Currently her research focuses on controlling foodborne pathogens using various technologies and natural plant antimicrobials; improving the safety and quality of organic leafy greens; understanding the survival of foodborne pathogens on fresh produce, composts, and compost teas; attachment and biofilm formation of pathogens; ecology of foodborne pathogens in fresh produce growing environments; reducing pathogens and carcinogenic compounds in meats using plant antimicrobials; and stress response in foodborne pathogenic bacteria. She also teaches courses on Food Microbiology (MIC 430/530) and General Microbiology (MIC 205) to both graduate and undergraduate students at the University of Arizona.