Cold plasma - a waterless, nonthermal sanitizing process developed to inactivate human pathogens on fruits, nuts and other foods
In-the-shell egg pasteurization using radio frequency energy to kill Salmonella
New controls and testing methods for Vibrio and norovirus on oysters and other shellfish
Tracking pathogen contamination in the roots, shoots and leaves of lettuce and other leafy greens
Advanced nonthermal food processing technologies for fresh and fresh-cut fruits and vegetables
Research to understand how slicing and chopping shapes the way pathogens contaminate peppers and other foods
Mission
Research is conducted to protect the health of the public through the development and validation of novel process interventions to improve the safety and shelf-life of foods. • Determine the incidence and prevalence of microbial contaminants in food • Develop and validate 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