Dr. Elliot T. Ryser received his B.S. in Biology from Carroll College, Waukesha, WI in 1979, followed a second B.S. in Bacteriology, and M.S. and Ph.D. degrees in Food Science from the University of Wisconsin - Madison under the leadership of Dr. Elmer H. Marth.  After research positions at the Institute National de la Recherche Agronomique (Jouy-en-Josas, France), Silliker Laboratories (Chicago Heights, IL) and the University of Vermont, he joined the Department of Food Science and Human Nutrition at Michigan State University in 1998 where he now holds the rank of Professor.  An internationally recognized authority on Listeria, Elliot’s research has focused on cross-contamination and quantitative transfer of bacterial foodborne pathogens, including Listeria, Escherichia coli O157:H7 and Salmonella, during slicing of deli meats and production of fresh-cut fruits and vegetables (e.g., leafy greens, tomatoes, celery, cantaloupe, onions) with his findings being used to refine various risk assessments.  He is one of four co-scientific editors for the Journal of Food Protection, a past recipient of Elmer Marth Educator and Laboratorian Awards given through the International Association for Food Protection (IAFP) and a Fellow of both IAFP and the Institute of Food Technologists.

Courses:

VM811 Foodborne Pathogens