61. Food Science & Food Safety - Sydney Postharvest Laboratory food science Technology. food safety Main Page (NCSU) Very Comprehensive; food safety and Hygiene a bulletin for the Australian food Industry (CSIRO DFST); http://www.postharvest.com.au/links_Food.htm

Food Safety Main Page (NCSU): Very Comprehensive Food Safety and Hygiene: a bulletin for the Australian Food Industry (CSIRO DFST) Food Safety Fact Sheets (Cornell Food and Nutrition) National Food Safety Database (USDA) Food Safe Program (UC Davis) ... Food Storage Guidelines and Shelf Life Consumer Information Fact Sheets Consumer Information Fact Sheets (CSIRO DFST) Greening of Potatoes Migration from plastic food packaging (CSIRO DFST) Active packaging (CSIRO DFST) ... Frieda's product information - includes recipes. HACCP HACCP Implementation Manual (Agriculture and Agri-Food Canada) HACCP- Hazard Analysis Critical Control Point (USDA) Generic HACCP Plans (UC Davis) TO HOME PAGE Sydney Postharvest Laboratory Revised Dec 2002 (H. James)

62. The World-Wide Web Virtual Library: Food Safety IFT is the primary society for food technology and food science. food safety Nutrition Information From the International food Information Council, this http://www.iit.edu/~sgendel/fsvl.htm

THE WORLD-WIDE WEB VIRTUAL LIBRARY: FOOD SAFETY Caution - The quality of the information contained in these sites is highly variable. Government Agencies US FDA / Center for Food Safety and Applied Nutrition (CFSAN) - A major source of information on many aspects of food safety, consumer advice, and regulatory information. Food Safety and Inspection Service - Homepage of the USDA agency responsible for food safety. National Food Safety Database - A cooperative effort of the USDA and the University of Florida that provides information for consumers, producers, and educators. The consumer segment has the greatest amount of information, the producer segment appears to link to on-line versions of USDA regulatory documents. Also includes some "Hot Topics" information. Centers for Disease Control and Prevention Home Page - The best source for a wide variety of disease and epidemiology information including foodborne diseases and outbreaks. Includes access to a number of CDC publications. USDA/FDA Foodborne Illness Education Information Center - "The USDA/FDA Foodborne Illness Education Information Center provides information about foodborne illness prevention to educators, trainers, and organizations developing education and training materials for food workers and consumers." USDA/FDA HACCP Training Programs and Resources Database - Links to resources for those interested in HACCP training programs and materials. It is primarily intended for those developing HACCP training programs, but the material can also help those trying to understand or implement HACCP.

63. Food Safety And Quality role. food safety issues are complex and consumers vary greatly in their knowledge of the science of food safety. The Cooperative http://msucares.com/health/food_safety/

Current Situation Food Safety Certification Course Calendar Frequently Asked Questions Food Preparation Food Safety Purchasing/Inspecting Food Storage ... home page Current Situation Foodborne illness is a major health issue facing Americans. Between 6.5 million and 81 million cases of foodborne illness and as many 9,100 related deaths occur annually. Millions of illnesses and thousands of deaths in the United States can be traced to contaminated food. Illnesses from pathogenic bacteria appear to be increasing each year. The economic devastation of this disease is considerable, with an estimated $420 spent on direct medical costs and $7.3 billion attributed to lost productivity annually. Americans expect many things from their food supply. They want variety and quality; and they want nutritious, safe foods at a reasonable cost. The definition of good quality can be varied depending upon the type of food and the individual's food preference. Some of the important characteristics of quality include wholesomeness, freshness, nutritional value, texture, color, aroma and flavor. To many consumers, safe food means that there will be no danger from pathogenic microorganisms, naturally occurring toxins and other potentially harmful chemicals which may be deliberately added to foods. However, scientists generally agree that microorganisms pose a greater threat to human health than other sources of foodborne illnesses. Foods don't cause illness; bacteria and other pathogens do. However, raw foods of animal origin - meat, poultry, eggs, fish, shellfish - frequently are contaminated with bacteria common in the food chain. In other cases, healthy food handlers may contaminate food with bacteria common in the human body, or diseased food handlers may contaminate food with lesser common pathogens.

