As an associate professor with Purdue’s Department of Food Sciences, Oliver’s research focuses on the spread of food-borne pathogens in the retail landscape. She has studied a variety of sanitation strategies that reduce contamination and extend a product’s shelf life.
While Oliver’s work focuses mainly on containment of the Listeria bacteria, she also employs genome sequencing to better understand the environments that foster Salmonella and Staphylococcus. One of Oliver’s recent projects involved investigating food handling practices at over 100 retail establishment. Oliver...Read more
