COASTAL RESEARCH AND EXTENSION CENTER

BARAKAT S.M. MAHMOUD, Ph.D.
Assistant E/R Professor of Food Science, Experimental Seafood Processing Laboratory

Mississippi State University-Coastal Research and Extension Center
3411 Frederic Street, Pascagoula, MS 39567
Tel: 228-762-7783 EXT.304 Fax: 228-762-7445
E-mail: bm547@msstate.edu
URL: http://www.coastal.msstate.edu/dept/crec/espl.html

Research Interest:

My work has a broad interest in most aspects of food safety, quality and processing using non-thermal technologies .

• My current work is focusing in seafood safety including oyster, lobster and shrimp.
• Investigate the inactivation effect of novel non-thermal technologies (X-ray and UV lamp) against Vibrio Parahaemolyticus, Vibrio Vulnificus, Vibrio Chlore, E. coli 0157:H7, Listeria monocytogenes , Shigella and Salmonella enterica on seafood.
• Control the inherent microbial growth in seafood during processing and storage.
• Evaluate the quality (Sensory Evaluation) of seafood after treatment and during storage.
• Extend the shelf life of seafood.

Education:

Postdoctoral Purdue University
Ph.D. Hokkaido University, Japan
M.S. Cairo University, Egypt
B.S. Asuit University, Egypt

Academic and Research Positions:

• Assistant Professor of Food Science: Mississippi State University starting July 1, 2008~Now
• Post Doctoral Research Associate: Purdue University, Department of Food Science and Technology, from May 1, 2006 – June 30, 2008
• Researcher: National Research Center, Department of Food Science and Technology, from 2001 – 2006, El-Tahrir Street, Dokki, Cairo, Egypt
• Researcher: Instituto Superior de Agronomia University of Tecnica De Lisboa, Portugal, Oct., 2000- May 2001
• Assistant Researcher: National Research Center, Department of Food Science and Technology, from 1994 to 2000, El-Tahrir Street, Dokki, Cairo, Egypt

Awards:

• Record in Marquis Who's Who in Asia (1st Edition 2007 Page 625).
• Record in Who's Who's in Agriculture Academia by ACADEMICKEYS, LLC, USA. http://agriculture.academickeys.com/ whoswho.php? dothis=display&folk[IDX]=510913.
• Clark’s scholarship for the best research, Hokkaido University, 2005
• Japanese government scholarship (MONBUKAGAKUSHO), 2002-2006
• Research scholarship, Instituto Superior de Agronomia University of Tecnica De Lisboa, Portugal, Oct. 2000-May 2001

• HACCP
• Better Process Control School

• Journal of Food, Agriculture and Environment (http://www.world-food.net/ISFAE_workinggroupandeditors.php)
• Pakistan Journal of Nutrition (http://www.pjbs.org/pjnonline/board.htm)
• Global Science Books http://gsbjournals.client.jp/images/EditorialBoardsSciDomainsWeb.pdf
• Journal of Food (http://gsbjournals.client.jp/Food.html)
• Journal of Fresh Produce (http://gsbjournals.client.jp/FP.html)
• African Journal of Food Science (Associate Editor) http://www.academicjournals.org/AJFS/index.htm

Reviewer for:  

• Journal of Food Processing and Preservation
• Journal of Agricultural and Food Chemistry
• LWT-Food Science and Technology
• Journal of Food Biochemistry
• The International Journal of Food Sciences and Nutrition
• African Journal of Food, Agriculture, Nutrition and Development
• African Journal of Microbiology Research
• Nigerian Food Journal

• Institute of Food Technologists
• American Society for Microbiology
• International Association for Food Protection
• American Oil Chemists' Society
• Canadian Institute of Food Science and Technology
• Society for Applied Microbiology (until 2006)

• Development and Implementation of HACCP and Prerequisite Programs “Developing Hazard Analysis Critical Control Point (HACCP) programs for the meat/poultry/egg and fruit/vegetable industries” INN University, West Lafayette , IN , October 24-26, 2006.
• 9 th Annual Research Planning Workshop, Center for Food Safety Engineering, Purdue University, October 30-31, 2007.
• Better Process Control School Workshop, Stewart Center, Purdue University, May 5-8, 2008 .

