Member SpotlightsModeling Clostridium-Induced Food Poisoning Donald W. Schaffner, Ph.D. A Member Since January 1998  Donald W. Schaffner, Ph.D. is an Extension Specialist in Food Science and Professor at Rutgers, The State University of New Jersey. He owes his career in food science to his father who advised him to forgo the study of biology to pursue food science because of better job prospects. Following his father’s advice, Schaffner earned a B.S. degree in Food Science from Cornell University and a M.S. and Ph.D. in Food Science and Technology from the University of Georgia. Initially, he actually hated his food science classes, finding them boring due to their emphasis on the early successes of the field at the expense of a more forward-thinking focus. However, when he began taking food microbiology courses, he realized he had found his life’s passion.Dr. Schaffner’s research involves quantitative microbial risk assessment and predictive food microbiology. He is currently studying how best to reduce the risk of Clostridium food poisoning. His interest in Clostridium, a notorious difficult microorganism to study, is the result of a successful collaboration with a colleague on Clostridium botulinum where he learned critical culturing and handling techniques. His research uses predictive modeling to validate mathematical models for Clostridium perfringens-induced food spoilage in meat products under varying temperatures, especially during the cooling process. Since the project is funded by the United States Department of Agriculture, Dr. Schaffner also conducts industry workshops to train participants in the use of mathematical models to better ensure the safety of the nation’s meat supply. The work that Dr. Schaffner has done on this project was instrumental in helping meat processing plants determine which of their products were safe to distribute after the black-out that affected the Northeast United States and Canada in mid-August, 2003. Dr. Schaffner views this type of practical application of his data as one of the most notable rewards of his research. He hopes to increase his work’s applicability by studying the effects different preservations, such as salt and nitrites, have on the rate of meat spoilage. Another one of Dr. Schaffner’s projects involves monitoring and reporting on the safety of the products and practices in Rutgers University Dining Halls. This research not only provides his graduate students with practical microbiology experience, but it also supplies the University Sanitarian and the Director of Dining Services with critical information regarding the safety of foods served at the university. Using his expertise in food science, Dr. Schaffner has been able to donate time to high profile policy projects. Recently, he served as a member of a National Academy of Sciences expert committee reviewing the use of scientific criteria and performance standards for safe food. In 2001 and 2003, he also chaired two World Health Organization/Food and Agriculture Organization workshops on the development of exposure assessment and risk characterization guidelines for microbiological hazards in food. Presently, he is a member of Institute of Food Technologists Expert Panel working to develop a quantitative risk-ranking framework for the Food and Drug Administration. Dr. Schaffner has also enjoyed many international outreach opportunities. For instance, in March of this year he was the keynote speaker at the 11th Australian Food Microbiology Conference that was held in Noosa, Australia. This trip included the presentation of a novel, first-of-its-kind interactive workshop on the Management of Food Safety Risks for Australian government and industry food microbiologists. Additionally, Dr. Schaffner has been involved in modeling microbial cross-contamination in food processing plants with the International Life Sciences Institute (ILSI) Europe Risk Analysis in Microbiology Task Force. Because of his extensive knowledge of food contamination, Dr. Schaffner practices prudence in his own life and advises others to do the same. He recommends that all kitchen refrigerators contain a thermometer to check that the appliance’s temperature never rises above 40°F. This precaution will help prevent food spoilage and also prolong the quality of most foods. He also urges the use of a thermometer to check that all meat products are properly cooked. Although Dr. Schaffner’s two young sons are well versed in the potential danger of harmful microorganisms, they still enjoy cookouts with their father on Boy Scout camping weekends. When not involved in scouting activities, Dr. Schaffner spends much of his free time on home remodeling projects ### << Previous Next >> [ View All Member Spotlights ] |
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