CFS Members are recognized at the recent IAFP Annual Meeting in Louisville, KY
Distinguished Professor Emeritus Larry Beuchat was awarded the Maurice Weber Laboratorian Award and Director and Professor Francisco Diez received a Fellow Award by the International Association for Food Protection
The 5th Edition of Food Microbiology: Fundamentals and Frontiers has been published
CFS Founding Director Mike Doyle and Francisco Diez collaborated with Prof. Colin Hill from University College Cork in Ireland as co-editors of the thoroughly updated edition of this landmark textbook. Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology. The Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods.
Cho Y, Kim H, Beuchat LR, Ryu J-H. 2020. Synergistic activities of gaseous oregano and thyme thymol essential oils against Listeria monocytogenes on surfaces of a laboratory medium and radish sprouts. Food Microbiol. 86: https://doi.org/10.1016/j.fm.2019.103357
Diep b, Barretto C, Portmann A-C, Fournier C, Karczmarek A, Voets G, Li S, Deng X, Klijn A. 2019. Salmonella serotyping; comparison of the traditional method to a microarray-based method and an in silico platform using whole genome sequencing data. Front. Microbiol. 10, 2554.
Hassan J, El Gemayel L, Bashour I, and Kassem II. On the edge of a precipice: the global emergence and dissemination of plasmid-borne mcr genes that confer resistance to colistin, a last-resort antibiotic. 2019. In Antibiotics and Antimicrobial Resistance Genes in the Environment Volume 1, Hashmi M (Ed.). Advances in Environmental Pollution Research series, Elsevier. ISBN: 9780128188828.
Ohta N, Norby B, Loneragan GH, Vinasco J, den Bakker HC, Lawhon SD, Norman KN, Scott HM. 2019. Quantitative dynamics of Salmonella and E. coli in feces of feedlot cattle treated with ceftiofur and chlortetracycline. PLoS ONE 14(12): e0225697. https://doi.org/10.1371/journal.pone.0225697
Zheng R., Zhao T, Hung Y, Adhikari K. 2019. Evaluation of bactericidal effects of phenyllactic acid on Escherichia coli O157:H7 and Salmonella Typhimurium on beef meat. J. Food Prot. 82:2016-2022.
Spoiler Alert! When Does Food Actually Go Bad? - Dr. Francisco Diez participated in the conversation about spoilage on National Public Radio’s Science Friday - https://www.sciencefriday.com/segments/when-does-food-actually-go-bad/
Recommendations on meat and poultry cooking goes viral!!! With more than 1M views in Adam Ragusea’s YouTube channel, his video interview entitled “Why Rare Steak is Safe — but NOT Rare Chicken” with Prof. Diez proves to be a great media for learning food safety - https://www.youtube.com/watch?v=cL9RyGqwcbA
CFS Welcomes Prof. Issmat Kassem!!!
In June, Dr. Issmat Kassem joined the Center for Food Safety as an Assistant Professor in Food Microbiology. Dr. Kassem brings to CFS a strong expertise on poultry and Campylobacter microbiology and antimicrobial resistance. He comes to CFS after serving as a faculty in Food Safety at the American University of Beirut (AUB), Lebanon. He is also an adjunct faculty of Food Safety at the Department of Veterinary Preventive Medicine (The Ohio State University). He earned a Maitrese in Biology from the Lebanese University, a Master’s in Microbiology from AUB, and a Ph.D. in Microbiology from the University of Toledo (Ohio, USA). After completing his postdoctoral studies at The Ohio State University, he was promoted to a Research Scientist. Dr. Kassem has completed certifications in food safety, preventive controls for human food, produce safety, and in advanced growers training. He was also a project coordinator and leader for capacity-building initiatives to fight foodborne diseases in Africa and the Middle East. His research interests include 1) understanding the mechanisms that contribute to the survival and transmission of foodborne bacterial pathogens in the host-environment continuum with emphasis on the food production chain, 2) evaluating factors that impact the selection and emergence of antimicrobial resistant pathogens in food production and 3) evaluating antibiotic-alternatives to control foodborne pathogens and enhance production. His overall objective is to develop antibiotics-independent and cost-effective approaches for reducing the burden of foodborne bacterial pathogens and antimicrobial resistance on public health and the economy. He has published more than 50 peer-reviewed manuscripts and serves as an associate editor and reviewer for a number of journals in his field.
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