Research by Martin and his group focuses on the pathogenesis of foodborne diseases, pre- and post-harvest food safety and on improving our understanding of the evolution and ecology of foodborne bacterial pathogens and their transmission from farm animals and environments through foods to humans. Both basic and applied research in the laboratory is targeted towards developing the scientific knowledge necessary to improve the ability to prevent foodborne and zoonotic diseases. In addition, Martin’s group also collaborates with Kathryn Boor’s group on research on transmission and control of bacteria that cause food spoilage, particularly in dairy foods.
Rachel studies sporeforming bacteria from the farm level to the finished product. Her project's goal is to give farmers clear and feasible management practices that they can use to reduce sporeforming bacteria in raw milk and hopefully increase the shelf life of dairy products. View Rachel's LinkedIn profile.
Ahmed Gaballa is a microbiologist who uses Genetics and Biochemistry to understand bacterial response to stress. He is specially interested in how bacteria coordinate the regulation of complex overlapped regulons to survive under stress conditions including oxidative, thiol and metal stresses.
Sean is working on a project to develop an approach to evaluate new rapid methods for detection of foodborne pathogens, specifically to evaluate the ability of different commercial rapid detection methods to detect Salmonella from dry pet food and dark chocolate.
Nate works on Cornell’s Voluntary Shelf Life Program performing classical microbiology and dairy chemistry tests on fluid milk samples. Additionally, he analyzes microbial and sensory data and assists in creating reports for dairy processors.
Magda's main area of interest is covering antimicrobial resistance - a global problem that threatens the effective prevention and treatment of an increasing range of infections caused by bacteria. As a result of an emerging need for new classes of antibiotics and the awareness of chemically synthesized compounds’ extensive use, She is also interested in the characterization of new antimicrobial metabolites derived from existing reservoirs.
Sam was working with New York State dairy plants to detect and characterize the bacteria in their milk responsible for post-pasteurization contamination and spoilage. His project's goal is to implement corrective actions at the plant level that will improve the quality and shelf-life of fluid milk by reducing the instance of post-pasteurization contamination. View Sam's LinkedIn Profile.
Al is a former Postdoctoral Associate in the Milk Quality Improvement Program and currently works as an Extension Associate in the Dairy Foods Extension Program. As part of his support to the dairy industry, he is involved in research on several aspects of controlling dairy associated spoilage microorganisms and pathogens, including development of novel predictive modeling tools.
Zoe's goal is to study sporeforming bacteria found in dairy farms throughout processing. She wants to help farmers produce a higher quality product and extend product shelf life. She hopes that by understanding these bacteria, farmers can learn new techniques that can improve their milk.