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Applying Antimicrobial Agents to Reduce Foodborne Pathogens on Chicken Thigh Meat
Conducting a Study on the Prevalence and Antibiotic Resistance of Salmonella in Organic and Non-Organic Chickens, Following USDA FSIS Guidelines
Performing Antibiotic Susceptibility Testing
Exploring the Effects of Early Heat Conditioning on Stress Responses and Breast Meat Quality in Broilers Under Various Heat Stress Conditions
Performing a Study to Investigate Vibrio parahaemolyticus and Vibrio vulnificus Levels in Oysters Across Various Farming Practices
Collaborating on a Study to Investigate the Prevalence of Foodborne Pathogens in Fresh Produce at Local Farmers' Markets
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