Food Safety Intervention Technologies Research Unit
Research Leader
Voice: 215-233-6583
Fax: 215-233-6406
e-mail: hzhang@errc.ars.usda.gov
Patricia Coyle
Voice: 215-233-6582
e-mail:
pcoyle@errc.ars.usda.gov
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Food Safety Intervention Technologies Research Unit |
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Dr. Howard Q. Zhang Research Leader Voice: 215-233-6583
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Secretarial Staff:
Patricia Coyle |
Improve Microbiological Safety and
Shelf-Life of Food by Treatment with Ionizing Radiation Development of Gentle Intervention
Processes to Enhance the Safety of Heat Sensitive Foods New Technologies for Decontamination of
Fresh Fruits and Vegetables Containing Human Pathogens New Technologies for Decontaminating Sprouting
Seeds and Produce with Easily Damaged Surfaces |
Enhance safety and security of foods with intervention technologies,
partnership and research emphasizing nonthermal and advanced thermal
processing technologies. Conduct basic and applied research in food
engineering, food technology, food chemistry, food microbiology and food
quality in support of regulatory needs and to improve the safety of meat,
poultry, fluid and pumpable foods and beverages, fresh and fresh-cut fruits,
vegetables and sprouts while retaining the desired quality attributes.
Develop and evaluate new processes to improve the safety of the food supply
and to determine the efficacy and suitability of new physical, chemical and
biological technologies for the decontamination of meat, poultry, juices and
berages, fresh and fresh-cut fruits, vegetables and sprouts. An additional
objective is to develop and manage an experimental Biosafety-Level-2 pilot
plant facility where pilot plant scale research and validation on processing
technologies can be conducted, in partnership with academia and industry. |
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| Updated: September 07, 2005 |
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