Bradley Marks

Bradley Marks

marksbp@msu.edu

Department of Biosystems & Agricultural Engineering

Professor and Chairperson

Telephone: 517-432-7703
Fax: 517-432-2892

Farrall Agricultural Engineering Hall
524 S. Shaw Lane, Room 210
East Lansing, MI 48824

BAE Profile: Bradley Marks

Degrees

Ph.D., Purdue University, 1993
M.S., Purdue University, 1992

Professional Positions

Assistant and Associate Professor (1993-1999), Department of Biological and Agricultural Engineering, University of Arkansas

Research Interests

Food engineering. The overall goal is to develop improved methods for design and operation of manufacturing systems for ready-to-eat food products, with a primary emphasis on improved microbial safety.  Current research focuses on modeling microbial inactivation, transport, survival, and growth for critical foodborne pathogens and products (e.g., Salmonella in low-moisture foods, E. coli O157:H7 on fresh produce, Salmonella in meat and poultry products). 

Instructional Activities

BE 101 – Introduction to Biosystems Engineering
BE 350 – Heat and Mass Transfer in Biosystems
BE 478 – Food Engineering: Solids

Selected Publications

Garces-Vega F, Ryser ET, Marks BP. 2019. Relationships of water activity and moisture content to the thermal inactivation kinetics of Salmonella in low-moisture foods. J. Food Prot. 82:963-970.

Limcharoenchat P, James MK, Marks BP. 2019. Survival and thermal resistance of Salmonella Enteritidis PT 30 on almonds after long-term storage. Journal of Food Protection. 82:194-199.

Ahmad NH, Oztabak C, Marks BP, Ryser ET. 2019. Effect of talc as a dry-inoculation carrier on thermal resistance of Enterococcus faecium NRRL B-2354 in almond meal. J. Food Prot. 82:1110-1115.

Steinbrunner PJ, Limcharoenchat P, Suehr QJ, Ryser ET, Marks BP, Jeong S. 2019. Effect of food structure, water activity, and long-term storage on x-ray irradiation for inactivating Salmonella Enteritidis PT30 in low-moisture foods. J. Food Prot. 82:1405-1411.

Lee HC, Singh P, Strasburg GM, Marks BP, Jin HW, Kang I. 2019. Comparison of raw meat quality and protein-gel properties of turkey breast fillets processed by traditional or cold-batter mincing technology. Poultry Science. 98:2299-2304.

Jayeola V, Jeong S, Almenar E, Marks BP, Vorst KL, Brown JW, Ryser ET. 2019. Predicting the growth of Listeria monocytogenes and Salmonella Typhimurium in diced celery, onions, and tomatoes during simulated commercial transport, retail storage, and display. Journal of Food Protection. 82:287-300.

Tsai HC, Ballom KF, Xia S, Tang J, Marks BP, Zhu MJ. 2019. Evaluation of Enteroccous faecium NRRL B-2354 as a surrogate for Salmonella during cocoa powder thermal processing. Food Microbiology. 82:135-141.

Casulli KE, Garces-Vega FJ, Dolan KD, Ryser ET, Harris LJ, Marks BP. 2018. Impact of process temperature, humidity, and initial product moisture on thermal inactivation of Salmonella Enteritidis PT 30 on pistachios during hot-air heating. Journal of Food Protection. 81:1351-1356.

Limcharoenchat P, Buchholz SE, James MK, Hall NO, Ryser ET, Marks BP. 2018. Inoculation protocols influence the thermal resistance of Salmonella Enteritidis PT30 in fabricated almond, wheat, and date products. Journal of Food Protection. 81:606-613.

Jeong S., Marks BP, James MK. 2017. Comparing thermal process validation methods for Salmonella inactivation on almond kernels. Journal of Food Protection. 80:169-176.

Tenorio-Bernal MI, Marks BP, Ryser ET, Booren AM. 2013. Evaluating the predictive ability of a path-dependent thermal inactivation model for Salmonella subjected to prior sublethal heating in ground turkey, beef, and pork. Journal of Food Protection 76:220-226.

Lindsay DS, Martin EM, O'Bryan CA, Crandall PG, Marks BP, Ricke SC, Marcy JA. 2013. Use of a moist-heat bread proofer for thermal inactivation of Listeria on deli slicers. Food Protection Trends 33(1):20-5.

