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Food Safety (animal and plant products)
(National Program 108) in PA
Microbial and Chemical Food Safety
- Mitigation of Foodborne Pathogens in Water and Fresh Produce via Application of Biochar
- Development and Validation of Predictive Models and Pathogen Modeling Programs; and Data Acquisition for International Microbial Databases
- Technology Development, Evaluation and Validation for the Detection and Characterization of Chemical Contaminants in Foods
- Innovative Detection and Intervention Technologies Mitigating Shellfish-borne Pathogens
- Integration and Validation of Alternative and Multiple Intervention Technologies to Enhance Microbial Safety, Quality, and Shelf-life of Food
- Advanced Methods for Predictive Modeling of Bacterial Growth and Survival in Foods
- Leading the Way to the Future of GC-MS in Food Safety Analysis
- Survival of Foodborne Pathogens on Work in Process Produce Ingredients During Holding Time, and Pathogen Transference Potential onto Containers
Characterization and Interventions for Foodborne Pathogens
- Development of Elastic Light Scattering-Based Rapid Identification Methods for Foodborne Bacterial Pathogens
- Incidence of Bacterial Pathogens in Regulated Foods and Applied Processing Technologies for Their Destruction
- Validation and Commercialization of Innovative Processing Technologies
- Development of Innovative Technologies and Strategies to Mitigate Biological, Chemical, Physical, and Environmental Threats to Food Safety
- Detection, Quantification and Characterization Technologies for Foodborne Pathogens
- Molecular Analysis of Foodborne Pathogen Responses to Stressors
