Expert Details

Expert in Food Microbiology, Microbial Food Safety, and Control of Pathogens and Spoilage Organisms in Foods

Expert ID: 730573 Iowa, USA

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Expert has applied his training and research expertise in microbiology and food science to the control of human enteric pathogens and psychrotrophic spoilage organisms in foods. He has extensive research experience in the application of high-pressure processing or natural antimicrobials to inactivate food-borne pathogenic and spoilage microorganisms and enhance microbial safety and shelf-life of food products.

Additionally, Expert has conducted numerous challenge studies to evaluate the effects of antimicrobials on the survival and growth of pathogens in foods such as fruit and vegetable products and meat products. Based on his education and training in food science, he is knowledgeable of food preparation and handling practices and factors that either increase or decrease the risk of food-borne illness in consumers.

Expert has published peer-reviewed scientific papers on control of food-borne pathogens such as Staphylococcus aureus, Salmonella, Listeria monocytogenes, Clostridium perfringens, and Escherichia coli O157:H7.

He provided consultation and prepared an expert report on Salmonella Enteritidis for law firm involved in a foodborne outbreak litigation case in Singapore.He provided consultation and wrote expert report on Escherichia coli O157:H7 regarding a foodborne outbreak litigation case in Iowa. He is a food safety consultant with USAID Partners of the Americas and served in international projects in Guyana, Jamaica and Haiti.He provided consultation, gave deposition, and expert witness testimony for a law firm regarding a Salmonella foodborne outbreak litigation case in Chicago, Illinois.

Expert may consult nationally and internationally, and is also local to the following cities: Des Moines, Iowa - Cedar Rapids, Iowa - Waterloo, Iowa - Ames, Iowa

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Education

Year Degree Subject Institution
Year: 1992 Degree: Ph.D. Subject: Food Science & Technology (Minor in Microbiology) Institution: Iowa State University
Year: 1987 Degree: M.S. Subject: Food Technology Institution: Iowa State University
Year: 1985 Degree: B.S. Subject: Microbiology Institution: Iowa State University
Year: 1985 Degree: B.S. Subject: Food Technology & Science Institution: Iowa State University

Work History

Years Employer Title Department Responsibilities
Years: 1998 to Present Employer: Undisclosed Title: Associate Professor Department: Food Science and Human Nutrition Responsibilities: He is responsible for teaching both graduate and undergraduate courses in food microbiology, providing service to the department, college, university and professional organizations, maintaining a vibrant research program in microbial food safety, and directing the research of graduate students.
Years: 1994 to 1998 Employer: North Carolina A&T State University Title: Food Safety Scientist Department: Human Environment and Family Sciences Responsibilities: He was responsible for conducting research in the area of microbial food safety, soliciting external funds to support research, mentoring graduate students and teaching a course in food safety and sanitation.
Years: 1992 to 1994 Employer: The Pennsylvania State University Title: Post-doctoral Scholar Department: Food Science Responsibilities: He was responsible for conducting research on control of food borne pathogens using antimicrobial solutions and improved methods for recovery of sub-lethally injured Listeria monocytogenes.

International Experience

Years Country / Region Summary
Years: 2008 to 2008 Country / Region: Jamaica Summary: Food Safety Consultant, USAID-sponsored Program on Pig Production and Environmental Improvement in Jamaica. He carried out the following activities: i) observed hygienic practices during pork carcass handling, evisceration, fabrication, transportation and storage; ii) made recommendations for proper handling of pork carcasses and wholesale and retail cuts for improved microbial safety; iii) presented a training seminars on actions to improve microbial safety of pork products; iv) provided technical assistance and addressed the food safety and sanitation concerns of the Jamaica Pig Farmers Association and retail outlets for pork products.
Years: 2007 to 2007 Country / Region: Guyana, South America Summary: Food Safety Consultant, USAID-sponsored Program on Cattle/Dairy Industry Development in Guyana. he conducted the following activities: i) observed hygienic practices during beef carcass handling, evisceration, fabrication, transportation and storage; ii) made recommendations for proper handling of beef carcasses and wholesale and retail cuts for improved microbial safety; iii) prepared and presented a training seminar on hygienic handling of beef carcasses to public health and meat inspection personnel.
Years: 2014 to 2014 Country / Region: Haiti Summary: HACCP training for Haitian food processors, USAID-sponsored

Career Accomplishments

Associations / Societies
Gamma Sigma Delta Honor Society of Agriculture,
American Society for Microbiology,
Institute of Food Technologists,
International Association for Food Protection, and
Balkan Environmental Association (BENA).
Licenses / Certifications
International HACCP Alliance Certification
Food Safety Preventive Controls Alliance (FSPCA) Certification for Human Food
Professional Appointments
Editorial Board Member for scientific journals -- namely:
Applied and Environmental Microbiology
Journal of Food Processing and Technology

Ad-Hoc Reviewer for the following scientific journals:
Journal of Food Science, Meat Science, and Food Control
Awards / Recognition
Gamma Sigma Delta International Service Award;
Iowa Section, Institute of Food Technologists “Outstanding Leadership Award”;
Institute of Food Technologists, Food Microbiology Division Honors as Chair.
Publications and Patents Summary
He has 36 peer-reviewed scientific publications and 5 book chapters related to food microbiology.

Additional Experience

Expert Witness Experience
He has prepared expert reports and given depositions for foodborne illness litigation cases regarding the survival and growth of human enteric pathogens in foods and the environment.
Training / Seminars
He developed the “Microbiology and Food Safety on-line Training Module” for food processors at Smithfield (formerly ConAgra Foods, USA). As a food safety consultant for USAID-funded projects in Guyana and Jamaica, he developed and delivered food safety training seminars for food production and processing personnel in those countries.
Other Relevant Experience
Expert is skilled in simplifying complex microbial food safety issues for legal personnel to clearly understand to better represent their clients in litigation cases.

Fields of Expertise

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