A5056833158- Listeria monocytogenes in Food Safety
- Microbial Inactivation Methods
- Essential Oils and Antimicrobial Activity
- Identification and Quantification in Food
- Meat and Animal Product Quality
- Nutrition, Health and Food Behavior
- Innovative Teaching Methods
- Bacterial biofilms and quorum sensing
- Sustainability in Higher Education
- biodegradable polymer synthesis and properties
- Nanoparticles: synthesis and applications
- Indigenous Studies and Ecology
- Collagen: Extraction and Characterization
- Transgenic Plants and Applications
- Biomedical and Engineering Education
- Microplastics and Plastic Pollution
- Food Quality and Safety Studies
University of British Columbia
2016-2021
Dalhousie University
2013-2016
The human pathogen Listeria monocytogenes is a large concern in the food industry where its continuous detection products has caused string of recalls North America and Europe. Most recognized for ability to grow foods during refrigerated storage, L. can also tolerate several other food-related stresses with some strains possessing higher levels tolerances than others. objective this study was use combination phenotypic analyses whole genome sequencing elucidate potential relationships...
Listeria monocytogenes strains are known to harbour plasmids that confer resistance sanitizers, heavy metals, and antibiotics; however, very little research has been conducted into how may influence L. monocytogenes' ability tolerate food-related stresses. To investigate this, a library (n = 93) of plasmid sequences were compared. Plasmid divided two groups (G1 G2) based on repA phylogeny. Twenty-six unique types observed, with 13 belonging each the repA-based groups. G1 significantly (p <...
Listeria monocytogenes is a foodborne pathogen whose survival in food processing environments may be associated with its tolerance to desiccation. To probe the molecular mechanisms used by this bacterium adapt desiccation stress, transposon library of 11,700 L. mutants was screened, using microplate assay, for strains displaying increased or decreased (43% relative humidity, 15°C) tryptic soy broth (TSB). The phenotypes selected were subsequently assessed on food-grade stainless steel (SS)...
The human pathogen Listeria monocytogenes continues to pose a challenge in the food industry, where it is known contaminate ready-to-eat foods and grow during refrigerated storage. Increased knowledge of cold-stress response this will enhance ability control food-supply-chain. This study utilized strand-specific RNA sequencing whole cell fatty acid (FA) profiling characterize bacterium's cold stress response. FAs were extracted from cold-tolerant strain at five time points between early lag...
Listeria monocytogenes remains a threat to the food system and has led numerous foodborne outbreaks worldwide. L. can establish itself in production facilities by adhering surfaces, resulting increased resistance environmental stressors. The aim of this study was evaluate adhesion ability at 8 °C analyse associations between observed phenotypes genetic factors such as internalin A (inlA) genotypes, stress survival islet 1 (SSI-1) genotype, clonal complex (CC). isolates (n = 184) were grown...
Canadian First Nations communities rely on traditional preservation methods such as the smoking, drying, and canning of fish game meats to ensure long-term food security. Unlike commercial production, there are no recognized official standards for these methods, rendering their efficacy in producing microbiologically safe foods relatively unknown. In this study, 81 fresh or processed samples obtained from four British Columbia were analyzed quality indicator microbes, foodborne pathogens,...
Abstract Fifty‐five Essential Learning Outcomes (ELOs) comprise the required content for food science degrees approved by Institute of Food Technologists (IFT), yet importance each outcome graduate industry readiness is expected to vary. To analyze this variance, we assessed relevance IFT's recently revised (2018) ELOs and compared them The University British Columbia's proficiency levels. Additionally, investigated key learning experiences future directions further strengthen programs....
Food Science is a relatively small yet critical field of science that covers wide array topic areas, ranging from food chemistry to microbiology processing sensory product development, just name few. Accordingly, it can often be difficult for instructors connect with other who teach similar courses and locate teaching resources the specific areas they teach. This especially challenging wish utilize realistic industry case studies in their courses, but do not have prior work experience....
Listeria monocytogenes remains a threat to the food system and has led numerous foodborne outbreaks worldwide. L. can establish itself in production facilities by adhering surfaces, resulting increased resistance environmental stressors. The aim of this study was evaluate adhesion ability at 8°C analyse associations between observed phenotypes genetic factors such as internalin A (inlA) genotypes, stress survival islet 1 (SSI-1) genotype, clonal complex (CC). isolates (n=184) were grown 100%...