The Food Safety Laboratory was established by the Department of Food Science as a biosecurity level 2 laboratory to facilitate research on foodborne pathogens.  Since 1994, the laboratory has been under the direction of Kathryn Boor, Professor of food processing microbiology.  Current research activities focus on the genetic, pathogenesis, evolution, ecology, and physiology of foodborne bacterial pathogens, including Vibrio parahaemolyticus, Streptococcus agalactiae, Listeria monocytogenes, and Mycobacterium avium subsp. paratuberculosis. The mission of the Food Safety Laboratory is to facilitate basic and applied research on the microorganisms responsible for foodborne diseases and food spoilage.  Results from these research programs are translated into practical applications through close interactions with extension programs in the Department of Food Science and in other departments.