alejandro castillo, ph.d

CURRICULUM VITAE, ALEJANDRO CASTILLO, PH. D. PAGE 1

CURRICULUM VITAE ALEJANDRO CASTILLO

ACADEMIC DEGREES

Licentiate (B. Sc.): 1978. Químico Farmacobiólogo (Biology [maj.], Chemistry and Pharmacy [min]), University of Guadalajara, Mexico.

Specialty: 1979. Sanitary Microbiology, University of Guadalajara (graduate program equivalent to MA)

Master of Science: 1992. Food Microbiology and Hygiene, University of Guadalajara Doctor of Philosophy: 1998. Food Science and Technology, Texas A&M University Post Doctorate: 1998-1999. Food Safety, Texas A&M University

PROFESSIONAL AND ACADEMIC APPOINTMENTS

04/2002 to present: Associate Professor, Animal Science Department, Texas A&M University

05/2002 to present: Member of the Intercollegiate Faculty of Food Science, Texas A&M University

05/2010 to 2012: Chair of the Intercollegiate Faculty of Food Science and Technology, Texas &AM University

2000 to 2002: Adjunct Assistant Professor, Animal Science Department, Texas A&M University

2000 to 2002: Professor C (highest rank), Department of Biology and Pharmacy, University of Guadalajara

1998 to 1999: Post Doctoral Research Associate, Animal Science Department, Texas A&M University

1996 to 1998: Research/Teaching Assistant, Animal Science Department, Texas A&M University


1990 to 1992: Associate Professor, Faculty of Chemical Sciences, University of Guadalajara

1990 to 1994: Chair of the Food Microbiology Section, Faculty of Chemical Sciences, University of Guadalajara

1990 to 1994: Chair of the Graduate Program in Food Microbiology and Hygiene, Faculty of Chemical Sciences, University of Guadalajara

1992 to 1999: Professor B (with leave of absence for Ph.D. studies at Texas A&M University, 1994-1998), University of Guadalajara

1984 to 1990: Assistant Professor, 1982 to 1984: Research Associate, Faculty of Chemical Sciences, University of

Guadalajara 1979 to 1981: Teaching Assistant, Faculty of Chemical Sciences, University of

Guadalajara 1978: Laboratory Technician, Clinical Laboratories, Autlán, Jalisco,

Mexico 1977 to 1978: Lecturer, Women’s University of Guadalajara

TEACHING EXPERIENCE

1. Instructor of Food Microbiology (DASC/FSTC 606). Graduate level, Texas A&M University (current appointment)

2. Instructor of Hazard Analysis and Critical Control Point System (ANSC/FSTC 457/657). Graduate and undergraduate level (2005-2007).

3. Instructor of Food Bacteriology (DAFS/FSTC 326). Undergraduate level (2008). 4. Instructor of Food Bacteriology Laboratory (DAFS/FSTC 327). Undergraduate

level (2008). 5. Instructor of Special Topics in Microbiological Safety in Food Processing Systems

(ANSC/FSTC 689). Graduate level, Texas A&M University (2006-2007). 6. Instructor of Sistemas de Aseguramiento de la Calidad de Alimentos (Food Safety

and Quality). Graduate level, University of Guadalajara (1999-2005). 7. Lecturer at the Supervisor Education Program, FSIS/USDA (2002) 8. Instructor of Food Bacteriology Laboratory (DASC/FSTC 327), Texas A&M

University, 1991-1998 9. Instructor of the FSIS/USDA Inspector Training Program. Texas A&M University

Research Park, 1995-1999: A. Basic Processed Food Inspection 501 B. Food Microbiology Lecture and Microbiology Laboratory C. Advanced Processed Food/Quality Control Inspections 520 D. Food Microbiology lecture and Food Microbiology Laboratory E. Regulation of Canning Operation 530 F. Canning Microbiology and Spoilage Diagnosis Lecture

10. Instructor at Better Process Control School, Texas A&M University, 1997

INTERNATIONAL TEACHING

1. Food Safety II (a graduate course) . Taught at the on-line program Maestría en Gerencia de Programas Sanitarios en Inocuidad de Alimentos (Master of Food

(b) (6)(b) (6)(b) (6)(b) (6)(b) (6)

(b) (6)

(b) (6)(b) (6)(b) (6)(b) (6)(b) (6)

(b) (6)

(b) (6)(b) (6)


Safety program Management). Universidad Para la Cooperación Internacional,Costa Rica, 2004-2008.

2. Seminar (16 hours) Inocuidad de Alimentos, HACCP, y Su Impacto en el ComercioInternacional de Productos Agrícolas (Food Safety, HACCP and their Impact onthe International Food Trade). Taught within the Master’s Program in Agribusiness.Texas A&M/Guatemala Valley University. Guatemala, Central America, June 1998

3. Seminar (18 hours) El Sistema de Análsis de Peligros y Puntos Críticos de Control(HACCP) Taught at the Food Safety and Inspection Graduate Program. Universityof Buenos Aires, Buenos Aires, Argentina, October 1999.

4. Food Safety (a graduate course). Taught at the Universidad Centroamericana(UCA), Managua, Nicaragua, 1999

5. Lecturer at undergraduate course Non-Conventional Technologies for Food processing. Taught module Food Processing by Ionizing Radiations, Jorge TadeoLozano University, Colombia. Participation by teleconference (8 hours).

6. Lecturer at Workshop Controlling Listeria in Food Plants. May 30 – June 1, 2012.Jorge Tadeo Lozano University, Bogotá, Colombia.

7. Sistema de Análsis de Peligros y Puntos Críticos de Control (HACCP). Taught atthe Food Safety of Fruits and Vegetables Diploma program (16 hours). TechnologicInstitute of Roque, Guanajuato, Mexico. June 14-15, 2012.

8. Fundamentals of Risk Analysis. Taught at National Agricultural University LaMolina (8 hours). Peru, June 28-29, 2012.

9. Sistema de Análsis de Peligros y Puntos Críticos de Control (HACCP). A Workshop(24 h). Taught at the La Cienega University Center, University of Guadalajara.Ocotlán, Mexico, July 3-5, 2012.

10. Advanced HACCP. A Workshop (16 h). Taught at the La Cienega UniversityCenter, University of Guadalajara. Ocotlán, Mexico. December 13-14, 2012.

11. HACCP Pre requisites. A Workshop (24 h). Taught at the La Cienega UniversityCenter, University of Guadalajara. Ocotlán, Mexico. December 16-18, 2013.

FORMATION OF HUMAN RESOURCES

Advised students Name of student Degree Institution Graduated Year of

graduation M. Sc. Texas A&M University Yes 2002 Ph. D. Texas A&M University Yes 2004 M. Sc. Texas A&M University Yes 2007 M. Sc. Texas A&M University Yes 2004 M. Sc. Texas A&M University Yes 2004 Ph. D. Texas A&M University Yes 2011 M. Sc. Texas A&M University Yes 2007 M. Sc. Texas A&M University Yes 2007 Ph. D. Texas A&M University Yes 2008 Ph. D. Texas A&M University Yes 2009 M. Sc. Texas A&M University Yes 2011 Ph. D. Texas A&M University No Dropped

Ph. D. Texas A&M University No Expected 2015

M. Sc. Texas A&M University Yes 2012 M. Sc. Texas A&M University Yes 2013

(b) (6)

(b) (6)

(b) (6)

(b) (6)

(b) (6)(b) (6)

(b) (6)

(b) (6)(b) (6)(b) (6)

(b) (6)

(b) (6)

M. Sc. Texas A&M University No Dropped

M. Sc. Texas A&M University No Expected 2016




M. Sc. Texas A&M University No Expected 2016

Ph. D. University of Guadalajara Yes 2003 Ph. D. University of Guadalajara Yes 2006 Ph. D. University of Guadalajara Yes 2006

Ms.Sc. University of Guadalajara Yes 2002 M. Sc. University of Guadalajara Yes 2003 M. Sc. University of Guadalajara Yes 2006 M. Sc. University of Guadalajara Yes 2006

(b) (4)

(b) (4)

(b) (4)

(b) (4)


Other 14 students were advised through completion of their thesis and graduation at M.Sc. and B. Sc. level between 1992 and 1994.

