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Dr Li MA | Food Safety | Best Researcher Award

Professor at  OKLAHOMA STATE UNIV, United States

Dr. Li Maria Ma is a distinguished Professor of Food Safety and Biosecurity at Oklahoma State University’s Institute for Biosecurity & Microbial Forensics. With a Ph.D. in Food Microbiology from Purdue University, her research has focused on areas such as molecular genetic analysis of bacteriocins and food safety.

Publication Profile:🌟👨‍🎓

🎓 Education & Training:

Ph.D. in Food Microbiology, Purdue University, USA, 1999. B.S. in Food Engineering, Dalian Light Industry Institute, China, 1985

💼 Professional Experience:

Professor, Institute for Biosecurity & Microbial Forensics, Oklahoma State University (2020-present). Associate Professor, National Institute for Microbial Forensics & Food and Agricultural Biosecurity, Oklahoma State University (2015-2020). Assistant Professor, National Institute for Microbial Forensics & Food and Agricultural Biosecurity, Oklahoma State University (2009-2015). Guest Researcher, Centers for Disease Control and Prevention (CDC), Atlanta, GA (2004-2009). Post-Doctoral Researcher, Center for Food Safety, University of Georgia, Griffin, GA (1999-2009). Graduate Research Associate, Dept. of Food Science, Purdue University (1995-1999)

👩‍🏫 Professional Affiliations & Service:

Chair of Animal and Pet Food Safety PDG, International Association for Food Protection (IAFP), 2023-2025. OKAFP delegate to IAFP, 2018-2020. President, Oklahoma Association for Food Protection, 2016-2018. President, Chinese Association for Food Protection in North America, 2013-2014

 

🔬 Research Focus: Food Safety

Dr. Li Maria Ma’s research primarily revolves around food safety. She explores various aspects of food safety, including microbial contamination, risk assessment, and preventive strategies. Her work aims to enhance our understanding of foodborne pathogens, improve food safety protocols, and develop innovative solutions to ensure the safety and quality of the food supply chain.

 

Publications Top Notes:

  1. Draft whole-genome sequences of Bacillus strains of potential probiotic for poultry
    • Published in Microbiology Resource Announcements (2023)
    • DOI: 10.1128/MRA.00315-23
    • Contributors: Li Ma, N Lopez, G Zhang
  2. Draft whole-genome sequences of competitive exclusion Ligilactobacillus salivarius strains for poultry
    • Published in Microbiology Resource Announcements (2023)
    • DOI: 10.1128/MRA.00316-23
    • Contributors: Li Ma, N Lopez, G Zhang
  3. Prevalence of Shiga Toxin–Producing Escherichia coli and Salmonella in Native Pecan Orchards as Influenced by Waiting Periods between Grazing and Harvest
    • Published in Journal of Food Protection (2022)
    • DOI: 10.4315/JFP-21-163
    • Contributors: C I Diaz, S Molina, M W Smith, C Rohla, Li Ma
  4. Evaluation of Cylindrical Asymmetric Surface Dielectric Barrier Discharge Actuators for Surface Decontamination and Mixing
    • Published in Plasma (2021)
    • DOI: 10.3390/plasma4040038
    • Contributors: A D Ngo, K Pai, C Timmons, Li Ma, Jamey Jacob
  5. Whole genome sequencing and protein structure analyses of target genes for the detection of Salmonella
    • Published in Scientific Reports (2021)
    • DOI: 10.1038/s41598-021-00224-7
    • Contributors: L Hu, G Cao, E W Brown, M W Allard, Li Ma, G Zhang
  6. Antimicrobial resistance and related gene analysis of Salmonella from egg and chicken sources by whole-genome sequencing
    • Published in Poultry Science (2020)
    • DOI: 10.1016/j.psj.2020.10.011
    • Contributors: L Hu, G Cao, E W Brown, M W Allard, Li Ma, A A Khan, G Zhang

 

Li MA | Food Safety | Best Researcher Award

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