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United States Department of Agriculture

Agricultural Research Service

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Food Safety and Intervention Technologies Research Unit

Brendan Niemira, Research Leader
Joanne Murphy, Program Support Assistant
Voice:  (215) 233-6582
Fax:  (215) 233-6406

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


Last Modified: 8/16/2016
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