Welcome to the Food Safety Laboratory!

www.ars.usda.gov/ba/foodsafetylab

Researchers at the Food Safety Laboratory of the Beltsville Agricultural Research Center conduct food safety research in three key complementary areas:

• Assessing the prevalence, diversity, and quantity of saprophytes and gastroenteric bacteria associated with the production of fresh fruits and vegetables utilizing organic and conventional growing practices, through farm-based investigations
• Developing an understanding of the introduction, persistence, and survival of foodborne pathogens in produce
• Developing techniques for detecting fecal contamination on fresh fruits and vegetables and for identifying contamination sites, for use by producer/processing operations

These research areas are essential to understanding how pathogens interact with fresh produce and produce products and how potential problems can be managed to prevent foodborne illnesses.

	Bacteriophages as Novel Antimicrobials for Food Safety			Organic vs. Conventional Production - Measuring Microbes on Fresh Produce
	Machine's Eye View of Poultry and Produce			Hydrodynamic Pressure Process for Safer Meat

Have questions about our research? Please contact individual scientists at FSL with questions about their work or ongoing projects.

Questions about the lab may also be directed to Dr. Dan Shelton, Acting Research Leader for FSL.

Planning a visit? Click here for visitor information.

USDA-ARS Food Safety Laboratory
Henry A. Wallace Beltsville Agricultural Research Center, Beltsville, MD 20705
Phone: 301-504-8400, Fax: 301-504-8438
www.ars.usda.gov/ba/foodsafetylab