FDST 403/803 (Food Quality Assurance), FDST 908E (Readings in Food Microbiology), and a new course titled “Food Safety Microbiology”. Other teaching efforts include contributions to FDST 405/406 Food Microbiology and Food Microbiology Laboratory.
My 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.
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:
- The spread and routes of transmission of foodborne pathogens along the farm-to-table continuum;
- Process and product validation of physical, chemical, and biological post-harvest mitigation strategies to reduce the risk of pathogen transmission; and
- 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:
- Chaves, B.D., S. Pokharel, A. Echeverry, M.F. Miller, and M.M. Brashears. In-plant validation of lactic acid sprays as effective antimicrobial interventions for beef subprimals and variety meats. [Submitted]
- Chaves, B.D., S. Motl, A. Echeverry, M.F. Miller, and M.M. Brashears. Evaluation of antimicrobial interventions for the qualitative and quantitative reduction of Salmonella in retail beef products in Mexico [Submitted]
- Chaves, B.D., S. Pokharel, J.L. Vipham, A. Echeverry, M.F. Miller, and M.M. Brashears. 2017. Impact of carcass anatomical location on the microbiological profile of beef trimmings. Food Protection Trends, 37, 403-408.
- Brashears, M.M. and B.D. Chaves. 2017. The diversity of beef safety: A global reason to strengthen our current systems. Meat Science, 132, 59-71.
- 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.
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
255 Food Innovation Center
Lincoln, NE 68588-6205
402 472 2196