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Cornell Professor Martin Wiedmann, DVM, Ph.D., Honored with American Meat Institute Foundation Scientific Achievement Award

Thursday, April 14, 2011
 

CHICAGO, Ill. – Martin Wiedmann, DVM, Ph.D., professor in the department of food science at Cornell University, was honored today with the American Meat Institute Foundation (AMIF) Scientific Achievement Award. The award was presented during the AMI Meat, Poultry & Seafood Convention and Exposition in Chicago, Ill.

Wiedmann’s work centers around the ecology, evolution and transmission of key foodborne pathogens, with a focus on Listeria and Salmonella.  In presenting the award, AMI Chairman Dennis Vignieri, president of Kenosha Beef International, said that Wiedmann’s work has enhanced understanding of the transmission of foodborne pathogens from farm animals and from foods to humans.  He has also been instrumental in helping expand our knowledge about how to detect and subtype Listeria monocytogenes in the plant environment. 

In addition, Wiedmann has made valuable contributions to better understand Listeria monocytogenes risk in various products and locations in the cold chain, according to Vignieri, and he is currently one of the principal investigators in a study of Listeria monocytogenes control at the retail deli.  

Wiedmann received a Veterinary Degree (DVM equivalent) and Dr. med. vet. (Ph.D. equivalent) in Veterinary Medicine both from the University of Munich, Germany, and a Ph.D. in Food Science from Cornell University. He joined the Cornell faculty in 1999 and is a member of the Graduate Fields of Food Science, Microbiology, and Comparative Biomedical Sciences. He also currently serves director of the graduate field of Food Science and Technology at Cornell and participates in the Infection and Pathobiology Program  He is the director of the Cornell Laboratory of Molecular Typing. Wiedmann currently serves on the editorial board of the Journal of Food Protection and on the editorial board of Applied and Environmental Microbiology and is a member of the National Academy of Science Standing Committee on the Use of Public Health Data in FSIS Food Safety Programs.

“His research has contributed to the declines in pathogenic bacteria on meat and poultry – particularly the sharp declines we have seen in Lm on ready-to-eat meat and poultry products – and has had a significant impact on federal regulatory policy,” Vignieri said.

 

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The American Meat Institute Foundation is a non-profit research, education and information foundation established by the American Meat Institute to study ways the meat and poultry industry can produce better, safer products and operate more efficiently.

AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI’s members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the United States. The Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the meat and poultry packing and processing industry.

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