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Evaluating Antibiotic Resistance in Locally-Grown Fresh Produce with the Aim to Enhance Urban Food Sustainability

Zhang, Y.
Wayne State University
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The overall goal of this project is to establish a cross-institutional training model for students, community food growers, and distributors in the region, increase the understanding of microbial prevalence and antibiotic resistance in fresh produce associated with urban food systems, and enhance food sustainability through optimized local food systems. Four objectives will be carried out to achieve our goal: 1) Develop new curricula integrating produce safety, FSMA, experiential training, and student internships; 2) Determine microbial prevalence and antibiotic resistance in locally-grown and distributed fresh produce; 3) Assess consumers' behaviors and perceptions toward food safety risks associated with fresh produce; 4) Develop urban community training on the prevention of food contamination and antibiotic resistance.
Funding Source
Nat'l. Inst. of Food and Agriculture
Project source
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Bacterial Pathogens