Food Science Research
Prevention and control of foodborne infections by the Purdue University Food Science Lab with an emphasis on molecular and genetic basis of virulence of foodborne pathogens and host parasite interactions.
Date: April 2017
Purdue University | Microbiology
Celina To
When food becomes an easily accessible vehicle for foodborne pathogens to infect our immune system, it is extremely important to provide the information for the public to help control and prevent food borne infections. Purdue University Food Science lab is the first to discover a new invasion mechanism of listeria monocytogenes using animal models and have confirmed that their engineered probiotics can protect the immune system from bacterial infections.
The primary focus of their studies is the microbial pathogens involved with foodborne diseases. Emphasis is on molecular and genetic basis of virulence of foodborne pathogens and host parasite interactions. Topics include incidence and source of pathogens, immune response to infection, virulence factors, and mechanism of pathogenesis of specific infectious and intoxicating foodborne bacteria, mycotoxins, viruses and parasites.
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