|
|
Expert in Food Microbiology, Toxicology, Preservation, and Spoilage; Yeasts; Clostridia; Botulinum Toxin
Available for your Consulting and Expert Witness Needs
|
|
|
 |
| Summary of Expertise: |
 |
Primary Expertise Areas:
(links show more experts in each area)
|
Expertise Description: |
|
bacterial toxin expert
Clostridium expert
Clostridium botulinum expert
pathogenic bacteria control expert |
Expert's primary area of research is the study of botulinum toxin in the gram-positive pathogen Clostridium botulinum. Much of his work has been devoted to methods for the prevention of toxin formation in foods. He has also contributed to the development of botulinum toxin as a pharmaceutical and in manufacturing botulinum toxins under GMP conditions. |
|
antimicrobial preservation expert
carotenoid pigment expert
food antimicrobial additive expert
food preservation expert |
Expert's laboratory has investigated the use of naturally occurring antimicrobials to enhance the microbiological safety and to extend the shelf-life of foods. The research has centered on the control of gram-positive bacteria, especially Clostridium botulinum (which causes Botulism) and Listeria monocytogenes. Additionally, they have used antimicrobials to control undesirable microbial changes in foods. A significant part of his group's effort has been dedicated to developing natural antimicrobials including enzymes, lipids, and carbohydrates as preservatives. They also have developed physical methods for inactivation of bacterial spores. |
|
bacterial control expert
botulism expert
food microbiology expert
food poisoning bacteria control expert
food-borne illness expert
microbiology laboratory expert |
Expert's research program is dedicated to enhancing the microbiological safety of foods. In particular, he has studied methods and processes to control gram-positive bacterial pathogens in minimally processed and refrigerated foods. These bacterial pathogens are, primarily, Clostridium botulinum and Listeria monocytogenes. His work has involved the detection of botulinum toxins. In addition, he has had extensive experience in the microbiological safety of fermented foods. Expert is an authority in Botulism and other microbial foodborne poisonings, including Bacillus cereus, Clostridium perfringens, Listeria, and other bacteria. He has participated in the investigation of food poisonings and has also been involved in the training of food inspectors through FDA training courses. |
|
food safety expert |
The primary area of Expert's university research and industrial involvement is in the microbiological safety of raw and processed foods. He has investigated problems resulting from various microbial pathogens affecting food. Most of his efforts have been in controlling pathogenic gram-positive bacteria, especially Clostridium botulinum. He has also conducted research on other pathogens and spoilage organisms including Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus, Clostridium perfringens, and yeasts. His laboratory has conducted numerous challenge studies with pathogens to assess the safety and shelf-life of foods. This testing is particularly important when a food is processed using a new technology (e.g. modified atmosphere packaging, irradiation) or when a food is reformulated. Expert has assisted the food industry in designing safe foods and processes, and in meeting the requirements of regulatory agencies. |
|
botulinum toxin expert |
From 1985 to present, Expert has been involved in the production, purification, detection, and scientific and medicinal uses of microbial toxins, particularly botulinum neurotoxin. Detection of clostridial toxins by bioassays and immunological methods has been a research focus of his laboratory. He has made scientific contributions to the control of clostridial infections in humans and animals and in the development of botulinum neurotoxin as a pharmaceutical. |
|
food shelf life testing expert
food spoilage expert
food spoilage detection expert |
A significant portion of Expert's career in food microbiology has involved the development of methods and technologies to prevent the microbiological spoilage of foods. In particular, he has investigated the spoilage of foods by gram-positive bacteria and yeasts. |
|
neurotoxin expert |
Botulinum neurotoxin is produced in foods, in wounds, and in the intestine of susceptible infants and adults. Botulinum neurotoxins are produced by certain strains of clostridia. Since they are the most poisonous substances known, they are of considerable concern to the food industry and regulatory agencies. The prevention of botulinum toxin in foods is a primary goal of manufacturers of minimally processed refrigerated foods. Several approaches can be used to prevent growth and toxin production by Clostridium botulinum in foods including inactivation of spores, formulation of foods to prevent growth, and processing of foods to eliminate toxin. Food challenge studies and testing for toxin are used to ascertain the effectiveness of preservation strategies. |
|
spoilage expert
clostridia expert |
|
| Show Secondary and Basic Areas of Expertise |
Localities:
Expert may consult nationally and internationally, and is also local to the following cities: Milwaukee, Wisconsin; Madison, Wisconsin; Kenosha, Wisconsin; Racine, Wisconsin; Rockford, Illinois; Aurora, Illinois; Elgin, Illinois; Waukegan, Illinois; Arlington Heights, Illinois; and Schaumburg, Illinois.
