Brian Sheldon
Professor
234 Scott Hall
Tel: (919) 515-5407
Email: brian_sheldon@ncsu.edu
Educational Background
B.S. (1972) University of Dubuque, Iowa
M.S. (1973) New Mexico Highlands University
Ph.D. (1979) Virginia Polytechnic Institute and State University
Extension Interests
Informal education programming and program emphasis includes the areas of poultry product safety, farm to table HACCP programs for producers, processors, and further processors; food laws and regulations; water conservation and wastewater treatment and recycling; by-product recovery technologies, mortality stabilization treatments, and providing microbiological assistance on issues of importance to the poultry industry, faculty, staff, and students in Poultry Science.
Research Interests
Research activities focus on investigating the efficacy of biocidal agents in controlling food borne pathogens and spoilage microorganisms associated with poultry production, processing and further processing of products. Particular attention is focused on Salmonella, Campylobacter, Escherichia coli O157:H7, Aeromonas hydrophila, and Listeria monocytogenes. Other interests include the identification and critical evaluation of inhibitory agents such as bacteriocins and other inhibitory proteins, oxy-halogens, ozone, hydrogen peroxide, and other oxyradical producers for control of microbial pathogens and spoilage microorganisms. Opportunities exist for conducting both basic and applied research using fundamental scientific principles and experimental methodologies. Particular attention is currently directed towards the critical evaluation of natural inhibitory peptides and probiotics, including deriving their mechanisms of action and modes of application (i.e., packaging and edible films as delivery vehicles), against Salmonella and Campylobacter species; development of an enzyme-based biosensor technology for monitoring the time/temperature history of poultry products throughout the wholesale and retail storage and distribution "cold chain;" the development of chemical and heat treatments for stabilizing poultry mortality; the development of active packaging systems having inhibitory properties against bacterial pathogens and spoilage microorganisms; the evaluation of an egg shell membrane by-product for improving food safety; and assessing the impact of nutrition and waste management technologies on the fate of pathogens in animal excreta. An emphasis is also directed at developing HACCP programs for producers and processors and providing microbiological expertise to the faculty, staff, and students in Poultry Science. Opportunities exist for both basic and applied research that are designed to answer applied questions using fundamental scientific principles.
Presentations
Egg Products Basics: Functionality of Eggs
Egg Products Basics: Microbiology of Eggs
General Food Laws and Regulations
General HACCP Principles for Poultry Production and Processing
General Microbiology and Foodborne Pathogens
On-Farm Food Safety Best Management Practices Internet Course
The Basics of Quality Control and Statistical Quality Control
Publications
Santos, F.B.O., D.H. D’Souza, L. Jaykus, P.R. Ferket, and B.W. Sheldon, 2007. Genotypes, serotypes and antibiotic resistance profiles of Salmonella isolated from commercial North Carolina turkey farms. J. Food Prot. 70:1328-1333.
Li, X., J.B. Payne, F. B. O. Santos, J. F. Levine, K. E. Anderson, and B. W. Sheldon, 2007. Salmonella Populations and Prevalence in Layer Feces from Commercial High Rise Houses and Characterization of the Salmonella Isolates by Serotyping, Antibiotic Resistance Analysis and Pulsed Field Gel Electrophoresis. Poultry Sci. 86:591-597.
Payne, J.B., J.A. Osborne, P.K. Jenkins, and B.W. Sheldon, 2007. Modeling the growth and death kinetics of Salmonella in poultry litter as a function of pH and water activity. Poultry Sci. 86:191-201.
Santos, F.B.O., A.A. Santos, P.R. Ferket, and B.W. Sheldon, 2006. Influence of grain particle size and insoluble fiber content on Salmonella colonization and shedding of turkeys fed corn-soybean meal diets. Internat. J. Poultry Sci. 5(8):731-739.
Ahlborn, G., and B.W. Sheldon, 2006. Identifying the components in eggshell membrane responsible for reducing the heat resistance of bacterial pathogens. J. Food Prot. 69:729-738.
Ahlborn, G.J., D.A. Clare, B.W. Sheldon, and R.W. Kelly, 2006. Identification of eggshell membrane proteins and purification of ovotransferrin and β-NAGase from hen egg white. The Protein J. 25:71-81.