64. Food Science And Human Nutrition - Clemson University more on this story Careers In food science and Technology food safety Microbiologist. New food Product Developer. Research Chef. http://www.clemson.edu/foodscience/

Inside General Overview Undergrad Programs Graduate Programs Dietetic Internship ... Home Resources SC Food Industry Job Listings K-12 Teachers Links/Associations ... EFNEP Academic Emphasis Areas Food Safety/Quality Culinary Science Community Nutrition About Us Clemson University College of AFLS CU Public Service Clemson University 224 Poole Ag. Center P.O. Box 340371 Clemson, S.C. 29634 Ph. 864-656-3397 Fax. 864-656-0331 gbrwn@Clemson.edu President Barker recognizes Food Science and Human Nutrition students in the President's Box during the Georgia/Clemson football game! more on this story... Careers In Food Science and Technology: Food Safety Microbiologist New Food Product Developer Research Chef Food Manufacturing Operations Manager Quality Assurance Manager Flavor Chemist Regulatory Inspector Food Packaging Specialist Processing Engineer Careers in Dietetics and Human Nutrition: Community Nutritionist Public Health Nutritionist Clinical Dietitian Pediatric Dietitian Cardiovascular Dietitian Healthcare/School Food Service Director Private Practice Dietitian Sports/Wellness dietitian Pharmaceutical Sales Representative Dietitian in Business and Industry Journalism and Communications Public Relations and Marketing A Nutrition/Dietetics degree is also an excellent choice for students interested in pursuing pre-professional career paths like Medical School, Pharmacy, Physical Therapy, etc.

65. Food Safety And Quality - Clemson University Food Science And Human Nutrition Short Courses Sensory Lab Services Amino Acid Lab Services LINC NIRC EFNEP Academic Emphasis Areas food safety/Quality Culinary science Community Nutrition http://www.clemson.edu/foodscience/food.htm

Food Safety and Quality - Emphasis Area Inside General Overview Undergrad Programs Graduate Programs Dietetic Internship ... Home Resources SC Food Industry Job Listings K-12 Teachers Links/Associations ... NIRC EFNEP Academic Emphasis Areas Food Safety/Quality Culinary Science Community Nutrition About Us Clemson University College of AFLS CU Public Service Clemson University 224 Poole Ag. Center P.O. Box 340371 Clemson, S.C. 29634 Ph. 864-656-3397 Fax. 864-656-0331 gbrwn@Clemson.edu WHAT SHOULD WE FOCUS ON? The answer to this question is contained in Clemson's academic plan which is comprised of the following three parts emphasis areas curriculum evaluation and rewards The primary impetus for change and the foundation for Clemson's Academic Plan is a call to focus our talents, energies, and resources on eight broad "emphasis areas" that foster collaboration and promote the integration of teaching, research, and service. These eight emphasis areas are... advanced materials automotive and transportation technology biotechnology and biomedical science family and community living general education information and communications technology leadership and entrepreneurship sustainable environment Each emphasis area will be "niche-based" with dynamic additions and re-directions emanating from collaborative interactions. In response to Clemson's Academic Planning process the

66. Scientific Advances In Food Quality And Safety Food Science At Newforge Lane, Be University of Belfast. Scientific advances in food quality and safety food science at Newforge Lane, Belfast. Innovation and scientific http://www.irishscientist.ie/P56.htm

YEAR BOOK Home Page Table of contents Index by Author Index by topic ... Index by Topic-Group Department of Agriculture for Northern Ireland Scientific advances in food quality and safety Food Science at Newforge Lane, Belfast. Research Food safety concerns us all as the number of reported food poisoning incidences continues to increase. Consequently the bacteria responsible for these outbreaks, including Salmonella, Campylobacter, Escherichia coli 0157 and Listeria monocytogenes, are gaining notoriety! The food industry has two pressing needs with regard to confirming the presence of these foodborne pathogens: speed and sensitivity. An approach based on measuring the effect of bacteria on the impedance of the growth medium (known as RABIT - Rapid Automated Bacterial Impedance Technique) has been developed for use with Salmonella. Impedance microbiology detects microbial growth as it happens, rather than retrospectively as is the case with conventional microbiology. This procedure allows rapid sample screening. Other microbiological research areas include: The quality of food and food products is also a topic of great interest. Research teams are studying the microbiology and chemistry of food quality.

