To provide through scientific research, the means to ensure that the food supply is safe and secure for consumers and that food and feed meet foreign and domestic regulatory requirements. Food safety research seeks ways to assess, control or eliminate potentially harmful food contaminants, including both introduced and naturally occurring pathogenic bacteria, viruses and parasites, toxins and non-biological-based chemical contaminants, mycotoxins and plant toxins. Since food safety and food security are global issues, our research program involves both national and international collaborations through formal and informal partnerships. Our accomplishments and outcomes are utilized in national and international strategies delivering research results to regulatory agencies, commodity organizations and consumers.
For the Nation to have a safe, plentiful, diverse, affordable, quality food supply, protected during production, processing, and preparation from pathogens, toxins, and chemical contamination that cause disease in humans.
1. [Microbial] Pathogens, Toxins and [non-biological-based] Chemical Contaminants: subdivided in Pre-harvest and Post-harvest
2. Mycotoxins and Plant Toxins