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<UL> <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: New methods to prevent, reduce or eliminate foodborne disease agents at all points of the food chain, from "farm to fork", are needed to improve the safety of the food supply to prevent illnesses and deaths and to prevent economic losses to the food industry.
<P>APPROACH: Validated decontamination methods that can be used by fruit, vegetable, seafood, meat and poultry industries to enhance the safety of their finished products. Outreach/extension education and training materials for regulatory personnel, producers, processors, consumers, extension agents, Overall enhanced food safety for consumers.