Research Expertise
from the Food Research Institute
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Research Expertise
from the
Food Research Institute
| Expertise |
Clostridium botulinum |
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| Antimicrobial systems
Bacillus cereus Bioactive compounds Biofilms CLA (conjugated linoleic acid) Clostridium botulinum Dairy / Meat / Produce safety E. coli O157:H7 and STEC Fungi and mycotoxins Listeria and listeriosis Mechanisms of pathogenesis Microbial stress tolerance Novel detection systems Post-harvest interventions Pre-harvest food safety Process and formulation controls Process-generated food toxicants Salmonella Staphylococcus aureus Virulence of microbial foodborne pathogens
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Kathleen Glass - email Development of safe low acid refrigerated foods, processed meat products, and process cheese; Effect of antimicrobials on Gram-positive foodborne pathogens Eric A. Johnson - email Clostridium botulinum: control, toxins, genetics |
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