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James Dickson
Ph.D. ·
ames, Iowa
Food Science and Technology
Food Microbiology
Meat Safety and Quality
Food Safety
HACCP (Hazard Analysis Critical Control Points)
Preventive Controls for Human Foods
Preventive Controls for Animal Foods
Foreign Supplier Verification Program
Food Irradiation
Pathogen Control
Salmonella
Listeria monocytogenes
Escherichia coli O157:H7
Campylobacter
Foodborne Pathogens
Antimicrobial Interventions
Meat Processing
Pork Safety
Beef Safety
Poultry Safety
Carcass Decontamination
Organic Acid Rinses
Predictive Microbiology
Bacterial Attachment
Risk Assessment
Quantitative Microbial Risk Assessment
Food Defense
Bioterrorism
Validation of Food Processes
High Hydrostatic Pressure Processing
Modified Atmosphere Packaging
Ready-to-Eat Meats
Methicillin-Resistant Staphylococcus aureus (MRSA)
Antimicrobial Resistance
Spice Safety
Pet Food Safety
Sanitation
Environmental Monitoring
Statistics for Food Microbiology
Experimental Design
Biofilms
Animal Sciences
Food Science
Microbiology
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