Brian W. Sheldon

Department Extension Leader and Professor

brian_sheldon@ncsu.edu
 

Educational Background:

  • B.S. (1972) University of Dubuque, Iowa
  • M.S. (1973) New Mexico Highlands University
  • Ph.D. (1979) Virginia Polytechnic Institute & State University

Extension Education Programming:

Informal education programming and program emphasis includes the areas of poultry product safety, farm to table HACCP programs for producers, processors, and further processors; food laws and regulations; water conservation and wastewater treatment and recycling; by-product recovery technologies, mortality stabilization treatments, and providing microbiological assistance on issues of importance to the poultry industry, faculty, staff, and students in Poultry Science.


Research Interests:

Research activities focus on investigating the efficacy of biocidal agents in controlling food borne pathogens and spoilage microorganisms associated with poultry production, processing and further processing of products. Particular attention is focused on Salmonella, Campylobacter, Escherichia coli O157:H7, Aeromonas hydrophila, and Listeria monocytogenes. Other interests include the identification and critical evaluation of inhibitory agents such as bacteriocins and other inhibitory proteins, oxy-halogens, ozone, hydrogen peroxide, and other oxyradical producers for control of microbial pathogens and spoilage microorganisms. Opportunities exist for conducting both basic and applied research using fundamental scientific principles and experimental methodologies. Particular attention is currently directed towards the critical evaluation of natural inhibitory peptides and probiotics, including deriving their mechanisms of action and modes of application (i.e., packaging and edible films as delivery vehicles), against Salmonella and Campylobacter species; development of an enzyme-based biosensor technology for monitoring the time/temperture history of poultry products throughout the wholesale and retail storage and distribution "cold chain;" the development of chemical and heat treatments for stabilizing poultry mortality; the development of active packaging systems having inhibitory properties against bacterial pathogens and spoilage microorganisms; the evaluation of an egg shell membrane by-product for improving food safety; and assessing the impact of nutrition and waste management technologies on the fate of pathogens in animal excreta. An emphasis is also directed at developing HACCP programs for producers and processors and providing microbiological expertise to the faculty, staff, and students in Poultry Science. Opportunities exist for both basic and applied research that are designed to answer applied questions using fundamental scientific principles.


Representative Publications:

  • Natrajan, N., and B. W. Sheldon, 2000. Inhibition of Salmonella on Poultry skin using protein--and polysaccharide--based film containing a nisin formulation. J. Food Protection. 63: 1268-1272.
  • Poland, A. L., and B.W. Sheldon, 2001. Altering the thermal resistance of food borne bacterial pathogens with an eggshell membrane waste by-product. J. Food Protection. 4: 486-492.
  • Xu, L.J., B.W. Sheldon, D.K. Larick, and R.E. Carawan, 2002. Recovery and utilization of useful by-products from egg processing wastewater using electrocoagulation. Poultry Sci. 81:785-792.
  • Moore, C.M., and B.W. Sheldon, 2003. Evaluation of time-temperature integrators for tracking poultry product quality throughout the chill chain. J. Food Prot. 66:287-292.
  • Moore, C.M., and B.W. Sheldon, 2003. Use of time-temperature integrators and predictive modeling to evaluate microbiological quality loss in poultry products. J. Food Prot. 66:280-286.
  • DeCesare, A., B.W. Sheldon, K.S. Smith, and L. Jaykus, 2003. Survival and persistence of Campylobacter and Salmonella species under various organic loads on food contact surfaces. J. Food Prot. 66:1587-1594.
  • McCormick, K., I.Y. Han, J.C. Acton, B.W. Sheldon, and P.L. Dawson, 2003. D- and z-values for Listeria monocytogenes and Salmonella Typhimurium in packaged low-fat ready-to-eat turkey bologna subjected to a surface pasteurization treatment. Poultry Sci. 82:1337-1342.
  • Schuman, J.D., and B.W. Sheldon, 2003. Inhibition of Listeria monocytogenes in pH-adjusted pasteurized liquid whole egg. J. Food Prot. 66:999-1006.
  • Moore, C.M., B.W. Sheldon, and L. Jaykus, 2003. Transfer of Salmonella and Campylobacter from stainless steel to Romaine lettuce. J. Food Prot. 66:2231-2236.
  • M.P. Bashor, K.M. Keener, P.A. Curtis, B.W. Sheldon, and S. Kathariou, 2004. Comprehensive review of Campylobacter and poultry processing. Comprehensive Reviews in Food Sci. and Food Safety 3:105-116.
  • M.P. Bashor, P.A. Curtis, K.M. Keener, B.W. Sheldon, S. Kathariou, and J.A. Osborne, 2004. Effects of carcass washers on Campylobacter contamination in large broiler processing plants. Poultry Sci. 83:1232-1239.
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