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National Agricultural Library
U.S. Department of Agriculture

Food Safety Research Projects Database Search

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Displaying projects 1 - 25 of 1444

  1. Zebrafish as a Natural Host Model for Vibrio Cholerae

  2. X-Ray/Laser Range Imaging for Detection of Bone Fragments-Hazardous Material in Deboned Poultry

  3. WV Water Quality: Bacterial Source Tracking and Pathogen Profiling

  4. Wildlife Survey for E. Coli O157:H7 in the Central Coastal Counties of California

  5. Whole Farm-Level Evaluation of Field Border Vegetation Effects on Organic Management of Insect Pests and Weed Seed Banks, and On Farmland WILDL

  6. A Whole Farm Approach Incorporating Pasture Raised Organic Poultry and A Novel Cereal Grain (Naked Oats) into an Organic Rotation

  7. WELFARE FROM THE DUCK�S POINT OF VIEW: IMPROVEMENT OF POULTRY WELFARE THROUGH A BETTER UNDERSTANDING OF THE DUCKVISUAL SYSTEM.

  8. Vertical Transmission of Listeria Monocytogenes

  9. Verification of Safe Cooking Endpoints in Beef and Pork by Multiple Antigen ELISA 2000-02613

    • Investigators
      Keeton, Jimmy
    • Start date
      2000
    • End date
      2002

  10. Verification of 'Organic Meat Production' by Detection of Permitted and Not-Permitted uses of Veterinary Medicines

  11. Ventilation Waste Heat Recovery (VWHR) in Food Processes

  12. Variety, Palatability and Safety of Meat Products

  13. Value-added Products from Fisheries Resources: Smoked Catfish

  14. Value Added Process to Improve Food Quality, Functionality, Safety and Sensory Profile of Red Meat, Poultry and Fish Muscles

  15. Validation of the Time/Temperature Required for the Thermal Destruction of Pathogenic Bacteria in Rendered Animal Products

  16. Validation of the Dry Fermented Sausage (Salami) Production Process for Control of Non-O157 Shiga Toxin-Producing Escherichia Coli (STEC)

  17. Validation of Texas Beef Jerky Processing

  18. VALIDATION OF MICROBIAL PATHOGEN CONTROL ON DRIED RTE SAUSAGES BY NOVEL ANTIMICROBIAL AND MATHEMATICAL APPROACHES.

  19. Validation of Levulinic Acid for Topical Decontamination of Meat Surfaces

  20. Validation of lethality and stabilization processes for products with slow come up time: bacon and bone-in ham

  21. Validation of dry fermented sausage production process that do not utilize heat treatments to inactivate E. coli O157:H7 and Salmonella

  22. Validation of a Serological Assay using and 18KD Oocyst-specific Protein from Toxoplasma Gondii for Differentiation of Oocyst vs Tissue Cyst

  23. Validation of a novel method for the detection of select Salmonella serovars in raw meat enrichments

    • Investigators
      Harhay, Dayna; Bono, James; Bosilevac, Joseph; Wheeler, Tommy
    • Funding Source
      ARS (NP108)
    • Start date
      2020
    • End date
      2021

  24. Validating E. coli 0157:H7 in Direct Acidified Beef and Venison Semi-Dry Sausages (2001-02502)

    • Start date
      2001
    • End date
      2003

  25. Vaccination with Attenuated Influenza Viruses and Biological Characterization of Avian Influenza Viruses