Chyer Kim*, David Crosby and Jimin Kim
Volume2-Issue5
Dates: Received: 2021-05-17 | Accepted: 2021-05-20 | Published: 2021-05-21
Pages: 343-344
Abstract
Recognizing the importance of food safety education toward students and stakeholders, the Food Safety and Microbiology program at Virginia State University (VSU) works continually to improve the safety and quality of our nation’s food supply through research, teaching and outreach.
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DOI: 10.37871/jbres1239
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Copyright
© 2021 Kim C, et al. Distributed under Creative Commons CC-BY 4.0 
How to cite this article
Kim C, Crosby D, Kim J. Food Safety Research at Virginia State University. J Biomed Res Environ Sci. 2021 May 21; 2(5): 343-344. doi: 10.37871/jbres1239, Article ID: jbres1239
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References
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- Kim C, Pao S. Survey Review of Microbial Quality on Food Products Acquired from Internet and Local Retail Markets (VA). Austin Food Sciences. 2016;1(3):1015. http://yandex.ru
- Kim C, Almuqati R, Fatani A, Rahemi A, Kaseloo P, Wynn C, Nartea T, Ndegwa E, Rutto L. Prevalence and antimicrobial resistance of foodborne pathogens in select fresh produce procured from farmers’ markets in Central Virginia. Journal of Food Safety. 2021. https://bit.ly/3yhbi8m
