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Spoilage bacteria can double their numbers in as little as 20 minutes.

Featured Cooperating University:

University of Illinois

Photo	Email / Website	Pathogen/Agent Expertise	FS-Discipline	Agricultural commodities
Linda J. Harris		Salmonella, Shigella, Listeria monocytogenes, E. coli O157:H7	applied microbiology	produce, nuts
Charles Hofacre		Salmonella	Microbiology, on-farm food safety	Poultry
Will Hueston			Epidemiology, Risk Analysis, Human and Animal Health Policy
Randy Huffman			General Food Safety - Industry Interventions	Meat products
Richard Isaacson		Salmonella	Pathogenesis, Food Safety, Antibiotic Resistance, Salmonella, Escherichia coli, molecular biology	Swine
Seyed Reza Jafarsadeh			Epidemiology
Lee-Ann Jaykus		human enteric viruses, bacterial foodborne pathogens	Microbiology	Produce, Shellfish
Lynn Joens		Salmonella, Campylobacter	Microbiology
Sophie Kathariou		Campylobacter	Microbiology	turkeys
Janell Kause		Salmonella, E. col, Listeria	Risk Assessment

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