Oct. 1, 2007 - Sep. 30, 2012Award Number
Center for Produce SafetyInvestigator
Karen Killinger, Ph.D.
Washington State University
New methods to prevent, reduce or eliminate foodborne disease agents at all points of the food chain, from "farm to fork", are needed to improve the safety of the food supply to prevent illnesses and deaths and to prevent economic losses to the food industry.