Food safety media kit - Experts list

Heat stress

Food safety

Nutrition, weight and health
(en español)

Sudden Oak Death

FOOD SAFETY ONLINE MEDIA KIT
UC Cooperative Extension food safety experts

= Bilingual, Spanish and English (For assistance in contacting sources on deadline, call Jeannette Warnert at (559) 240-9850.)
	Alex A. Ardans Director, California Animal Health & Food Safety Laboratory System (530) 752-8709 aaardans@ucdavis.edu	Immunology, infectious disease (bovine, equine, ruminant, swine), clinical veterinary immunology and virology, infectious diseases of large animals
	Rob Atwill Cooperative Extension specialist Veterinary Medicine Extension – UC Davis (530) 754-2154 ratwill@vmtrc.ucdavis.edu	Water transport of pathogens, research underway to determine whether there is a hydrological or other link between livestock production and E. coli contamination of vegetables in Salinas Valley fields.
	Richard Bostock Professor of Plant Pathology Director of the National Plant Diagnostic Network Western Region Department of Plant Pathology UC Davis (530) 752-0308 rmbostock@ucdavis.edu	Biochemistry and molecular biology of plant-microbe interaction; diseases of orchard crops.
	Christine Bruhn Cooperative Extension food marketing specialist UC Davis (530) 752-2774, cell (530) 219-2888 cmbruhn@ucdavis.edu	Consumer attitudes toward food safety, quality, and wholesomeness, food labels, and new production and processing technologies, public reaction to food-borne illness outbreaks and how consumers can best guard against food-borne illnesses.
	Michael Cahn Cooperative Extension farm advisor Monterey County (831) 759-7350 mdcahn@ucdavis.edu	Water quality and irrigation in the Salinas Valley.
	Marita Cantwell CE Vegetable Specialist UC Davis (530) 752-7305, lab (530) 754-6124 micantwell@ucdavis.edu	Postharvest quality, physiology and handling (harvest, preparation, storage, transportation) of vegetables; quality and storage of fresh-cut products.
	Dean Cliver UC Davis School of Veterinary Medicine (530) 754-9120 docliver@ucdavis.edu	Transmission of infectious agents via food and water, mad cow disease/BSE, Cryptosporidium, Giardia, E. coli O157:H7, Salmonella, Listeria, Campylobacter, Yersinia, hepatitis A and norovirus, and other food-borne and water-borne causes of disease.
	Roberta Cook Extension Marketing Economist Agricultural and Resource Economics UC Davis (530) 752-1531 cook@primal.ucdavis.edu http://cook.ucdavis.edu	Impact of food safety concerns on the fresh produce industry and on the marketing of fresh produce.
	Karen Jetter, Ph.D. Assistant Research Economist Agricultural & Resource Economics UC Davis (530) 754-8756 jetter@primal.ucdavis.edu	Nutrition economist
	Patricia Conrad Professor of Parasitology UC Davis School of Veterinary Medicine (530) 752-7210 paconrad@ucdavis.edu	Disease-causing microbes -- including Toxoplasma gondii, Cryptosporidium and Giardia -- that are transmitted between animals and humans.
	James Cullor Professor and director UC Davis Veterinary Medical Teaching and Research Center, Tulare, Calif. (559) 688-1731 (extension 202) cell (559) 936-0510 jscullor@ucdavis.edu	Biology of mad cow disease/BSE, how it spreads and is controlled, the adequacy of U.S. surveillance programs and the prevention of BSE in large dairy herds.
	Gail Feenstra Food systems analyst UC Sustainable Agriculture Research and Education Program UC Davis (530) 752-8408 gwfeenstra@ucdavis.edu	Food safety related to local food systems, i.e., how communities can "shorten the supply lines" between farm and table using produce from local farmers, how local food sources reduce the need to rely on transportation, and how local, seasonal food systems contribute to food security.
	Ian Gardner Veterinary epidemiologist UC Davis (530) 752-6992 iagardner@ucdavis.edu	Disease-causing microbes including E. coli, salmonella and campylobacter, where they occur in the environment, how they are sustained and how they infect livestock herds.