CURRENT GRANT SUPPORT (FROM 2002)

Title Sponsor Amount provided

Duration (years)

Participation

Evaluation of alternative cooking and cooling procedures for large, intact meat products to achieve lethality and stabilization microbiological performance standards

American Meat Institute Foundation

1 Co- Investigator

Sustained Activity Interventions for Further Reductions of Salmonella and Escherichia coli O157:H7 on Beef Carcasses and in Ground Beef

National Cattlemen’s Beef Association

1 Co- Investigator

Validation of a Carcass Sanitizing Spraying System for Small and Very Small Slaughterhouses

Texas Beef Industry Competitiveness Program

1 Principal Investigator

Development of a Carcass Sanitizing Spraying System for Small and Very Small Slaughterhouses

USDA 25,000 1 Principal Investigator

Improving the Safety of Fruits and Vegetables: A Tri-State Consortium Proposal

USDA 4,100,000 4 Co-Investigator

Evaluation of peroxyacetic acid as a National 1 Co-Investigator

(b) (4)

(b) (4)

(b) (4)

(b) (4)

(b) (4)

(b) (4)

(b) (4)

(b) (4)

(b) (6)


post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces.

Cattlemen’s Beef Association

Evaluation of Listeria Inoculated onto Frankfurters Containing Lactate/Diacetate Before and After Irradiation Treatment

Purac Inc. 1 Co-Investigator

Sustained Activity Interventions for Further Reductions of Salmonella and Escherichia coli O157:H7 on Beef Carcasses and in Ground Beef

NCBA 1 Co-Principal Investigator

Evaluation of alternative cooking and cooling procedures for large, intact meat products to achieve lethality and stabilization microbiological performance standards

American Meat Institute Foundation

1 Co-Principal Investigator

Tracing pathogen contamination through the post-harvest environment



Efficacy of novel food antimicrobial combinations for the in vitro control of the foodborne pathogen Listeria monocytogenes

National Pork Board


Electron Beam Irradiation for Improving the Safety of Fruits and Vegetables

CSREES 1 Principal Investigator

Evaluation of different temperatures and dwell times of hot water in reducing levels of Salmonella Typhimurium and Escherichia coli O157:H7 on beef carcass surfaces



Determination of antimicrobial mechanisms of hot water and L-lactic acid carcass interventions against Escherichia coli O157:H7



National Center For Electron Beam Research –Food Safety

USDA/CSREES 69,450 1 Co-Principal Investigator

Quantifying Microbial Risks during Growth of Produce

USDA/NIFSI 60,000 Of a total award of 400,000


Effects of Commercial Chilling Processes on the Survival of Salmonella, Campylobacter coli and

National Pork Board


(b) (4)

(b) (4)

(b) (4)

(b) (4)


Yersinia spp. in Pork Variety Meats National Center For Electron Beam Research –Food Safety

USDA/CSREES 69,450 1 Co-Principal Investigator

Role of Produce Surface Topography and Physico-Chemistry on Development and Application of Novel Interventions to Inhibit Pathogen Attachment

USDA/AFRI 102,303 of a total

award of 499,972


Role of Surface-Related Factors on Contamination and Survival of Pathogens in Fresh Produce Grown in Texas and Mexico

USDA/NIFSI 160,000 of a total

award of 1,000,000


Use of LactiGuard® for Reducing Escherichia coli O157:H7 during Growing of Baby Spinach

Nutrition Physiology Co. LLC

1 Principal Investigator

Dangerous Shiga-toxigenic Escherichia coli (STEC) in the beef chain: assessing and mitigating the risk by translational science, education and outreach

USDA CAP Project

58,600 of a total award

of 24,812,268


Effect of Electrostatic Sprayer In the Coverage of Almonds With Organic Chico Wash

Industry sponsored project

0.5 Principal Investigator

Validation Of Hot Water Intervention In Beef Slaughter

Industry sponsored project

0.5 Principal Investigator

Identifying Risks for Pathogen Contamination and the Development of Training Strategies to Minimize Risk

Texas Department of Agriculture

39,000 1 Principal Investigator

Correlation of surrogate bacteria and salmonellae for validation of spice/herb pathogen reduction processes

International Life Sciences Institute (ILSI)


AUTHORSHIP OF SCHOLARLY BOOKS OR ARTICLES IN SCHOLARLY JOURNALS WITH INTERNATIONAL CIRCULATION IN THE FIELD

Peer-reviewed articles:

Fernández Escartín, E., A. Castillo Ayala y R. Torres Vitela. 1982. Incidencia de Salmonella y Staphylococcus aureus en quesos frescos no pasteurizados. Revista Latino Americana de Microbiología. 24:83-88.

Fernández Escartín, E., A. Castillo Ayala y R. Torres Vitela. 1982. Destino de Salmonella artificialmente inoculada en la leche durante la elaboración y almacenamiento de


quesos frescos no pasteurizados. I. Cambios en el pH, acidez y flora microbiana. Revista Latino Americana de Microbiología. 24:235-240.

Fernández Escartín, E., A. Castillo Ayala y R. Torres Vitela. 1983. Destino de Staphylococcus aureus nativo y de Salmonella artificialmente inoculada en la leche durante la elaboración y almacenamiento de quesos frescos no pasteurizados. II Influencia del pH, de la flora asociada y del nivel original de contaminación del patógeno. Revista Latino Americana de Microbiología. 25:79-86.

Fernández Escartín, E., R. Torres Vitela y A. Castillo Ayala. 1984. Antagonismo de cepas de Streptococcus, Lactobacillus y Leuconostoc procedentes de quesos frescos no pasteurizados contra algunas bacterias enteropatógenas. Revista Latino Americana de Microbiología. 26:47-51.

Fernandez Escartin, E., A. Castillo-Ayala, and J. Saldaña-Lozano. 1989. Survival and Growth of Salmonella and Shigella on Sliced Fresh Fruit. Journal of Food Protection 52:471-472.

Castillo-Ayala, A. 1992. Comparison of Selective Enrichment Broths for Isolation of Campylobacter jejuni/coli from Freshly Deboned Market Chicken. Journal of Food Protection 55:333-336.

Castillo-Ayala, A., M. G. Salas-Ubiarco, M. L. Marquez-Padilla, and M. D. Osorio-Hernández. 1993. Incidencia de Campylobacter spp. y Salmonella spp. en Pollo Crudo y Rostizado en Guadalajara, México. Revista Latino Americana de Microbiología. 35:371-375.

Castillo, A. and E. F. Escartin. 1994. Survival of Campylobacter jejuni on Sliced Watermelon and Papaya. Journal of Food Protection 57:166-168.

