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Food Safety & Nutrition

Food security, smart packaging, improved nutritional quality, nutraceuticals, newfood products and more.

To reduce the cases of food-borne illnesses, Clemson scientists are investigating more effective safety measures in food production and processing. Their studies include using antimicrobial rinses to inhibit disease-causing bacteria in fresh meats and using proteins, called bacteriocins, to prolong shelf life in a variety of foods.

One bacteriocin being studied may inhibit spoilage in plant crops while they are in the field; another could protect food products against staphylococcus bacteria. Another study is developing a small pasteurization system for apple cider. Other scientists have found that adding honey prior to cooking turkey meat increases the product's shelf life and enhances the flavor, aroma and color of the meat.

Scientists are also developing a food packaging film that contains natural antimicrobial ingredients to protect consumers against dangerous bacteria, such as E. coli, salmonella and listeria. Another study is testing a food packaging film made from shrimp and crab shells that may also have medical applications, such as treating burns or wounds.

Researchers are also seeking ways to improve the packaging used to ship fresh fruits and vegetables to grocery stores or processors and to consumers as gifts. Both areas of study seek to preserve the just-picked quality of the produce. Other scientists are investigating methods to improve food animal production and reproductive efficiency by enhancing the animals' natural immune systems through dietary supplements instead of using antibiotics or vaccines.