	Jerry Gillespie Director and veterinary pathologist Western Institute for Food Safety and Security, UC Davis (530) 757-5757 cell (530) 867-4394 jrgillespie@wifss.ucdavis.edu	Food safety and biosecurity of livestock and poultry, and safety of all foods in the food continuum.
	Ian Gardner School of Veterinary Medicine (530) 752-6992 iagardner@ucdavis.edu	Where disease-causing microbes, including E. coli and salmonella, occur in the environment, how they are sustained and how they infect livestock herds.
	Linda Harris Cooperative Extension food microbiologist UC Davis Associate Director for Research at the Western Institute for Food Safety and Security (530) 754-9485 ljharris@ucdavis.edu	Food-safety issues relating to the fruit, vegetable and nut industries, best ways to clean fruits and vegetables.
	Sharon Hietala Professor California Animal Health and Food Safety Laboratory System (Headquartered at UC Davis) (530) 752-4739 skhietala@ucdavis.edu	Clinical immunology and diagnostic techniques for infectious diseases in animals, strains of influenza, influenza surveillance, detection and diagnostic programs for animals in California.
	Don Klingborg Associate Dean Veterinary medicine extension (530) 752-1524 djklingborg@ucdavis.edu	Agroterrorism, food safety, food animal residue avoidance, dairy production, infectious diseases, zoonoses.
	Karen Klonsky Cooperative Extension specialist Agricultural & Resource Economics (530) 752-3563 klonsky@primal.ucdavis.edu	Information that permits the estimating the financial loss to growers when a major a food safety outbreak occurs (number of acres in production, typical farming practices, costs of production and expected income.)
	Bob Krieger Extension Toxicologist Personal Chemical Exposure Program Department of Entomology Environmental Toxicology Graduate Program (951) 827-3724 bob.krieger@ucr.edu	Biomonitoring human chemical exposures, pesticides and other chemical technologies, worker health and safety, risk characterization, mitigation, and public communication. Chemical risk perception.
	Peggy Lemaux Cooperative Extension Specialist Department of Plant and Microbial Biology UC Berkeley (510) 642-1589 lemauxpg@nature.berkeley.edu	Techniques used in producing foods through biotechnology as well as the safety of eating these foods, and the regulatory structures governing them.
	John Maas Cooperative Extension veterinarian UC Davis (530) 752-3990 jmaas@ucdavis.edu	Foot-and-mouth disease and mad cow disease/BSE diagnosis, testing and control systems, U.S. cattle-tracking methods and disease-surveillance programs. (He also has been an active cattle rancher for 35 years.)
	Dan Sumner Director Agricultural Issues Center UC Davis (530) 752-1668 dasumner@ucdavis.edu	Economics of food safety issues including traceability.
	Trevor Suslow Cooperative Extension specialist UC Davis (530) 754-8313 tvsuslow@ucdavis.edu	Possible sources of e. coli contamination in fruits and vegetables, how the bacterial diseases might be transmitted to consumers and what industry is doing to prevent microbial contamination of crops.
	Ken Tate Cooperative Extension rangeland watershed specialist (530) 754-8988 kwtate@ucdavis.edu	Waterborne transport and fate of microbial pollutants in natural and agricultural landscapes, identification of management risk factors associated with increased microbial pollution of waterbodies, and identification of management practices to reduce risk of microbial pollution of waterbodies.
	Carl Winter Toxicologist Director UC FoodSafe UC Davis (530) 752-5448 ckwinter@ucdavis.edu	Pesticide residues in foods, including analysis, risk assessment, regulation, public policy, development of bioanalytical methods using mass spectrometry to measure xenobiotic metabolites from biological fluids; development of biomarkers for in vivo peroxidation; toxicology of naturally-occurring metabolites.