Collaborations

The Eastern Regional Research Center has a long and productive history of collaborative research involving stakeholders.

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Current collaborators and projects:

BOARD OF REGENTS OF THE UNIVERSITY OF NEBRASK, LINCOLN, NE,

Shiga-Toxigenic Escherichia Coli (STEC) in the Beef Chain: Assessing and Mitigating the Risk by Translational Science, Education & Outreach

CHILDREN'S HOSPITAL OF PHILADELPHIA, THE, Philadelphia, PA,

Dietary Influence on the Population and Structure of the Human Gut Microbiota

CORNELL UNIVERSITY, INC, ITHACA, NY,

Partnership between USDA-ARS and the Food Science Department of Cornell University

Enhancing Food Safety Education by Incorporating Simulation-Based Learning

FOOD AND DRUG ADMINISTRATION, College Park, MD,

Process efficacy investigation of infectious norovirus particle ratios and enteric viral surrogates levels in environmental and food samples

GUANGXI BUFFALO RESEARCH INSTITUTE, NANNING 530001, ,

Isolating and Characterizing Lactic Acid Bacteria from Buffalo Milk

HENAN AGRICULTURAL UNIVERSITY, HENAN, ,

Development of Chinese Predictive Microbial Models Databases for Meat Safety

IQSTAP, CHINESE ACADEMY OF AGRIC. SCIENCE, BEIJING, ,

Development of Testing Technologies for Chemical Residues and Data Processing and Mining Method for Risk Assessment

KOREA FOOD RESEARCH INSTITUTE, SONGNAM 463-746, ,

Collaborative Research in the Areas of Food Safety and Function Food Development Based on Dairy and Other Agricultural Resources

LEATHER RESEARCH LABORATORY, Cincinnati, OH,

Training of Technical Individuals in the Leather Industry in Tannery Operation and New Technologies developed at ERRC

POLYTECHNIC INSTITUTE OF BARGANCA, , ,

Innovative Integral Approaches for Ensuring Microbial Safety of Mediterranean Artisanal Fermented Foods (ArtiSaneFood)

Development of Predictive Microbial Models for Risk Assessment of High-Priority Foodborne Pathogens

PURDUE UNIVERSITY, WEST LAFAYETTE, IN,

Advanced Development of Innovative Technologies & Systematic Approaches to Foodborne Hazard Detection & Characterization for Improving Food Safety

RODALE INSTITUTE, KUTZTOWN, PA,

Enhancement of Crop Growth Through Utilization of Arb

RUTGERS, THE STATE UNIVERSITY OF NEW JERSEY, NEW BRUNSWICK, NJ,

Development of Edible Film and Active Packaging Materials for Food Coating and Packaging

SHANGHAI ACADEMY OF AGRICULTURAL SCIENCES, SHANGHAI, ,

Development of Predictive Microbial Models for Risk Assessment of High-Priority Foodborne Pathogens in Fresh Produce and Edible Fungi

TAJIKISTAN ACADEMY OF SCIENCES, DUSHANBE, ,

Byproducts from Pectin Extraction Processing

TEMPLE UNIVERSITY, PHILADELPHIA, PA,

Rapid In Vivo Detection of Aminoglycoside Resistance using Laser Electrospray Mass Spectrometry

Effect of Food Ingredients on Gut Microbiota

Effects of Chlorine on Gut Microbiota in the Mouse Models

TRUSTEES OF THE UNIVERSITY OF PENNSYLVANIA, PHILADELPHIA, PA,

Microbial Culture Studies to Develop a Stable Human Microbiota Community

UNIVERSITY OF MAINE SYSTEM, ORONO, ME,

Development of a Novel Pyrolysis Process for the Distributed Production of Deoxygenated, Stable Bio-Oil

Enhancing the Safety and Quality of Fresh Produce and Low-Moisture Foods by Waterless Non-Thermal Technologies

UNIVERSITY OF TASMANIA, , ,

New Feature to Increase the Deposition and Analysis of Data in COMBASE

USDA, APHIS, WILDLIFE SERVICES, LAKEWOOD, CO,

Artificial Bait Optimization for Landscape-scale Brown Treesnake Suppression

VILLANOVA UNIVERSITY IN THE STATE OF PENNSYLV, VILLANOVA, PA,

Identification of New Plant Extracts that Possess Anti-bacterial Activities and Investigation of the Modes of Action Using System Biology

WASHINGTON STATE UNIVERSITY, PULLMAN, WA,

Development of Composite Materials with More Cellulosic Fibers and Less Conventional Thermoplastics for Light Weight - Bearing Applications