Food Safety and Risk Management

Summary
Food Microbiology, Food Safety, and Risk Management
Overall, this research group integrates microbiology, molecular biology, and advanced processing methods to develop effective strategies that ensuring food safety and managing risks associated with chemical and microbiological hazards through innovative strategies and advanced technologies.
Key research areas include rapid detection of foodborne pathogens, such as Salmonella spp., Listeria monocytogenes, and Shiga toxin-producing E. coli, is another critical area, employing molecular techniques like PCR and real-time PCR.
Research emphasizes natural bioactive compounds, sustainable processing methods, and policy development to manage risk assessment and improve food safety, such as process-induced toxicants (e.g., PAHs, acrylamide, nitrosamines) and contaminants like mycotoxins and pesticide residues. Significant researches are also focus on inactivating highly resistant bacterial spores on food-contact surfaces and raw food products through thermal and non-thermal technologies, while elucidating mechanisms to enhance intervention efficacy
The group also explores alternative antimicrobial agents and hurdle technologies to control foodborne pathogens, extend shelf life, and validate food safety measures for future food systems. Innovative technologies like cold plasma processing are also studied to control microbial contamination and improve food safety and shelf life.

RESEARCHERS:
Dr. Kanithaporn Vangnai; More details click

Dr. Kullanart Tongkhao; More details click

Dr. Chitsiri Thongson Rachtanapun; More details click

Dr. Pathima Udompijitkul; More details click

Dr. Sudsai Trevanich; More details click

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