67. JOURNAL OF FOOD SAFETY       VOLUME  21 JOURNAL OF food safety. VOLUME 21, NUMBER 1. CONTENTS. BY OZONE. MOHAMMED A. KHADRE and AHMED E. YOUSEF 1. Department of food science and Technology. http://www.foodscipress.com/jfsvol21num1.htm

JOURNAL OF FOOD SAFETY VOLUME 21, NUMBER 1 CONTENTS Decontamination of A multilaminated Aseptic Food Packaging Material and Stainless Steel by Ozone M.A. KHADRE and A.E. YOUSEF Attempts to Utilize Bacteriophage to Combat Salmonella enterica Serovar Enteritidis Infection in Chickens I.B. SKLAR and R.D. JOERGER Influence of Washing Treatment on Native Microflora and Escherichia coli Population of Inoculated Cantaloupes D.O. UKUKU, V. PILIZOTA and G.M. SAPERS Infective Dose of Foodborne Pathogens in Volunteers: A Review M.H. KOTHARY and U.S. BABU DECONTAMINATION OF A MULTILAMINATED ASEPTIC FOOD PACKAGING MATERIAL AND STAINLESS STEEL BY OZONE MOHAMMED A. KHADRE and AHMED E. YOUSEF Department of Food Science and Technology The Ohio State University 2015 Fyffe Road, Parker Hall Columbus, Ohio 43210 Received for Publication July 12, 2000 Accepted for Publication November 7, 2000 ABSTRACT A multilaminated aseptic food packaging material and stainless steel were treated with ozone to inactivate natural contaminants, bacterial biofilms and dried films of Bacillus subtilis spores and Pseudomonas fluorescens Sterility of the multilaminated packaging material was achieved when 1.0 x 2.0 cm-pieces of the naturally-contaminated material were treated with ozone in water (5.9 Fg/mL) for 1 min. Dried films of spores (10

68. Science, Technology, Food Science: Food Safety Commission on food The commission is mandated with answering scientific and technical questions concerning consumer health and food safety associated with http://www.combose.com/Science/Technology/Food_Science/Food_Safety/

Top Science Technology Food Science ... GMO Consultants Related links of interest: Society:Issues:Health:Food, Drink and Nutrition Business:Food and Related Products:Consulting:Food Safety Society:Issues:Environment:Food and Drink Society:Issues:Science and Technology:Biotechnology:Genetics:Genetically Modified Food ... Bad Bug Book - Information about foodborne pathogenic micro-organisms and natural toxins, including habitat or source, associated foods, infective dose, disease symptoms, complications, outbreaks, and susceptible populations. Campylobacter Infection and Animals - Brief description of Campylobacter and how to reduce risks from infection. Cleanability of Stainless Steel - Brief information on stainless steel used as a food contact surface. European Commission Scientific Commission on Food - The commission is mandated with answering scientific and technical questions concerning consumer health and food safety associated with the consumption of food products. FDA's Center for Food Safety and Applied Nutrition - Run by the Food and Drug Administration. Program areas covering production and hazards, biotechnology, food additives, cosmetics, pesticides, dietary supplements, foodborne illnesses, labeling, import and export, and inspection and enforcement. Page Lists history of the facility and meeting times. Food Safety Information - News, articles, government information and journal on food safety, foodborne pathogen detection methods, forum, discussions, and chat room. [Requires free registration for full access.]

69. Food Science And Technology At Virginia Tech Overview food safety Value Added Product Dev. as a food Scientist Center for food and Nutrition Policy High Pressure Processing food science Club Institute of http://www.fst.vt.edu/

Department About Us Faculty Staff Undergraduate Program Overview Programs of Study Courses Research Scholarships Apply Online Graduate Program Overview Programs of Study Courses Handbook Graduate Students Apply Online Research Food Safety Food Chemistry Food Packaging Viticulture Extension Overview Food Safety Value Added Product Dev. Meat Sales Dairy Foods Enology-Grape Chemistry CFAST Did You Know... Featured Sites Career Opportunities as a Food Scientist Center for Food and Nutrition Policy High Pressure Processing Food Science Club ... fstinfo@vt.edu

70. Food Science And Technology At Virginia Tech Recently, food safety research has focused on control of major foodborne pathogens in primary agriculture 2003 Department of food science and Technology http://www.fst.vt.edu/research/food_safety/

Home Department Undergraduate Graduate ... Food Safety Food Safety Research Microorganisms are of significance in food systems because they have both adverse and beneficial effects - they can cause spoilage and illness, but they are also used to produce a variety of foods through fermentation. At Virginia Tech, food microbiology research is concerned with basic and applied studies of foodborne pathogens, microbiological spoilage, prevention and control of contamination during processing, thermal and non-thermal processing, and method development to detect microorganisms and their toxins. Recently, food safety research has focused on control of major foodborne pathogens in primary agriculture production and processing through the application of new and traditional processing technologies, antimicrobials, sanitation, HACCP based strategies and analytical methodology. Processing interventions Antimicrobials Production interventions Analytical methodology ... fstinfo@vt.edu