• Mahmoud, B. S. M ., N.A. Vaidya, C.M. Corvalan and R.H. Linton (2008) Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Ponna on whole cantaloupe by chlorine dioxide gas. Food Microbiology (Accepted, doi:10.1016/j.fm.2008.05.009  ).
• Mahmoud, B. S. M ., and Linton, R. H. (2008) Inactivation kinetics of inoculated Escherichia coli O157:H7 and Salmonellaenterica on lettuce by chlorine dioxide gas. Food Microbiology 25, 244–252.
• Mahmoud, B. S. M ., N. A. Vaidya and Linton, R. H. (2008) Validation of the efficacy of ClO 2 gas for the decontamination process of fresh produce in the pilot- plant using Hafnia alvei (in preparation).
• Mahmoud, B. S. M ., Bhagat, A. R. and Linton, R. H. (2007) Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonellaenterica on strawberries by chlorine dioxide gas. Food Microbiology 24, 736–744.
• Mahmoud, B. S. M. ( 2007 ). Electrolyzed Water: A New Technology for Food Decontamination-A review . Deutsche Lebensmittel-Rundschau . 103, 212- 221.
• Mahmoud, B. S. M., Kawai, Y., Yamazaki, K., Miyashita, K. and Suzuki, T. (2007) Effect of treatment with electrolyzed NaCl solutions and essential oil compounds on the proximate composition, amino acid and fatty acid composition of carp fillets.  Food Chemistry . 101, 1492-1498. 
• Mahmoud, B. S. M ., Yamazaki, K., Miyashita, K., Shin, I. S. , Dong- Suk, C. and Suzuki, T.  (2006). A new technology of fish preservation  by combined treatment with electrolysed NaCl solutions and essential oil compounds. Food Chemistry. 99, 656-662.
• Mahmoud, B. S. M ., Yamazaki, K., Miyashita, K., Shin, I. S. , S., Dong- Suk, C. and Suzuki, T.   (2006) Preservative effect of combined treatment with electrolyzed NaCl solutions and essential oil compounds on carp fillets during conventional air-drying. International Journal of Food Microbiology . 106, 331-337.  
• Mahmoud, B. S. M ., Yamazaki, K., Miyashita, K., Shin, I. S. , Dong- Suk, C. and Suzuki, T.  (2004) Bacterial microflora of carp ( Cyprinus carpio) and its shelf life extension by essential oil compounds. Food Microbiology. 21, 657-666.
• Mahmoud, B. S. M ., Yamazaki, K., Miyashita, K., Il-Shik, S., Dong- Suk, C. and Suzuki, T.  (2004) Decontamination effect of electrolyzed NaCl solutions   on carp bacteria. Letters Applied Microbiology . 39, 169-173.
• Mahmoud, B. S.M., Badei, A.Z.M., El-Akel , A. T. M., Ragab, G. H., Faheid, S. M.M. (2004) Effect of some spices used as natural antioxidants on the yeast activity. Deutsche Lebensmittel-Rundschau . 100, 398-403.
• Monteiro, S.,  Mahmoud, B., Piçarra-Pereira, M. A., Teixeira, A. R., and Ferreira, R. B. (2003) Osmotin and thaumatin from grape: A putative general defense mechanism against pathogenic fungi. Phytopathology . 93, 1505-1512.
• Badei, A. Z. M., Faheid, S. M.M., El-Akel, A. T. M. and  Mahmoud, B. S. M. (2002) 1-Application of some spices in flavoring and preservation of cookies: Antioxidant properties of cardamom, cinnamon and clove. Deutsche Lebensmittel- Rundschau . 98, 176-183.
• Badei, A. Z. M., Faheid, S. M.M., El-Akel, A. T. M. and  Mahmoud, B. S. M. (2002) 2- Application of some spices in flavoring and preservation of cookies: Antimicrobial and sensory properties of cardamom, cinnamon and clove. Deutsche Lebensmittel-Rundschau. 98, 261-265. 

• Mahmoud, B. S. M . and Miyashita, K.(2008)Essential Oils Natural Antimicrobials for Fish Preservation. Chapter in Seafood Safety and Quality Book (In press).

