CONTROL OF FOODBORNE PATHOGENS DURING PRODUCTION AND PROCESSING

In the present proposal research will be directed at the long-term goal of improving the microbial safety of the food supply while reducing dependence on antimicrobial agents that are not desired by consumers and do not fit sustainability goals. The following objectives will address the research goal.Objectives:Establish prevalence of antibiotic resistant spoilage and pathogenic bacteria and antibiotic residues on lettuce crops exposed to antibiotics and grown in enclosed systems.Prevalence of antibiotic resistant bacteria on leafy greens purchased from farmers markets, farm stands, and supermarkets.Develop and assess novel plant-based antimicrobials for use in processing of meat and poultry products.Develop and assess novel probiotic formula for use in processing of meat and poultry products.Educate the next generation of food specialists to advance knowledge on usage of antimicrobials in food systems and food sustainability.