On the Web
Check out http://www.ces.ncsu.edu/depts/foodsci/agentinfo/ to find a world of information on food safety. Click on the food group you're interested in, and you'll automatically be linked to pages with the most current, comprehensive research findings and safety advice for that food.

Dr. Lee-Ann Jaykus
assistant professor of food science
(919) 515-2971
leeann_jaykus@ncsu.edu
www4.ncsu.edu/unity/users/l/lajaykus/www/index.html
Food safety. Investigation of bacterial and viral foodborne disease. Detection of foodborne pathogens. Microbial food safety risk assessment.

Dr. Duane Larick
director, Meat Processing Laboratory
(919) 513-2073
duane_larick@ncsu.edu
Meat processing food safety.

Dr. Maria T. Correa
associate professor of epidemiology and public health
(919) 513-6253
maria_correa@ncsu.edu
Disease control for zoonosis, rabies and food-borne illness related to farm animals.

Dr. Jim Riviere
director of the NC State University Center for Cutaneous Toxicology and
Residue Pharmacology, Burroughs Wellcome Distinguished Professor of Veterinary Pharmacology
(919) 513-6305
jim_riviere@ncsu.edu
http://cctrp.ncsu.edu
Internationally-endowed center focuses on cutaneous pharmacology and toxicology, environmental chemical exposure, transdermal delivery of drugs, methods of administering drugs to best treat human skin diseases. Helped develop novel perfused skin model. Co-director, National Food Animal Residue Avoidance Databank (FARAD) program that protects the food supply from chemical residues.

Dr. John E. Rushing
professor and dairy products and food technology extension specialist
(919) 515-9512
john_rushing@ncsu.edu
Food safety.

Dr. Donn R. Ward
professor, associate department head and extension food science leader
(919) 515-2951
donn_ward@ncsu.edu
Food safety. Federal food safety policy. Seafood processing.