Food Safety Experts

Date posted: August 17, 2010

An estimated 76 million cases of foodborne disease occur each year in the United States, and while most are mild, 325,000 hospitalizations and 5,000 deaths occur. At N.C. State, our researchers and extension educators work from farm to fork to reduce risk. Our programs reach the public, food servers, food preparers, food processors and farmers.

Kenneth Anderson
Extension Specialist
Poultry Science
919-515-5527
ken_anderson@ncsu.edu

Investigation of the colonization of poultry by the food-borne pathogen Salmonella enteritidis and potential for transmission to the egg

Fletcher Arritt
Assistant Professor and Poultry and Food Processing Extension Specialist
Food, Bioprocessing and Nutrition Sciences
919-513-0176
fmarritt@ncsu.edu

Development of food-safety training for health inspectors, meat and poultry processors and acidified food entrepreneurs

John Brake
William Neal Reynolds Professor
Poultry Science
919-515-5060
john_brake@ncsu.edu

Research on the effect of transgenic corn on broiler chicken performance to  ensure new strains are safe for human consumption; feed formulations to protect soil and water from phosphorus excretion; and systems to reduce ammonia emissions

Fred Breidt
Professor (USDA)
Food, Bioprocessing and Nutrition Sciences
919-513-0186
breidt@ncsu.edu

Research on food safety and security associated with acid and acidified food and development of methods to prevent growth and survival of pathogenic and spoilage microorganisms in minimally preserved, brined and fresh-cut foods

Donna Carver
Extension Specialist
Poultry Science
919-515-5526
donna_carver@ncsu.edu

Extension education programs related to health and food-safety issues of eggs and poultry

Benjamin Chapman
Assistant Professor and Extension Specialist
4-H Youth Development and Family and Consumer Sciences
919-515-8099
benjamin_chapman@ncsu.edu

Development of food-safety education programs for consumers, the media and the retail, food service and fresh produce industries

David Green
Professor and Department Extension Leader
Food, Bioprocessing and Nutrition Sciences
252-222-6302
dpg@ncsu.edu

Development of rapid analytical techniques for monitoring the safety and quality of aquatic foods (molecular techniques for detecting and quantifying toxigenic-histamine producing bacteria in marine fish)

Chris Gunter
Assistant Professor
Horticultural Science
919-513-2807
chris_gunter@ncsu.edu

Research and extension education on food safety in commercial vegetable production

Lee-Ann Jaykus
Professor
Food, Bioprocessing and Nutrition Sciences
919-513-2074
leeann_jaykus@ncsu.edu

Development of molecular-based methods for rapid detection of food-borne pathogens and research on food virology (norovirus and hepatitis A), safety of fresh produce and molluscan shellfish and microbial risk assessment in food safety

Sophia Kathariou
Professor
Food, Bioprocessing and Nutrition Sciences
919-513-2075
sophia_kathariou@ncsu.edu

Investigation of public health and food-safety issues, including virulence, adaptive physiology, ecology, molecular epidemiology and evolution of bacterial food-borne pathogens Listeria monocytogenes and Campylobacter jejuni

Eric Miller
Professor and Interim Department Head
Microbiology
919-515-2391
eric_miller@ncsu.edu

Investigation of lysis enzymes as preventatives and treatments against Vibrio parahaemolyticus, which causes gastroenteritis, and of approaches to E. coli, Aeromonas, Mycobacterium and Vibrio diagnostics, detection and treatment

James L. Oblinger
Professor
Food, Bioprocessing and Nutrition Sciences
704-250-5447
james_oblinger@ncsu.edu

Teaching and outreach on consumer food safety and fresh produce safety

Jonathan Olson
Associate Professor
Microbiology
919-515-7860
jonathan_olson@ncsu.edu

Identification and characterization of factors that allow for the transmission and carriage of Campylobacter jejuni, a cause of common bacterial food poisoning, in the food supply, particularly in poultry and swine

Gary Payne
William Neal Reynolds Professor and Graduate Recruitment Coordinator
Plant Pathology
919-515-6994
gary_payne@ncsu.edu

Development of control strategies for aflatoxin, a naturally occurring mycotoxin that is among the most carcinogenic substances known

Doug Smith
Associate Professor
Poultry Science
919-513-7157
doug.smith@ncsu.edu

Research on marination of poultry meat with high levels of phosphate to reduce Salmonella, a food-borne pathogen

