Barakat Mahmoud

Dr. Mahmoud is an international food safety expert with 30 years of experience in food safety. He was Associate Professor in the Department of Food Science, Nutrition and Health Promotion at MSU. Prior to that, he was holding a Postdoctoral position (in Food Safety) at Purdue University. He earned his PhD in Marine Biosciences (Food Safety) from Hokkaido University (Japan). Prior to that he was a Visiting Scientist at University of Lisbon (Portugal). He was holding a Researcher position at the NRC (Egypt) between 1994 and 2000. He got his BSc/MSc degrees in Agricultural Sciences from Cairo University. The main goal of Dr. Mahmoud’s work is to Protect Public Health; Reduce the prevalence of Foodborne Illness and promote the introduction of safer food using novel technologies. Dr. Mahmoud got more than $1M from the USDA, States and Food Industry to support his Research (between 2008 and 2016). Dr. Mahmoud published about 100 publications (in international journals and/or conferences), two book chapters and edited a book entitled 'Salmonella-A Dangerous Foodborne Pathogen” (His publications were cited more than 1200 times). He served as an editor-in-chief, editor/editorial board member for several international journals including Food Microbiology, Journal of Food Protection, Foodborne Pathogens & Disease, and African Journal of Food Science. Dr. Mahmoud has provided technical assistance in food safety in several developing countries in Africa, Asia, Central America, Middle East, and the Caribbean including Egypt, Malawi, Mozambique, Lebanon, Guatemala, the Dominican Republic, etc.

1books edited

Latest work with IntechOpen by Barakat Mahmoud

More than 2,500 serotypes of Salmonella exist. However, only some of these serotypes have been frequently associated with food-borne illnesses. Salmonella is the second most dominant bacterial cause of food-borne gastroenteritis worldwide. Often, most people who suffer from Salmonella infections have temporary gastroenteritis, which usually does not require treatment. However, when infection becomes invasive, antimicrobial treatment is mandatory. Symptoms generally occur 8 to 72 hours after ingestion of the pathogen and can last 3 to 5 days. Children, the elderly, and immunocompromised individuals are the most susceptible to salmonellosis infections. The annual economic cost due to food-borne Salmonella infections in the United States alone is estimated at $2.4 billion, with an estimated 1.4 million cases of salmonellosis and more than 500 deaths annually. This book contains nineteen chapters which cover a range of different topics, such as the role of foods in Salmonella infections, food-borne outbreaks caused by Salmonella, biofilm formation, antimicrobial drug resistance of Salmonella isolates, methods for controlling Salmonella in food, and Salmonella isolation and identification methods.

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