The Food Products and Safety Laboratory is a state of the art, USDA inspected processing facility with full harvesting facilities, processing and fabrication rooms, and an interactive auditorium classroom connected to the fabrication room that allows instructors to use actual carcasses and demonstrate processing techniques in the classroom for instruction in meat animal composition and food safety.
In addition the Food Products and Safety Laboratory provides food product safety and testing services for the food industry and consumers. A full range of testing and services are available including microbial evaluation, nutritional label analyses and chemical composition and microbial analyses of food items.
The UA Food Products and Safety facility is the only one of its kind at a University in the Southwest.
The microorganisms of greatest concern when it comes to leafy green vegetables are Salmonella, Listeria, enterococci, noroviruses and pathogenic forms of E. coli, says Channah Rock of the UA department of soil, water and environmental science.