Linda J. Harris, Ph.D. |
|
Position:
Associate Director of Research
Specialist in Cooperative Extension
Educational Background:
Doctor of Philosophy, Microbiology, North Carolina State University,
Raleigh, N.C. 1991.
Master of Science, Food Microbiology, University of Alberta,
Edmonton, Alberta. 1986.
Bachelor of Science, Food Science, University of Alberta, Edmonton,
Alberta. 1983.
Employment History:
Associate Director of Research, Western Institute for Food Safety
and Security, University of California, Davis, California 2006 - present
Specialist in Cooperative Extension, Department of Food Science & Technology,
University of California, Davis, California 2002 - present
Associate Specialist in Cooperative Extension, Department of
Food Science & Technology, University of California, Davis, California
1999 - 2002
Assistant Specialist in Cooperative Extension, Department of
Food Science & Technology, University of California, Davis, California
1996 - 1999
Assistant Professor, Department of Food Science, University of
Guelph, Guelph, Ontario 1991 - 1996
Microbiologist, Quality Control, Central Alberta Dairy Pool,
Red Deer, Alberta 1982 - 1984
Laboratory Technician, Quality Control, Canada Packers Ltd.,
Edmonton, Alberta 4/81 -2/82
Research Interests:
Microbial food safety emphasizing
the microbiology of fresh fruits and vegetables and tree nuts. Development
and validation of standard microbiological methods for a variety of produce
items. Using these methods to evaluate the behavior of foodborne pathogens
on fruits, vegetables and tree nuts under different storage and processing
conditions and to evaluate antimicrobial treatments including various
sanitizers and thermal processes for their efficacy in reducing microbial
populations on various cut and intact produce and tree nut surfaces.
Current Research:
Assessment of risks of Salmonella Enteritidis PT 30 in harvesting almonds. (Almond
Board of California 2001-2007).
Evaluating the efficacy of propylene oxide for reducing Salmonella Enteritidis
PT30 in in-shell almonds. (Almond Board of California, 2007)
Validating thermal treatments for reducing Salmonella Enteritidis in
almonds. (Almond Board of California, 2002 – 2007)
Quantitative risk assessment for salmonellosis from the consumption of raw almonds. In
collaboration with Drs. Don Schaffner, Rutger’s University and Michelle
Danyluk, University of Florida (Almond Board of Califonia 2004-2005).