For more than two decades IFSH's National Center for Food Safety and Technology has spearheaded a successful collaborative research model where the food industry effectively interacts with FDA and IIT Scientists through collaborative research projects. IFSH's current collaborative research projects are listed below.

• A New TDT Apparatus for Measuring Bacterial Inactivation as a Function of Temperature and Humidity in Spices and Other Particulate Foods

• Advanced Imaging Techniques to Examine Virus Attachment to Abiotic Surfaces Associated with Food Service and Processing

• Allergen Removal and Transfer in a Retail or Food Service Environment Using Wiping and Cleaning Methods

• Assessing the Impact of Processing on Food Allergenicity

• Building Capacity to Control Viral Foodborne Disease: A Translational, Multidisciplanary Approach

• Challenge Test on Various Food Matrices with Non-Proteolytic Clostridium botulinum and Bacillus cereus

• Detection and Quantification of Partially Hydrolyzed Gluten and Soy in Food

• Detection of Botulinum Neurotoxin Using Fret-Based Quantum Dot Sensors II

• Determination of Inorganic Chemicals Released from Polymer-clay Nanocomposite Food Packaging

• Determination of Optimal Food Allergen Biomarkers for Effective Assays and Labeling

• Determination of organic and inorganic chemicals released from polymer-clay nanocomposite food packaging

• Determination of the germination, growth and toxin production potential of Clostridium botulinum in fresh coconut water

• Developing Validation Strategies for Fresh-Cut Produce Washing

• Effect of High Pressure Processing on Migration Characteristics in Flexible Packaging Materials: Part II

• Effects of a typical American diet high in refined carbohydrates compared to a diet that replaces some refined carbohydrates with healthy fats on cardio-metabolic men and women with pre-diabetes and metabolic syndrome

• Enhance Sprouts Food Safety

• Enhancing Legacy Technologies for Pasetuerization

• Enumeration, survival, and growth of Listeria monocytogenes in ice cream

• Establishing the Endopeptidase-MS Method as a Screening Method for Botulinum Neurotoxins in Media and Foods

• Evaluation of Allergen Sampling Plans and Distribution in High Risk Foods

• Evaluation of Coxiella Burnetii and Listeria Monocytogenes Inactivation in Bovine and Non-Bovine Milk Pasteurization

• Factors Affecting Arsenic levels in Juices Processed by Filter Aids

• Framework for evaluating the effectiveness of sprout seed treatments - factors to consider

• Growth and Survival of Salmonella during processing of partially sprouted seed products and chia powders

• High Pressure Processing of Frozen Pet Foods for Pathogen Inactivation

• Inactivation of Clostridium Botulinum Spores Using High Pressure Processing-Part III

• Inoculation Protocols for Low Moisture Foods

• Listeria Survival and Growth in Fresh Cut Vegetables

• Mechanisms of Bacterial Pathogen Internalization into Fresh and Fresh-Cut Fruits

• Methods of Authentication of Food Ingredients

• Migration Database of Additives and Contaminants in Food Packaging Systems for Use in Predictive Migration Models: Part II

• Mitigation of Norovirus Surrogates in Berries by Minimal Processes of Freeze Drying and High Hydrostatic Pressure Treatment

• Red Raspberries and Insulin Action: Understanding the role of red raspberry consumption on oxidative stress- and inflammatory- mediated insulin action in humans

• Relationship of Storage Temperature and Water Activity on the Survival of Salmonella during Drying and Storage of Spices And/Or Botanical Products

• Testing of the Low-Tech, Low Cost Sensor for Measuring Cooler Heat Transfer Rates

• Thermal and Nonthermal Resistance of Salmonella Enterica and Shiga-Toxin Producing Escherichia Coli in Low-Moisture Foods

• Thermal Inactivation of Ricin - Pilot Plant Studies

• Ultraviolet Light Decontamination of Coconut Water

• Understanding Migration Nanoparticles Polymer Films Semiconductor Nanocrystals (Quantum Dots)

• Understanding the Phylogeny, Subtyping and Virulence Plasmids of Selected Clostridium Botulinum Strains Using Pfge, Microarrays and Whole Genome Sequencing

• Validation of High Pressure Processing to Inactivate Isolated Salmonella spp. In Buffered Peptone Water and Frozen Chicken Blend Pet Food

• Validation of HPP to achieve reduction of Salmonella spp. and Listeria monocytogenes inoculated in various food models

• Validation of HPP to inactivate Salmonella spp., Listeria monocytogenes and E. coli O157:H7 in juices

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