Lee-Ann Jaykus's guest appearances

Lee-Ann Jaykus

Food Safety Matters

The AME Food Testing Show

Bill Marler

Shawn Stevens

David Acheson

Markus Lipp

Chris Elliott

Mike Taylor

Darin Detwiler

Cesare Varallo

Craig Wilson

Joe Stevens

Bob Whitaker

Amanda Evans

Scott Brooks

Brittany Campbell

Mischa Popoff

OwlTail

Dr. Lee-Ann Jaykus is a William Neal Reynolds Distinguished Professor in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University, having been employed with the university for over 22 years.   Dr. Jaykus received a Ph.D. (1993) in environmental sciences and engineering from the School of Public Health at the University of North Carolina in Chapel Hill. She previously earned B.Sc. (1979) and M.Sc. (1982) degrees in food science from Purdue University, as well as serving in industrial positions for seven years. Her research efforts are varied but she is best known for her work in food virology. She is currently serving as the scientific director of the USDA-NIFA Food Virology Collaborative. Also called NoroCORE (https://norocore.ncsu.edu/), the Collaborative is a seven-year, $25 million project intended to reduce the burden of disease associated with enteric viruses, particularly noroviruses. Prevention and control of norovirus contamination and subsequent transmission is one of her particular passions.   Dr. Jaykus’ professional activities have included membership on the National Advisory Committee on Microbiological Criteria for Foods, on several Institute of Medicine-National Research Council consensus committees, and on the executive board of the International Association for Food Protection, for which she served as president in 2010-2011. Dr. Jaykus has also worked closely with the FDA Office of Foods in facilitating the implementation of risk-based food safety management systems. She has taught food microbiology/safety on the undergraduate and graduate levels, has mentored over 50 graduate students and post-doctoral research associates and authored or co-authored over 150 scientific publications. In this episode of Food Safety Matters, we speak to Lee-Ann Jaykus about:  How NoroCORE got started, including the major players and institutions that have contributed to the initiative's success and outreach efforts Why NoroCORE focuses so much on engaging stakeholders from the foodservice industry The history of norovirus first identified in the 1960s Work done by Baylor College of Medicine to produce replication of norovirus for the first time Human challenge studies, popular among cash-strapped college students but necessary for continued and timely norovirus research The most surprising findings she's come across in her years researching norovirus Clarifying the source of norovirus What foodservice can do to prevent norovirus outbreaks from occurring Social media's effect on educating the public about norovirus  Lee-Ann Jaykus's Articles Published in Food Safety Magazine: Updates from the NoroCORE Project: Progress Toward Reducing the Burden of Foodborne Viruses http://bit.ly/NoroCORE2017 Food Virology Collaborative: NoroCORE Tackles Foodborne Viruses http://bit.ly/2qFwK8u News Mentioned in This Episode: Similar E. coli Outbreaks Persist in U.S. and Canada  http://bit.ly/2CcGQyG Audits Criticize FDA on Food Recalls http://bit.ly/2ERbXld Enforcement Discretion Policy Announced for Some FSMA Regulations http://bit.ly/2D8oDDV Share Your Feedback with Us Please feel free to share any questions, comments or even a suggestion on someone we should interview, let us know! There are two ways for podcast listeners to interact with us.  Leave us a voicemail at 747-231-7630. Be sure to leave your contact information so we can get back in touch with you! Email us at podcast@foodsafetymagazine.com.  

