Salmonella  is a leading cause of foodborne illness in the United States with over 1 million estimated cases occurring annually.  Salmonella infections most often cause self-limiting gastrointestinal illness, but more severe infections linked to hospitalizations or deaths may occur.  Outbreaks of Salmonella have been linked to a variety of products, including; fresh produce (i.e., tomatoes, peppers, and melons), animal products (i.e., poultry, eggs, and milk), and low moisture foods (i.e., peanut butter, spices, and chocolate).  Research conducted at IFSH uses outbreak related Salmonella serovars in food products to mimic real world contamination events.  Studies are conducted to investigate and understand survival during storage and mitigation strategies associated with processing.

Key Staff Members and Contact Information

Chief, Food Technology Branch, FDA
Director, Center for Processing Innovation, Associate Professor, IIT
IFSH Associate Director, Professor of Food Science, IIT
Professor of Food Science, IIT