Fresh-Cut Produce Utilizing Chlorine Dioxide Gas Packaging System (Reimbursable)
	Novel Gaseous Chlorine Dioxide Treatments for Disinfection of Lettuce and Leafy Greens to Enhance Food Safety and Preserve Quality (Reimbursable)
	Recovery of Pathogens from Retail Catfish (Reimbursable)
	Evaluation of Thermal Inactivation of Salmonella in Liquid Egg Products (Specific Cooperative Agreement)
	Inactivation of Pathogens in Protected Environments on Food and Food Contact-Surfaces Using Reactive Gases (Specific Cooperative Agreement)
	Mechanism of Inactivation of Foodborne Pathogens by Alternative Food Processing Technologies (Specific Cooperative Agreement)

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Last Modified: 11/25/2009

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