Md Niamul Kabir
Albany State University, GA·Microbiology & Immunology
Foodborne bacteria such as Escherichia coli O157:H7, non-typhoidal Salmonella and Listeria monocytogenes make people sick and shorten how long food stays safe to sell. Heat pasteurization kills these bacteria but can change food quality.
- Fields
Microbiology & Immunology
Plant Science & Agriculture
- Topics
food safety
foodborne pathogens
high pressure processing
- Grants
- 1 known grant, through Aug 2027
What they work on
- Compare traditional heat pasteurization with high pressure processing at mild temperature for killing E. coli O157:H7, non-typhoidal Salmonella and Listeria monocytogenes in foods.
- Test whether natural antimicrobials combined with high pressure processing below 600 megapascals kill the three foodborne pathogens more effectively than either treatment alone.
- Track how E. coli O157:H7, Salmonella and Listeria form biofilms, sticky surface communities, over time on stainless steel and plastic under different pressure stresses and temperatures.
More about the research
High pressure processing (HPP) is an alternative that kills microbes by squeezing food under very high water pressure. This project asks how to make such decontamination work better at lower pressures. The approach combines pressures below 600 megapascals with mild heat and natural antimicrobials (germ-killing compounds from natural sources).
Why it matters
Outbreaks of E. coli O157:H7, Salmonella and Listeria cause illness and food waste. Combining lower-pressure high pressure processing with mild heat and natural antimicrobials could give food producers effective ways to kill these pathogens while keeping food quality. The results could help food companies validate existing decontamination steps, extend shelf life and lower processing costs.
Known grants
From NIH and NSF research grants. Labs often have other funding we can't see.
Closest labs
Johanna Elfenbein
University of Wisconsin-Madison, WI·Microbiology & Immunology
Test whether the membrane protein gene yeiH is needed for Salmonella Typhimurium to survive during infection, using animal models of colitis and sepsis.
Mahmoud Almasri
University of Missouri-Columbia, MO·Engineering
Develop a Surface Enhanced Raman Spectroscopy sensor that uses metal nanoantennas on a side-polished optical fiber to quickly detect and measure Salmonella types in poultry samples.
William Harcombe
University of Minnesota, MN·Ecology & Evolution
Test whether mutualism changes the combined effect of antibiotic pairs by running over 3,900 growth experiments comparing Escherichia coli and Salmonella enterica in monoculture versus obligate cross-feeding co-culture.
The school
Albany State University: 2 labs on PI Pages.
Reach out
A start for your email. Fill in the brackets.