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Expert's primary area of research is the study of botulinum toxin in the gram-positive pathogen Clostridium botulinum. Much of his work has been devoted to methods for the prevention of toxin formation in foods. He has also contributed to the development of botulinum toxin as a pharmaceutical and in manufacturing botulinum toxins under GMP conditions.

Expert's laboratory has investigated the use of naturally occurring antimicrobials to enhance the microbiological safety and to extend the shelf-life of foods. The research has centered on the control of gram-positive bacteria, especially Clostridium botulinum (which causes Botulism) and Listeria monocytogenes. Additionally, they have used antimicrobials to control undesirable microbial changes in foods. A significant part of his group's effort has been dedicated to developing natural antimicrobials including enzymes, lipids, and carbohydrates as preservatives. They also have developed physical methods for inactivation of bacterial spores.

Expert's research program is dedicated to enhancing the microbiological safety of foods. In particular, he has studied methods and processes to control gram-positive bacterial pathogens in minimally processed and refrigerated foods. These bacterial pathogens are, primarily, Clostridium botulinum and Listeria monocytogenes. His work has involved the detection of botulinum toxins. In addition, he has had extensive experience in the microbiological safety of fermented foods. Expert is an authority in Botulism and other microbial foodborne poisonings, including Bacillus cereus, Clostridium perfringens, Listeria, and other bacteria. He has participated in the investigation of food poisonings and has also been involved in the training of food inspectors through FDA training courses.

The primary area of Expert's university research and industrial involvement is in the microbiological safety of raw and processed foods. He has investigated problems resulting from various microbial pathogens affecting food. Most of his efforts have been in controlling pathogenic gram-positive bacteria, especially Clostridium botulinum. He has also conducted research on other pathogens and spoilage organisms including Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus, Clostridium perfringens, and yeasts. His laboratory has conducted numerous challenge studies with pathogens to assess the safety and shelf-life of foods. This testing is particularly important when a food is processed using a new technology (e.g. modified atmosphere packaging, irradiation) or when a food is reformulated. Expert has assisted the food industry in designing safe foods and processes, and in meeting the requirements of regulatory agencies.

From 1985 to present, Expert has been involved in the production, purification, detection, and scientific and medicinal uses of microbial toxins, particularly botulinum neurotoxin. Detection of clostridial toxins by bioassays and immunological methods has been a research focus of his laboratory. He has made scientific contributions to the control of clostridial infections in humans and animals and in the development of botulinum neurotoxin as a pharmaceutical.

A significant portion of Expert's career in food microbiology has involved the development of methods and technologies to prevent the microbiological spoilage of foods. In particular, he has investigated the spoilage of foods by gram-positive bacteria and yeasts.

Botulinum neurotoxin is produced in foods, in wounds, and in the intestine of susceptible infants and adults. Botulinum neurotoxins are produced by certain strains of clostridia. Since they are the most poisonous substances known, they are of considerable concern to the food industry and regulatory agencies. The prevention of botulinum toxin in foods is a primary goal of manufacturers of minimally processed refrigerated foods. Several approaches can be used to prevent growth and toxin production by Clostridium botulinum in foods including inactivation of spores, formulation of foods to prevent growth, and processing of foods to eliminate toxin. Food challenge studies and testing for toxin are used to ascertain the effectiveness of preservation strategies.

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Preparation of GRAS petitions for food ingredientsTechnical reviews and site visits of food ingredient manufacturing facilitiesDesign of food formulation strategies to prevent growth and survival of pathogens and spoilage bacteria and fungiProduction of botulinum toxins for non-medical uses. Testing for microbial toxins and pathogens in foods.