Banishing Bad Bacteria: Controlling E. Coli To Protect Poultry and People

Dr. Mellata and her team’s project focuses on improving food safety by reducing harmful bacteria in poultry products. Its major goals are: 1) advance our understanding of the zoonotic...

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Developing an Onsite Solution for Safer Food

Dr. Woubit Abdela, Dr. Temesgen Samuel, and Dr. Teshome Yehualaeshet at Tuskegee University have tinkered with a 30-year-old genetics tool to invent a fast and portable foodborne illness...

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Safeguarding Salad: Reducing Cross-contamination in Fresh Produce Processing

Dr. Nitin and his team are discovering multiple techniques to minimize cross-contamination, which is a leading cause of foodborne outbreaks in fresh produce. They study how to prevent...

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Sensing Safety: Deploying Sensors to Safeguard the Food Supply

To protect against foodborne illnesses, researchers at North Carolina State University are working to keep certain disease-causing microorganisms out of the food supply entirely.

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Targeting Troublemakers: Enhancing Dry Food Safety With Pasteurization Technologies

Salmonella is a formidable foe in low-moisture foods. The project’s overall goal is to enhance the development, improvement, and commercial adoption of pathogen-reduction technologies for...

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Thinking Tiny: Blocking Pathogenic Bacteria With Nanoengineered Surfaces

Foodborne illnesses can be caused by food coming in contact with bacteria on surfaces in food-processing plants, restaurants, and households. When enough bacteria congregate, they create...

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