Expert Details
Food Microbiology, Microbial Food Safety, and Control of Pathogens and Spoilage Organisms in Foods
ID: 730573
Iowa, USA
Additionally, he has conducted numerous challenge studies to evaluate the effects of antimicrobials on the survival and growth of pathogens in foods such as fruit and vegetable products and meat and poultry products. Based on his education and training in food science, he is knowledgeable of food preparation and handling practices and factors that either increase or decrease the risk of food-borne illness in consumers.
Expert has published numerous peer-reviewed scientific papers on control of food-borne pathogens such as Staphylococcus aureus, Salmonella, Listeria monocytogenes, Clostridium perfringens, and Escherichia coli O157:H7 in various food products.
He provided consultation and prepared an expert report on Salmonella Enteritidis for law firm involved in a foodborne outbreak litigation case in Singapore. He provided consultation and wrote an expert report on Escherichia coli O157:H7 regarding a foodborne outbreak litigation case in Iowa. He provided consultation, gave deposition, and expert witness testimony for a law firm involved in a Salmonella foodborne outbreak litigation case in Chicago, Illinois. He is a food safety consultant with USAID Partners of the Americas and served in international projects in Guyana, Jamaica, and Haiti.
Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: 1992 | Degree: Ph.D. | Subject: Food Science & Technology (Minor in Microbiology) | Institution: Iowa State University |
| Year: 1987 | Degree: M.S. | Subject: Food Technology | Institution: Iowa State University |
| Year: 1985 | Degree: B.S. | Subject: Microbiology | Institution: Iowa State University |
| Year: 1985 | Degree: B.S. | Subject: Food Technology & Science | Institution: Iowa State University |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 1998 to Present | Employer: Undisclosed | Title: Associate Professor | Department: Food Science and Human Nutrition |
Responsibilities:He is responsible for teaching both graduate and undergraduate courses in food microbiology, providing service to the department, college, university and professional organizations, maintaining a vibrant research program in microbial food safety, and directing the research of graduate students. |
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| Years | Employer | Title | Department |
| Years: 1994 to 1998 | Employer: North Carolina A&T State University | Title: Food Safety Scientist | Department: Human Environment and Family Sciences |
Responsibilities:He was responsible for conducting research in the area of microbial food safety, soliciting external funds to support research, mentoring graduate students and teaching a course in food safety and sanitation. |
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| Years | Employer | Title | Department |
| Years: 1992 to 1994 | Employer: The Pennsylvania State University | Title: Post-doctoral Scholar | Department: Food Science |
Responsibilities:He was responsible for conducting research on control of food borne pathogens using antimicrobial solutions and improved methods for recovery of sub-lethally injured Listeria monocytogenes. |
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International Experience
| Years | Country / Region | Summary |
|---|---|---|
| Years: 2008 to 2008 | Country / Region: Jamaica | Summary: Food Safety Consultant, USAID-sponsored Program on Pig Production and Environmental Improvement in Jamaica. He carried out the following activities: i) observed hygienic practices during pork carcass handling, evisceration, fabrication, transportation and storage; ii) made recommendations for proper handling of pork carcasses and wholesale and retail cuts for improved microbial safety; iii) presented a training seminars on actions to improve microbial safety of pork products; iv) provided technical assistance and addressed the food safety and sanitation concerns of the Jamaica Pig Farmers Association and retail outlets for pork products. |
| Years: 2007 to 2007 | Country / Region: Guyana, South America | Summary: Food Safety Consultant, USAID-sponsored Program on Cattle/Dairy Industry Development in Guyana. he conducted the following activities: i) observed hygienic practices during beef carcass handling, evisceration, fabrication, transportation and storage; ii) made recommendations for proper handling of beef carcasses and wholesale and retail cuts for improved microbial safety; iii) prepared and presented a training seminar on hygienic handling of beef carcasses to public health and meat inspection personnel. |
| Years: 2014 to 2014 | Country / Region: Haiti | Summary: HACCP training for Haitian food processors, USAID-sponsored. Prepared and delivered HACCP training sessions in HACCP. |
Career Accomplishments
| Associations / Societies |
|---|
| Gamma Sigma Delta Honor Society of Agriculture, American Society for Microbiology, Institute of Food Technologists, International Association for Food Protection, and Balkan Environmental Association (BENA). |
| Licenses / Certifications |
|---|
| International HACCP Alliance Certification Food Safety Preventive Controls Alliance (FSPCA) Certification for Human Food |
| Professional Appointments |
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| Editorial Board Member for scientific journals -- namely: Applied and Environmental Microbiology Journal of Food Processing and Technology Ad-Hoc Reviewer for the following scientific journals: Journal of Food Science, Meat Science, and Food Control |
| Awards / Recognition |
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| Gamma Sigma Delta International Service Award; Iowa Section, Institute of Food Technologists “Outstanding Leadership Award”; Institute of Food Technologists, Food Microbiology Division Honors as Chair. |
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| Publications and Patents Summary |
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| He has 36 peer-reviewed scientific publications and 5 book chapters related to food microbiology. |
Additional Experience
| Expert Witness Experience |
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| He has prepared expert reports and given depositions for foodborne illness litigation cases regarding the survival and growth of human enteric pathogens in foods and the environment. |
| Training / Seminars |
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| He developed the “Microbiology and Food Safety on-line Training Module” for food processors at Smithfield (formerly ConAgra Foods, USA). As a food safety consultant for USAID-funded projects in Guyana and Jamaica, he developed and delivered food safety training seminars for food production and processing personnel in those countries. |
| Vendor Selection |
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| Marketing Experience |
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| Other Relevant Experience |
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| Expert is skilled in simplifying complex microbial food safety issues for legal personnel to clearly understand to better represent their clients in litigation cases. |
Fields of Expertise
food microbiology, food safety, food science, food shelf life extension, food spoilage, food-borne illness, food-borne pathogenic bacterium, Listeria monocytogenes, psychrotrophic microorganism, Bacillus cereus, fermented vegetable, food processing good manufacturing practice, hazard analysis critical control point