Skip to main content Skip to navigation

Minto Michael

Minto Michael

Assistant Professor of Dairy Science

Email: minto.michael@wsu.edu

Phone: 509-335-3096
Office: 202 FSHN

Research Interests:

My applied food microbiology research program is focused on food safety and dairy microbiology. I have one biosafety level 2 (BSL-2) Dairy Microbiology Laboratory and one BSL-1 Food Processing Laboratory. The research conducted in my laboratories focus on making food safe and healthy, and hence involves working with foodborne pathogens as well as probiotics. My research group works on fermented dairy products, improving probiotic longevity, utilizing whey, microbiological safety of dairy products (especially dairy powders), and removing biofilms from dairy processing surfaces. We conduct both in-lab and in-plant validations of food processing and antimicrobial interventions to control foodborne pathogens in dairy, beef, poultry, bakery, and pet foods. My research group has significant experience conducting thermal inactivation kinetic (D- and z-values) studies of various foodborne pathogens in different food matrices. My research group is also developing rapid identification techniques for pathogens in food and food processing environments using hyperspectral imaging. We are additionally working on studying the application of nanobubble technology to improve food safety and quality.

Courses Taught:

  • FS 429/529: Dairy Products
  • FS 430/530: Dairy Products Laboratory
  • FS 462: Food Analysis with Laboratory

Professional Experience:

  • Assistant Professor, Dairy Science, School of Food Science, Washington State University, Pullman, WA, Aug. 2018
  • Postdoctoral Fellow, Food Safety and Defense Laboratory, Food Science Institute, Kansas State University, Manhattan, KS, 2016 – Summer 2018
  • Postdoctoral Research Assistant, Food Safety and Defense Laboratory, Food Science Institute, Kansas State University, Manhattan, KS, 2015 – 2016
  • Graduate Research Assistant, Food Safety and Defense Laboratory, Food Science Institute, Kansas State University, Manhattan, KS, 2007 – 2014
  • Teaching Assistant, Food Science Institute, Kansas State University, Manhattan, KS, 2007 – 2014
  • Quality Control Analyst, Beverley Beverages, Punjab, India, 2007

Publications:

  1. Sekhon, A.S., Singh, A., & Michael, M.* (2020). Decimal log reductions of Salmonella Senftenberg 775W and other Salmonella serovars in nonfat milk and powder. Journal of Dairy Science, 103, 6894-6899, doi: 10.3168/jds.2019-17844.
  2. Michael, M.*, Acuff, J., Lopez, K., Vega, D., Phebus, R., Thippareddi, H., & Channaiah, L.H. (2020). Comparison of survival and heat resistance of Escherichia coli O121 and Salmonella in muffins. International Journal of Food Microbiology, 317, doi: 10.1016/j.ijfoodmicro.2019.108422.
  3. Michael, M.*, Phebus, R.K., & Amamcharla, J. (2019). Hyperspectral imaging of common foodborne pathogens for rapid identification and differentiation. Food Science and Nutrition, 7 (8), 2716-2725, doi: 10.1002/fsn3.1131.
  4. Channaiah, L.H., Michael, M.*, Acuff, J.C., Phebus, R.K., Thippareddi, H., & Milliken, G. (2019). Evaluation of thermal inactivation parameters of Salmonella in whole wheat multigrain bread. Food Microbiology. 82, 334-341, doi: 10.1016/j.fm.2019.03.001.
  5. Channaiah, L.H., Michael, M.*, Acuff, J.C., Lopez, K., Phebus, R.K., Thippareddi, H., & Milliken, G. (2019). Validation of a nut muffin baking process and thermal resistance characterization of a 7-serovar Salmonella inoculum in batter when introduced via flour or walnut. International Journal of Food Microbiology, 294, 27-30, doi: 10.106/j.ijfoodmicro.2019.01.013.
  6. Channaiah, L.H., Michael, M.*, Acuff, J.C., Lopez, K., Vega, D., Milliken, G., Thippareddi, H., & Phebus, R.K. (2018). Validation of a simulated commercial frying process to control Salmonella in donuts. Foodborne Pathogens and Disease, 15 (12), 763-769, doi: 10.1089/fpd.2018.2440.
  7. Channaiah, L.H., Michael, M., Acuff, J.C., Phebus, R.K., Thippareddi, H., Olewnik, M., & Milliken, G. (2017). Validation of baking as a kill-step for controlling Salmonella in muffins. International Journal of Food Microbiology, 250, 1-6, doi: 10.1016/j.ijfoodmicro.2017.03.007.
  8. Channaiah, L.H., Holmgren, E., Michael, M., Sevart, N.J., Milke, D., Schwan, C.L., Krug, M., Wilder, A., Phebus, R.K., Thippareddi, H., & Milliken, G. (2016). Validation of baking to control Salmonella serovars in hamburger bun manufacturing, and evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as nonpathogenic surrogate indicators. Journal of Food Protection, 79 (4), 544-552, doi: 10.4315/0362-028x.jfp-15-241.
  9. Michael, M., Phebus, R.K., & Schmidt, K.A. (2015). Plant extract enhances the viability of Lactobacillus delbrueckii bulgaricus and Lactobacillus acidophilus in probiotic nonfat yogurt. Food Science and Nutrition, 3 (1), 48-55, doi: 10.1002/fsn3.189.
  10. Michael, M., Phebus, R.K., Thippareddi, H., Subbiah, J., Birla, S.L., & Schmidt, K.A. (2014). Validation of radio frequency dielectric heating system for destruction of Cronobacter sakazakii and Salmonella species in nonfat dry milk. Journal of Dairy Science, 97 (12), 7316-7324, doi: 10.3168/jds.2013-7862.
  11. Chen, C., Michael, M., Phebus, R.K., Thippareddi, H., Subbiah, J., Birla, S.L., & Schmidt, K.A. (2013). Radio frequency dielectric heating of nonfat dry milk affects solubility and whey protein nitrogen index. Journal of Dairy Science, 96 (3), 1471-1476, doi: 10.3168/jds.2012-6158.
  12. Michael, M., Phebus, R.K., & Schmidt, K.A. (2010). Impact of a plant extract on the viability of Lactobacillus delbrueckii bulgaricus and Streptococcus thermophilus in nonfat yogurt. International Dairy Journal, 20 (10), 665-672, doi: 10.1016/j.idairyj.2010.03.005.

Education

Ph.D., Food Science, Kansas State University, 2014

M.S., Food Science, Kansas State University, 2010

B.E., Food Technology, Sant Longowal Institute of Engineering and Technology, Punjab, India, 2006

Physical Mail

School of Food Science
Washington State University
PO Box 646376
Pullman, WA 99164