The Cornell University Food and Water Safety program draws upon our campus’ strengths across many disciplines from pre-harvest animal-based food safety programs to consumer/household food safety programs.  Faculty integrate research, extension, and teaching to focus on food safety challenges of the 21st century, which include an increasing population of elderly and immunocompromised people with greater susceptibility to foodborne diseases.  Program faculty emphasize disease prevention through comprehensive approaches such as the development and implementation of HACCP programs throughout the food system (including food production, processing and retailing, and food service, as well as with consumers).

     Through combined approaches of basic and applied research, program faculty work to improve our understanding of fundamental food safety issues in complementary subject areas, focusing on microbial and chemical food safety.  For example, in food microbiology, we examine the physiology of emerging foodborne pathogens and infectious agents to allow an understanding of environmental factors affecting microbial survival, growth, and pathogenesis, as well as to develop novel strategies for rapid pathogen detection and enumeration.  Integration of this information will allow development of strategies for reduction and elimination of bacterial foodborne hazards at key points throughout the food system.

Through Cornell Cooperative Extension programming, faculty efficiently communicate cutting-edge research findings from the food safety research program area to relevant audiences; coordinate outreach efforts for maximum impact; and provide rapid, outstanding information transfer to and feedback from clientele.  Ultimately, improved communications between University personnel, the food industry, regulatory agencies and consumers will contribute to enhanced development of each element of this comprehensive food safety program. 

Please contact Kathryn Boor for further information on the Food and Water Safety Program.