Research Expertise
from the Food Research Institute
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Research Expertise
from the
Food Research Institute
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FRI Investigator
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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, interventions Process and formulation controls Process-generated food toxicants, and control strategies Salmonella Staphylococcus aureus Virulence of microbial foodborne pathogens |
Charles J. Czuprynski
- email Pathogenesis of listeriosis; bovine respiratory disease; Pathogenesis of vasculitis; Bone marrow toxicity of polycyclic aromatic hydrocarbons; Johne’s disease 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 Charles Kaspar - email E. coli O157:H7; Stress-response systems; Pre-harvest food safety; Molecular and physiological mechanisms of acid tolerance Nancy P. Keller - email Antifungals; Fungal molecular biology; Mycotoxins; Fungal genomics Andrew Milkowski - email Meat quality; Processed meat product quality measurement; Product and ingredient safety; Regulatory policy Michael W. Pariza - email Dietary aspects of carcinogenesis; Biological significance of conjugated linoleic acid (CLA) and other naturally occurring biological compounds in food Amy C. L. Wong - email Biofilm formation and control; Virulence mechanisms of Bacillus cereus and Staphylcoccus aureus Jaehyuk Yu - email Fungi and mycotoxins: Molecular genetics of asexual sporulation and mycotoxin biosynthesis in filamentous fungi |