BRIAN W. SHELDON
Professor and Research Coordinator
Food Science and Poultry
B.S. (1972) University of Dubuque
M.S. (1973) New
Mexico Highlands University
Ph.D. (1979) Virginia Polytechnic
Institute and State University
Our research activities focus on investigating the efficacy of biocidal
in controlling foodborne pathogens and spoilage microorganisms associated
with muscle foods and eggs, particularly Salmonella, Campylobacter,
Escherichia coli 0157:H7, Aeromonas, Bacillus cereus, and Listeria
We are interested in the identification and critical
evaluation of inhibitory agents such as bacteriocins and other
bactericidal proteins and peptides, oxy-halogens, ozone, hydrogen
peroxide, and other oxyradical producers for the reduction or elimination
of microbial pathogens and spoilage microorganisms associated with muscle
foods and eggs, particularly fresh and fermented poultry products, and
food contact surfaces.
Opportunities exist for both basic and applied
research that are designed to answer applied questions using fundamental
Particular attention is currently focused
towards the critical evaluation of natural inhibitory peptides, including
their mechanisms of action, against Salmonella.
A list of my publications.
- STEVENS, K. A., SHELDON, B. W., KLAPES, N. A., and
KLAENHAMMER, T. R.
1991. Nisin treatment for inactivation of Salmonella species and
other gram-negative bacteria. Appl. Environ. Microbiol. 57: 3613-3615.
- STEVENS, K. A., KLAPES, N. C., SHELDON, B. W., and
R. 1992. Antimicrobial action of nisin against Salmonlla
typhimurium lipopolysacharide mutants. Appl. Environ. Microbiol.
- MULLERAT, J., KLAPES, N. A., and SHELDON, B. W. 1994.
SalmideŽ, a sodium chlorite-based oxy-halogen disinfectant, to
inactivate bacterial pathogens and extend shelf-life of broiler
carcasses. J. Food Prod. 57:596-603.
- SHEFET, S. M., SHELDON, B. W., and KLAENHAMMER, T. R.
1995. Efficacy of optimized nisin-based treatments to inhibit Salmonlla
typhimurium and extend shelf life of broiler carcasses. J. Food
Prod. 58: 1077-1082.
If you have any questions or request any additional information, feel
free to e-mail me at firstname.lastname@example.org
This Page is maintained by
Dr. Brian W. Sheldon .