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Robert M. Kerr Food & Agricultural Products Center

Microbiology

The FAPC offers services in microbiology.

The main focus of research in the food microbiology group is microbial food safety (farm to table). There also is heavy commitment to research related to the beneficial use of lactic acid bacteria as starter cultures for foods and as probiotics for both humans and animals. Other research involves microorganisms responsible for food spoilage.

The food safety research includes studies on improved detection, identification and control of Listeria monocytogenes, Salmonella ssp., Escherichia coli 0157:H7 and Campylobacter jejuni. The research in probiotics focuses on their use to control intestinal pathogens, which can be food-borne pathogens, in livestock as well as providing other health/nutritional benefits for both humans and animals. Funds to support the research have come from a variety of sources including the Oklahoma Agricultural Experiment Station, USDA/CSREES, and industry and commodity groups.

Members of the food microbiology group are actively involved in extension service projects for all phases of the value-added food industry. These might include detection and identification of food-borne pathogens, shelf-life evaluation of foods or other problems related to microbiology of foods.

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