Ahlborn, G., and B.W. Sheldon, 2005. Enzymatic and microbiological inhibitory activity in eggshell membranes as influenced by layer strains and age and storage variables. Poultry Sci. 84:1935-1941.
Payne. J.B., X. Li, F.B.O. Santos, and B.W. Sheldon, 2006. Characterization of Salmonella from three commercial North Carolina broiler farms. Internat. J. Poult. Sci. 5(12):1102-1109.
Ahlborn, G., and B.W. Sheldon, 2005. Identifying the Components in Eggshell Membrane Responsible for Reducing the Heat Resistance of Bacterial Pathogens. J. Food Prot. 69:729-738.
Ahlborn, G., and B.W. Sheldon, 2005. Enzymatic and Microbiological Inhibitory Activity in Eggshell Membranes as Influenced by Layer Strains and Age and Storage Variables. Poultry Sci. 84:1935-1941.
Santos, F.B.O, X. Li, J.B. Payne, and B.W. Sheldon, 2005. Estimation of Most Probable Number Salmonella Populations on Commerical North Carolina Turkey Farms. J. Appl. Poult. Res. 14:700-708
X. Li, B.W. Sheldon, and H.R. Ball, 2005. Thermal resistance of Salmonella enterica Serotypes, Listeria monocytogenes, and Staphylococcus aureus in High Solids Liquid Egg Mixes. J. Food Prot. 68:703-710.
McCormick, K., I.Y. Han, B.W. Sheldon, J.C. Acton, and P.L. Dawson, 2005. In package pasteurization combined with biocide-impregnated films to inhibit Listeria monocytogenes and Salmonella Typhimurium in turkey bologna. J. Food Sci. 70(1):M52-57.
M.P. Bashor, P.A. Curtis, K.M. Keener, B.W. Sheldon, S. Kathariou, and J.A. Osborne, 2004. Effects of carcass washers on Campylobacter contamination in large broiler processing plants. Poultry Sci. 83:1232-1239.
M.P. Bashor, K.M. Keener, P.A. Curtis, B.W. Sheldon, and S. Kathariou, 2004. Comprehensive review of Campylobacter and poultry processing. Comprehensive Reviews in Food Sci. and Food Safety 3:105-116.
Moore, C.M., B.W. Sheldon, and L. Jaykus, 2003. Transfer of Salmonella and Campylobacter from stainless steel to Romaine lettuce. J. Food Prot. 66:2231-2236.
Schuman, J.D., and B.W. Sheldon, 2003. Inhibition of Listeria monocytogenes in pH-adjusted pasteurized liquid whole egg. J. Food Prot. 66:999-1006.
McCormick, K., I.Y. Han, J.C. Acton, B.W. Sheldon, and P.L. Dawson, 2003. D- and z-values for Listeria monocytogenes and Salmonella Typhimurium in packaged low-fat ready-to-eat turkey bologna subjected to a surface pasteurization treatment. Poultry Sci. 82:1337-1342.
DeCesare, A., B.W. Sheldon, K.S. Smith, and L. Jaykus, 2003. Survival and persistence of Campylobacter and Salmonella species under various organic loads on food contact surfaces. J. Food Prot. 66:1587-1594.
Moore, C.M., and B.W. Sheldon, 2003. Use of time-temperature integrators and predictive modeling to evaluate microbiological quality loss in poultry products. J. Food Prot. 66:280-286.
Moore, C.M., and B.W. Sheldon, 2003. Evaluation of time-temperature integrators for tracking poultry product quality throughout the chill chain. J. Food Prot. 66:287-292.
Xu, L.J., B.W. Sheldon, D.K. Larick, and R.E. Carawan, 2002. Recovery and utilization of useful by-products from egg processing wastewater using electrocoagulation. Poultry Sci. 81:785-792.
Poland, A. L., and B.W. Sheldon, 2001. Altering the thermal resistance of food borne bacterial pathogens with an eggshell membrane waste by-product. J. Food Protection. 4: 486-492.
Natrajan, N., and B.W. Sheldon, 2000. Inhibition of Salmonella on Poultry skin using protein--and polysaccharide--based film containing a nisin formulation. J. Food Protection. 63: 1268-1272.
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