Dr. BRIAN W. SHELDON

BRIAN W. SHELDON

Professor and Research Coordinator
Food Science and Poultry Science


B.S. (1972) University of Dubuque
M.S. (1973) New Mexico Highlands University
Ph.D. (1979) Virginia Polytechnic Institute and State University

Research Interests

Our research activities focus on investigating the efficacy of biocidal agents 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 monocytogenes.

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 scientific principles.

Particular attention is currently focused towards the critical evaluation of natural inhibitory peptides, including their mechanisms of action, against Salmonella.


Representative Publications

A list of my publications.



If you have any questions or request any additional information, feel free to e-mail me at
brian_sheldon@ncsu.edu


This Page is maintained by Dr. Brian W. Sheldon .