Unlikely Contamination of Produce Through Root Uptake

Unlikely Contamination of Produce Through Root Uptake with Dr. Kalmia E. Kniel-Tolbert
Associate Professor, Microbial Food Safety, Assistant Chair, Department of Animal and Food Sciences, College of Agriculture and Natural Resources.
Food and waterborne protozoa and viruses and use of non-thermal methods to inactivate these organisms on fresh produce.
University of Delaware2002: Ph.D., Food Microbiology, Department of Food Science and Technology, Virginia Polytechnic Institute and State University , Blacksburg , VA, M.S., B.S.

Agenda:
1. Introduction.
2. What are foodborne pathogens?
3. How do foodborne pathogens contaminate food products?
4. Can fresh produce be contaminated via the roots into the product?
5. What does recent science suggest?
6. Which further research would enlighten producers and consumers?
7. Conclusion.

Contact:
Dr. Kalmia E. Kniel-Tolbert
Associate Professor, Microbial Food Safety
Assistant Chair, Department of Animal and Food Sciences
College of Agriculture and Natural Resources
University of Delaware
531 S College Ave, 044 Townsend Hall
Newark, DE 19716
302-831-6513
kniel@udel.edu
http://ag.udel.edu/anfs/faculty/kniel.htm