The following goals have been adopted to fulfill the mission of the Center for Food Safety:

Goal 1

Develop technologies and methodologies for rapid detection and identification of food-borne pathogens, toxins and chemicals in food that impact food safety and quality (bacterial and viral pathogens, spoilage microorganisms, chemical residues, bacterial and fungal toxins).

Goal 2

Determine the most effective intervention points (HACCP) to control hazards in the food chain.

Goal 3

Develop methodologies and risk monitoring techniques to assess relative risks and benefits of various components of food and food products considered to be harmful, detect hazards in the distribution chain and establish a database to assist regulatory agencies, industry and the consumer in evaluating risks involved in food selection and preparation habits.

Goal 4

Develop and/or promote the use of new production, processing and packaging technologies to ensure the safety of food.

Goal 5

Develop a statistical framework to evaluate the health risks posed by contamination of foods by microbial infectious agents, toxins and chemicals in the food chain from harvesting, production, packaging, storage, and distribution to consumption and disposal.

Goal 6

Develop and implement technology transfer techniques to keep industry and consumers informed about food safety issues.

Goal 7

Continue to strengthen existing partnerships and develop new partnerships and alliances with food industries and other regional, national and global centers of food safety.