Food Safety and Quality
![Beating bacteria](/media/images/research/research_90.jpg)
Approximately 2 million individuals in the U.S. contract foodborne illnesses from Salmonella and Campylobacter. While the first line of defense against th...
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![Dressing Ham](/media/images/research/research_125.jpg)
A Mississippi Agricultural and Forestry Experiment Station scientist in the School of Human Sciences is hamming it up with a MAFES food scientist, an entomologist at Kansas...
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![Front line of food safety](/media/images/research/research_89.jpg)
According to the Centers for Disease Control and Prevention, foodborne pathogens cause an estimated 47.8 million illnesses, 128,000 hospitalizations and 3,000 deaths in the...
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![Fruit of the Vine](/media/images/research/research_124.jpg)
MAFES scientists, Dr. Eric Stafne and Dr. Sam Chang, are working to bring a sweet treat to Mississippi's farms. Fruits such as bunch grapes, muscadines, and blackberries, a...
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![Local food in the hands of locals](/media/images/research/research_127.jpg)
Limited access to fresh produce is an issue that plagues disadvantaged communities throughout the United States. Dr. Marie Allsopp, former assistant professor and director ...
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![Protecting the Surface](/media/images/research/research_121.jpg)
Of the many suspects that cause food safety issues in kitchens and food processing plants, biofilms, caused by bacteria such as Listeria monocytogenes and Salm...
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![Stressed Out](/media/images/research/research_122.jpg)
Stress can take a toll on farm-raised catfish and may also affect the end product. That's why MAFES scientists, Drs. Peter Allen and Wes Schilling, have spent five years st...
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