MURAD A. M. AL

 • Determining the thermal inactivation kinetics of pathogenic foodborne microorganism in different food systems

• Developing pasteurization protocols for high value seafood products using conventional thermal processes

• Developing pasteurization protocols for high value seafood products using novel heating technologies (radio frequency and microwave dielectric heating)

• Using combinations of antimicrobial treatment with mild heat treatment to process heat-sensitive food products

• Designing and implementing experiments to quantify and identify pathogenic and spoilage microorganisms in food systems using Short Wavelength and Fourier Transform Infrared Spectroscopy

• Studying the growth, survival, recovery and inactivation of Enterobacter sakazakii (Cronobacter spp) in infant formula and baby foods

• Developing new media for recovery of intact and injured foodborne pathogens

• Providing expert consulting services for food safety and extension of shelf life of different food products, especially chilled meat products
MURAD A. M. AL_HOLY

MURAD A. M. AL_HOLY

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