The Institute for Food Safety at Cornell University (IFS@CU) collaborating programs offer fee based services to support the food industry, from farm to fork, in reducing foodborne illness risks.
Cornell Food Venture Center
The Cornell Food Venture Center (CFVC), located in Geneva and New York City, offers services, outreach and research development opportunities in four critical areas: business and product process development, product safety, process/product technology transfer and product commercialization.
- Client Registration
- Laboratory Analysis Only
- Scheduled Process
- Scheduled Process for Meat
- Vacuum Pack Letter/Hazard Analysis
- Heat Penetration Study
- Classification/Shelf Life Letter
To schedule services, contact the Cornell Food Venture Center.
High Pressure Processing Validation Center
The High Pressure Processing (HPP) Validation Center is a cutting-edge research facility that uses HPP, a non-thermal alternative to thermal pasteurization, and offers customized services. The HPP is located in a Biosafety Level 2 facility, which enables the center to work with pathogens. As a result, samples tested are NOT permitted to be consumed and the samples must be retained in the facility until disposal.
- Validation studies provide the pressure and time capable of achieving a 5-log reduction in pathogen activity.
- Physiochemical evaluations provide information on the color, texture and product quality, following HPP treatment of the packaged, un-inoculated product at varying pressures for varying times, or at the pressure/time combination showing a 5-log reduction of pathogens for that product.
- Shelf life studies provide microbiological evaluation for spoilage bacteria, yeast and molds following HPP treatment of the packaged, un-inoculated product at varying pressures for varying times or the pressure/time combination showing a 5-log reduction of pathogens for that product.
To schedule services, contact the HPP Validation Center.
Food Safety Laboratory and Milk Quality Improvement Program
The Food Safety Laboratory and Milk Quality Improvement Program's mission is to improve the microbial safety and quality of the global food supply through innovative research, education and outreach. The Laboratory for Molecular Typing (LMT) follows PulseNet’s standard protocols, but is not a member of the Centers for Disease Control and Prevention (CDC) PulseNet system.
- Pulsed Field Gel Electrophoresis (PFGE) produces high quality, reproducible genetic fingerprints for pathogenic organisms.
- Whole Genome Sequencing includes short read trimming and quality control, followed by de novo genome assembly and quality control.
- Additional Whole Genome Sequencing Analyses include high quality whole genome annotation, detection of presence/absence of genes of interest (e.g. antimicrobial resistance, virulence, metabolic pathway genes) and analysis of their variability.
To schedule services, contact the Food Safety Laboratory and Milk Quality Improvement Program.
Dairy Foods Extension
The Dairy Foods Extension mission is to provide information and training programs to the dairy production and processing sectors, as well as addressing consumer questions and concerns. The program also provides fee-based services.
- Process review and validation is available for dairy products.
To schedule services, contact the Dairy Foods Extension.