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Food Safety CAP


Date Funded: 2005
Amount: $4 million
Duration: 4 years

Objective: Develop practical applications and recommendations for minimizing the effect of pre-harvest food-safety pathogens on consumer health.

Why? Each year millions of illnesses in the United States can be traced to foodborne bacteria. Outbreaks of E. coli, salmonella, listeria, and campylobacter have been associated with pre-harvest contamination.

Impact: Research led to a possible vaccine for the campylobacter pathogen and new strategies for field sample processing to improve food-safety pathogen detection. The team is working with the U.S. Food and Drug Administration and the Centers for Disease Control and Prevention to investigate sources behind salmonella contamination in tomatoes.

Participants: North Carolina State University, lead institution

Cornell University

Iowa State University

McMasters University

Mississippi State University

North Dakota State University

Ohio State University

Purdue University

Texas Tech University

Texas A&M University

Tuskegee University

University of Arizona

University of California-Berkeley

University of California-Davis

University of Florida

University of Illinois

University of Kentucky

University of Minnesota

University of Montreal

Washington State University

Washington University in St. Louis

West Texas A&M University


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