Byron Chaves

Applied Food Safety Lab

Teaching Activities:

  • FDST 403/803, Food Quality Assurance – Spring semester, every year
  • FDST 396/896, Food Safety Microbiology – Spring semester, odd-numbered years
  • FDST 908E, Readings in Food Microbiology – Spring semester, even-numbered years
  • Other teaching efforts include contributions to FDST 405/406 Food Microbiology

 Extension Activities:

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 and technical assistance; workshops and webinars to disseminate pertinent food safety information, and teaching GMPs, HACCP and FSMA rule 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:

  • 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.

Latest Publications:

  1. Cano, C., Meneses, Y., and Chaves, B.D. 2019. Ozone-based interventions to improve the microbiological safety of poultry carcasses and parts – A review. Journal of Food Protection, 82, 940-947.
  2. Chen, L., X. Wei, S. Irmak, B.D. Chaves, and J. Subbiah. 2019. Radiofrequency inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in cumin seeds. Food Control, 103, 59-69.
  3. Vipham, J.L, B.D. Chaves, and V. Trinetta. 2018. Mind the gaps: How can food safety gaps be addressed in developing nations? Animal Frontiers, 8, 16-25.
  4. 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.
  5. 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.
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:
255 Food Innovation Center
Lincoln, NE 68588-6205
402 472 2196
byron.chaves-elizondo@unl.edu