Lynne A. McLandsborough
Professor of Food Science, University of Massachusetts
Ph.D.: University of Minnesota Postdoctoral Training: University of Minnesota
It is estimated that foodborne disease costs the U.S. economy between 6.5 and 33 million dollars annually. The emergence of bacterial strains resistant to traditional food processing, such as the acid resistance of E. coli O157:H7, has fueled an increased interest in mechanisms used by bacteria to survive and grow under the adverse conditions found in many food products. The primary objective of our research is to study the physical and biological interaction between bacterial surface molecules and food systems. We have recently developed a model system using confocal laser microscopy and E. coli O157:H7 expressing green fluorescent protein to investigate mechanisms of bacterial interaction with solid foods and food emulsions. A major advantage of using a microscopic system is the ability to study affinities of bacteria to components within heterogeneous food systems. Other areas of research in my laboratory are rapid bacteria detection methods, media formulation, and dairy starter cultures.