The Rapid Microbial Detection and Food Safety Assurance Laboratory was established under the direction of Wanda J. Lyon, a professor in the Food Science Department, to work with Louisiana meat processors and food manufacturers to assist them with their HACCP (Hazard Analysis and Critical Control Points) plans. The facility includes state-of-the-art equipment to detect pathogens and toxins in all types of foods. This laboratory has a proven record of assisting food processors in their efforts to address microbial hazards. The laboratory was equipped by funds provided by the state Department of Agriculture and Forestry and is housed in the Agricultural Chemistry Building on the LSU campus in Baton Rouge, La. The LSU Agricultural Center is seeking funds through the legislature to support this laboratory and other food safety extension activities.
(This article was published in the spring 2000 issue of Louisiana Agriculture.)