Food Safety

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 Scientist.

This web page serves as a hub for all of Dr. Shaw’s programming with updates on the latest events and summaries of events

About Dr. Shaw

Dr. Angela Shaw is an Associate Professor and Extension Specialist of Food Microbiology/Safety at Iowa State University in the Department of Food Science and Human Nutrition.  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 Iowa State 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) within the farm and food manufacturing settings. Her research reaches many different commodity groups including fruits, vegetables, nuts, eggs, grains, and by-products, while her extension work focuses on 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 15 years.

Please View Dr. Shaw’s CV ANGELA M SHAW 2022 CV

Current Projects


  • 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
  • Food safety status of butcheries within Uganda
  • Food safety needs assessment for grower, retailers, and restaurants in US Virgin Islands
  • Food safety status of ghost kitchens and e-commerce food delivery systems 
  • Survival of foodborne pathogens in plant-based frozen products
  • Prevalence and survival of foodborne pathogens in controlled agricultural environments (i.e hydoponics and aquaponics)
  • 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

Food Safety Centers 

Research/Extension Summary

  • Refereed Journal Publications: 46
  • Refereed Extension Publications: 47
  • Grant Funding: $14,434,325 (Direct to Lab $3,946,027)
  • Supervised at ISU
    • Staff Positions: 6
    • PhD Students: 6
    • Master’s Students: 8
    • Undergraduates: 16
    • Interns: 19
    • Committee Member: 24
  • Research and Extension Audience:  Growers/Farmers,  Processors/Manufacturers, Holders of Food for Human Consumption, Retailers, and Food Safety Educators.