National Alliance for Food Safety and Security

Investigation of antibiotic and phage resistance in foodborne pathogens. Multibarrier strategy development for minimally processed foods. Improving methods for analyzing efficacies of antimicrobial treatments. Evaluation of the microbial quality and safety of food processing byproducts. Development of rapid impedance-based and molecular biology-based methods for food quality and safety evaluation. Characterization and control of food processing plant biofilms. Assessing the impact of new generation processing techniques on growth and survival of pathogenic bacteria in foods. Evaluation and application of novel antimicrobial agents as food preservatives or sanitizers. Development of an alternative bread preservation method for developing countries. Modeling environmental effects on microbial populations. Understanding the molecular basis of microbe-microbe interactions in foods and the environment.