Expertise

FRI has expertise in:

• Foodborne pathogens
  • Clostridium botulinum, Bacillus cereus and other sporeformers
  • Listeria monocytogenes, Staphylococcus aureus
  • Salmonella, E. coli O157 and other shiga-toxin producing E. coli
  • Includes an extensive collection of food, clinical, and environmental isolates
• Shelf-stable and refrigerated foods
  • Process cheese products, natural cheese, cultured dairy products
  • Fermented, dried, and high-moisture ready-to-eat meat and poultry products
  • Refrigerated convenience foods, deli salads
  • Bakery products
• Understanding the role of competitive microflora and shelf-life in evaluating the safety of foods
• Understanding microbial adaptation to stress conditions found in foods and processing environment
• Understanding practical manufacturing variation and limitations in daily food production