Faculty & Staff

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Barakat S. M. Mahmoud

Barakat S. M. Mahmoud, Ph.D.

Assistant Professor

Office:
Email: bm547@msstate.edu
Phone: 228-762-7783
Resume

Education

  • Ph.D., Hokkaido University, Japan
  • M.A.S., Cairo University, Egypt
  • B.A.S. Assiut University, Egypt

Research Interests

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

Memberships

  • Institute of Food Technologists
  • American Society for Microbiology
  • International Association for Food Protection
  • The Interstate Shellfish Sanitation Conference
  • Seafood Science & Technology Society of the Americans
  • National Alliance for Food Safety and Security
  • Canadian Institute of Food Science and Technology
  • Society for Applied Microbiology

Recent Publications

  • Mahmoud, B.S.M, Coker, R., and Su, Y-C. (2012) Reduction of Listeria monocytogenes and spoilage bacteria on smoked catfish using X-ray treatments. Letters in applied Microbiology 54: 524-529.
  • Mahmoud, B.S.M (2012). Reduction of E. coli O157:H7, L. monocytogenes, Salmonella enteric, Shigella flexneri and spoilage bacteria on whole cantaloupes by X-ray treatments. International Journal of food Microbiology 156:296-300.
  • Barakat S. M. Mahmoud (2011). Salmonella: A Dangerous Foodborne Pathogen. InTech - Open Access Publisher, Rijeka, Croatia.
  • Bhagat, A. R., Mahmoud, B. S. M., Linton, R. H. 2011. Effect of Chlorine Dioxide Gas on Salmonella enterica Inoculated on Navel Orange Surfaces and Its Impact on the Quality Attributes of Treated Oranges. Foodborne Pathogens Diseases 8: 77-85.
  • Mahmoud, B. S. M., Bachman, G., Linton, R. H. 2010. Inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on spinach leaves by X-ray. Food Microbiology 27: 24-28.
  • Mahmoud, B. S. M. 2010. Effects of X-ray radiation on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri inoculated on shredded iceberg lettuce. Food Microbiology 27: 109-114.
  • Bhagat, A. R., Mahmoud, B. S. M., Linton, R. H. 2010. Inactivation of Salmonella enterica and Listeria monocytogenes inoculated on hydroponic tomatoes using chlorine dioxide gas. Foodborne Pathogens Diseases 7: 677-85.
  • Mahmoud, B. S. M., and K. Miyashita. 2010. Essential oils: natural antimicrobials for fish preservation. Chapter 18, in Handbook of Seafood Quality, Safety and Health Applications.
  • Mahmoud, B. S. M. 2010. Inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on whole Roma tomatoes by X-ray. Food Microbiol. 27: 1057-1063.
  • Mahmoud, B. S. M. 2009. Reduction of Vibrio vulnificus in pure culture, half shell and whole oysters (Crassostrea virginica) by X-ray. International Journal of Food Microbiology 130: 135-139.
  • Mahmoud, B. S. M., Burrage, D. D. 2009. Inactivation of Vibrio parahaemolyticus in pure culture, whole live and half shell oysters ( Crassostrea virginica) by X-ray. Letter Applied Microbiology 48: 572-578.
  • Mahmoud, B. S. M. 2009. Effect of X-ray treatments on inoculated Escherichia coli O157: H7, Salmonella enterica, Shigella flexneri and Vibrio parahaemolyticus in ready-to-eat shrimp. Food Microbiology 26: 860–864.
  • Mahmoud, B. S. M. 2009. Inactivation effect of X-ray treatments on Cronobacter species (Enterobacter sakazakii) in tryptic soy broth, skim milk, low-fat milk and whole-fat milk. Letter Applied Microbiology 49: 562-567.
  • Mahmoud, B. S. M., Vaidya, N.A., Corvalan, C.M., Linton, R.H. 2008. Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona on whole cantaloupe by chlorine dioxide gas. Food Microbiology 25: 857-865.
  • Mahmoud, B. S. M., Linton, R. H. 2008. Inactivation kinetics of inoculated Escherichia coli O157:H7 and Salmonella enterica on lettuce by chlorine dioxide gas. Food Microbiology 25: 244-252.
  • Mahmoud, B. S. M., Bhagat, A. R., Linton, R. H. 2007. Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica on strawberries by chlorine dioxide gas. Food Microbiology 24: 736-744.
  • Mahmoud, B. S. M. 2007. Electrolyzed water: A new technology for food decontamination, a review. Deutsche Lebensmittel-Rundschau 103: 212-221.
  • Mahmoud, B. S. M., Y. Kawai, K. Yamazaki, K. Miyashita, and T. Suzuki. 2007. Effect of treatment with electrolyzed NaCl solutions and essential oil compounds on the proximate composition, amino acid and fatty acid composition of carp fillets. Food Chemistry 101: 1492-1498.