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Norovirus, a food borne pathogen? with Lee-Ann Jaykus

  Broadcast in Business

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Norovirus, a food borne pathogen? with Lee-Ann Jaykus, Ph.D., Professor, Food Science, North Carolina State University, Raliegh, North Carolina.

B.S. (1979) Purdue University
M.S. (1982) Purdue University
Ph.D. (1993) University of North Carolina at Chapel Hill

Our research activities focus on application of molecular biological methods for the detection of pathogenic microorganisms in foods. Current research projects involve the development of nucleic acid amplification technology for the detection of human enteric viruses (human enteroviruses, hepatitis A virus, Norwalk virus) in shellfish, fresh produce, and ready-to-eat food commodities. Additional research opportunities exist for developing similar methods for the detection of Listeria monocytogenes and Salmonella from dairy food products, with specific focuses on bacterial concentration and refining molecular methods to facilitate the real-time detection of foodborne pathogens. Our group is also actively involved in the application of quantitative risk assessment methods for the evaluation of public health risks of foodborne pathogens.
Agenda:
1. Dr. Jaykus' introduction.
2. What is a virus?
3. What is Norovirus?
4. Can Norovirus be a food borne pathogen?
5. What are the detection methodologies?
6. Can food producers screen prior to shipment?
7. Dr. Jaykus's research and projects.
Contact:
Lee-Ann Jaykus, Ph.D.
Professor, Food Science
339-A Schaub Hall
Raleigh, NC  27695  USA
Tel. 919-513-2074
leeann_jaykus@ncsu.edu
http://ncsu.edu/foodscience/JaykusLab/LeeAnn%20Jaykus%20CV%202007.pdf
 

Tags:
Food safety
Norovirus
foodborne pathogens
food production
food quality
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