|
| Year |
|
Degree |
|
Subject |
|
Institution |
|
|
1983
|
|
SCD
|
|
Food Microbiology
|
|
MIT
|
|
|
1978
|
|
MS
|
|
Food Science
|
|
University of California, Davis
|
|
|
1976
|
|
BS
|
|
Fermentation Science
|
|
University of California, Davis
|
|
| Years |
|
Employer |
|
Department |
|
Title |
|
Responsibilities |
|
1996 to
|
|
(Undisclosed University)
|
|
Food Microbiology and Toxicology/Food Research Institute
|
|
Professor
|
|
Expert directs laboratories that conduct research on the microbiological safety and spoilage of foods. He specializes in prevention of botulinum toxin formation and growth/survival of pathogens and spoilage organisms, including Listeria monocytogenes, E. coli O157:H7, and yeast and lactic acid bacteria spoilage. He develops formulation strategies to prevent growth of undesirable pathogenic and spoilage organisms. He also assays toxins, particularly botulinum toxin. He has been involved in the production and formulation of botulinum toxin for pharmaceutical uses. Lastly, he conducts research on carotenoid production by yeasts.
|
|
1990 to 1995
|
|
University of Wisconsin
|
|
Food Microbiology and Toxicology/Food Research Institute
|
|
Associate Professor
|
|
|
|
1985 to 1990
|
|
University of Wisconsin
|
|
Food Microbiology and Toxicology/Food Research Institute
|
|
Assistant Professor
|
|
|
|
1983 to 1985
|
|
Harvard Medical School
|
|
Dept. Microbiology and Molecular Genetics
|
|
Postdoctoral Research Associate/Assistant Instructor
|
|
He conducted basic research on the physiology of gram-negative bacteria, including Klebsiella pneumoniae and E. coli
|
|
1980 to 1983
|
|
Massachusetts Institute of Technology
|
|
Food Science and Nutrition
|
|
Sc.D. Candidate
|
|
He studied industrial microbiology and fermentations, specializing in clostridial fermentations and enzyme production
|
|
1978 to 1980
|
|
Bodega Marine Laboratory/UC Berkeley
|
|
Aquaculture
|
|
Research Technician
|
|
He conducted research on the aquaculture of crustacea including lobsters and shrimp.
|
|
1972 to 1978
|
|
University of California - Davis
|
|
Food Science
|
|
B.S. and M.S. Candidate
|
|
He conducted research on the production of carotenoids, particularly astaxanthin by the yeast Phaffia/Xanthophyllomyces
|
Associations/Societies
Expert is an active member of several scientific societies. These include the American Society for Microbiology, the Institute for Food Technologists, the Society for Industrial Microbiology, the International Association for Food Safety and the American Chemical Society.
|
Professional Appointments
Expert serves on the editorial boards of 5 scientific journals.
|
Awards/Recognition
He was awarded the Educator Award from the International Association for Food Safety and is was elected to the American Academy of Microbiology. He was also the chair of the Food Microbiology division of ASM in 1997.
|
| Publications: |
|
Publications and Patents Summary
Expert has published over 90 research articles, 20 book chapters and has edited one book.