Deborah Threadgill
Assistant Professor
Microbiology
919-515-0323
dsthread@ncsu.edu

Investigation of functional genomics and pathogenesis of Campylobacter species important to human and animal health

Kenneth Anderson
Extension Specialist
Poultry Science
919-515-5527
ken_anderson@ncsu.edu

Investigation of the colonization of poultry by the food-borne pathogen Salmonella enteritidis and potential for transmission to the egg

Fletcher Arritt
Assistant Professor and Poultry and Food Processing Extension Specialist
Food, Bioprocessing and Nutrition Sciences
919-513-0176
fmarritt@ncsu.edu

Development of food-safety training for health inspectors, meat and poultry processors and acidified food entrepreneurs

John Brake
William Neal Reynolds Professor
Poultry Science
919-515-5060
john_brake@ncsu.edu

Research on the effect of transgenic corn on broiler chicken performance to  ensure new strains are safe for human consumption; feed formulations to protect soil and water from phosphorus excretion; and systems to reduce ammonia emissions

Fred Breidt
Professor (USDA)
Food, Bioprocessing and Nutrition Sciences
919-513-0186
breidt@ncsu.edu

Research on food safety and security associated with acid and acidified food and development of methods to prevent growth and survival of pathogenic and spoilage microorganisms in minimally preserved, brined and fresh-cut foods

Donna Carver
Extension Specialist
Poultry Science
919-515-5526
donna_carver@ncsu.edu

Extension education programs related to health and food-safety issues of eggs and poultry

Benjamin Chapman
Assistant Professor and Extension Specialist
4-H Youth Development and Family and Consumer Sciences
919-515-8099
benjamin_chapman@ncsu.edu

Development of food-safety education programs for consumers, the media and the retail, food service and fresh produce industries

David Green
Professor and Department Extension Leader
Food, Bioprocessing and Nutrition Sciences
252-222-6302
dpg@ncsu.edu

Development of rapid analytical techniques for monitoring the safety and quality of aquatic foods (molecular techniques for detecting and quantifying toxigenic-histamine producing bacteria in marine fish)

Chris Gunter
Assistant Professor
Horticultural Science
919-513-2807
chris_gunter@ncsu.edu

Research and extension education on food safety in commercial vegetable production

Lee-Ann Jaykus
Professor
Food, Bioprocessing and Nutrition Sciences
919-513-2074
leeann_jaykus@ncsu.edu

Development of molecular-based methods for rapid detection of food-borne pathogens and research on food virology (norovirus and hepatitis A), safety of fresh produce and molluscan shellfish and microbial risk assessment in food safety

Sophia Kathariou
Professor
Food, Bioprocessing and Nutrition Sciences
919-513-2075
sophia_kathariou@ncsu.edu

Investigation of public health and food-safety issues, including virulence, adaptive physiology, ecology, molecular epidemiology and evolution of bacterial food-borne pathogens Listeria monocytogenes and Campylobacter jejuni

Eric Miller
Professor and Interim Department Head
Microbiology
919-515-2391
eric_miller@ncsu.edu

Investigation of lysis enzymes as preventatives and treatments against Vibrio parahaemolyticus, which causes gastroenteritis, and of approaches to E. coli, Aeromonas, Mycobacterium and Vibrio diagnostics, detection and treatment

James L. Oblinger
Professor
Food, Bioprocessing and Nutrition Sciences
704-250-5447
james_oblinger@ncsu.edu

Teaching and outreach on consumer food safety and fresh produce safety

Jonathan Olson
Associate Professor
Microbiology
919-515-7860
jonathan_olson@ncsu.edu

Identification and characterization of factors that allow for the transmission and carriage of Campylobacter jejuni, a cause of common bacterial food poisoning, in the food supply, particularly in poultry and swine

Gary Payne
William Neal Reynolds Professor and Graduate Recruitment Coordinator
Plant Pathology
919-515-6994
gary_payne@ncsu.edu

Development of control strategies for aflatoxin, a naturally occurring mycotoxin that is among the most carcinogenic substances known

Doug Smith
Associate Professor
Poultry Science
919-513-7157
doug.smith@ncsu.edu

Research on marination of poultry meat with high levels of phosphate to reduce Salmonella, a food-borne pathogen

Deborah Threadgill
Assistant Professor
Microbiology
919-515-0323
dsthread@ncsu.edu

Investigation of functional genomics and pathogenesis of Campylobacter species important to human and animal health

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