Stephen F. Grove, Ph.D
Manager-Industry Projects, Scientist-Microbiology,
|Biographical Profile |
Responsible for managing and / or participating in industry contracts and research grants at IFSH, in addition to co-coordinating the Sprout Safety Alliance.
Microbial food safety; freshproduce and sprout safety; foodborne viruses; novel food processing techniques; low moisture food safety; large-scale experimental work involving the BSL-3 laboratory and biocontainment pilot plant.
Ph.D in Agricultural Science, B. App. Science (Hons.) and B. App. Science in Applied Biology / Biotechnology.
Microbial food safety; fresh produce and sprout safety; cross-contamination, inactivation and detection of enteric viruses during food processing and handling; use of novel processing and sanitation techniques for fresh-cut produce; and survival and inactivation of bacterial pathogens in low moisture foods.
FST/FPE 505 - Food Microbiology
FST/FPE 506 - Food Microbiology Laboratory
FPE 520 – Microbiology
Participating in a number of proprietary industry-funded contracts, grants funded by U.S. Department of Agriculture, and projects funded with the FDA-NCFST co-operative agreement. Co-coordinator of the Sprout Safety Alliance, and the IFSH Chair of the Extruded and Composite Products Category Team within the IFSH Low Moisture Food Safety Taskforce.
1 Grove, Lee, Stewart and Ross. 2009. Development of a high pressure processing inactivation model for hepatitis A virus. Journal of Food Protection, 72(9); 1434-1442.
2. Grove, Forsyth, Wan, Coventry, Cole, Stewart, Lewis, Ross and Lee. 2008. Inactivation of hepatitis A virus, poliovirus and a norovirus surrogate by high pressure processing. Innovative Food Science and Emerging Technologies, 9(2);206-210.
3. Grove, Lee, Lewis, Stewart, Chen and Hoover. 2006. Inactivation of foodborne viruses of significance by high pressure and other processes. Journal of Food Protection, 69(4); 957-968.