Advancing Produce Safety through Capacity Building in Metagenomics Research and Training

Characterize the interactions between native microbial communities and Salmonella on spinach during different production and processing stages: This objective aims to identify and characterize the native microbial species on fresh produce at different stages of crop development that either promote or inhibit Salmonella persistence. By understanding these microbial interactions, we can determine potential microbiome-based strategies for reducing Salmonella contaminationEvaluate the impact of temperature and humidity fluctuations on Salmonella viability and microbial community dynamics on spinach: This objective will investigate how variations in storage and transport conditions, specifically temperature and relative humidity, affect Salmonella survival, virulence, and the composition of microbial communities on produce. Findings will offer insights into optimal conditions for minimizing pathogen risk in the fresh produce supply chain.Provide comprehensive student training through hands-on experiential learning, guest lectures on cutting-edge advancements in food safety, and targeted professional development opportunities: This objective will equip students with skills in metagenomics, bioinformatics, and food safety research, preparing them for careers in food safety and quality.