Torres-Vitela, M. R., E. F. Escartin, and A. Castillo. 1995. Risk of Salmonellosis Associated with Consumption of Chocolate in Mexico. Journal of Food Protection 58:478-481.

Torres-Vitela, M. R., A. Castillo, G. Finne, M. O. Rodriguez-Garcia, N. E. Martinez-Gonzales, and V. Navarro-Hidalgo. 1997. Incidence of Vibrio cholerae in Fresh Fish and Ceviche in Guadalajara, Mexico. Journal of Food Protection 60:237-241.

Castillo, A., L. M. Lucia, K. J. Goodson, J. W. Savell, and G. R. Acuff. 1998. Use of Hot Water for Beef Carcass Decontamination. Journal of Food Protection 61:19-25.

Castillo, A., J. S. Dickson, R. P. Clayton L. M. Lucia and G. R. Acuff. 1998. Chemical Dehairing of Bovine Skin to Reduce Pathogenic Bacteria and Bacteria of Fecal Origin. Journal of Food Protection 61:623-625.

Castillo, A., L. M. Lucia, K. J. Goodson, J. W. Savell, and G. R. Acuff. 1998. Comparison of Water Wash, Trimming, and Combined Hot Water and Lactic Acid Treatments for Reducing Bacteria of Fecal Origin on Beef Carcasses. Journal of Food Protection 61:823-828.

Castillo, A., L. M. Lucia, K. J. Goodson, J. W. Savell, and G. R. Acuff. 1999. Decontamination of Beef Carcass Surface Tissue by Steam Vacuuming Alone and Combined with Hot Water and Lactic Acid Sprays. Journal of Food Protection 62:146-151.


Castillo, A., L. M. Lucia, G. K. Kemp, and G. R. Acuff. 1999. Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium on Beef Carcass Surfaces Using Acidified Sodium Chlorite. Journal of Food Protection 62:580-584.

Escartin, E. F., A. Castillo, A. Hinojosa-Puga, and J. Saldaña-Lozano. 1999. Prevalence of Salmonella in Chorizo and its Survival under Different Storage Temperatures. Food Microbiology. 16:479-486.

Ellebracht, E. A., A. Castillo, L. M. Lucia, R. K. Miller, and G. R. Acuff. 1999. Reduction of Pathogens Using Hot Water and Lactic Acid on Beef Trimmings. Journal of Food Science. 64:1094-1099.

Torres-Vitela, M. R., A. Castillo, L. M. Ibarra-Velazquez, V. Navarro-Hidalgo, M. O. Rodríguez-García, N. E. Martínez-Gonzáles, and J. A. Pérez-Montaño. 2000. Survival of Vibrio cholerae O1 in Ceviche and its Reduction by Heat Pre Treatment of Raw Ingredients. Journal of Food Protection 63:445-450.

Stevenson, T. H., A. Castillo, L. M. Lucia and G. R. Acuff. 2000. Growth of Helicobacter pylori in Various Liquid and Plating Media. Letters in Applied Microbiology. 30:192-196.

Castillo, A., L. M. Lucia, D. B. Roberson, T. H. Stevenson, I. Mercado, and G. R. Acuff. 2001. Lactic Acid Sprays Reduce Bacterial Pathogens on Cold Beef Carcass Surfaces and in Subsequently Produced Ground Beef. Journal of Food Protection 64:58-62.

Castillo, A., L. M. Lucia, I. Mercado, and G. R. Acuff. 2001. In-Plant Evaluation of a Lactic Acid Treatment for Reduction of Bacteria on Chilled Beef Carcasses. Journal of Food Protection 64:738-740.

Castillo, A., K. S. McKenzie, L. M. Lucia and G. R. Acuff. 2003. Ozone Treatment for Reduction of Escherichia coli O157:H7 and Salmonella Serotype Typhimurium on Beef Carcass Surfaces. Journal of Food Protection 66:775-779.

Villarruel-López A., M. Márquez-González, L. E. Garay-Martínez, H. Zepeda, A. Castillo, L. Mota de la Garza, E. A. Murano and R. Torres-Vitela. 2003. Isolation of Arcobacter spp. From Retail Meats and Cytotoxic Effects of Isolates Against Vero Cells. Journal of Food Protection 66:1374-1378

Martínez-Gonzales, N. E., A. Hernández-Herrera, L. Martínez-Chávez, M. O. Rodríguez-García, M. R. Torres-Vitela, L. Mota de la Garza, and A. Castillo. 2003. Spread of Bacterial Pathogens During Preparation of Freshly Squeezed Orange Juice. Journal of Food Protection 66:1490-1494.

Castillo, A., I. Mercado, L. M. Lucia, Y. Martínez-Ruiz, J. Ponce de León, E. A. Murano and G. R. Acuff. 2004. Salmonella Contamination During Production of Cantaloupe: A Bi-National Study. Journal of Food Protection 67:713-720.

Ibarra-Sánchez L. S., S. Alvarado-Casillas, M. O. Rodríguez-García, N. E. Martínez-Gonzáles and A. Castillo. 2004. Internalization of Bacterial Pathogens in Tomatoes and Their Control by Selected Chemicals. Journal of Food Protection 67: 1353-1358.

Palekar, M. P., E. Cabrera-Diaz, A. Kalbasi-Ashtari, J. E. Maxim, R. K. Miller, L. Cisneros-Zevallos and A. Castillo. 2004. Effect of Electron Beam Irradiation on the Bacterial Load and Sensorial Quality of Sliced Cantaloupe. Journal of Food Science. 69:M267-273.


Duffy, E. A., L. M. Lucia, J. M. Kells, A. Castillo, S. D. Pillai and G. R. Acuff. 2005. Concentrations of Escherichia coli and Genetic Diversity and Antibiotic Resistance Profiling of Salmonella Isolated from Irrigation Water, Packing Shed Equipment, and Fresh Produce In Texas. Journal of Food Protection 68:70-79.

Navarro-Hidalgo, V., E. Cabrera-Díaz , H. Zepeda, L. Mota de la Garza, A. Castillo and R. Torres-Vitela. 2005. Levels and Enterotoxigenicity of Clostridium perfringens in Pozole, Tamales and Birria. Journal of Food Protection 68:331-335.

King, D. A., L. M. Lucia, A. Castillo, G. R. Acuff, K .B. Harris, J. W. Savell. 2005. Evaluation of Peroxyacetic Acid as a Post-Chilling Intervention for Control of Escherichia coli O157:H7 and Salmonella Typhimurium on Beef Carcass Surfaces. Meat Science. 69:401-407.

Ellebracht, J. W., D. A. King, A. Castillo, L. M. Lucia, G. R. Acuff, K. B. Harris, and J. W. Savell. 2005. Evaluation of Peroxyacetic Acid as a Potential Pre-Grinding Treatment for Control of Escherichia coli O157:H7 and Salmonella Typhimurium on Beef Trimmings. Meat Science. 70:197-203.

Duffy, E. A., L. Cisneros-Zevallos, A. Castillo, S. D. Pillai, S. C. Ricke and G. R. Acuff. 2005. Survival of Salmonella Transformed to Express Green Fluorescent Protein on Italian Parsley as Affected by Processing and Storage. Journal of Food Protection 68:687-695.

Schmidt, H. M., M. Palekar, J. E. Maxim and A. Castillo. 2006. Improving the Microbiological Quality and Safety of Fresh-Cut Tomatoes by Low-Dose Electron Beam Irradiation. Journal of Food Protection 69:575-581.

