Byron Chaves

Teaching and/or Extension Activities:

Teaching activities include food microbiology and contributions to relevant lectures in food sanitation and quality, HACCP, and foodborne pathogens, and the development of an advanced graduate course in food safety microbiology. Extension and outreach program focuses on working closely with the Nebraska food industry to improve microbial safety and protect public health. Extension activities include on-site food safety assessments, workshops, and webinars to disseminate pertinent food safety information, and teach HACCP and FSMA courses.

Research Area:

My area of expertise is microbial food safety, especially the safety of foods of animal origin. My research program aims at improving food safety and protecting public health by contributing to the understanding of pathogen ecology along the farm-to-table continuum, and by helping to mitigate the risk of foodborne illness in the end consumers. Specific research interests include:

  1. The spread and routes of transmission of foodborne pathogens along the farm-to-table continuum;
  2. The design and evaluation of physical, chemical, and biological post-harvest mitigation strategies to reduce the risk of pathogen transmission; and
  3. The methodologies to better detect foodborne pathogens in multiple food and animal matrices as well as the phenotypical and genotypical characteristics that allow pathogens to survive, multiple, and even thrive in food processing environments.

Five Selected Publications:

  1. Chaves, B.D., S. Pokharel, J.L. Vipham, A. Echeverry, M.F. Miller, and M.M. Brashears. Impact of carcass anatomical location on the microbiological profile of beef trimmings. [Accepted for publication in Food Protection Trends, Nov/Dec 2017 issue]
  2. Chaves, B.D., M.M. Brashears, and K.K. Nightingale. 2017. Applications and safety considerations of Lactobacillus salivarius as a probiotic in animal and human health. Journal of Applied Microbiology, 123, 18-28.
  3. Chaves, B.D., H. Ruiz, L.G. Garcia, A. Echeverry, L. Thompson, M.F. Miller, and M.M. Brashears. 2017. High Prevalence of Salmonella in lymph nodes of swine presented for slaughter in Mexico. Food Protection Trends, 37, 25-29.
  4. Delannoy, S., B.D. Chaves, S.A. Ison, H.E. Webb, L. Beutin, J. Delaval, I. Billet, and P. Fach. 2016. Revisiting the STEC testing approach: using espK and espV to make enterohemorrhagic Escherichia coli (EHEC) detection more reliable in beef. Frontiers in Microbiology, doi: 10.3389/fmicb.2016.00001
  5. Chaves, B.D., I.Y. Han, P.L. Dawson, and J.K. Northcutt. 2011. Survival of artificially inoculated Escherichia coli and Salmonella Typhimurium on the surface of raw poultry products subjected to crust freezing. Poultry Science, 90, 2874-2878.
     
Byron Chaves
Assistant Professor

Education:

Post-doctoral Research Associate, International Center for Food Industry Excellence, Texas Tech University

PhD Food Safety/Microbiology, Texas Tech University

Visiting Research Scientist, Centre for Food Safety at University College Dublin (Dublin, Ireland) and Food Safety Laboratories at ANSES (Maisons-Alfort, France)

MS in Food Science/Experimental Statistics, Clemson University

BS (Licenciatura) in Food Technology, University of Costa Rica

Contact Information:
Food Innovation Center
Lincoln, NE 68588-6205

byron.chaves-elizondo@unl.edu