The Food Safety Laboratory was established by the Department of Food Science as a biosecurity level 2 laboratory to facilitate research on foodborne pathogens.  Since 1994, the laboratory has been under the direction of Kathryn Boor, Professor of food processing microbiology.  The mission of the Food Safety Laboratory is to facilitate basic and applied research on the microorganisms responsible for foodborne diseases and food spoilage.  To these ends, current research activities focus on the genetics, pathogenesis, and ecology of bacteria transmitted through food systems, including both pathogenic and spoilage microorganisms (e.g., Listeria monocytogenes and Bacillus spp., respectively).  Research results are translated into practical applications for improving the microbial safety and quality of foods through close interactions with the food industry and regulatory agencies responsible for protecting the food supply.