Rodriguez, O., E. Castell-Perez, N. Ekpanyaskun, R. Moreira and A. Castillo. 2006. Surrogates for Validation of Electron Beam Irradiation of Foods. International Journal of Food Microbiology. 110:117-122.

Castillo, A., A. Villarruel-López, V. Navarro-Hidalgo, N. E. Martínez-González and M. R. Torres-Vitela. 2006. Salmonella and Shigella in fresh-squeezed orange juice, fresh oranges and wiping cloths collected from public markets and street booths in Guadalajara, Mexico: Incidence and comparison of analytical routes. Journal of Food Protection 69:2595-2599.

Varela-Hernández, J. J., E. Cabrera-Diaz, M.A. Cardona-López, L.M. Ibarra-Velázquez, H. Rangel-Villalobos, A. Castillo, M. R. Torres-Vitela and A. Ramírez-Álvarez. 2007. Isolation and characterization of Shiga toxin-producing Escherichia coli O157:H7 and non-O157 from beef carcasses at a slaughter plant in Mexico. International Journal of Food Microbiology. 113:237-241.

Knight, T. D., A. Castillo, J. Maxim, J. T. Keeton and R. K. Miller. 2007. Effectiveness of Potassium Lactate and Sodium Diacetate in Combination with Irradiation to Control Listeria monocytogenes on Frankfurters. Journal of Food Science. 72:M26M30.

Alvarado-Casillas, S., S. Ibarra-Sánchez, O. Rodríguez García, N. Martínez-Gonzáles and A. Castillo. 2007. Comparison of Rinsing and Sanitizing Procedures for Reducing Bacterial Pathogens on Fresh Cantaloupes and Bell Peppers. Journal of Food Protection. 70:655-660.

Duong, D.Q., P.G. Crandall, F.W. Pohlman , C.A. O’Bryan, C.W. Balentine and A. Castillo. 2008. Improving ground beef safety and stabilizing color during irradiation using antioxidants, reductants or TSP. Meat Science. 78:359 – 368.


Gomes, C., R. G. Moreira, M. E. Castell-Perez, J. Kim, P. Da Silva, and A. Castillo. 2008. E-Beam Irradiation of Bagged, Ready-to-Eat Spinach Leaves (Spinacea oleracea): An Engineering Approach. Journal of Food Science. 73:E95-E102.

Neal, J. A., E. Cabrera-Diaz, M. Márquez-González, J. E. Maxim and A. Castillo. 2008. Reduction of Escherichia coli O157:H7 and Salmonella on Baby Spinach Using Electron Beam Irradiation. Journal of Food Protection. 71:2415-2420.

Cabrera-Díaz, E., T. M. Moseley, L. M. Lucia, J. S. Dickson, A. Castillo and G. R. Acuff. 2009. Fluorescent Protein-Marked Escherichia coli Biotype I Strains as Surrogates for Enteric Pathogens in Validation of Beef Carcass Interventions. Journal of Food Protection. 72:295-303.

Alvarado-Casillas, S., L. S. Ibarra-Sánchez, N. E. Martínez-Gonzáles, M. O. Rodríguez García, and A. Castillo. 2010. Validation of a Washing and Sanitizing Procedure for Cantaloupes at a Mexican Packing Facility. Journal of Food Protection. 73:362365.

Neal, J. A., B. Booren, L. Cisneros-Zevallos, R. K. Miller, L. M. Lucia and A. Castillo. 2010. Shelf-Life and Sensory Characteristics of Baby Spinach Subjected to Electron Beam Irradiation. Journal of Food Science. 75:S319-S326.

Brandt, A. L., A. Castillo, K. B. Harris, J. T. Keeton, M. D. Hardin, and T. M. Taylor. 2010. Inhibition of Listeria monocytogenes by Food Antimicrobials Applied Singly and in Combination. Journal of Food Science. 75:M557-M563.

Haneklaus, A., K. B. Harris, M. Marquez-Gonzalez, L. M. Lucia, A. Castillo, M. D. Hardin, W. N. Osburn and J. Savell. 2011. Alternative Cooling Procedures for Large, Intact Meat Products to Achieve Stabilization Microbiological Performance Standards. Journal of Food Protection. 74:101-105.

Brandt, A., A. Castillo, K. Harris, J. Keeton, M. Hardin and T. M. Taylor. 2011. Synergistic Inhibition of Listeria monocytogenes In Vitro Through Combination of Octanoic Acid with Acidic Calcium Sulfate. Journal of Food Protection. 74:122125.

Neal, J. A., M. Márquez-González, M., E. Cabrera-Diaz, L. M. Lucia, C. A. O’Bryan, P. G. Crandall, S. C. Ricke and A. Castillo. Comparison of Multiple Chemical Sanitizers for Reducing Salmonella and Escherichia coli O157:H7 on Spinach (Spinacia oleracea) Leaves. Food Research International. In Press.

Martínez-Gonzáles, N. E., L. Martínez-Chávez, C. Martínez-Cárdenas and A. Castillo. 2011. Comparison of Different Washing Treatments for Reducing Pathogens on Orange Surfaces and for Preventing the Transfer of Bacterial Pathogens to Fresh-Squeezed Orange Juice. Journal of Food Protection. 74:1684-1691.

Haneklaus, A. N, K. B. Harris, M. P. Cuervo, O. I. Ilhak, L. M. Lucia, A. Castillo, M. D. Hardin, W. N. Osburn and J. W. Savell. 2011. Evaluation of Additional Cooking Procedures to Achieve Lethality Microbiological Performance Standards for Large, Intact Meat Products. Journal of Food Protection. 74:1741-1745.

Laster, B. A., K. B. Harris, L. M. Lucia, A. Castillo and J. W. Savell. 2011. Efficacy of trimming chilled beef during fabrication to control Escherichia coli O157:H7 surrogates on subsequent subprimals. Meat Science. 90:420-425.

Neal, J. A., M. Márquez-González, M., E. Cabrera-Diaz, L. M. Lucia, C. A. O’Bryan, P. G. Crandall, S. C. Ricke and A. Castillo. 2012. Comparison of Multiple Chemical Sanitizers for Reducing Salmonella and Escherichia coli O157:H7 on Spinach


(Spinacia oleracea) Leaves. Food Research International. 45:1123-1128. Márquez-González, M., E. Cabrera-Díaz, M. D. Hardin, K. B. Harris, L. M. Lucia and A.

Castillo. 2012. Survival and germination of Clostridium perfringens spores during heating and cooling of ground pork. Journal of Food protection. 75:682-689.

Perez, K. L., L. M. Lucia, L. Cisneros-Zevallos, A. Castillo, T. M. Taylor. 2012. Efficacy of antimicrobials for the disinfection of pathogen contaminated green bell pepper and of consumer cleaning methods for the decontamination of knives. International Journal of Food Microbiology 156:76–82.

King, A. M., R. K. Miller, A. Castillo, D. B. Griffin and M. D. Hardin. 2012. Effects of lactic acid and commercial chilling processes on survival of Salmonella, Yersinia enterocolitica, and Campylobacter coli in pork variety meats. Journal of Food Protection. 75:1589-1594.

Vadlamudi, S., T. M. Taylor, C. Blankenburg, and A. Castillo. 2012. Effect of chemical sanitizers on Salmonella enterica serovar Poona on the surface of cantaloupe and pathogen contamination of internal tissues as a function of cutting procedure. Journal of Food protection. 75:1766-1773.

