Dr. Xiuping Jiang is a Professor in Food Microbiology at the Department of Food, Nutrition, and Packaging Sciences, Clemson University, after receiving a Ph.D. degree from the University of Maryland and a postdoctoral training at the University of Georgia. She teaches Food Microbiology-related courses for both graduate and undergraduate students. Her research interests focus on understanding how foodborne pathogens persist in food, on surfaces, and in the pre-harvest environment, and developing the strategies to detect and control these pathogens. Her most recent projects are to investigate the thermal resistance of Salmonella and process the validation of biological soil amendments used for fresh produce production, explore natural food products for antibiotic-free poultry production, and disinfect Human Norovirus and SARS-CoV-2 surrogates on both hard and soft surfaces commonly found in the food service industry and long-term care facilities.
