Welcome to Dr. Angela Shaw’s Food Safety Website

 

Dr. Shaw life-long research mission is to reduce the food safety burden in the United States and abroad by conducting research that discovers novel food safety interventions from the farm to the consumer while training the next generation of Food scientists.

About Dr. Shaw

Dr. Angela Shaw is a Professor of Food Microbiology/Safety at Texas Tech University in the Department of Animal and Food Science.  She received her B.S. and M.S. in animal and meat science at Iowa State University and continued on for her PhD and a postdoc in food microbiology at Texas Tech University.

At Texas Tech University, her research and extension and outreach focus on the development of intervention strategies to control and prevent foodborne pathogen (E.coli O157:H7, non-O157 STEC, Salmonella, Listeria monocytogenes) from the farm to the consumer. Dr. Shaw also focuses on the food safety culture of food companies and how that can influence food safety management and inspection.  Her research reaches many different commodity groups including fruits, vegetables, nuts, eggs, grains, and by-products, while her outreach work focuses on the education of emerging food safety concerns and food regulations.

Dr. Shaw is a lead trainer for the FSPCA Preventive Controls Human Food and FDA Produce Safety Alliance Grower Training and a trainer for the FSPCA Preventive Controls for Animal Food.  She has taught HACCP, ServSafe Certified Teacher, Good Agricultural Practices, and Good Manufacturing Practices for 20 years.

Please View Dr. Shaw's CV

Current Projects

Research

• Survival of Salmonella and Campylobacter within a poultry and vegetable production system
• Prevalence and survival of foodborne pathogens within the different types of soils and climates
• Prevalence and survival of foodborne pathogens in produce grown in controlled agricultural environments (i.e hydoponics and aquaponics)
• Prevalence and survival of foodborne pathogens in herb (such as cilantro, basil, mint) and varies types of sprout operations in the U.S.
• The influence of educational delivery modality changes of food safety curriculum on knowledge, attitude, and behavioral change amongst food manufactures with diverse employee pools
• The influence of culturally adaptive food safety curriculum on knowledge, attitude, and behavioral change amongst produce growers and processors

Current Grants

§  USDA NIFA Organic Research and Education Initiative. Integrating vegetable, poultry, and cover cropping practices to enhance resiliency in organic production systems. (Co-PI): PI: Ajay Nair ($2,000,000). 1/1/2020 to 12/31/2024.

§  USDA NIFA Food Safety Outreach Program. Ensuring Food Safety Competency of Produce Growers and Processors in the NCR Through Expanded Collaboration with Diversified Populations. PI moved in Co-PI in August 2022 (PI Ellen Johnsen) ($799,757). 9/01/2021 to 08/31/2024.

§  USDA NIFA Specialty Crop Research Initiatives. CEA HERB: Controlled Environment Agriculture Herb Extension and Research Base. (Co-PI): PI: Roberto Lopez ($3,482,251). 09/15/2022 to 09/14/2026.

§  USDA NIFA Agriculture and Food Research Initiative Conference Grant. Identifying the food safety research and extension gaps within the controlled environmental agricultural fruit and vegetable industry. PI: Shaw. ($50,000). 02/01/2023 to 01/31/2024.

§  USDA NIFA Food Safety Outreach Program. Empowering Minority Serving Institutions Food Safety specialists to write successful Food Safety Outreach Program grants through education, training and technical assistance. PI : Shaw ($300,000). 9/30/2023 to 9/29/2026.

§  USDA Food and Nutrition Services. Review of the Evidence-Based Food Safety Education Program called Produce Safety University. PI: Shaw ($599,998). 9/31/2023 to 9/30/2025.

Food Safety Centers 

• Co-Project Director of  North Central Region Center for FSMA Training, Extension and Technical Assistance 

Research/Outreach Summary

• Refereed Journal Publications: 51
• Refereed Extension Publications: 47
• Grant Funding: $18,756,576 (Direct to Lab $5,092,207)
• Research and Extension Audience:  Growers/Farmers, Processors/Manufacturers, Food Distribution Chain, Holders of Food for Human Consumption, Retailers (such as grocers, restaurants), and Food Safety Educators.