Neal J. N., E. Cabrera-Diaz, and A. Castillo. 2012. Attachment of Escherichia coli O157:H7 and Salmonella on Spinach (Spinacia oleracea) Using Confocal Microscopy. Agriculture, Food and Analytical Bacteriology. 2:275-279.

Perez, K. L., M. J. Alam, A. Castillo, and T. M. Taylor. 2013. Antibiotic resistance and growth of the emergent pathogen Escherichia albertii on raw ground beef stored under refrigeration, abuse, and physiological temperature. Journal of Food Protection. 76:124-128.

Martínez-González, N. E., C. Martínez-Cárdenas, L. Martínez-Chávez, N. E. Ramos-Pérez, T. M. Taylor, C. C. Ulloa-Franco and A. Castillo. 2013. Effect of The Use of a Neutralizing Step After Antimicrobial Application on Microbial Counts During Challenge Studies for Orange Disinfection. Journal of Food Protection. 76:328-332.

Sipahi, R.E., M.E. Castell-Perez, R.G. Moreira, C. Gomes and, A. Castillo. Improved multilayered antimicrobial alginate-based edible coating extends the shelf life of fresh-cut watermelon (Citrullus lanatus). LWT - Food Science and Technology. In Press.

Cálix-Lara, T. F., M. Rajendran, S. T. Talcott, S. B. Smith, R. K. Miller, A. Castillo, J. M. Sturino and T. M. Taylor. 2014. Inhibition of Escherichia coli O157:H7 and Salmonella enterica on spinach and identification of antimicrobial substances produced by a commercial Lactic Acid Bacteria food safety intervention. Food Microbiology. Food Microbiology. 38:192-200.

Martínez-Gonzáles, N. E., L. Martínez-Chávez, C. Martínez-Cárdenas, E. Cabrera-Díaz and A. Castillo. 2014. The polymyxin ceftazidime oxford medium as an alternative selective and differential medium for isolation of Listeria monocytogenes from raw or unpasteurized food. Food Microbiology. 38:44-51.

Maxim, J. E., J. A. Neal and A. Castillo. 2014. Development of a novel device for applying uniform doses of electron beam irradiation on carcasses. Meat Science. 96:373-378.

Kirsch, K. R., T. M. Taylor, D. Griffin, A. Castillo, D. Marx, and L. Smith. Growth of Shiga toxin-producing Escherichia coli (STEC) and impacts of chilling and postinoculation storage on STEC attachment to beef surfaces. Food Microbiology. Accepted August 2014.


Omac, B., R. G. Moreira, A. Castillo and E. Castell-Perez. Growth of Listeria monocytogenes and Listeria innocua on fresh baby spinach leaves: effect of storage temperature and natural microflora. Postharvest Biology and Technology. Accepted September 2014.

Oh, J. K., K. Perez, N. Kohli, V. Kara, J. Li, Y. Min, A. Castillo, M. Taylor, A. Jayaraman, Luis Cisneros-Zevallos and M. Akbulut. Hydrophobically-modified silica aerogels: Novel food-contact surfaces with bacterial anti-adhesion properties. Food Control. Accepted December 2014.

Peer-reviewed non-journal publications:

McGlinn, W. G., L. P. Brandenberger and A. Castillo. Council for Agricultural Science and Technology (CAST). 2009. Food Safety and FreshProduce: An Update. CAST Commentary QTA2009-1. CAST, Ames, Iowa.

Book Chapters:

Castillo Ayala, A. 1999. Campylobacter. En: Agentes Patógenos Transmitidos por Alimentos (Foodborne Pathogens). Ed. M. R. Torres-Vitela. Ed. University of Guadalajara Press.

Castillo, A., M. D. Hardin, G. R. Acuff and J. S. Dickson. 2002. Reduction of Microbial Contamination on Carcasses, Chap. 13 In: Control of Foodborne Microorganisms, V. K. Juneja and J. N. Sofos, Eds. Marcel Dekker, Inc., New York.

González Zárate, E. L. and A. Castillo Ayala. 2002. Aeromonas hydrophila y Especies Relacionadas (Aeromonas hydrophila and Related Species). In: Agentes Patógenos Transmitidos por Alimentos (Foodborne Pathogens) Vol 2. Eds. M. R. Torres-Vitela and A. Castillo. Ed. University of Guadalajara Press.

Castillo, A. and Rodríguez-Garcia, M. O. Bacterial Hazards in Fresh and Fresh-Cut Produce: Sources and Control. In “Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions,” R. C. Beier, S. D. Pillai, T. D. Phillips, R. L. Ziprin (Eds.). Blackwell Publishing, Ames, IA, 2004.

Castillo, A., M. A. Martínez-Téllez and M. O. Rodríguez-Garcia. Melons. Chapter 9 In “The Produce Contamination Problem: Causes and Solutions,” G. Sapers, E. Solomon, K. Matthews (Eds.). Academic Press, Elsevier, Amsterdam, 2009.

Márquez-González, M., K. B. Harris and A. Castillo. Interventions for Hazard Control in Foods During Harvesting. Chapter 24 In “Pathogens and Toxins in Foods: Challenges and Intervention,” V. J. Juneja, J. N. Sofos, (Eds.). ASM Press, Washington, DC. 2010.

Cabrera Díaz, Elisa, J. Varela Hernández, C. A. Campos Bravo y A. Castillo. 2010. Inocuidad de carnes rojas (Food Safety of Red Meats). En: Introducción a la Ciencia de la Carne (Introduction to Meat Science). Gianni Bianchi y Oscar D.


Feed, (Eds. ). Editorial Hemisferio Sur. Buenos Aires, Argentina. ISBN 978-9974674-20-2.

Books:

M. R. Torres-Vitela and A. Castillo, Eds. 2002. Agentes Patógenos Transmitidos por Alimentos (Foodborne Pathogens) Vol. 2. University of Guadalajara Press. Guadalajara, Mexico.

M. R. Torres-Vitela and A. Castillo, Eds. 2006. Microbiología de los Alimentos (Food Microbiology). University of Guadalajara Press. Guadalajara, Mexico.

Conference or symposium proceedings:

Acuff, G. R., A. Castillo and J. W. Savell (1996). Microbiological Intervention Methods: Hot Water Rinses. In 49th Reciprocal Meat Conference Proceedings, Provo, Utah (pp. 125–128). Chicago, IL.

Haneklaus, A., Marquez-Gonzalez, M., Lucia, L., Castillo, A., Hardin, M., Osburn, W., Harris, K., & Savell, J. (2009). Complying with stablization microbiological performance standards using alternative cooling procedures for large, intact meat products. In Proceedings 55th International Congress of Meat Science and Technology (PE5.04), 16-21 August 2009, Copenhagen, Denmark.

Harris, K., Haneklaus, A., Marquez-Gonzalez, M., Lucia, L., Castillo, A., Hardin, M., Osburn, W., & Savell, J. (2009). Ensuring compliance with lethality microbiological performance standards for meat products using alternative cooking procedures for large, intact meat products. In Proceedings 55th International Congress of Meat Science and Technology (PE5.06), 16-21 August 2009, Copenhagen, Denmark.

Navarro-Villarruel, C. L., Castillo A., Martínez-Chávez, L. Rodríguez-García, O. & Martínez-González, N. E. (2009). Distribución de Salmonella en fresas y muestras del ambiente en campos de cultivo (Distribution of Salmonella in strawberries and environmental samples from growing fields). In Proceedings 11th International Food Safety Conference (pp 122-125), 5-7 November 2009, Puerto Vallarta, Mexico.

