My program is also focused on promoting best practices and innovations to ensure safe-to-eat, high quality products for existing and new high value markets.
My research program is focused on identifying potential sources of fresh produce contamination during production and processing while implementing mitigation strategies to minimize the risk of produce contamination on conventional, organic, and soilless farming systems.
- Microbial risks associated with agricultural water, biological soil amendments, and post-harvest activities
- Impact of conservation practices on farm food safety
Program Areas: Commercial Horticulture; Food Safety & Quality
Specialty Areas: Food safety of fresh produce, microbial quality of agricultural water, pre- and post-harvest sanitation practices, FSMA
Our lab studies a range of topics on food safety including: identifying potential sources of fresh produce contamination; implementing mitigation strategies to minimize the risk of produce contamination on conventional, organic, and soilless farming systems; analyzing microbial risks associated with agricultural water, biological soil amendments, and post-harvest activities; and investigating alternative methods to minimize fresh produce contamination.
Areas: Fresh Produce Food Safety
