With more than 25 years dedicated to advancing the science of food safety, this Ph.D.-trained food microbiologist is recognized for her work on bacterial behavior in food systems and processing environments. Her research centers on understanding and controlling microbial contamination, including biofilm formation and removal, cross-contamination pathways, sanitation effectiveness, and antimicrobial delivery systems. She has conducted extensive work involving major foodborne bacterial pathogens of public health significance, examining bacterial adhesion, survival, transfer mechanisms, and mitigation strategies in food manufacturing and handling settings. She has been associated with multi-million-dollar competitive research funding, including substantial service as principal investigator, and has authored more than 60 peer-reviewed publications. She is also a named inventor on U.S. patents related to antimicrobial technologies and food safety applications.

Her expertise includes rapid bacterial detection methods, risk assessment of postharvest and processing operations, sanitation controls, HACCP systems, preventive controls for human food, and evaluation of food processing practices. She is a Preventive Controls Qualified Individual, a Lead Instructor for a nationally recognized Preventive Controls for Human Food course, and an International HACCP Alliance–certified HACCP Trainer. She has served as an academic technical advisor to a state-level food safety advisory body. Her background in microbiological research, regulatory frameworks, industry consultation, and food safety training supports matters involving foodborne illness, contamination events, sanitation and processing practices, and compliance with food safety standards.