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.
The overall goal of Rachel's research is to understand how foodborne pathogens differ in their ability to cause disease. Rachel uses two model organisms, Salmonella enterica and Bacillus cereus, to characterize the genetic and molecular mechanisms underlying toxin production by these bacteria.
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.
Maureen provides support to staff and students by preparing media, ordering supplies, and assisting with projects as needed. She prepares invoices for the LMT and processes samples from the CU Dairy and FPDL.
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.
Kimberley's overall role is to provide comprehensive support to the Food Safety Laboratory and Team, so that each area of the lab functions with optimal organization and efficiency. This includes, but is not limited to, ordering supplies, preparing invoices, customer service, as well as assisting students and staff with bench work, analysis, and report writing as needed.
Sophia's project evaluates produce-relevant pathogens as well as surrogates, indicators, and index strains for different phenotypic characteristics to help with selection of strains and growth conditions for challenge studies and evaluation of interventions.
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.
Sarah’s research is focused on expanding knowledge of microbial dynamics in food systems to develop evidence-based practices that promote lasting impacts to food quality and safety throughout the supply chain.
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.