- Validation of blanching parameters for frozen vegetables
- Evaluation of stress responses of pathogens to processing technologies and sanitizers for fresh produce applications
- Evaluation of Norovirus cross-contamination from fresh produce, hands and surfaces
- Evaluation of non-thermal processing technologies to inactivate foodborne viruses and Clostridium botulinum
- Efficacy of antimicrobial coatings on various foodborne pathogens
- Determination of sanitizers and additives efficacy on Listeria monocytogenes on seafood products
Institute for Food Safety and Health