UA Researchers Seek Safer Vegetables
Western Farm Press
The microorganisms of greatest concern when it comes to leafy green vegetables are Salmonella, Listeria, enterococci, noroviruses and pathogenic forms of E. coli, says Channah Rock of the UA department of soil, water and environmental science. Units within the UA College of Agriculture and Life Sciences often coordinate efforts to assist with community and agriculture industry issues.
The Food Safety Consortium consists of members from across the University of Arizona as well as from the State of Arizona Department of Agriculture and State Health Agencies. The Food Safety Consortium was formed to assist in bringing down barriers between departments, colleges and agencies in order to foster food safety related research collaborations and expand grant opportunities. Through these enhanced relationships with fellow researchers and state agencies members are better able to respond to existing as well as emerging food safety challenges.
Areas of research and interest amongst members are diverse and span research areas from fundamental aspects of microbiology to field-based applications that directly affect the safety of the food supply. The group also connects extension agents out in the counties to the research teams as an integral part of the information pipeline. Membership is free and open to anyone with an interest in food safety research, extension or issues.