Nashville, Tenn. –
Microbiologist Michael Doyle, Ph.D., regents
professor of food microbiology and director of
the Center for Food Safety at the University of
Georgia, today was honored with the AMI
Foundation Scientific Achievement Award. The
award was presented during AMI’s Annual
Convention and Innovation Showcase, September
30-October 2, at the Gaylord Opryland Hotel &
Convention Center.
In presenting the
award, American Meat Institute Chairman Stewart
Owens, chairman, president and CEO of Bob Evans
Farms, Inc., detailed Doyle’s important and
groundbreaking research into microbial
pathogenicity, the development of methods for
pathogen detection and the identification of
means to control or eliminate pathogens in
foods and in live animals. Doyle’s work has
addressed a wide array of challenges and
technologies, like the effectiveness of
irradiation on ground beef, the control of
Listeria monocytogenes and the ecology of
Salmonella DT 104. According to Owens, in an
impressive show of the merits of his work, Dr.
Doyle and his fellow researchers in 1999
received a patent for control of E. coli in
cattle through probiotic bacteria.
Dr.
Doyle has received a number of grants from the
AMI Foundation over the last decade, including
a recent project that examined the use of
competitive exclusion to control Listeria in
drains. Along with his University of Georgia
colleagues, he currently is working on three
AMIF-funded projects: research into cattle
drinking water treatment to prevent E. coli
transmission among cattle; development of
surrogate organisms to assist in process
lethality verification and the role of aerosols
in the transmission of microorganisms to
ready-to-eat meat and poultry products.
Doyle’s work also has been recognized
by numerous scientific organizations, including
the Institute of Food Technologists. Just last
year, he became an elected member of the
Institute of Medicine, National Academy of
Sciences.
“Dr. Doyle’s research has
been both groundbreaking and applied and we owe
him a debt of gratitude for the outstanding and
ever-improving food safety records our products
hold today,” Owens said. “Importantly, in
a world of news media focused on the ‘scare
of the week,’ Dr. Doyle also has been a voice
of reliable information and reason with the
media about a wide array of food safety issues.
We thank him for this and we are pleased to
recognize all his efforts
today.”
Doyle is a graduate of the
University of Wisconsin-Madison where he
received his B.S. in bacteriology, and an M.S.
and Ph.D. in food microbiology. He serves on
food safety committees of many scientific
organizations and has served as a scientific
advisor to many groups, including the World
Health Organization, the Institute of Medicine,
International Life Sciences Institute-North
America, the Food and Drug Administration, the
U.S. Department of Agriculture, the U.S.
Department of Defense, and the U.S.
Environmental Protection Agency. He has
published more than 400 scientific publications
and edited two authoritative books, Foodborne
Bacterial Pathogens and Food Microbiology:
Fundamentals and Frontiers. He has given more
than 500 invited presentations at national and
international scientific meetings.
The
American Meat Institute was founded in 1906 and
is the nation's oldest and largest meat and
poultry trade association. It represents the
interests of packers, processors, and suppliers
of beef, pork, lamb, veal, and turkey products
in North America. Headquartered in Washington,
D.C., the Institute provides regulatory,
legislative, technical, scientific,
educational, and public relations services to
the industry. Its affiliate, the AMI
Foundation, is a separate 501(c)3 organization
that conducts research, education and
information projects for the industry.
EXPERT MICROBIOLOGIST MICHAEL P. DOYLE, PH.D., HONORED WITH AMI FOUNDATION SCIENTIFIC ACHIEVEMENT AWARD
Thursday, September 30, 2004
For more information contact:
David Ray Vice President, Public Affairs 703-841-3624 dray@meatinstitute.org |
Janet Riley Sr. VP, Public Affairs 703-841-3624 jriley@meatinstitute.org |

