Michigan State University
MSU Food Science and Human Nutrition

Faculty

Elliot Ryser, Professor

Elliot Ryser

 

Ph.D., University of Wisconsin, 1990
B.S., University of Wisconsin, 1982

334A G.M. Trout FSHN Building
Michigan State University
East Lansing, MI 48824-1224
Phone: (517) 355-8474, Ext. 185
Lab: (517) 355-8474, Ext. 170
Fax: (517) 353-8963
E-mail: ryser@msu.edu



Research Interests: 

Incidence, behavior and control of Listeria monocytogenes, Salmonella and Escherichia coli O157:H7 in foods; transfer of Listeria monocytogenes during manufacture and slicing of delicatessen meats; impact of biofilm formation on Listeria transfer; efficacy of various pathogen reduction strategies for fruits and vegetables including sanitizers, fatty acids, ozone and chlorine dioxide; development of whey-based edible films possessing antibacterial properties; microbiological safety and quality of fermented and non-fermented dairy products; enhanced recovery of sublethally injured microorganisms from foods and food contact surfaces.

Instructional Activities:

FSC 342 – Food Safety and HACCP

Sources of microbiological, chemical and physical hazards; minimizing microbial growth and survival; good manufacturing, cleaning and sanitation practices; Hazard Analysis Critical Control Point Programs in food processing and food service; optional HACCP Certification through the International HACCP Alliance.

FSC 842 – Foodborne Diseases

Epidemiology, isolation, characterization, clinical manifestations, pathogenicity, incidence and control of bacterial, parasitic and viral foodborne pathogens and associated toxins.

Recent Publications:

Popa I, Hanson HJ, Schilder A, Todd ECD, and Ryser ET.  2007.  "Efficacy of chlorine dioxide gas sachets for enhancing the microbiological quality and safety of blueberries."  J. Food Prot.

Zhang L, Yan Z, and Ryser ET. 2006. "Comparison of the RevealTM test, the U.S. Food and Drug Administration culture method, and selective media for recovery of Salmonella Enteritidis from commercial egg layer flock environments." J. Food Prot. 69:2766-2769.

Vorst KL, Todd ECD, and Ryser ET.  2006. "Transfer of Listeria monocytogenes during slicing of turkey breast, bologna, and salami using kitchen knives."  J. Food Prot. 69:2939-2946.

Ryser ET and Marth EH. "Listeria, Listeriosis, and Food Safety." 3rd edition, Taylor and Francis, Boca Raton, FL, 2006.

Vorst KL, Todd ECD and Ryser ET. "Transfer of Listeria monocytogenes during mechanical slicing of turkey breast, bologna and salami." J. Food Prot. 69:619-626, 2006.

Pierre PM, Cash JN and Ryser ET. "Efficacy of an FDA approved peroxyacid-based sanitizer for inactivating Escherichia coli O157:H7, Salmonella Typhimurium DT104 and Listeria monocytogenes on artificially contaminated alfalfa seeds." J. Food Prot. 69:582-590, 2006.

Wesche AM, Marks BP and Ryser ET. "Thermal resistance of heat-, cold-, and starve-injured Salmonella in irradiated comminuted turkey." J. Food Prot. 68:942-948, 2005.

Limjaroen P, Ryser ET, Lockhart H and Harte B. "Inactivation of Listeria monocytogenes on beef bologna and Cheddar cheese using polyvinylidene chloride films containing sorbic acid." J. Food Sci. 70:M267-271, 2005.

Wesche AM, Marks BP and Ryser ET. "Thermal resistance of heat-, cold-, and starve-injured Salmonella in irradiated comminuted turkey." J. Food Prot. 68:942-948, 2005.

 

*Adobe Acrobat Reader is required to read PDF documents.