Research Expertise
from the Food Research Institute
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In the News |
Communications: Briefs | Seminars | Newsletters | Meetings |
Resources |
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Research Expertise
from the
Food Research Institute
| Expertise |
CLA (conjugated linoleic
acid) |
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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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Michael W. Pariza - email Dietary aspects of carcinogenesis; Biological significance of conjugated linoleic acid (CLA) and other naturally occurring biological compounds in food Resources: References on CLA |
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