Food Science & Technology: Personnel

Michael Doyle

Description of Research Interests

• Dr. Doyle's research is in the area of food microbiology and focuses on bacterial foodborne pathogens.
• Pathogens under study include Escherichia coli O157:H7 and other serotypes of enterohemorrhagic E. coli, Salmonella spp., Campylobacter jejuni, Listeria monocytogenes, Staphylococcus aureus, and Clostridium botulinum.
• Development of probiotic/competitive exclusion bacteria to reduce/eliminate carriage of E. coli O157:H7 by cattle and Campylobacter jejuni by poultry.
• Development of treatments using approved chemicals to kill foodborne pathogens on produce, meat and poultry.
• Development of methods to isolate Helicobacter pylori from foods.
• Studies on the infectious dose of Listeria monocytogens
• Studies on the ecology of Salmonella typhimurium DT₁₀₄

Patents

Doyle, M. P., G. Zhang, and L. Ma.  June 29, 2010.  Composition and method for inhibiting Salmonella and Campylobacter colonization in poultry.  (USA).  Patent # 7744868.

Doyle, M.P. and T. Zhao. March 17, 2009. Composition and method for inhibition of microorganisms. European Patent Office # P713476EPPCT/DE.

Doyle, M.P. and T. Zhao. August 18, 2009. Composition and method for inhibition of microorganisms. U.S.A. Patent # 7,575,744.

Doyle, M. P., T. Zhao, B. G. Harmon, and C. A. Brown. November 5, 2003. Control of enterohemorrhagic E. coli O157:H7 in cattle by probiotic bacteria. China Patent No. ZL 98808111.3.

Doyle, M. P., T. Zhao, B. G. Harmon, and C. A. Brown. January 10, 2002. Control of enterohemorrhagic E. coli O157:H7 in cattle by probiotic bacteria. New Zealand Patent No. 502420.

Doyle, M. P., T. Zhao, B. G. Harmon, and C. A. Brown. October 12, 1999. Control of enterohemorrhagic E. coli O157:H7 in cattle by probiotic bacteria. U.S.A. Patent #5,965,128.

Selected Recent Publications

Ma, L., G. Zhang, P. Gerner-Smidt, R.V.Tauxe, and M.P. Doyle.  2010.  Survival and growth of Salmonella in salsa and related ingredients.  J. Food Protect. 73: 434-444.

Tauxe, R.V., M.P. Doyle, T. Kuchenmiiller, J. Schlundt, and C.E. Stein.  2010.  Evolving public health approaches to the global challenge of foodborne infections.  Int. J. Food Microbiol.

Dórea, F. C., D. J. Cole, C. Hofacre, K. Zamperini, D. Mathis, M. P. Doyle, M. D. Lee, and J. J. Maurer.  2010.  Effect of Salmonella Vaccination of Breeder Chickens on Contamination of Broiler Chicken Carcasses in Integrated Poultry Operations.  Appl. Environ. Microbiol. 76:7820-7825.

Zhao, T., P. Zhao, and M. P. Doyle.  2010.  Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on Alfalfa Seeds by Levulinic Acid and Sodium Dodecyl Sulfate.  J. Food Protect. 73:2010-2017.

Tauxe, R. V., M. P. Doyle, T. Kuchenmüller, J. Schlundt, and C. E. Stein.  2010.  Evolving public health approaches to the global challenge of foodborne infections.  Intl. J. Food Microbiol. 139(S1):S16-S28.

Erickson, M. C., J. Liao, A. S. Payton, D. G. Riley, C. C. Webb, L. E. Davey, S. Kimbrel, L. Ma, G. Zhang, I. Flitcroft, M. P. Doyle, and L. R. Beuchat.  2010.  Preharvest Internalization of Escherichia coli O157:H7 into Lettuce Leaves, as Affected by Insect and Physical Damage.  J. Food Protect. 73:1809-1816.