71. Food Safety - Find The Latest Books, CDs And Technical Publications From Over 50 food safety Julie Miller Jones AACC 1992 more details. food science and food Biotechnology Gustavo F GutierrezLopez, Gustavo V Barbosa-Canovas CRC Press 2003 http://www.cplpress.com/glossary/G628.htm

food safety Also indexed as : food preservation : preservation, food : safety, food : spoilage, food BCPC November 2002 more details A Colour Atlas of Food Quality Control Jane P. Sutherland, Alan H. Varnam, Malcolm G. Evans Manson Publishing more details Alternatives to Pesticides in Stored-Product IPM Edited by Bhadriraju Subramanyam and David W. Hagstrum Kluwer Academic Publishers 2000 more details Antioxidants in food - Practical applications Edited by Jan Pokorny, Nedyalka Yanishlieva and Michael Gordon Woodhead 2001 more details Applied Dairy Microbiology (Second edition, revised and expanded) Edited by Elmer H. Marth And James L. Steele Marcel Dekker 2001 more details Approved Methods of the AACC (10th Edition) - Including the 2001 Supplement American Association of Cereal Chemists AACC 2000 more details Beverage Quality and Safety Tammy Foster, P.C. Vasavada CRC Press June 2003 more details Biological Resource Management - Connecting Science and Policy Edited by E. Balazs, E. Galante, J.M. Lynch, J.S. Schepers, J.-P. Toutant, D. Werner, P.A.T.J.Werry, Springer Verlag 2000 more details Cereal biotechnology Edited by P C Morris and J H Bryce Woodhead June 2000 more details Chilled foods - Second Edition Edited by Michael Stringer and Colin Dennis Woodhead 2000 more details Currently being reprinted - A Colour Atlas of Postharvest Diseases and Disorders of Fruits and Vegetables - Volume One: Introduction and Fruits Anna L. Snowdon

72. Ohioline, Food food Preservation; food safety and Storage; Health and Wellness; food science and Technology; Human Nutrition and food Management; Meat http://ohioline.osu.edu/lines/food.html

Search Ohioline Welcome It's New! ... Fact Sheets General Nutrition Phytochemicals - Vitamins of the Future?, HYG-5050-98 Chemoprevention - The Answer to Cancer?, HYG-5051-98 Are You Too Busy To Eat Healthy? Fruits and Vegetables Are a Convenience for Busy People!, HYG-5302-98 Making Decisions About Cancer Screening: A Consumer's Guide, HYG-5056-01 ... Zinc, HYG-5560-97 Prenatal Alcohol and Pregnancy Don't Mix, HYG-5534 A Good Beginning - Harmful Influences on Your Unborn Baby, HYG-5535 Nutrition and Childhood Lead Poisoning, HYG-5536 Infant/Child Nutrition and Childhood Lead Poisoning, HYG-5536 Breast Feeding...Your Best Choice, HYG-5294-97 Avoid Things That Can Harm Your Unborn Child, HYG-5295-97 Teenage Pregnancy and A Healthy Lifestyle, HYG-5296-97 Into the Mouths of Babes Nutritional Needs of Pregnancy, MOB-001-97 Staying Healthy During Pregnancy, MOB-002-98 Breast-Feeding: Steps for Success, MOB-003-98 Keep Baby's Formula Safe, MOB-004-98 ... Food for the Toddler Years, MOB-008-99 Adults Calcium for Better Health, HYG-5506 Preparing Healthy Food: How to Modify a Recipe, HYG-5543 Elderly Calcium for Better Health, HYG-5506

73. LSU Department Of Food Science Links. Employment. Welcome to the LSU Department of food science. Along with those changes, there are increasing new challenges in food safety and quality. http://www.agctr.lsu.edu/foodscience/

Home Department Directory Faculty and Staff Facilities Publications Courses Taught HACCP Roundtable Acidified Foods Better Process Control School ... Seafood Net Information For Students Alumni Visitors Featured Sites Links Employment We invite your questions or comments. Please let us know how we may help you. Contact Us About Food Science Events Calendar Better Process Control School Click here for more information and to attend more... LSU AgCenter All Rights Reserved Privacy EEO Subjects LSU ... Contact Us

