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Description of Research Interests
Dr. Critzre's team focuses on identifying food safety risks tied to the production and packing of fresh fruits and vegetables, as well as identification of and educating on risk mitigation strategies. The most recent work from her lab group has focused on Listeria control in the packinghouse; preharvest agricultural water treatment in order to inactivate bacterial foodborne pathogens; and validation of antimicrobials in postharvest flumes using industry-relevant conditions. She also has a passion for communicating science-based best practices and outcomes of research to the produce industry.
Courses Taught
FDST 2050: The Impact of Food on World History and Culture
FDST 4030/6030 and 4030L/6030L: Food Microbiology
FDST 7060E: Microbial Hazards in Food: Assessment and Control