Garay Martínez, L. E., J. L. Cornejo Soto, N. E. Rodríguez Rodríguez, J. J. Varela Hernández, A. Castillo and N. E. Martínez Gonzáles (2010). Incidencia y cuantificación de Salmonella y Escherichia coli en canales de bovino (Incidence and enumeration of Salmonella and Escherichia coli on beef carcasses). In Proceedings 2010 International Congress of Food Safety, October 6-8, 2010, Queretaro, Mexico.

Castillo, A. (2013). Inocuidad de vegetales y frutas (Safety of fruits and vegetables). In Microbiología Industrial: Una mirada al área de Alimentos, Ambiente,


Nanotecnología y futuras Bioindustrias. Proceedings, 5th International Congress of Industrial Microbiology, 7-10 May, 2013. Bogota, Colombia.

Castillo, A. (2013). La microbiología en sistemas de gestión de calidad (Microbiology and quality management systems). In Microbiología Industrial: Una mirada al área de Alimentos, Ambiente, Nanotecnología y futuras Bioindustrias. Proceedings, 5th

International Congress of Industrial Microbiology, 7-10 May, 2013, Bogota, Colombia.

Mohammad, Z. H., Cuervo M. P. and Castillo A. (2013). Effect of water activity restoration on the reduction of Salmonella spp. on almonds by current pasteurization methods and electron beam irradiation. In Proceedings, 5th

International Congress of Industrial Microbiology (TA3), May 7-10, 2013, Bogotá, Colombia.

PRESENTATIONS BY INVITATION AT LOCAL AND INTERNATIONAL CONFERENCES

Name of conference Place and date Title of presentation 1998 Texas Poultry Processor’s Workshop

Nacogdoches, Texas Campylobacter

I International Food Safety Conference

Guadalajara, Mexico, November 5-6, 1999

Métodos actuales para descontaminar canal es de came (current methods for carcass decontamination)

Academic Week, Michoacan Technologic Institute

Jiqilpan, Michoacan, Mexico, February 14-18, 2000

Antibacterial Interventions from Farm to Table

National Polytechnic Institute Extended Education Program

June 2000 Implementing Critical Control Points in Produce Packing Plants

II International Food Safety Conference


Aplicación de Ia Buenas Prácticas Agricolas y del Sistema HACCP para Asegurar la Inocuidad de Frutas y Hortalizas Frescas(Application of Good Agricultural Practices and HACCP to ensure the safety of fresh fruits and vegetables)

II International Food Safety Conference


Forming Human Resources for Food Safety in the Produce Industry


International Association for Food Protection Annual Meeting

Atlanta, GA, August 69, 2000

Government and Private Sector Programs to Improve Produce Safety in Mexico

Mexican Association for Microbiology Meeting

Guanajuato, Mexico, April 25, 2001

Inocuidad Microbiológica de Frutas y Hortalizas (Food Safety of Fruits and Vegetables)

2001 World Food and Agribusiness Forum

Sydney, Australia. June 25-26, 2001

Food Safety, Scientific Perspective

V Central American Conference of Parasitology and Tropical Medicine

Tegucigalpa, Honduras, August 6-11, 2001

Improving the safety of fresh produce by application of the HACCP system

III International Food Safety Conference


Desarrollo de Medidas de Control para Peligros Biológicos en Alimentos (Developing Control Measures for Bacterial Hazards in Foods)

United States Department of Agriculture Symposium: Pathogen Reduction: A Scientific Dialogue

Wasington, DC, May 67, 2002

HACCP Experiences Worldwide

IV International Food Safety Conference


Pathogen Interventions for Fresh Fruits and Vegetables at the Packing Level. Are they Necessary and Effective?

Academic Lecture Season, Autonomous University of San Luis Potosi

San Luis Potosi, SLP, Mexico, October 14, 2003

Food Safety of Fruits and Vegetables. Challenges and Opportunities

V International Food Safety Conference


Importance of Enterobacter sakazakii as Foodborne Pathogen

Scientific Lecture Season, Technologic University of the West Coast

Santiago, Nayarit, Mexico, November 19, 2003

Food Safety

International Congress of Agro Industries

Texcoco, Mexico, May 13 – 15, 2004

Importance of Quality and Safety in Foods

Pan American Dairy Federation Meeting

Miami, FL, June 23-25, 2004

Safety and Quality in Dairy Plants

International Conference of Food Science and Technology

Puebla, Mexico, October 6-10, 2004

What is Necessary for Applying the HACCP System in Food Processing


VI International Food Safety Conference


Food Safety of Meat and Meat Products. What is New?

Global Good Agricultural Practices

Orlando, FL, January 11-12, 2005

Water as a Pathogen Carrier and Source of Contamination

Snack Food Association 68th Annual Exhibit/Conference Latin American Educational Track

Hollywood, FL, March 12-15, 2005

Food Safety in the Snack Industry

XI National Conference of the Mexican Society for Horticultural Sciences

Chihuahua, Mexico, September 27-29, 2005

Safety of Fresh and Fresh-Cut Produce: Organic vs. Non-Organic

VII International Food Safety Conference


Emergence of Multidrug Resistant Salmonella. Importance for the Food Industry and Public Health

IAFP Rapid Response Symposium: Fresh Leafy Greens - Are They Safe Enough?

Arlington, VA, October 6, 2006

Fresh Leafy Green Safety – A Research Perspective

2nd Congress on Food Science and Food Biotechnology in Developing Countries

Saltillo, Mexico, October 16 – 18, 2006

Current Food Safety Issues and their Impact in Global Food Trade

9th International Food Safety Conference

Puerto Vallarta, Mexico, November 8-10, 2007

Alternatives for Dealing with the Current Challenges in Food Safety

International Association for Food protection Latin American Symposium

Campinas, Brazil, May 26 – 28, 2008

Progress with regard to on-farm food safety programs in Mexico

American Society for Microbiology General Meeting

Boston, Massachusetts, June 1 – 5, 2008

Microbial Food Safety and Produce

Institute of Food Technologists General Meeting

New Orleans, LA, June 28 – July 1, 2008

Microbiology of produce consumed fresh: Current knowledge and uncertainties

Human Pathogens on Plants Symposium, organized by Colorado State University

Colorado State University; Fort Collins, Colorado October 2021, 2008

Applying Technology for Control of Pathogens in Produce

National Spinach Conference 2008

San Antonio, TX November 30-December 2, 2008

Electronic Pasteurization of Lettuce and Spinach to Eliminate Pathogens


International Grapevine, TX, July 13, Directionality of E-beam and Carcass Association for Food Protection Annual Meeting

2009 Irradiation and Reducing Pathogens in Produce

International Grapevine, TX, July 13, Progress Made Since Last Pepper Association for Food Protection Annual Meeting

2009 Outbreak: Rebuilding Confidence in Food Safety of Fresh Produce from Mexico

Simposio Regional Colombia “Evaluación, Gestión y Comunicación de Riesgos para la Inocuidad en la Cadena Agroalimentaria (Regional Symposium on Risk Analysis for the Agrifood Chain)

Bogota, Colombia, July 29-31, 2009

Importancia del Análisis de Riesgos para la Inocuidad de Alimentos (Importance of Risk Analysis for Food Safety)

Simposio Regional Colombia “Evaluación, Gestión y Comunicación de Riesgos para la Inocuidad en la Cadena Agroalimentaria (Regional Symposium on Risk Analysis for the Agrifood Chain)