|
|
Selected Publications and Publishers
|
|
|
- Manual of Methods for Industrial Microbiology, ASM Press
|
|
|
- Bacterial Toxins Methods & Protocols, The Humana Press
|
|
|
- Gram-Positive Pathogens
|
|
|
- Microbiology and Microbial Infections, Systematic Bacteriology. London
|
|
|
- Encyclopedia of Microbiology
|
|
| Government Experience: |
|
| Years |
|
Agency |
|
Role |
|
|
1995 to
|
|
USDA/FDA
|
|
Reviewer of grant proposals
|
|
|
1998 to
|
|
Army
|
|
Reviewer of research activities
|
|
| Selected Consulting Examples: |
-
Preparation of GRAS petitions for food ingredients
-
Technical reviews and site visits of food ingredient manufacturing facilities
-
Design of food formulation strategies to prevent growth and survival of pathogens and spoilage bacteria and fungi
-
Production of botulinum toxins for non-medical uses.
-
Testing for microbial toxins and pathogens in foods.
|
As a member of the Intota consultant network,
Expert is a specialist who provides technical consulting to corporate, legal and government clients. Expert provides professional consulting as a Food Microbiology Consultant, Toxicology Consultant, Preservation Consultant, Consultant and Spoilage Consultant; Yeasts Consultant; Clostridia Consultant; Botulinum Toxin Consultant. Expert may consult as an independent consultant or as a member of a consultancy, consulting company,
or consulting firm. Consultants service will be covered by a consulting contract.
Ask an expert initial screening questions and ask the experts services particulars, by simply submitting
an expert request.
|
|
Expert Witness Experience Summary:
|
|
Expert has served as an expert witness in several legal cases involving food recalls and foodborne illnesses.
|
|
Recent Litigation Client Requests:
|
-
Botulism expert needed for consulting on Botulism from canned food product.
-
Botulism expert for consulting on seafood poisoning.
-
Shellfish expert for consulting on handling, preparation and sale of raw shellfish (oysters).
-
Expert in food borne illness and regulatory compliance for litigation in Canada involving the ordinary standard of care to be employed by the CFIA, PHAC and HC.
|
Intota experts can serve as expert witnesses or litigation consultants offering expert testimony, expert advice, litigation support,
forensic services, and related expert witness services. Expert can serve as an expert witness or litigation consultant in intellectual property (patent, trademark, trade secret, copyright),
product liability, and insurance matters. Expert may provide forensic expert witness testimony, litigation consulting services, forensic investigation,
and forensic testing if appropriate in litigation areas as a Food Microbiology Expert Witness, Toxicology Expert Witness, Preservation Expert Witness, Expert Witness and Spoilage Expert Witness; Yeasts Expert Witness; Clostridia Expert Witness; Botulinum Toxin Expert Witness.
Intota provides attorneys and legal professionals the opportunity to ask an expert initial screening questions and
ask the experts services particulars by submitting an expert request.
|
| International Experience: |
|
| Years |
|
Country / Region |
|
Summary |
|
1986 to 1992
|
|
EU
|
|
Assist in the development in industrial fermentations for yeast carotenoids
|
|
1990 to 1994
|
|
Pacific Rim
|
|
Assist in the development in industrial fermentations for yeast carotenoids. Evaluate nutraceutical technology.
|
|
1995 to
|
|
South America
|
|
Evaluate public health policy for control of foodborne pathogens
|
Expert has a small business for the supply of microbial toxins for nonmedical uses.
Expert serves as a resource to
Intota Market Research Services
for customized marketing research in industries or areas related to
Food Microbiology, Toxicology, Preservation, and Spoilage; Yeasts; Clostridia; Botulinum Toxin.
Experts are an invaluable source of overall industry insight as well as insight into specific companies and firms for
custom business to business (b2b) and industrial market research. Intota uses analyst and
consultant resources from Guideline whose Research Directors manage the research and analysis of the qualitative
and quantitative data as well as report writing for the custom studies. The methods and tools
used by Intota market research combine the insights of technical experts and industry insiders with secondary
research to provide the custom b2b and industrial market research you need.
|
| Additional Skills and Services: |
|
Training/Seminars
Expert has presented seminars and short courses to the Food Industry on food microbiology, emerging trends in foodborne disease, and aspects of food biotechnology.
|
|
Expertise
