Medical Safety & Global Health
Open Access

Barakat SM Mahmoud

Biography

Dr.Mahmoud is an Assistant Professor of Food Safety and Extension Specialist at Mississippi State University. Prior to his position at MSU, he was holding a Postdoctoral Research Associate position in the Department of Food Science at Purdue University between May 1, 2006 and June 30, 2008. He earned his PhD in Marine Biosciences from Hokkaido University, Japan, in 2006. Dr. Mahmoud’s research addresses a broad spectrum of problematic issues in food safety, microbiology, quality and shelf life. Dr. Mahmoud has conducted tens of interviews with popular domestic and international newspaper and magazines.

Research Interest

Using non-thermal novel technologies/processes to reduce the risk of foodborne illnesses in minimally processed food. Using non-thermal novel technologies/processes to reduce and control spoilage microorganisms (bacteria, molds and yeasts) in minimally processed food. Studying the effects of non-thermal novel technologies on the quality and shelf life of minimally processed food Using both modern molecular (RT–PCR) and traditional methods for pathogens detection in food

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