Improving the Microbiological Safety of Foods
The primary objective of the Food Research Institute's (FRI) laboratory is to identify factors to control disease-causing bacteria in foods and to serve as a resource for food manufacturers and state and federal regulators on food safety issues.
Outcomes
Results from research provide options to ensure the safety of food during storage at retail and in the home. Food companies who use recommendations to modify their formulations or processing will reduce the risk of food borne illness. For example, changes to formulations of processed meat products and improved sanitation in the processing environments have helped to reduce the national incidence of the bacterial infection listeriosis from five cases per million people to three cases per million during the past 10 years.
Focus Areas
Project Leader
Kathleen Glass
Distinguished Scientist
- Department/Unit
- Food Research Institute
- School or College
- College of Agricultural and Life Sciences