Bogota, Colombia, July 29-31, 2009

Contaminación Microbiológica de Frutas y Hortalizas (Microbial Contamination of Fruits and Vegetables)

Congreso Internacional de Inocuidad Pecuaria (Conference on Safety of Foods of Animal Origin)

Morelia, Mexico, September 9-11, 2009

Inocuidad de Alimentos e Inspección Sanitaria de la Carne (Food Safety and Meat Inspection)

Congreso Anual del Morelia, Mexico, Retos en la Inocuidad de Frutas y Laboratorio Estatal de October 1-3, 2009 Hortalizas (Challenges in Produce Salud Pública del Estado Safety) de Michoacán SQF International Conference

Guadalajara, Mexico, October 21-23, 2009

Produce Safety in Latin America. Myths and Realities

11th International Food Puerto Vallarta, Mexico, Avances en Métodos de Safety Conference November 5- 7, 2009 Descontaminación de Frutas y Hortalizas

(Advances in methods for produce disinfection)

Congreso Internacional de la Ciencia de la Carne y sus Productos (International Conference on the Science of Meat and Meat Products)

Paysandú, Uruguay, May 6 – 7, 2010.

Inocuidad de Carnes Rojas (Safety of Red Meats)


Invited lecture at the University of Guadalajara

Guadalajara, Mexico, September 3, 2010

La Inocuidad de Alimentos y su Relación con la Salud y la Economía

2010 International Congress of Food Safety (Congreso Internacional Inocuidad de Alimentos 2010),

Querétaro, Mexico, October 6 – 8, 2010.

Análisis de Riesgos e Inocuidad de Alimentos. Cerrando la Brecha entre Gobierno, Industria y Academia (Risk Analysis and Food Safety. Closing the Gap Between Government, Industry and Academia)

International Bogotá, Colombia, Respuestas públicas y privadas a los Association for Food October 27 – 29, 2010 desafíos de inocuidad alimentaria en protection Latin América Latina: Estudio de casos American Symposium (Responses form public and private

sectors to food safety challenges in Latin América. Case studies)


Puerto Vallarta, Mexico, November 4 – 6, 2010

Alimentos de baja humedad: Un reto para la inocuidad de alimentos (Low Moisture Foods: A Challenge For Food Safety)

Texas Produce Safety Conference

Austin, TX, May 10 – 11, 2011

Soilborne Pathogens and Related Issues. Challenges for the Produce Industry

Zamorano University Congress on Food Analysis

El Zamorano, Honduras, August 8 – 10, 2011

Nueva Ley de Inocuidad de Alimentos en los Estados Unidos de América y su Impacto en la Agroindustria Latinoamericana (New Food Safety Regulation in the US nad its Impact in the Agricultural Industry in Latin Amercia)

Zamorano University Congress on Food Analysis

El Zamorano, Honduras, August 8 – 10, 2011

Avances en Detección y Cuantificación de Listeria monocytogenes y Staphylococcus aureus (Update on Detection and Enumeration of L. monocytogenes and S. aureus in Foods)

International Food Bogotá, Colombia La Contaminación Microbiológica de Safety Symposium September 21 – 23,

2011 Frutas y Hortalizas Frescas (Microbial Contamination in Fresh Fruits and Vegetables)

University of Zulia, Videoconference, Importancia de la inocuidad de alimentos Venezuela October 26, 2011 para la salud pública y para el desarrollo

económico en la industria de los alimentos (Importance of Food Safety for Public Health and the Economic Development of the Food Industry




Biocontrol de Patógenos en Productos Hortofrutícolas (Use of Biocontrol for Pathogen Control in the Produce Industry)

1st. Latina American IFT meeting: Food Science and Innovation Meeting 2012

Guadalajara, Mexico, February 27-29, 2012

Use of Radiation Process on Food: Food safety Applications

Autonomous University of Guadalajara meeting

Guadalajara, Mexico, March 30, 2012

Análisis de Riesgos e Inocuidad de Alimentos y Bebidas (Risk Analysis and Safety of Foods and Beverages)

2nd. Hispanic Book Fair. Symposium Hazards and Diseases linked to Fresh Foods. How to Prevent them?

Los Angeles, CA, May 11-12, 2012

Diseases Associated with Consumption of Fresh Foods: Issues in the United States from Farm to Table

3M Colombia Food Safety Symposium

Bogotá, Colombia, May 29, 2012

Análisis de Riesgos e Inocuidad de Alimentos. Cerrando la Brecha entre Gobierno e Industria (Risk Analysis and Food Safety. Closing the Gap Between Government and Insustry)

3M Colombia Food Safety Symposium

Bogotá, Colombia, May 29, 2012

Importancia de los Análisis Microbiológicos para la Gestión de la Inocuidad en la Industria de Alimentos (Importance of Microbiological Analysis in Food Safety Management in the Food Industry)

National University of El Callao

Lima, Peru, June 26, 2012

Requisitos, Exigencias y Procedimientos Para PublicareEn Revistas Indizadas (Requisites, Requirements and Procedures For Publishing In Indexed Journals)

Central American Industry Forum

EL Zamorano, Honduras, July 12-13, 2012

Importancia de los Análisis Microbiológicos en la Gestión de la Inocuidad en la Industria de Alimentos (Importance of Microbiological Analysis in Food Safety Management in the Food Industry)

1st International Symposium New Trends in Nanotechnology

Bogotá, Colombia, August 23-24, 2012

Evolution of Technologies for Food Safety. Is Nanotechnology the End of the Road?

International Conference of Nutrition UNIVA

Zapopan, Mexico, September 19-21, 2012

Importancia de la Inocuidad Alimentaria para el Desarrollo Industrial en Latinoamérica (Importance of Food Safety for the Industrial Development in Latin America)


International Food Safety Forum

Lima, Peru, October 2526, 2012

Cómo México ha enfrentado los requisitos del mercado de los Estados Unidos: un caso de exportaciones de alimentos (How Mexico has Faced US Export Requirements : A Case in Food Exports)

International Food Safety Forum

Lima, Peru, October 2526, 2012

El enfoque microbiológico de control: Patógenos tradicionales y emergentes (The Microbiological Approach to Food Control: Traditional and Emerging Foodborne Pathogens)



Utilidad de los Programas de Muestreo y Análisis Microbiológicos en la Gestión de la Inocuidad en la Industria de Alimentos (Usefulness of Microbiological Sampling and Testing programs in Food Safety Management in the Food Industry)

5th International Congress on Industrial Microbiology

Bogotá, Colombia, May 7-10, 2013

Inocuidad de Vegetales y Frutas (Food Safety of Fruits and Vegetables)

5th International Congress on Industrial Microbiology

Bogotá, Colombia, May 7-10, 2013

La Microbiología en Sistemas de Gestión de Calidad de Alimentos (Microbiology and Food Quality Management)

Texas International Produce Association Convention

San Antonio, Texas, August 8 – 9, 2013

Importance of training in produce safety and FSMA compliance

Texas International Produce Association Convention

San Antonio, Texas, August 8 – 9, 2013

FSMA and produce imports


Guadalajara, Mexico, October 31 – November 1, 2013

Inocuidad de verduras de hoja, microgreens y germinados: A veces las cosas no son como parecen (Food safety of leafy greens, microgreens and sprouts. Things are not always what they seem)

15th International Congress on Plant Pathology

Ixtapan de la Sal, Mexico, July 20 – 24, 2014

¿Qué pasa cuando los patógenos para el humano se comportan como fitopatógenos? (What happens when human pathogens behave as plant pathogens?)

