1. K-State home
  2. »College of Agriculture
  3. »ASI
  4. »About
  5. »People
  6. »Faculty
  7. »Trinetta, Valentina
  8. »Trinetta Lab
  9. »Food Microbiology Research

Animal Sciences and Industry

Animal Sciences and Industry

Kansas State University
232 Weber Hall
Manhattan, KS 66506-8028


Email: asi@ksu.edu

Food Microbiology Research

Dr. Trinetta's research interests include minimizing the risk of foodborne illnesses and the investigation of pathogens' survival and persistence along
the entire food supply chain.

Current projects are shown below.


Dr. Trinetta



Dr. Trinetta

Current Projects

Investigation of the prevalence and distribution of Salmonella in United States feed mills

Salmonella presence in feed mill environment is one of the many potential routes for pathogen transmission into the food production chain. Nevertheless, little is known about Salmonella prevalence and association in feed mills environment. The objective of this study is to investigate the prevalence and distribution of Salmonella in feed mills in different locations of United States.

platestack of plates
Effects of different moisture and temperature on Salmonella survival in poultry fat

Limited research on strategies to eliminate pathogens in render fat is available. The mechanisms contributing to microbial presence and growth are not yet well understood. The purpose of this research is to evaluate the effects of moisture levels and storage temperatures on the growth and survival of Salmonella in poultry fat and determine death rate kinetics.

test tubeslab bench
Use of Lipid Nanoemulsion-Doped Anti-Fungal Packaging Films to Control Postharvest Disease in Small Fruits

Postharvest losses can occur anywhere from harvesting to handling and shipping. it is important to find sustainable packing alternative to protect produce, increase shelf-life, minimize waste and preserve resources.The objective of this study is to evaluate the mechanical, physical and anti-fungal properties of packaging films loaded with essential oil (EO) nanoemulsions.