Cox, N. A., L. J. Richardson, J. A. Cason, R. J. Buhr, Y. Vizzier-Thaxton, D. P. Smith, P. J. Fedorka-Cray, C. P. Romanenghi, L. V. B. Pereira, and M. P. Doyle.  2010.  Comparison of Neck Skin Excision and Whole Carcass Rinse Sampling Methods for Microbiological Evaluation of Broiler Carcasses before and after Immersion Chilling.  J. Food Protect. 73:976-980.

Erickson, M. C., C. C. Webb, J. C. Diaz-Perez, S. C. Phatak, J. J. Silvoy, L. Davey, A. S. Payton, J. Liao, Li. Ma, and M. P. Doyle.  2010.  Surface and Internalized Escherichia coli O157:H7 on Field-Grown Spinach and Lettuce Treated with Spray Contaminated Irrigation Water.  J. Food. Protect. 73:1023-1029.

Mead, G., A. M. Lammerding, N. Cox, M. P. Doyle, F. Humbert, A. Kulikovskiy, A. Panin, V. Pinheiro DO Nascimento, M. Wierup, and the Salmonella on Raw Poultry Writing Committee.  2010.  Scientific and Technical Factors Affecting the Setting of Salmonella Criteria for Raw Poultry:  A Global perspective.  J. Food Protect. 73:1566-1590.

Critzer, F. J., and M. P. Doyle.  2010.  Microbial Ecology of Foodborne Pathogens Associated with Produce.  Current Opinion in Biotechnol. 21:125-130.

Heringa, S. D.,, J-K. Kim, X. Jiang, M. P. Doyle, and M. C. Erickson.  2010.  Use of a Mixture of Bacteriophages for Biological Control of Salmonella enterica Strains in Compost.  Appl. Environ. Microbiol. 76:5327-5332.

Erickson, M. C., C. C. Webb, J. C. Diaz-Perez, S. C. Phatak, J J. Silvoy, L. Davey, A. S. Payton, J. Liao, and M. P. Doyle.  2010.  Infrequent internalization of Escherichia coli O157:H7 into field-grown leafy greens.  J. Food Protect. 73:500-506.    

Doores, S., M. P. Doyle, M. Buckley, and A. Reid.  2010.  Global Food Safety:  Keeping food safe from farm to table.  American Academy of Microbiology, Washington, DC.  p. 1-41.

Erickson, M.C., J. Liao, L. Ma, X. Jiang, and M.P. Doyle. 2009. Inactivation of Salmonella spp. in cow manure composts formulated to different initial C:N ratios. Bioresource Technol. 100:5898-5903.

Ma, L., G. Zhang, P. Gerner-Smidt, V. Mantripragada, K. Ezeoke, and M.P. Doyle. 2009. Thermal inactivation of Salmonella in peanut butter. J. Food Prot. 72:1596-1601.

Zhang, G., L. Ma, V.H. Phelan, and M.P. Doyle. 2009. Efficacy of antimicrobial agents in lettuce leaf processing water for control of Escherichia coli O157:H7. J. Food Prot. 72:1392-1397.

Zhao, T., P. Zhao, and M.P. Doyle. 2009. Inactivation of Salmonella and Escherichia coli O157:H7 on lettuce and poultry skin by combinations of levulinic acid and sodium dodecyl sulfate. J. Food Prot. 72:928-936.

Taormina , P.J., L.R. Beuchat, M.C. Erickson, L. Ma, G.D. Zhang, and M.P. Doyle. 2009. Transfer of Escherichia coli O157:H7 to iceberg lettuce via simulated field coring.  J. Food Prot. 72:465-472.

Zhang, G.D., L. Ma, L.R. Beuchat, M.C. Erickson, V.H. Phelan, and M.P. Doyle. 2009. Evaluation of treatments for elimination of foodborne pathogens on the surface of leaves and roots of lettuce (Lactuca sativa L.).  J. Food Prot. 72:228-234.

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