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<OL> <LI> Develop or improve methods for control or elimination of pathogens in pre-and post harvest environments including meat, poultry, seafood, fruits and vegetables and nutmeats. <LI>Develop and validate mathematical modeling to gain understanding of pathogen behavior in macro and micro-environments. <LI> Investigate factors leading to the emergence, persistence and elimination of antimicrobial resistance in food processing and animal production environments
Non-Technical Summary: Enhanced safety of fruit, vegetable, seafood, meat, and poultry products Increased understanding of food safety measures by regulatory personnel, producers, processors, consumers, extension agents Overall enhanced food safety for consumers <P> Approach: A comprehensive proteomics study will identify the enzymes associated with the intermediates. The mycelial lysates of A. flavus 3357 will be analyzed by 2D-PAGE and/or LCxLC/MS. The MS and MS/MS data collected will be processed for protein match identification using the MASCOT database. Based on the proteomics and metabolite formation data, proteins will be selected for further characterization.