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Food Supply Safety             • 12 faculty             • BSL-2 greenhouses to study associations of food-borne pathogens with plants             • Field and feedlot systems to study             • $5 million in 2005-2007 in research funding             • Escherichia coli O157:H7, Salmonella spp., Liseria monocytogenes, Shigella spp., Campylobacter jejuni, Staphylococcus aureus             As the family farm has given way to high-intensity farming and global agricultural markets, how meals arrive at the table has changed drastically. Food-borne illness in the United States are at approximately 76 million cases per year, with 325,000 resulting in hospitalizations and 5,000 in death. Evidence suggests the rising incidences have resulted from adaptation and emergence of drug-resistance pathogenic microorganisms, high-intensity farming, globalization of agricultural markets, alteration of traditional food preservation barriers, enhanced host survival, increased virulence and greater numbers of consumers who are more sensitive to microbial infection.             Colorado State University’s Infectious Disease Food Safety Cluster and the Center for Meat Safety and Quality consist of a multidisciplinary group who address national and global food safety issues through basic and applied research. Outreach education activities are directed toward the industry, regulatory and public health agencies, and consumers, to assure that people worldwide have access to a dependable supply of safe and high quality food products.           Major Research Initiatives             • Investigate the behavior of pathogenic bacteria in foods (e.g., E. coli O157:H7, Listeria monocytogenes, Salmonella spp. and Campylobacter spp.             • Study the molecular ecology, transmission and pathogenesis dynamics of food-borne pathogens             • Develop methods and biosensors for rapid detection of food- and water-borne pathogens             • Improve technology for detection of bovine spongiform encephalopathy (BSE) in animal products             • Create and assess animal identification and traceability systems for prevention and control of spread of foreign animal diseases, food-borne pathogen outbreaks and agricultural bioterrorism             • Develop methods and interventions for pathogen control in foods             • Evaluate international trade regulations and develop science-rooted strategies to insure export of high quality, nutritious and safe food products

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