The meaning of the microbiological safety of foods has evolved with the industrialization of the modern world. Wherein, many conveniences in the availability and mass production of food have been afforded. These conveniences have likewise given rise to increased reporting of illnesses attributed to hazardous bacterial microorganisms; capable of causing serious illness upon consumption through reporting and tracing outbreaks back to their source. An understanding of the interactions between these harmful pathogenic bacteria and food has led to considerations of how these organisms come to inhabit and survive in food commodities during their production, processing, distribution, retail, and consumer handling prior to consumption. My research goal is to investigate conventional and novel approaches to reduce pathogen loads on the live animals and meat products with the aim of increasing food safety.
Research Scientist: