Story Bank Food Safety

• Iowa
• Food Safety
• Human Health & Nutrition

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...

• Alabama
• USDA AFRI
• Food Safety

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...

• California
• Food Safety
• USDA AFRI

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...

• North Carolina
• Sensors
• Food Safety

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.

• Michigan
• Food Safety
• Microbiomes

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...

• New York
• Food Safety
• Human Health & Nutrition

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...