Dr. Lee-Ann Jaykus is a William Neal Reynolds Distinguished Professor in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University, having been employed with the university for over 22 years.  Dr. Jaykus received a Ph.D. (1993) in environmental sciences and engineering from the School of Public Health at the University of North Carolina in Chapel Hill. She previously earned <a href="http://B.Sc" rel="nofollow" target="_blank">B.Sc</a>. (1979) and <a href="http://M.Sc" rel="nofollow" target="_blank">M.Sc</a>. (1982) degrees in food science from Purdue University, as well as serving in industrial positions for seven years. Her research efforts are varied but she is best known for her work in food virology. She is currently serving as the scientific director of the USDA-NIFA Food Virology Collaborative. Also called NoroCORE (<a href="https://norocore.ncsu.edu/" rel="noopener nofollow" target="_blank">https://norocore.ncsu.edu/</a>), the Collaborative is a seven-year, $25 million project intended to reduce the burden of disease associated with enteric viruses, particularly noroviruses. Prevention and control of norovirus contamination and subsequent transmission is one of her particular passions.  Dr. Jaykus’ professional activities have included membership on the National Advisory Committee on Microbiological Criteria for Foods, on several Institute of Medicine-National Research Council consensus committees, and on the executive board of the International Association for Food Protection, for which she served as president in 2010-2011. Dr. Jaykus has also worked closely with the FDA Office of Foods in facilitating the implementation of risk-based food safety management systems. She has taught food microbiology/safety on the undergraduate and graduate levels, has mentored over 50 graduate students and post-doctoral research associates and authored or co-authored over 150 scientific publications. In this episode of Food Safety Matters, we speak to Lee-Ann Jaykus about: <ul> <li>How NoroCORE got started, including the major players and institutions that have contributed to the initiative's success and outreach efforts</li> <li>Why NoroCORE focuses so much on engaging stakeholders from the foodservice industry</li> <li>The history of norovirus first identified in the 1960s</li> <li>Work done by Baylor College of Medicine to produce replication of norovirus for the first time</li> <li>Human challenge studies, popular among cash-strapped college students but necessary for continued and timely norovirus research</li> <li>The most surprising findings she's come across in her years researching norovirus</li> <li>Clarifying the source of norovirus</li> <li>What foodservice can do to prevent norovirus outbreaks from occurring</li> <li>Social media's effect on educating the public about norovirus</li> </ul> Lee-Ann Jaykus's Articles Published in Food Safety Magazine: Updates from the NoroCORE Project: Progress Toward Reducing the Burden of Foodborne Viruses <a href="http://bit.ly/NoroCORE2017" rel="noopener nofollow" target="_blank">http://bit.ly/NoroCORE2017</a> Food Virology Collaborative: NoroCORE Tackles Foodborne Viruses <a href="http://bit.ly/2qFwK8u" rel="noopener nofollow" target="_blank">http://bit.ly/2qFwK8u</a> News Mentioned in This Episode: Similar E. coli Outbreaks Persist in U.S. and Canada  <a href="http://bit.ly/2CcGQyG" rel="noopener nofollow" target="_blank">http://bit.ly/2CcGQyG</a> Audits Criticize FDA on Food Recalls <a href="http://bit.ly/2ERbXld" rel="noopener nofollow" target="_blank">http://bit.ly/2ERbXld</a> Enforcement Discretion Policy Announced for Some FSMA Regulations <a href="http://bit.ly/2D8oDDV" rel="nofollow" target="_blank">http://bit.ly/2D8oDDV</a> Share Your Feedback with Us Please feel free to share any questions, comments or even a suggestion on someone we should interview, let us know! There are two ways for podcast listeners to interact with us. <ul> <li>Leave us a voicemail at 747-231-7630. Be sure to leave your contact information so we can get back in touch with you!</li> <li>Email us at <a href="mailto:podcast@foodsafetymagazine.com">podcast@foodsafetymagazine.com</a>. </li> </ul>

Ep. 17. Lee-Ann Jaykus: "The Norovirus Woman"

Norovirus, a food borne pathogen? with Lee-Ann Jaykus, Ph.D., Professor, Food Science, North Carolina State University, Raliegh, North Carolina. B.S. (1979) Purdue University M.S. (1982) Purdue University Ph.D. (1993) University of North Carolina at Chapel Hill Our research activities focus on application of molecular biological methods for the detection of pathogenic microorganisms in foods. Current research projects involve the development of nucleic acid amplification technology for the detection of human enteric viruses (human enteroviruses, hepatitis A virus, Norwalk virus) in shellfish, fresh produce, and ready-to-eat food commodities. Additional research opportunities exist for developing similar methods for the detection of Listeria monocytogenes and Salmonella from dairy food products, with specific focuses on bacterial concentration and refining molecular methods to facilitate the real-time detection of foodborne pathogens. Our group is also actively involved in the application of quantitative risk assessment methods for the evaluation of public health risks of foodborne pathogens. Agenda: 1. Dr. Jaykus' introduction. 2. What is a virus? 3. What is Norovirus? 4. Can Norovirus be a food borne pathogen? 5. What are the detection methodologies? 6. Can food producers screen prior to shipment? 7. Dr. Jaykus's research and projects. Contact: Lee-Ann Jaykus, Ph.D. Professor, Food Science 339-A Schaub Hall Raleigh, NC  27695  USA Tel. 919-513-2074 leeann_jaykus@ncsu.edu http://ncsu.edu/foodscience/JaykusLab/LeeAnn%20Jaykus%20CV%202007.pdf

Norovirus, a food borne pathogen? with Lee-Ann Jaykus, Ph.D., Professor, Food Science, North Carolina State University, Raliegh, North Carolina. B.S. (1979) Purdue University M.S. (1982) Purdue University Ph.D. (1993) University of North Carolina at Chapel Hill Our research activities focus on application of molecular biological methods for the detection of pathogenic microorganisms in foods. Current research projects involve the development of nucleic acid amplification technology for the detection of human enteric viruses (human enteroviruses, hepatitis A virus, Norwalk virus) in shellfish, fresh produce, and ready-to-eat food commodities. Additional research opportunities exist for developing similar methods for the detection of Listeria monocytogenes and Salmonella from dairy food products, with specific focuses on bacterial concentration and refining molecular methods to facilitate the real-time detection of foodborne pathogens. Our group is also actively involved in the application of quantitative risk assessment methods for the evaluation of public health risks of foodborne pathogens. Agenda: 1. Dr. Jaykus' introduction. 2. What is a virus? 3. What is Norovirus? 4. Can Norovirus be a food borne pathogen? 5. What are the detection methodologies? 6. Can food producers screen prior to shipment? 7. Dr. Jaykus's research and projects. Contact: Lee-Ann Jaykus, Ph.D. Professor, Food Science 339-A Schaub Hall Raleigh, NC  27695  USA Tel. 919-513-2074 leeann_jaykus@ncsu.edu <a href="http://ncsu.edu/foodscience/JaykusLab/LeeAnn%20Jaykus%20CV%202007.pdf" rel="nofollow" target="_blank">http://ncsu.edu/foodscience/JaykusLab/LeeAnn%20Jaykus%20CV%202007.pdf</a>

Norovirus, a food borne pathogen? with Lee-Ann Jaykus