Objective:

• Study the agents, environments and controls related to microbial contamination of fresh and processed foods. Expand research on foodborne pathogens, both emerging and long- recognized species. Develop and utilize modern immunological and molecular biological techniques to study the effect of innovative processes and products on microbial growth and survival and to detect microbial contaminants at very low levels.

• Conduct studies to help processors develop HACCP programs. Develop computer simulation/modeling systems to improve food quality and safety. Develop models of microbial growth inhibition.

• Investigate putative natural toxicants or antinutrients in genetically modified plant and animal foods. Study the chemistry and toxicology of production-enhancement chemicals used in plant and animal production and manifesting themselves as residue or chemical changes in foods.

• Investigate health-promoting phytochemicals. Establish both required and toxic concentrations of consumption. Investigate risks/benefits associated with increased consumption of plant-based foods.

• Study factors that influence bioavailability of nutrients in foods and diets. Study the effects of processing, preservation and storage on nutritional value and quality of foods.

• Develop improved chemical and instrumental methods for measurement of macro and micronutrients in foods that can be used for analysis in support of nutrition labeling or for process control.

• Provide an outreach program targeted at farmers, food manufacturers, retailers and consumers, to increase understanding of food safety issues.

• Provide an outreach programs to deliver information and training in food safety including emerging problems in microbiology and their reflection in regulatory concerns to NYS farmers, processors, retailers and consumers.

• Provide an outreach effort to farmers, processors, and retailers concerning proposed government regulations such as HACCP.

• Provide a service for analysis of food commodities for toxic chemicals by approved analytical methods performed in compliance with good laboratory practices regulations.

• Transfer new technologies to improve the quality and safety of foods through workshops, and modern electronic communication technologies, but where necessary, also do one on one work at the worksite or where appropriate and needed.

• Provide accurate, balanced and scientifically sound information on food quality, composition and safety to nutritionists, the food industry, government, consumers, consumer advocates, and members of both the trade and general press.