|
[Skip Navigation Bar]
|
|
Food Microbiology and Safety Program
The Food Microbiology and Safety Program conducts research on the safety and quality of food products with a focus on reducing biological hazards. Ways are being sought
to maintain or improve the safety of
foods through the development of
methods for rapid identification,
elimination or control of pathogenic
microorganisms and their
toxins.
The program has components
within several departments of the
Division of Agriculture, the UA Medical Sciences
program and Arkansas Children's Hospital. Extensive investigations into food safety with all areas of poultry, beef and pork meat production, from the farm to the consumer's table are conducted through the Food Safety Consortium, a cooperative effort of the University of Arkansas, Iowa State University and Kansas State University.
Research has looked at such areas as:
- Electrochemically Activated Water to Reduce Pathogens
- Effects of Thermal Processing on Food Quality and Safety
- Edible Protein and Hydrocolloid Films
|
