Xiuping Jiang, PhD
Professor in Food Microbiology
Department of Food Science and Human Nutrition
Xiuping Jiang is a Professor in Food Microbiology at the Department of Food Science and Human Nutrition, Clemson University. She earned her Bachelor of Science and Master of Science degrees in Food Science/Food Microbiology from the Ocean University of China, her Ph.D. in Food Microbiology from the University of Maryland, and her postdoctoral training at the Center for Food Safety, the University of Georgia.
Dr. Jiang’s research centers on a variety of current issues in pathogenic microbiology, food safety and antibiotic resistance. She is interested in understanding how foodborne pathogens persist in the food and pre-harvest environment, and developing the strategies to detect and control these pathogens. Her current research explores the effect of environmental factors on the pathogen inactivation during composting, validates pathogen inactivation for thermally treated chicken litter, and evaluates the role of compost or other organic fertilizers in the microbiological safety of fresh produce production. Dr. Jiang’s research focus for the NoroCore Project is to conduct environmental sampling on both hard and hand surfaces to analyze microbiological indicators and evidence of HuNoV contamination in the food service environment and on food handlers.
Dr. Jiang has served as South Carolina branch President for both the American Society for Microbiology (ASM) and the International Association for Food Protection (IAFP), and a reviewer for federal competitive proposals and numerous professional Journals in food safety.