Cris’ research focuses on Applied Food Safety. Some of the projects she is involved in are (i) phylogenetic diversity of the top 100 most prevalent Salmonella serovars in the US, (ii) molecular engineering of Listeria monocytogenes strains to further study phage resistance, and (iii) the evaluation of exclusion programs at farm-level to control the prevalence and levels of specific Salmonella serovars in chicken meat. Cris has experience with food microbiology techniques for several food matrices, experimental design, and data analysis. Additionally, she is interested in mentoring graduate students to help them navigate graduate school and research in a healthy and successful way. Cris implemented the “Graduate Student Mentoring Program” in the Wiedmann lab, where she pairs senior grad students or staff with incoming graduate students, which provides personal and professional resources and support to new members of the laboratory.
