Audrey Kreske, Ph.D.
Food Safety Extension Associate
Department of 4-H Youth Development and Family & Consumer Sciences
North Carolina State University
Food safety training for industry representatives
Food safety communication
Food safety curriculum and development
On farm food safety and good agricultural practices
Food safety culture in the food service and home settings
Food safety education
Dr. Audrey Kreske is a food safety extension associate at North Carolina State University in Raleigh, NC. At North Carolina State University, Dr. Kreske has developed and delivered crisis management workshops to educate produce farmers on how to prepare for and respond to foodborne outbreak situations associated with their commodity. Dr. Kreske is currently assisting twelve produce farms (<30 acres) across the state of North Carolina in attaining a Good Agricultural Practices (GAP) certification through completion of a USDA audit. This projects aims to identify the real barriers associated with GAP certification for small farmers and develop evidence-based solutions to overcome the barriers. The project website discusses on-farm issues and publishes outreach materials to overcome barriers.
Kreske, A., K. Bjornsdottir, H. Hassan, and F. Breidt, Jr. 2008. Effects of pH, dissolved oxygen, and ionic strength on the survival of Escherichia coli O157:H7 in acid solutions. J. Food Prot. 71:2404-2409.
Kreske, A., J.-H. Ryu, C. A. Pettigrew, and L. Beuchat. 2006. Lethality of chlorine, chlorine dioxide, and a commercial produce sanitizer to Bacillus cereus and Pseudomonas in a liquid detergent, on stainless steel, and on biofilm. J. Food Prot. 69:2621-2634.
Kreske, A., J.-H. Ryu, and L. Beuchat. 2006. Evaluation of chlorine, chlorine dioxide, and a peroxyacetic acid-based sanitizer for effectiveness in killing Bacillus cereus and Bacillus thuringiensis spores in suspensions, on the surface of stainless steel, and on apples. J. Food Prot. 69:1892-1903.