Michael James

Biography: 

Facility manager of all research activities in the MSU BSL-2 Pilot Processing Facility.  Mainly, management  involves developing and implementing pilot-scale food safety interventions for reducing pathogens, such as Salmonella and Listeria, using various food processing  technologies.  Recent projects have consisted of food products such as: almonds, dates, wheat flour and kernels, celery, strawberries, lettuce, spinach, beef, poultry, and pork.  Also, different food processing technologies are utilized such as: moist and dry-heating ovens, ozone, irradiation, chlorine dioxide, chemical sanitization, and water activity modification.

Publications: 
As related to BSL-2 Facility
Smith, D. F., & Marks, B. P. 2015. Effect of Rapid Product Desiccation or Hydration on Thermal Resistance of Salmonella enterica Serovar Enteritidis PT 30 in Wheat Flour. Journal of Food Protection, 78(2), 281-286.
Arango, J., M. I. Rubino, R. Auras, A. A. Rachford, Z. Bai, A. L. Grzesiak, & T. Kijchavengkul. 2014. In situ quantification of chlorine dioxide gas consumption by fresh produce using UV–visible spectroscopy. Journal of Food Engineering, 131, 75-81.
Moosekian, S. R., S. Jeong, E. T. Ryser. 2014. Inactivation of sanitizer-injured Escherichia coli O157:H7 on baby spinach using X-ray irradiation. Food Control. 36(1), 243-247.
Aleid, S. M., K. Dolan, M. Siddiq, S. Jeong, and B. Marks. 2013. Effect of low-energy X-ray irradiation on physical, chemical, textural and sensory properties of dates. International Journal of Food Science and Technology. 48(7), 1453-1459.
Jeong, S., B. P. Marks, E. T. Ryser, and J. B. Harte. 2012. The effect of x-ray irradiation on Salmonella inactivation and sensory quality of almonds and walnuts as a function of water activity. International Journal of Food Microbiology. 153(3), 365-371.
Velasquez A, T. J Breslin, B.P. Marks, A. Orta-Ramirez, N.O. Hall, A.M. Booren, E. T. Ryser. 2010. Enhanced thermal resistance of Salmonella in marinated whole muscle compared with ground pork. Journal of Food Science. 73(2):372-375.