Balamurugan Sampathkumar
Research Scientist
food microbiology
Guelph Food Research Centre
Canada
Biography
Balamurugan Sampathkumar is an International Association of Food Protection Canadian Society of Microbiologists. His recent publication was in 2016 on "Effect of salt types and concentrations on the high-pressure inactivation of Listeria monocytogenes in ground chicken." Now his current area of research interest is on:Survival of campylobacter like organisms (CLO) in the presence of natural microflora on meats and meat processing environments, Control of clostridial, blown pack spoilage of vacuum packaged beef.
Research Interest
Food safety and processing - 410 meat microbiology survival of campylobacters and helicobacters in meats under different packaging conditions and storage temperatures; understand survival mechanisms of campylobacter like organisms (CLO) and other food borne pathogens on meats using proteomic and genomic technologies; understand factors involved in the induction and control of blownpack spoilage of vacuum packaged meat by psychrotolerant clostridia.
Publications
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Chibeu A, Agius L, Gao A, Sabour PM, Kropinski AM et al (2013). Efficacy of bacteriophage LISTEXTMP100 combined with chemical antimicrobials in reducing Listeria monocytogenes in cooked turkey and roast beef. International Journal of Food Microbiology. 167: 208-214.
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Balamurugan S, Ahmed R., Chambers JR (2013). Survival of Arcobacter butzleri on vacuum packaged chill stored beef. Food Research International 52: 503-507.
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Ahmed, R and Balamurugan S (2013). Evaluation of three Arcobacter selective agars for selective enumeration of Arcobacter butzleri in beef. Food Research International, 52: 522-525.
