Food Safety Researchers

The mission of the Food Safety Group (FSG) is to enhance food safety by providing an integrative, systematic, collaborative and multidisciplinary approach to research, teaching and service.
The FSG promotes research that focuses on the microbial ecology of foods, detection methods, and the control of foodborne pathogens to prevent foodborne disease. In addition, the FSG communicates effectively with students, educators, members of the food industry, retail and food service sector, consumers and other professionals with a stake and/or interest in food safety.
  • Professor of Food Science
  • Director for Education by Non-Traditional Delivery
  • Chair of the Cocoa, Chocolate, and Confectionery Research Group


Microwave processing of foods; Dielectric properties of food materials; Ingredient interactions during microwave heating of foods; Moisture and fat migration in confectionery products; Modified atmosphere and modified humidity packaging of fresh produce; Rapid cooling of shell eggs, High pressure processing.

  • Professor Emeritus of Food Science;
  • Director, Center for Plant and Mushroom Foods for Health


General area of research interest involves development of cultural and postharvest practices for fruit, vegetable and mushrooms to improve their composition,  quality, stability and safety of food products produced from them. Recent research has focused on development of methods to enhance the levels of important bioactive components of cultivated mushrooms in order to improve their nutritional/and or medicinal value.

  • Professor of Food Science
  • Assistant Director of Food Safety & Quality Programs
  • Food Safety Extension Specialist - Muscle Foods
  • Chair of the Food Safety Impact Group


Controlling the microbiological quality and safety of muscle foods; HACCP for meat processors; intervention technologies for reducing pathogens; application of food grade antimicrobials, including bacteriocins; investigating the association/attachment of bacteria to surfaces.

  • Associate Professor Emeritus of Food Science

Thermal resistance of microorganisms and microwave inactivation of pathogens; characterization of Sporolactobacillus and other Bacillus-Lactobacillus intermediates; growth and survival of Listeria in dairy foods; influence of cold shock proteins in survival at refrigeration temperatures.

  • Director of E. coli Reference Center
  • Professor of Food Science


Molecular biology and genomics of foodborne pathogens. Diversity of pathogenic Escherichia coli strains; mechanisms of survival in the environment and food products.

  • Associate Professor of Food Science
  • Division of Science, Berks College
  • Department of Food Science, University Park


Significance of molds and mycotoxins in foods: identification of molds, mold growth and mycotoxin production; control of mold contaminants and development of rapid detection methods for molds. The detection and control of bacterial pathogens in foods.

  • Professor Emeritus of Food Science


Heat resistance of Listeria monocytogenes; role of heat shock proteins in thermotolerance; recovery of injured foodborne pathogens; novel, rapid methods for the detection of foodborne pathogens; control of foodborne pathogens in meat, poultry, egg and dairy products.

  • Lester Earl and Veronica Casida Career Development Professor of Food Safety
  • Assistant Professor of Food Science


Precision food safety supported by (meta)genomics. Transmission and evolution of pathogens and antimicrobial resistance in the food supply chain. Characterization of virulence factors and antimicrobial resistance determinants in foodborne pathogens. Focus on Campylobacter, Salmonella, Bacillus cereus group.

  • Professor of Food Science


Patulin degradation and detoxification of apple juice. Functional food products from coffee pulp. Quality and safety of minimally-processed and shelf-stable fruits and vegetables. Development of food safety Extension programs for fruit, vegetable, and mushroom producers.

  • Professor and Head of Food Science


Understanding the relationship of processing parameters to microstructure and sensory attributes of cultured dairy products and ice cream, exopolymer-production of Lactobacillus delbrueckii subsp. bulgaricus; application of colicins as preservatives in food systems.