Michael Doyle (microbiologist)

Michael Doyle is a professor of microbiology, microbiologist active in research, and author. He is Regents Professor of Food Microbiology at the University of Georgia's College of Agricultural and Environmental Sciences and the director of the school's Center for Food Safety,^[1] where he researches foodborne bacterial pathogens. He holds the patents to several sanitation products including one used as a meat wash^[2]

Background

Doyle graduated from the University of Wisconsin-Madison with a B.S. degree in Bacteriology, as well as an M.S. and Ph.D. in Food Microbiology.^[3] He is a Fellow of the American Academy of Microbiology, the International Association for Food Protection and the Institute of Food Technologists.

Selected publications

• Food Microbiology: Fundamentals and Frontiers with Larry R. Beuchat and Thomas J. Montville (2001)
• Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment (Food Microbiology and Food Safety) with Jeffrey L. Kornacki and Michael P. Doyle May 12, 2010
• From wild pigs and spinach to tilapia and Asia : The challenges of the food safety community (The John H. Silliker Lecture). Food Prot. Trends 28:800-803. (2008)
• Imported Foods: Microbiological Issues and Challenges (Emerging Issues in Food Safety) with Marilyn C. Erickson (Hardcover - Jun 2008)
• Doyle, M.P. and M.C. Erickson. 2008. Summer meeting 2007 – the problems with fresh produce: an overview. J. Appl. Microbiol. 105:317-330.
• Foodborne Bacterial Pathogens (1989)

References

1. ^ [1] University of Georgia College of Agricultural and Environmental Sciences
2. ^ Lyndsey Layton Obama's pick for food safety chief surprises consumer advocates January 28, 2010 Washington Post
3. ^ [2]

External links

• profile University of Georgia Center for Food Safety

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