My major research is in the area of food safety including the development of rapid detection and disinfection of foodborne pathogens.
In the disinfection of foodborne pathogens, I am focusing on non-thermal sterilization treatments, such as recombinant proteins, chlorine dioxide, electrolyzed water, N-halamine, and ultrasonication either individually or in combination to eliminate microorganisms in foods in order to increase food quality and shelf life. I am also working on the research of applying edible mushroom extract in foods for improving safety and quality.
