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Department of Food Science

Enhancing Microbial Food Safety by Risk Analysis

The results of this project will directly impact industries that handle foods most commonly implicated in foodborne disease outbreaks, including low-moisture foods (especially spices, nuts, and dried fruits); fresh, minimally, and shelf-stable processed produce; dairy; fresh and further processed seafood, meat, and poultry products (including fully cooked and ready-to-eat products subject to post-process contamination), as well as other multi-component and processed foods.

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