FOOD SAFETY AND FOOD SECURITY ISSUES ASSOCIATED WITH ACID AND ACIDIFIED FOODS

The overall objective of this research is to develop methods to prevent the growth of pathogenic and spoilage microorganisms in minimally preserved, brined, and fresh-cut foods and optimizing safety, quality, and sensory attributes specifically through: 1) development of fundamental knowledge of the biochemistry of bacterial adaptation to acidified environments; 2) determination, through analysis of gene/protein expression profiles, the responses to intrinsic and extrinsic stressors and, in particular, the effect of oxygen imposed on pathogenic bacteria during production, processing, and storage of acid and acidified foods; 3) development of data and its use for the development of mechanistic models for growth, survival and inactivation of pathogens.