FOODBORNE BACTERIAL PATHOGEN SURVIVAL AND GENOMIC RESPONSES TO FOOD PRODUCTION ENVIRONMENTS

The first objective involves determining the environmental factors that must be modified to prevent the establishment of Salmonella in food production environments and virulence expression under these conditions.The second objective is to screen potential prebiotic compounds that would promote beneficial bacteria in the gastrointestinal tract for humans and animals and limit Salmonella survival in the gut as well as virulence expression.