Gary Acuff

Texas A&M University
College Station, TX
USA

Biographical Sketch: Gary R. Acuff currently holds the title of Professor of Food Microbiology and Director of the Texas A&M Center for Food Safety. He has been a member of the Texas A&M University faculty for 34 years, and in 2001 was designated a Texas AgriLife Research Faculty Fellow for research leadership. Dr. Acuff was President of the International Association for Food Protection (IAFP) from 2007-2008. Dr. Acuff obtained his B.S. in biology from Abilene Christian University in 1980 and his M.S. and Ph.D. in food science and technology, specializing in food microbiology, from Texas A&M University in 1982 and 1985, respectively.

Papers:
S21 From Deep in the Heart of Texas: Interventions to Lessen the Risks of Shiga Toxin-producing E. coli Contamination in Beef
P1-74 Standardizing an Oregano Inoculation Procedure for Use in Challenge Studies on Reduction of Salmonella in Dry Spices
P2-86 Evaluation of Escherichia coli Biotype I Surrogates as Predictors of Non-O157:H7 Shiga Toxin-Producing E. coli (STEC) for Acid Resistance, Freezing, and Refrigerated Storage
P3-124 Evaluating the Efficacy of Three USDA-approved Antimicrobial Sprays for Reducing Surrogate Shiga Toxin-producing Escherichia coli (STEC) on Bob Veal Carcasses