Food & Marine Microbiology

Exciting developments in Food Microbiology has been the availability and application of molecular analyses that have allowed scientists to address microbial food safety questions beyond merely determining whether particular pathogens are in a food. Such global analyses are allowing scientists to ask deeper questions regarding food-borne pathogens and are currently leading the way to ascertaining the genes, proteins, networks, and cellular mechanisms that determine the persistence of strains in foods and other environments, determine why certain strains are more commonly isolated from foods, and determine why certain strains are more pathogenic. Such molecular tools are also making it possible to more fully determine the microflora present in foods along with pathogens, and to assess the effect that the food microbiota has on the death, survival, and pathogenicity of food borne pathogens.

We are in the era of speed and precision. Like many other disciplines in environmental biologyaquatic microbiology tends to move forward with new rapid and cutting edge tools to study water-related microorganisms from river banks to the abyss of the oceans. These innovations help to resolve the issues with determining the risks associated with climate change, human activities as well as the interactions between species to redefine what a healthy water environment is for all living organisms sharing these environments

  • Microbiology of Food, including Spoilage, Fermentation and Probiotics
  • Foodborne Pathogens: Microbiology and Molecular Biology
  • Bacillus cereus, Clostridium, Shigella, Salmonella, Listeria monocytogenes, Campylobacter, Staphylococcus aureus, Vibrio spp., Yersinia enterocolitica

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