74. University Of Connecticut Food Science Extension Long term general food improvement programs; Short courses and seminars; Fostering student interests in the field of food science; food safety programs; Increasing http://www.canr.uconn.edu/nusci/foodsci/FdsciCES.htm

Department of Nutritional Sciences UConn Food Science Extension A primary goal of the Cooperative Extension System is to assist the food industry with solving its problems and helping with its concerns. In addition, we want to contribute to the positive development of the Connecticut food industry. In the past, we have helped meat, poultry and seafood processors meet HACCP (Hazard Analysis Critical Control Point) regulations, and provided training and testing programs to help foodservice workers comply with the Qualified Food Operator requirements. We have also offered training and conferences to update regulators and the food industry. I can envision several projects we may undertake: Long term general food improvement programs Short courses and seminars Fostering student interests in the field of food science Food safety programs Increasing communication of current research, technologies and methods via websites, newsletters, or publications. The UConn Food Science group brings together faculty from the Departments of Nutritional Sciences, Animal Science, Pathobiology, and Cooperative Extension to provide students with educational opportunities in food chemistry, food microbiology, and food engineering and processing. Our emphasis is to coordinate the study of physical, microbiological, and chemical composition of food along with methods for food processing, preservation, packaging, and storage which will improve microbiological quality and safety, according to the specifications and regulations of industry and government.

75. Hospitality Institute Of Technology & Management: Food Safety And HACCP Training HITM is a consulting and education company that promotes correct and operationally effective food science safety and quality knowledge and application using http://www.hi-tm.com/

About HITM What's New Membership and Sponsors Retail Food Alliance ... Frequently Asked Questions Related Links IAFP Retail Food Safety and Quality Professional Development Group IFT Foodservice Division Urban Entomology Seafood Network Information Center ... Worldwide Links ASSURING RETAIL FOOD EXCELLENCE WORLDWIDE THROUGH INDUSTRY SELF-CONTROL We make FOOD SAFETY a profitable investment. HITM is a consulting and education company that promotes correct and operationally effective food science safety and quality knowledge and application using its HACCP-TQM program based on FDA and USDA regulations and HACCP science. We help food manufacturers and retail food operators establish and improve quality assurance, customer satisfaction, and operational efficiency and profits through improved recipe operations. The Institute's president, Dr. O. Peter Snyder, Jr., has educated thousands of executives, owners, chefs, employees, and home food preparers in recipe hazard analysis and self-control procedures for producing safe food. He has also consulted with numerous national corporations and local programs. By beginning with the science of the recipe, Dr. Snyder is striving to have one set of science-based food safety rules for everyone to use in retail food operations and the home. He does HACCP research to help operators establish and assure the quality and safety of their recipes. Founded by Dr. Snyder in 1983, HITM provides its clients with the latest food safety and quality information, and keeps them updated on changes in regulatory standards. HITM offers regularly scheduled HACCP training and certification courses. The Institute also offers numerous products that aid in food safety education and provide monitoring for correct food preparation (e.g., thermometers, pH meters and test strips, microbiological test kits, etc.).

76. CORDIS: FP6: Food Quality And Safety European food safety Authority (EFSA). Other related links FP6 Life sciences, genomics and biotechnology for health Website. FP6 science and Society Website. http://www.cordis.lu/food/home.html

Legal Notice : The information in this website is subject to a and a notice. You are here: Home Page This site is directed to all those with an interest in EU-funded research and activities in the Food priority area, in particular those wishing to participate. The key document for would-be participants is the Work programme Welcome to the Food quality and safety Website. Highlights New Work Programme 2004-2005: Draft version only for preliminary consultation Associated Candidate Countries - ACC 2nd call for proposals FP6-2003-Food-2-B . Closing Date: 29 September 2004 Projects to be funded following 1st call for proposals Overview of first call results (based on the July press release) List and summaries of projects Forthcoming Events News Commission to attend BIO 2004 meeting : San Francisco, US, 6 to 9 June 2004 "Thinking beyond tomorrow - A safe and nutritious food chain for the consumer” : Dublin, Ireland, 17 and 18 June 2004

77. Lifeskills In Food Education - Food Safety Health programs strengthen the nation s capacity to address issues related to diet, health, food safety, food security, and food science and technology. http://www.hawaii.edu/foodskills/foodsafety.htm

Government International Organizations U.S. Department of Agriculture ... Other Government Gateway to Government Food Safety Information The U.S. Department of Agriculture (USDA) provides advice and information on food safety issues and ways to report foodborne illnesses. Nutrition.Gov A comprehensive site about nutrition. Food Safety Music Musics, lyrics and slide presentation about food safety. Cooperative State Research, Education, and Extension Service Hawaii Food Safety A one-stop Food Safety site for Hawaii residents. Photo courtesy USDA International World Health Organization The World Health Organization explains what is food safety and has details of the WHO EURO Food Safety Program. Organizations American Dietetic Association The American Dietetic Association links you to science-based food, nutrition, and health information. American School Food Service Association The American School Food Service Association provides information on school foodservice news and ways to eat out nutritiously.

