You are here: Home / Expertise / Food Microbiology

Food Microbiology

FAPC's main focus is microbial food safety from farm to table. We are actively involved in projects for all phases of the value-added food industry from detection and identification of foodborne pathogens to shelf-life evaluation of foods to other problems related to microbiology of foods

Food Microbiology graphic

Our main focus is microbial food safety from farm to table. We are actively involved in projects for all phases of the value-added food industry from detection and identification of foodborne pathogens to shelf-life evaluation of foods to other problems related to microbiology of foods.

Food microbiology is the study of microorganisms that inhibit, create or contaminate food, including the study of microorganisms causing food spoilage, pathogens that may cause disease especially if food is improperly cooked or stored, those used to produce fermented foods and those with other useful roles such as producing probiotics.

Our food safety research includes studies on improved detection, identification and control of Listeria monocytogenes, Salmonella ssp., Escherichia coli 0157:H7 and Campylobacter jejuni. Research on probiotics focuses on their use to control intestinal pathogens, which can be foodborne pathogens, in livestock as well as providing other health/nutritional benefits for both humans and animals.

Experts

Ravi Jadeja, Ph.D.
Food Safety Specialist
ravi.jadeja@okstate.edu

Divya Jaroni, Ph.D.
Food Microbiologist
divya.jaroni@okstate.edu

Peter Muriana, Ph.D.
Food Microbiologist
peter.muriana@okstate.edu

FAPC Resources

Food Safety Assistance
Workshops & Events
Videos
OSU Fact Sheets

External Resources

OSU Department of Animal and Food Sciences