Professional Interests
Growth of foodborne pathogens at low (refrigeration) temperatures; microbiology of food processing operations; interventions to reduce or eliminate pathogens from red meats and meat products; and laboratory and pilot plant detection and enumeration various foodborne pathogens such as Listeria monocytogenes, Escherichia coli O 157:H7, Salmonella, and Campylobacter jejuni/coli.
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