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Elliot T. Ryser

Elliot T. Ryser

Michigan State University
United States


Dr. Elliot Ryser received his B.S. in Bacteriology, and his M.S. and Ph.D. degrees in Food Science from University of Wisconsin under Dr. Elmer Marth. After research positions at INRA (Jouy-en-Josas, France), Silliker Laboratories (Chicago Heights, IL) and University of Vermont under Dr. Catherine Donnelly, he joined the Department of Food Science and Human Nutrition at Michigan State University in 1998 where he is now a Professor. An internationally recognized authority on Listeria and co-author/co-editor of the well-known book Listeria, Listeriosis and Food Safety, Dr. Ryser’s research is now focused on quantifying the extent of bacterial cross-contamination during mechanical slicing of deli meats and simulated commercial production of fresh-cut produce using a unique pilot plant-scale processing line with his findings now helping to refine various risk assessments. Dr. Ryser has advised 61 graduate students (9 PhD and 16 MS as major professor), authored/co-authored 28 book chapters, 103 research articles and 203 abstracts. He is currently one of four Co-Scientific Editors for the Journal of Food Protection, a past recipient of the Elmer Marth Educator, Maurice Weber Laboratorian and GMA Food Safety Awards from the International Association for Food Protection (IAFP) and a Fellow of both IAFP and the Institute of Food Technologists.

Research Interest

Quantitative transfer of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes during production of fresh-cut fruits and vegetables including lettuce, tomatoes, cantaloupe, celery and onions; sanitizer efficacy during washing of fresh produce as influenced by organic load in the wash water; pathogen growth/survival in fresh-cut produce during commercial transport, retail storage and display as influenced by the type of packaging; cross-contamination of deli meats with Listeria monocytogenesduring mechanical slicing; incidence of Listeria in retail deli meats; persistence of Listeria in biofilms; pathogen inactivation using X-ray irradiation; pathogen migration and thermal resistance in marinated whole-muscle meat and poultry products; optimizing the design and operation of commercial cooking systems for ready-to-eat meat and poultry products; thermal inactivation of sublethally injured Salmonella in fresh meats and low moisture foods; pathogen contamination and microbial diversity in poultry processing facilities; microbiological standards for blueberries; development of edible antibacterial films and casings from whey protein; reduction of Listeria, Salmonella and E. coli O157:H7 on alfalfa sprouts, lettuce, cantaloupe, berries and apples using chlorine dioxide gas and various sanitizers; microbial safety and quality of fermented and non-fermented dairy products.