78. NFSTC ProMS Progam Welcome. Welcome to the online Professional Master of science in food safety Program. It is a pleasure to announce the initiation http://www.vu.msu.edu/preview/nfstc-ed/

Program Enrollment Faculty News ... MSU Welcome Welcome to the online Professional Master of Science in Food Safety Program. It is a pleasure to announce the initiation of a program that has been in steady development for more than two years with input from active food chain participants representing production through public health and including local, state, national and international aspects of food safety. The goal of the program is to provide an educational opportunity for future leaders in industry and government who are assuming or desiring additional food safety responsibilities. You will find it to be an overarching trans-disciplinary, and interactive program targeting students from diverse backgrounds with previous career experience. Our class size is limited and our faculty are drawn from a wide range of colleges at Michigan State University representing agriculture, communication, human medicine, sociology, natural science and veterinary medicine. A very important addition to the faculty will be internationally recognized guest contributors made possible through the advent of online programming. Brochures ( PDF Online Professional Master of Science in Food Safety Program International Short Course on Food Safety Site accessed 12,533 times since Jan 2002.

79. DIT: Undergraduate Courses Of The School Of Food Science And Environmental Healt Graduates of the course are eligible for the award of MSc in food safety Management of the Dublin Institute of School of food science and Environmental Health,. http://www.dit.ie/DIT/tourismfood/science/courses/mscfoodsafety.html

dit home about dit contacts site a-z ... help You are here: School of Food Science and Environmental Health Staff Listing Undergraduate Courses BSc. Environmental Health ... External Links MSc in Food Safety Management C476 Description This interdisciplinary course will be for graduates who are seeking to update their current knowledge and skills and enhance career opportunities in all aspects of Food Safety Management. Career Opportunities Graduates will be able to occupy significant roles in industry as responsible persons, while also being qualified for employment positions in regulatory affairs, consultancy and administration in both government and industry. Entry Requirements An honours degree (2.2 grade or higher) or equivalent in a discipline relevant to Food Safety Management. It is expected that participants will have significant work experience and fit the profile of a manager or technical professional. Duration Two years part-time.The course commences in September 2002. Location DIT Cathal Brugha Street. Award Graduates of the course are eligible for the award of MSc in Food Safety Management of the Dublin Institute of Technology.

80. K-State Food Science Institute - Facilities For information, contact food Microbiology/food safety Program Department of Animal science Industry 139 Call Hall, KSU Manhattan, KS 665061600 Phone (785 http://foodsci.k-state.edu/facilities/food-microbiology.html

Newsletter Special Events/Workshops Calendar What's New ... Contact Us Search Food Science Institute Kansas State University About the Institute Academic Programs ... Home Facilities Food Microbiology/Food Safety Program For information, contact: Food Microbiology/Food Safety Program 139 Call Hall, KSU Manhattan, KS 66506-1600 Phone: (785) 532-5654 Fax: (785) 5325681 E-mail: dfung@oznet.ksu.edu and Facility and Capabilities Food Microbiology laboratories for research and teaching are located in Call and Weber Hall. A Biosafety Level 2 pilot processing facility is available to conduct pathogen inoculated food processing studies. The facility is refrigerated and is equipped with pilot processing equipment including meat grinders, stuffers, pathogen inoculation containment cabinet, steam pasteurization equipment, charbroiling grill, blade tenderization unit, walk-in coolers, and upright refrigerators/freezers, and vacuum/modified atmosphere package equipment dedicated to pathogen studies. Additionally, a state-of-the-art smokehouse and drying room has been incorporated into the facility to allow process validation studies to A Biosafety Level 2 aseptic processing lab includes a custom designed post-process pasteurization system for conducting pathogen studies on ready-to-eat food products such as hot dogs.

A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z

Page 4     61-80 of 116    Back | 1  | 2  | 3  | 4  | 5  | 6  | Next 20