Use of predictive modeling and quantitative microbial risk assessment tools are gaining increased acceptance both by the food industry and by regulatory agencies. Despite this increased acceptance, the number of academic researchers actively involved in pioneering the use of these tools is very limited. Dr. Schaffner and his team of graduate and undergraduate students regularly use these tools to solve a wide variety of food safety problems. Examples of the sort of problems currently under investigation in Dr Schaffner's lab include: modeling and assessing the risk of salmonellosis posed by microwavable entrees containing raw poultry; modeling and assessing the risk posed by the growth of Salmonella in cut tomatoes; simulating the transmission and risk posed by norovirus in foodservice settings; assessing the risk of low levels of Salmonella in peanut butter; modeling and assessing the risk E. coli O157:H7 in leafy greens from field to fork; and the development of a computer-based tool for assessing the impact of statistical sampling protocols on the probability of detecting agents of bioterrorism.
|Effective start/end date||5/1/09 → 4/30/14|
- National Institute of Food and Agriculture (National Institute of Food and Agriculture (NIFA))