Research Projects
My work focuses on translating microbiological data into risk-based food safety decisions that are operationally relevant. I integrate experimental virology, environmental microbiology, and quantitative modeling to address pathogen persistence, transfer, and control in foods and agricultural systems.
On this page
- Contact Surface Sanitation Validation and Disinfection Systems
- Agricultural Water Treatment and FSMA Compliance
- Microbial Thermal Inactivation and Risk-Based Modeling
- Microbial Persistence in Food Systems
- Environmental Monitoring and Field-Based Pathogen Surveillance
- Quantitative Microbial Risk Assessment (QMRA) and Risk-Based Decision Support
- Infectivity Assessment and Method Development
- Product Development, Processing, and Quality Integration
Contact Surface Sanitation Validation and Disinfection Systems
Validated EPA- and ASTM-aligned disinfection systems for virus inactivation on food-contact and hard-to-clean surfaces under operational conditions. Designed and executed studies incorporating organic load, surface variability, and application constraints to reflect realistic sanitation scenarios and meet industry stakeholder requirements for achieving ≥4-log viral reduction in compliance with EPA regulatory standards for disinfectant registration.
Agricultural Water Treatment and FSMA Compliance
Evaluated sanitizer efficacy in preharvest agricultural water collected from Florida farms under realistic conditions. Verified treatment performance across different contact times, temperatures, and sanitizer concentrations. Using kinetic modeling, the treatment conditions required to achieve FSMA’s 3-log microbial reduction target were estimated. In related work, novel treatment approaches such as chitosan microparticles were evaluated, achieving up to a 2-log reduction of norovirus in fecally polluted water within 10 minutes.
Microbial Thermal Inactivation and Risk-Based Modeling
Developed and validated kinetic and dynamic models to quantify thermal inactivation of bacteria (Vibrio parahaemolyticus) and viruses (human norovirus) in high-risk foods, including oysters. Applied R-based linear and non-linear modeling, Monte Carlo simulation, and uncertainty analysis to estimate key inactivation parameters such as D- and z-values. These predictive models support risk-based process validation and inform cooking recommendations, contributing to the development of validated time–temperature controls for high-risk foods.
Microbial Persistence in Food Systems
Characterized persistence of pathogenic bacteria (Escherichia coli and Campylobacter jejuni) and viruses (human norovirus, Tulane virus as a surrogate, and coronavirus) across food and environmental matrices including agricultural water, soil, raw milk, and food-contact surfaces. Generated quantitative data on survival dynamics under realistic conditions to inform contamination risk, exposure potential, and limitations of bacterial indicator-based approaches.
Quantitative Microbial Risk Assessment (QMRA) and Risk-Based Decision Support
Applied QMRA frameworks to integrate experimental data with exposure and risk modeling to support food safety decision-making. This includes evaluating risks associated with consumption of raw milk, particularly for pathogens such as Campylobacter. In parallel, the work on oyster safety integrates thermal inactivation modeling with consumption practices to evaluate how time–temperature combinations during cooking reduce viral risks. These efforts support risk-based recommendations by linking microbial behavior with real-world practices and public health outcomes.
Environmental Monitoring and Field-Based Pathogen Surveillance
Conducted environmental monitoring and pathogen surveillance in aquatic food systems, including oysters, seawater, and wastewater. Applied FDA BAM-based detection methods to track enteric pathogens under real-world conditions and assess contamination sources and variability. This work supported development of sampling strategies, method implementation, and data interpretation for environmental monitoring programs, linking field data to risk assessment and food safety decision-making.
Infectivity Assessment and Method Development
Advanced approaches to evaluate viral infectivity by integrating RT-qPCR, RNase pretreatment, and plaque assays. Addressed key limitations between molecular detection and infectivity, improving interpretation of pathogen reduction and persistence in applied food safety contexts.
Product Development, Processing, and Quality Integration
Developed and validated antimicrobial interventions and thermal processing strategies in pilot-scale food systems, including high-risk ready-to-eat products. Demonstrated effective pathogen control (e.g., Listeria reduction) while maintaining sensory quality and product stability, integrating food safety with product performance and R&D decision-making.