Bradley Marks


Bradley  Marks

Ph.D., Purdue University, 1993; M.S., Purdue University, 1992

Farrall Hall, 524 S Shaw Ln, Rm 210, MSU, East Lansing, MI 48824

Phone: (517) 432-7703; Fax: (517) 432-2892

Professional Positions:

Assistant and Associate Professor (1993-1999), Department of Biological and Agricultural Engineering, University of Arkansas

Research Interests:

Food engineering. The overall goal is to develop improved methods for design and operation of manufacturing systems for ready-to-eat food products, with a primary emphasis on improved microbial safety.  Current research focuses on modeling microbial inactivation, transport, survival, and growth for critical foodborne pathogens and products (e.g., Salmonella in low-moisture foods, E. coli O157:H7 on fresh produce, Salmonella in meat and poultry products). 

Instructional Activities:

BE 101 – Introduction to Biosystems Engineering

BE 350 – Heat and Mass Transfer in Biosystems

BE 478 – Food Engineering: Solids

Selected Publications:

Tenorio-Bernal MI, Marks BP, Ryser ET, Booren AM. 2013. Evaluating the predictive ability of a path-dependent thermal inactivation model for Salmonella subjected to prior sublethal heating in ground turkey, beef, and pork. Journal of Food Protection 76:220-226.

Lindsay DS, Martin EM, O’Bryan CA, Crandall PG, Marks BP, Ricke SC, Marcy JA. 2013. Use of a moist-heat bread proofer for thermal inactivation of Listeria on deli slicers. Food Protection Trends 33(1):20-5.

Jeong S, Marks BP, Ryser ET, Harte JB. 2012. The effect of X-ray irradiation on Salmonella inactivation and sensory quality of almonds and walnuts as a function of water activity. International Journal of Food Microbiology 153(3):365-71.

Buchholz AL, Davidson GR, Marks BP, Todd ECD, Ryser ET. 2012. Quantitative transfer of Escherichia coli O157:H7 to equipment during small-scale production of fresh-cut leafy greens. Journal of Food Protection 75(7):1184-97.

Moosekian SR, Jeong S, Marks BP, Ryser ET. 2012. X-ray irradiation as a microbial intervention strategy for food. In: Doyle MP, Klaenhammer TR, editors. Annual Review of Food Science and Technology, Vol 3. p. 493-510.

Buchholz AL, Davidson GR, Marks BP, Todd ECD, Ryser ET. 2012. Transfer of Escherichia coli O157:H7 from equipment surfaces to fresh-cut leafy greens during processing in a model pilot-plant production line with sanitizer-free water. Journal of Food Protection 75(11):1920-9.

Jeong S, Marks BP, Ryser ET. 2011. Quantifying the performance of Pediococcus sp. (NRRL B-2354: Enterococcus faecium) as a nonpathogenic surrogate for Salmonella Enteritidis PT30 during moist-air convection heating of almonds. Journal of Food Protection 74(4):603-9.

Crandall PG, Neal JA, O’Bryan CA, Murphy CA, Marks BP, Ricke SC.  2011.  Minimizing the risk of Listeria monocytogenes in retail delis by developing employee focused, cost effective training.  Agriculture, Food & Analytical Bacteriology.  1(2):159-174.

Perez Rodriguez F, Campos D, Ryser E, Buchholz A, Posada-Izquierdo G, Marks B, Zurera G, Todd E. 2011. A mathematical risk model for Escherichia coli O157:H7 cross-contamination of lettuce during processing. Food Microbiology 28:694-701.

Jeong S, Marks BP, Ryser ET, Moosekian SR. 2010. Inactivation of Escherichia coli O157:H7 on lettuce, using low-energy x-ray irradiation. Journal of Food Protection 73(3):547-51.

Velasquez A, Breslin TJ, Marks BP, Orta-Ramirez A, Hall NO, Booren AM, Ryser ET. 2010. Enhanced thermal resistance of Salmonella in marinated whole muscle compared with ground pork. Journal of Food Protection 73(2):372-5.

Jeong S, Marks BP, Orta-Ramirez A. 2009. Thermal inactivation kinetics for Salmonella Enteritidis PT30 on almonds subjected to moist-air convection heating. Journal of Food Protection 72(8):1602-9.

Wesche AM, Gurtler JB, Marks BP, Ryser ET. 2009. Stress, sublethal injury, resuscitation, and virulence of bacterial foodborne pathogens. Journal of Food Protection 72(5):1121-38.

Marks BP. 2008. Status of microbial modeling in food process models. Comprehensive Reviews in Food Science and Food Safety 7(1):137-43.

Mogollon MA, Marks BP, Booren AM, Orta-Ramirez A, Ryser ET. 2009. Effect of beef product physical structure on Salmonella thermal inactivation. Journal of Food Science 74(7):M347-M51.

Sanghyup J, Marks BP, Ryser ET, Moosekian SR. 2010. Inactivation of Escherichia coli O157:H7 on lettuce, using low-energy X-ray irradiation. Journal of Food Protection: 73 (3) 547-551 73(3):547-51.

Stasiewicz MJ, Marks BP, Orta-Ramirez A, Smith DM. 2008. Modeling the effect of prior sublethal thermal history on the thermal inactivation rate of Salmonella in ground turkey. Journal of Food Protection 71(2):279-85.

Tuntivanich V, Orta-Ramirez A, Marks BP, Ryser ET, Booren AM. 2008. Thermal inactivation of Salmonella in whole muscle and ground turkey breast. Journal of Food Protection 71(12):2548-51.

Warsow CR, Orta-Ramirez A, Marks BP, Ryser ET, Booren AM. 2008. Single directional migration of Salmonella into marinated whole muscle turkey breast. Journal of Food Protection 71(1):153-6.