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Current Research
Our applied research program is focused on the use of
mathematics and statistics to understand and control foodborne
microbes. Our research currently
has two separate but interrelated thrust areas: predictive microbiology
and quantitative microbial risk assessment.
We currently have four on-going predictive microbiology
research projects.
The first
project evaluates existing mathematical models for the growth of Clostridium
spp. in meat
products under changing temperatures.
We have recently developed a new model for
Clostridium
perfringens, and are validating this model for it's suitability for
predicting C. botulinum growth. The graduate student working on this project is
Karla Mendoza-Morales.
The second project seeks to model the
growth of pathogens and spoilage bacteria on raw poultry. The
graduate student working on this project is Silvia Dominguez.
The third project seeks to validate published models
for Listeria monocytogenes growth in ready-to-eat pocket
sandwiches that are preserved using pH and water activity hurdles.
This project is handled by my technician Kristin Schaffner.
The last project is on the microbial safety of
sprouts. This is research that was conducted by Dr. Bin Liu as
part of his Ph.D. We have one article published, and several more
to be submitted soon
Our quantitative microbial risk assessment thrust area
currently has several risk assessments underway.
We are using risk modeling techniques to better
understand and manage the risk posed by deliberate contamination of the
food supply. This project is funded by the National Center for
Food Protection and Defense.
Visiting Korean scientist Dr. Minjeong Rho and I have
recently had an article on the risk of Staphylococcus aureus in
the popular Korean food Kimbab, which had been accepted for publication.
We are currently in the midst of a risk assessment
for almond allergy. This project is funded by the Almond Board of
California. We plan to use
CREMe software to assist with this project.
We are also working on Listeria monocytogenes
risk reduction at retail. This project is funded by Johnson
Diversey.
Other projects
We are also involved in a number of applied food
microbiology projects including our usual work for the division of
dining services. We also expect to publish the results of a survey
of the microbiological quality of apple ciders produced in New Jersey.
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