I am a Postdoctoral Research Associate in Food Microbiology at the Department of Animal and Food Sciences at Texas Tech University.

Research Focuses:

• Pre and  Post-harvest microbiological  safety of foods, especially in regards to Escherichia coli O157:H7 and Salmonella spp in meat and meat products.
• Epidemiology and ecology of Escherichia coli O157:H7 in beef cattle and their environment
• Escherichia coli O157:H7 detection methods
• Application of different interventions for Pathogen Control in fresh meat
• HACCP and CCP's validation and intervention studies for processing plants and small food processors
• Control of microbial risk factors in Ready-To-Eat Processing Facilities
• Use of microwaves for sterilization of Salmonella enteritidis in eggs
• Use of microwaves for inhinition of mold in white bread for military ready-to-eat (RTE) rations
• Development of Interventions for pathogen control in fresh produce
• Bilingual assistance in the development and implementation of HACCP plans (English/Spanish)
• Management and involvement in a wide range of confidential projects including CCP validation studies for the meat industry and verification of the efficacy of new antimicrobials and additives used as part of new formulations in different meat products.