Food Safety Intervention Technologies Research Unit

Dr. Vijay K. Juneja, Acting Research Leader
Patricia Coyle, Unit Secretary
Voice:  (215) 233-6582
Fax:  (215) 233-6406

Mission

Basic and applied research in food chemistry, food microbiology, food irradiation, food technology, and engineering is conducted in support of regulatory needs and to improve the safety of meat, poultry, fresh and fresh-cut fruits, vegetables, sprouts and juices while retaining the desired quality attributes.  The primary objectives are to develop new processes to improve the safety of the food supply and to determine the efficacy and suitability of new biological (i.e., competitive exclusion), chemical, and non-thermal physical technologies (i.e., ionizing radiation, vacuum-steam-vacuum, microwave, or electric field) for the decontamination of meat, poultry, fresh and fresh-cut fruits, vegetables, sprouts, and juices.  An additional objective is to develop and manage and experimental Biosafety-Level-2 facility where pilot plant level research on decontamination of produce can be conducted.