Food Microbiology and Food Safety
Food Microbiology laboratories for research and teaching are located in Call and Weber Hall.
A Biosafety Level 2 pilot processing facility is available to conduct pathogen inoculated food processing studies. The facility is refrigerated and is equipped with pilot processing equipment including meat grinders, stuffers, pathogen inoculation containment cabinet, steam pasteurization equipment, charbroiling grill, blade tenderization unit, walk-in coolers, and upright refrigerators/freezers, and vacuum/modified atmosphere package equipment dedicated to pathogen studies. Additionally, a state-of-the-art smokehouse and drying room has been incorporated into the facility to allow process validation studies to meet USDA-FSIS regulations for pathogen reduction in dry and semi-dry fermented sausages and other cured meat products. A recently acquired National Instruments LabView® data acquisition system provides for accurate and continuous temperature and pH monitoring of products on up to 36 channels during these studies.
A Biosafety Level 2 aseptic processing lab includes a custom designed post-process pasteurization system for conducting pathogen studies on ready-to-eat food products such as hot dogs.