Jun 23, 2020
Securely Studying Salmonella to Advance Produce Safety
Kellie Burris, a staff fellow microbiologist with the U.S. Food and Drug Administration based in the Department of Food, Bioprocessing and Nutrition Science, is using NC State’s secure, BSL-3 greenhouse to study how fresh fruits and vegetables become contaminated with foodborne pathogens before harvesting. Lee-Ann Jaykus, a William Neal Reynolds Distinguished Professor in the same department, led the collaboration between NC State and the FDA.