Donald W. Schaffner
Department of Food Science
School of Environmental & Biological Sciences
Food Science Building
65 Dudley Rd.
New Brunswick, NJ 08901-8520
Predictive food microbiology and quantitative microbial risk assessment
Our applied research program is focused on the use of mathematics and statistics to understand and control foodborne microbes. Our research currently has two separate but interrelated thrust areas: predictive microbiology and quantitative microbial risk assessment.
We currently have two on-going predictive microbiology research projects. The first project evaluates existing mathematical models for the growth of Clostridium spp. in meat products under changing temperatures. We have recently developed a new model for Clostridium perfringens. and are validating this model for it's suitability for predicting C. botulinum growth. The second project seeks to model the growth of pathogens and spoilage bacteria on raw poultry.
Our quantitative microbial risk assessment thrust area currently has one risk assessments underway. The risk assessment compares the risk reductions achieved through seed sanitation treatments and through testing of sprout irrigation water for pathogens.
We are also involved in a number of applied food microbiology projects including a survey of the microbiological quality of apple ciders produced in New Jersey.