• Mahmoud, B. S. M. , and Linton, R. H. (2008) Inactivation of Inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona on Whole Cantaloupe by Chlorine Dioxide Gas. 1 08 th ASM annual Meeting, Boston June 1-5, 2008.
• Mahmoud, B. S. M ., Bhagat, A. R. and Linton, R. H. (2007) Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonellaenterica on strawberries by chlorine dioxide gas. IFT International Annual Meeting, McCormick Place South, Chicago, July 28 - August 1, 2007.
• Mahmoud, B. S. M ., and Linton, R. H. (2007) Inactivation kinetics of inoculated Escherichia coli O157:H7 and Salmonellaenterica on lettuce by chlorine dioxide gas. 94 th IFPA Annual Meeting, Lake Buena Vista, Florida, July 8-11, 2007.
• Bhagat, A. R. Mahmoud, B. S. M . and Linton, R. H. (2007) Reduction of Salmonellae inoculated on orange surface by chlorine dioxide gas. 107 th ASM General Meeting in the Metro Toronto Convention Centre in Toronto, Canada, May 21 - 25, 2007.
• Mahmoud, B. S. M. and Suzuki, T. (2005) On the wholesomeness of food ingredient treated with the strong acidic electrolyzed NaCl solution. The function water meeting, 12th November in Tokyo, Japan.
• Mahmoud, B. S. M ., Kawai, Y., Yamazaki, K., Miyashita, K. and Suzuki, T. (2005) Effect of treatment with electrolyzed, carvacrol and thymol on the nutritional value of fish meat. 4th Japanese functional water academic society scientific conference. Hakodate, Japan (Abstr.14 pp.24), October 13-14.
• Do, J. K., Kim, W.T., Paek, J.M. Chung, D. H., Mahmoud, B.S. M, Suzuki , T. and Shin, I. S. (2005. Efficacy of electrolyzed water ice for preserving freshness of Pacific saury (Cololabis Saira). 4th Japanese functional water academic society scientific conference. Hakodate, Japan (pp.47-49), October 13- 14.
• Mahmoud, B. S.M . (2005). Fisheries Science Program, Zero Emission Fishery Industry: Present and Future using electrolyzed water. The 5 th Joint Seminar between Korea and Japan by KOSEF, JSPS Core University, 28-30 August 2005, Kunsan National University Kunsan, Korea.
• Mahmoud, B. S. M ., Yamazaki, K., Miyashita, K., Kawai, Y., Shin, S., and Suzuki, T. (2005). Effect of treatment with electrolyzed water, carvacrol and thymol on fish meat during drying. 3rd Inter-   American Drying Conference (Abstr. 119) 21-23 August 2005,  Montreal, Quebec, Canada.
• Mahmoud, B. S. M ., Yamazaki, K., Miyashita, K., Shin, I. S. , S., Dong- Suk, C. and Suzuki, T.   (2005). Disinfectant effect of electrolyzed water on fish. 2 nd International Conference on Innovations in Food Processing Technology and Engineering. (Abstr.D23 pp. 22) 11-13 January 2005, Bangkok, Thailand.
• Mahmoud, B. S. M ., Yamazaki, K., Miyashita, K., Shin, I. S. , S., Dong- Suk, C. and Suzuki, T.  (2004). Shelf-life extension of fish using electrolyzed water, carvacrol and thymol.16th Ann. Meeting of The Japanese Society of Fisheries Science. Hakodate, Japan. (Abstr.104 pp.13), November 26-27.
• Yanai, T., Asami, K., Mahmoud B. S. M., Yamazaki, K. and Suzuki, T.  (2003). Evaluation of microbial decontamination of carp by short- term aquaculture with acidic electrolyzed water.2nd Ann. Meeting, Japanese Society for functional water. Gifu, Japan  (Abstr.14 pp.18), November 27-28.
• Mahmoud, B.S. M ., Badei, A. Z.M., El-Akel, A. T.M.  and Faheid, S. M.M. (2000). Antioxidant properties of cardamom, cinnamon and clove on Egyptian cookies. The third conference of the food industry at the service of the food industry at the service of tourism, Cairo, Egypt (Abstract 10 pp 13), April 12-14.
• Mahmoud, B.S. M., Badei, A. Z.M., El-Akel, A. T.M.  and Faheid, S. M.M. (2000) Antimicrobial and sensory properties of cardamom, cinnamon and clove on Egyptian cookies. The third conference of the food industry at the service of tourism, Cairo, Egypt (Abstract 11 pp 14), April 12-14.