Current Projects

2025 QMRA IV Institute:

An interdisciplinary program for training and mentoring in quantitative microbial risk assessment (QMRA). This includes the development of the QMRA Wiki, an ever-evolving repository that shares quantitative information and knowledge about QMRA, which is intended to be an educational and research resource and database for the microbial risk assessment community.

Partners: Michigan State University and The Ohio State University

Bacillus equivalence testing on fomites:

This project used equivalence testing to compare the persistence of Bacillus anthracis to B. atrophaeus, B. thuringiensis, and B. cereus on various surfaces to see which of the potential surrogates is the most appropriate for B. anthracis during the short-term and long-term persistence of each surface.

Partners: Michigan State University and Northern Arizona University

Risk-based prioritization of drinking water contaminants:

Development of a risk-based prioritization framework for unregulated contaminants in drinking water to better prepare water utilities for addressing emerging water quality concerns in Michigan.

Partners: Michigan State University and the Great Lakes Water Authority (GLWA)

Risk trade-offs in drinking water:

Understanding and predicting the occurrence of disinfection byproducts (DBPs) and opportunistic pathogens (OPs), and the associated health risk tradeoffs posed by them in drinking water distribution systems (DWDS) across the U.S.

Partners: Michigan State University, Clemson University, Garver, New York State, The College of New Jersey, Tulane University, Drexel University, and The Ohio State University

Salmonella equivalence testing in low moisture foods:

This project used equivalence testing to compare the persistence of Salmonella enterica to Enterococcus faecium NRRL B-2354 on various low-moisture foods (peanut butter, almond flour, date paste, etc.) to confirm that E. faecium NRRL B-2354 can act as a surrogate.

Partners: Michigan State University, University of Nebraska-Lincoln, Institute for Food Safety and Health, University of Georgia, and Washington State University

 

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