Food Microbiology / Food Safety Program |
Food Microbiology / Food Safety Program Department of Animal Sciences and Industry 139 Call Hall, KSU Manhattan, KS 66506-1600 Phone: (785) 532-5654 Fax: (785) 532-5681 E-mail: dfung@oznet.ksu.edu or phebus@ksu.edu |
Facility and Capabilities
A Biosafety Level 2 aseptic processing lab includes a custom designed post-process pasteurization system for conducting pathogen studies on ready-to-eat food products such as hot dogs. |
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Equipment/Instruments |
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Food Microbiology laboratories for research and teaching are located in Call and Weber Halls.
A Biosafety Level 2 pilot processing facility is available to conduct pathogen-inoculated food processing studies. This refrigerated facility is equipped with pilot processing equipment including meat grinders, stuffers, pathogen inoculation containment cabinet, steam pasteurization equipment, charbroiling grill, blade tenderization unit, walk-in coolers, upright refrigerators/freezers, and vacuum/modified atmosphere packaging equipment - all dedicated to pathogen studies. 
Additionally, a state-of-the-art smokehouse and drying room has been incorporated into the facility to allow process validation studies to meet USDA-FSIS regulations for pathogen reduction in dry and semi-dry fermented sausages and other cured meat products. A recently acquired National Instruments LabView™ data acquisition system provides for accurate and continuous temperature and pH monitoring of products on up to 36 channels during these studies.