Jeong S, Marks BP, Ryser ET, Harte JB. 2012. The effect of X-ray irradiation on Salmonella inactivation and sensory quality of almonds and walnuts as a function of water activity. International Journal of Food Microbiology 153(3):365-71.

Buchholz AL, Davidson GR, Marks BP, Todd ECD, Ryser ET. 2012. Quantitative transfer of Escherichia coli O157:H7 to equipment during small-scale production of fresh-cut leafy greens. Journal of Food Protection 75(7):1184-97.

Moosekian SR, Jeong S, Marks BP, Ryser ET. 2012. X-ray irradiation as a microbial intervention strategy for food. In: Doyle MP, Klaenhammer TR, editors. Annual Review of Food Science and Technology, Vol 3. p. 493-510.

Buchholz AL, Davidson GR, Marks BP, Todd ECD, Ryser ET. 2012. Transfer of Escherichia coli O157:H7 from equipment surfaces to fresh-cut leafy greens during processing in a model pilot-plant production line with sanitizer-free water. Journal of Food Protection 75(11):1920-9.

Jeong S, Marks BP, Ryser ET. 2011. Quantifying the performance of Pediococcus sp. (NRRL B-2354: Enterococcus faecium) as a nonpathogenic surrogate for Salmonella Enteritidis PT30 during moist-air convection heating of almonds. Journal of Food Protection 74(4):603-9.

Crandall PG, Neal JA, O’Bryan CA, Murphy CA, Marks BP, Ricke SC.  2011.  Minimizing the risk of Listeria monocytogenes in retail delis by developing employee focused, cost effective training.  Agriculture, Food & Analytical Bacteriology.  1(2):159-174.

Perez Rodriguez F, Campos D, Ryser E, Buchholz A, Posada-Izquierdo G, Marks B, Zurera G, Todd E. 2011. A mathematical risk model for Escherichia coli O157:H7 cross-contamination of lettuce during processing. Food Microbiology 28:694-701.

Jeong S, Marks BP, Ryser ET, Moosekian SR. 2010. Inactivation of Escherichia coli O157:H7 on lettuce, using low-energy x-ray irradiation. Journal of Food Protection 73(3):547-51.

Velasquez A, Breslin TJ, Marks BP, Orta-Ramirez A, Hall NO, Booren AM, Ryser ET. 2010. Enhanced thermal resistance of Salmonella in marinated whole muscle compared with ground pork. Journal of Food Protection 73(2):372-5.

Jeong S, Marks BP, Orta-Ramirez A. 2009. Thermal inactivation kinetics for Salmonella Enteritidis PT30 on almonds subjected to moist-air convection heating. Journal of Food Protection 72(8):1602-9.

Wesche AM, Gurtler JB, Marks BP, Ryser ET. 2009. Stress, sublethal injury, resuscitation, and virulence of bacterial foodborne pathogens. Journal of Food Protection 72(5):1121-38.

Marks BP. 2008. Status of microbial modeling in food process models. Comprehensive Reviews in Food Science and Food Safety 7(1):137-43.

Mogollon MA, Marks BP, Booren AM, Orta-Ramirez A, Ryser ET. 2009. Effect of beef product physical structure on Salmonella thermal inactivation. Journal of Food Science 74(7):M347-M51.

Sanghyup J, Marks BP, Ryser ET, Moosekian SR. 2010. Inactivation of Escherichia coli O157:H7 on lettuce, using low-energy X-ray irradiation. Journal of Food Protection: 73 (3) 547-551 73(3):547-51.

Stasiewicz MJ, Marks BP, Orta-Ramirez A, Smith DM. 2008. Modeling the effect of prior sublethal thermal history on the thermal inactivation rate of Salmonella in ground turkey. Journal of Food Protection 71(2):279-85.

Tuntivanich V, Orta-Ramirez A, Marks BP, Ryser ET, Booren AM. 2008. Thermal inactivation of Salmonella in whole muscle and ground turkey breast. Journal of Food Protection 71(12):2548-51.

Warsow CR, Orta-Ramirez A, Marks BP, Ryser ET, Booren AM. 2008. Single directional migration of Salmonella into marinated whole muscle turkey breast. Journal of Food Protection 71(1):153-6.