Expert in Food Safety & Food Microbiology
Expert ID: 721955 Canada
Expert along with his research team has developed diagnostic methods for the detection of foodborne pathogens that can be applied directly in foods. They have developed novel methods for using bacteriophage to detect foodborne pathogens which are being commercialized.
He is a leader in the application of bioluminescence for the study and detection of foodborne microorganisms. This allows him to study organisms in vivo without recourse to culture. The full potential for the use of bacteriophage for detecting, identifying and controlling microorganisms has yet to be realised. There is substantial interest in the development of phage as antimicrobial agents for use in human and veterinary medicine. They also have the potential for controlling contamination at food processing facilities. He believes Bioluminescence also has a tremendous future in the study of infection and assessing the potency of therapeutic agents. His future research efforts are geared to develop new reagents based on bacteriophage as well as developing a biosensor for the detection of all foodborne pathogens. They are also producing reported bacteria that can be used to analyze stress responses in vivo.
He is the founder member with Expert Douglas Dalgleish of Ontario Dairy Industry Consultative Panel - a forum for discussion of research with representatives of the major milk producer and processor organizations in Ontario.He has performed contract research for several large companies.
He has a good working relation with Producer, Processor and Regulatory groups in milk red meat and poultry sectors.
|Year: 1975||Degree: PhD||Subject: Microbial Biochemistry||Institution: University of Leicester|
|Year: 1971||Degree: BSc (CNAA) Applied Biology||Subject: Microbiology/Biochemistry||Institution: North East London Polytechnic|
|Years: 1990 to Present||Employer: Undisclosed||Title: Chair in Dairy Microbiology & Director, Canadian Research Institute for Food Safety||Department: Food Science||Responsibilities: He is program chair for the MSc Program in Food Safety & Quality Assurance.|
|Years: 1980 to 1990||Employer: Hannah Research Institute||Title: Senior Scientific Officer||Department: Food Science and Technology||Responsibilities: He was head of the dairy microbiology section.|
|Years: 1974 to 1980||Employer: Hannah Research Institute||Title: Higher Scientific Officer||Department: Food Science and Technology||Responsibilities: He was responsible for research on milk utilization and milk quality.|
|Years||Country / Region||Summary|
|Years: 1998 to 1998||Country / Region: Paris, France||Summary: He spent a sabbatical leave at Ecole Veterinaire Maison D'Alfort|
|Associations / Societies|
|He is a member of the International Association of Food Protection, the American Society for Microbiology, the Society of Applied Microbiology, the American Dairy Science Association and the Canadian Institute for Food Science and Technology.|
|He is Associate Editor for the Journal of Food Science, and a member of the editorial boards of Journal of Food Protection, International Journal of Food Microbiology and Journal of the Science of Food and Agriculture. He is a member of the management board of Journal of Food Protection. He is on the editorial boards of the Encyclopaedia of Food Microbiology and Encyclopaedia of Dairy Sciences. He is a member of two International Dairy Federation Expert groups and serves on the Expert Scientific Advisory Committee for Dairy Farmers of Canada. He is a member of the working party on Academic Education in Food Microbiology of the International Union of Microbiological Societies.|
|Awards / Recognition|
|He was the G. Malcolm Trout visiting scholar at Michigan State University in 1999.|
|Publications and Patents Summary|
|He has 157 publications in peer reviewed journals. He has contributed chapters to 12 books and he holds 2 patents.|
|Expert Witness Experience|
|He has appeared as an expert witness in court proceedings.|
|Training / Seminars|
|He has developed training courses in Rapid Methods in Food Microbiology and Safety of Fermented Sausages. He has given training courses in UHT processing to companies. He has delivered numerous seminars at international meetings in several countries.|
|Other Relevant Experience|
|He has effectively managed large research groups.|
Fields of Expertise
Bacillus cereus, bacteriology, dairy product safety, food, food research and development, food safety, food spoilage, food-borne illness, food-borne pathogenic bacterium, microbiology, microbiology laboratory, microorganism, microorganism observation, food-borne pathogen, bioluminescence, food biotechnology, food shelf life extension, mesophilic, mesophile, bacterial toxin, microbiological medium, microbial biochemistry, microbiological physiology, non-thermal food processing, food inspection, food processing plant sanitizing, hazard analysis critical control point, food preservative, food science, food shelf life testing, microbial risk assessment, microbial ecology, dairy processing