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, identification, and confirmation methods for foodborne pathogens such as Shiga toxin-producing E. coli, Salmonella, Listeria monocytogenes, and Campylobacter. Develop an understanding of analytical challenges
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antimicrobials to inactivate pathogens such as Salmonella spp., E. coli, L. monocytogenes in food products (eggs, fruits and vegetables, nuts) and food-contact surfaces. The control of foodborne pathogens without
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this subgroup focuses on the development of rapid, field-deployable detection methods for specific foodborne pathogenic bacteria (e.g., Shiga toxin-producing E. coli, Salmonella, Listeria monocytogenes). Analysis
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