UNIDO (United Nations Industrial Development Organization) meeting

Yerevan, Armenia, August 26, 2014

The Risk Analysis Approach to Food Safety


Internationalo Congress of Food Science and Technology

Bogota, Colombia October 22 – 23, 2014

El uso de indicadores y sustitutos en los procesos de validación y verificación (Use of indicator and surrogate organisms for process validation and verification)



Comportamiento fitopatógeno de bacterias enteropatógenos y su posible impacto en la inocuidad de alimentos (phytopathogenic behavior in enteropathogenic bacteria and its potential impacto on food safety)

ACADEMIC AND PROFESSIONAL AWARDS State Award to the Professional Merit, granted by the National Federation of Professional Boards. Mexico. Date granted: 07-29-1994

OTHER DISTINCTIONS

� Member of the Organizing Committee for the 2nd. Latin American Symposium of theInternational Association of Food Protection. Bogotá, Colombia, September � Secretary and Treasurer, Texas Association for Food protection, 2002 to date. � Chair, Produce Safety and Quality Development Group, International Association for

Food Protection, 2008-2010 � Member of the Board of Directors, National Alliance for Food Safety And Security, 2006

to 2010. � Member of the Editorial Committee, Journal of Food Protection (2001), reappointed

through 2008. � Member of the Audio Visual Committee, International Association for Food Protection,

2001 to date. � Member of the Program Committee, International Association for Food Protection

(1999-2001), reappointed through 2005, reappointed through 2008. � President of the Mexico Association for Food Protection, Affiliate to the International � Association for Food Protection, 2000-2002. � Member of the Scientific Committee for the National Food Safety Conference, Mexico,

1984-1997. � Chair of the Organizing Committee for the International Food Safety Conference,

Mexico, 1990-1993. � Member of the Scientific Committee for the International Food Safety Conference,

Mexico, 1994 to date. � Member of the International Mission for Reviewing Food Safety Legislation in Uruguay.

Montevideo, Uruguay, February 2000

EXPERIENCE AS JUDGE OF THE WORK OF OTHERS

(b) (4)


� Member of the Review Group United States Department of Agriculture Cooperative State Research, Education and Extension Service for research proposals within the Small Business Innovation Research Program. 2004-2005. � Member of the United States Department of Agriculture Cooperative State Research,

Education and Extension Service Review Panel National Integrated Food Safety Initiative. Fiscal year of 2005. � Ad Hoc referee for research proposals for the Israel Binational Agricultural Research &

Development Fund. 2004 and 2005. � Project Reviewer for the International Foundation for Science. 2005. � Reviewer and referee of scientific manuscripts for publication in:

o Journal of Food Protection. o Journal of Food processing and Preservation. o Food Microbiology journal. o Journal of Food Science. o Journal of Food Safety. o Journal Current Pharmaceutical Biotechnology. o International Journal of Food Science and Technology. o International Journal of Food Microbiology

ORIGINAL RESEARCH CONTRIBUTIONS IN THE FIELD

Development of the Sanitizing Halo, a carcass sanitizing spraying system for small and very small slaughterhouses. This system helps small and very small processors meet current USDA/FSIS regulations, with the corresponding public health as well as economic benefits. The Sanitizing Halo was not patented because, as per agreement with USDA, instructions for building it were made freely available for small and very small slaughterhouses so that they could build the system with less than 200 dollars investment. An instructional video and a manual were published for free distribution among processors. Texas Agricultural Experiment Station project No. 04-00060, 2004 Co-inventor of the Maxim Electron Scatter Chamber, an electron irradiation system for pasteurizing products of irregular surface. Patent No.

INTERNATIONAL ACTIVITIES

Promotion of food safety over Latin America

1. Training: a. Over 100 short courses on the topics of HACCP, Basic Food Microbiology,

Good Agricultural Practices and Plant Sanitation in: i. Guatemala.

ii. El Salvador. iii. Honduras. iv. Nicaragua.


v. Costa Rica. vi. Panama.

vii. Colombia. viii. Ecuador.

ix. Peru. x. Argentina.

xi. Uruguay. xii. Paraguay.

xiii. Mexico. b. Helped 4 organizations from Mexico (2), Argentina (1) and Uruguay (1)

become members of the International HACCP Alliance and have training programs accredited by this Alliance.

2. Promotion of professional associations a. Charter member and first president of the Mexico Association for Food

Protection, affiliate to the International Association for Food Protection. b. Currently collaborating in the creation of the Peru Association for Food

Protection as IAFP affiliate.

Promotion of Food Safety Beyond Latin America

Member of the Working Group of Food Safety, linked to the Section VI (Post-harvest Technology and Process Engineering) of the International Commission of Agricultural Engineering (CIGR).

International academic activities

1. Active participant in exchange programs with Latin America coordinated by the Normal Borlaug Institute for International Agriculture, 2002 to date.

2. Served as foreign advisor of 3 Doctor of Science students at the University of Guadalajara. One of them graduated in 2004 and the others graduated in 2007.

3. Served as committee member for 3 Doctor of Science students at the University of Queretaro, who graduated in 2002, 2004 and 2008.

4. Collaboration with the University of Guadalajara and the Mexican federal government in developing educational programs to certify food safety auditors for produce operations in Mexico (2002 – 2008).

5. Collaboration with the University of Guadalajara through the Mexico federally funded Academic Bodies Program, where focus groups of faculty interact between universities.

a. Formed a focus group on food safety at TAMU b. Coordinated the participation of the TAMU focus group (4 members) in

teaching at the U. of Guadalajara. Each member taught 20 h on a specific topic at the graduate level (November 2009).

c. Coordinated the stay of 3 faculty members from the U. of Guadalajara at TAMU (July 2010).

6. Travel to Bogota, Colombia to meet with faculty of Jorge Tadeo Lozano University and plan specific teaching and research activities within a MOU signed between


Texas A&M University and Jorge Tadeo Lozano University (May 31 – June 4, 2010).

7. Travel to Lima, Peru as part of the USDA funded Faculty Exchange Program, coordinated by the Normal Borlaug Institute for International Agriculture (September 27 – October 1, 2010).

a. While in Lima, went beyond the faculty exchange program and talked to authorities at the University of El Callao to start research and teaching collaborations. As a result, a MOU was prepared and signed at El Callao University and is now under routing at Texas A&M.

8. Member of the organizing committee for the 2nd. IAFP Latin American Symposium, Bogota, Colombia.

9. Member of the organizing committee for the IFT-ALACCTA Latin American Conference, Guadalajara, Mexico.

10. Advisor to the project Implementation of Lactic Acid Interventions in Hog Slaughter in Colombia in collaboration with Xaverian University, Colombia.

EXPERIENCE AS CONSULTANT AND FOOD SAFETY TRAINER

� Member of the International Mission for Reviewing Food Safety Legislation in Uruguay. Montevideo, Uruguay, February 2000.

� Food Safety trainer for agricultural professionals and field workers during activities of the Hurricane Mitch Reconstruction Program, United States Department of Agriculture, Honduras and Nicaragua, 2001.

� Instructing Small and Medium-Sized Firms on SPS Requirements Related to Fruits and Vegetables as part of the PRO Agriculture Health and Food Safety (PROSAIA), El Salvador, 2004.

� Food Safety training of government personnel as part of the PROSAIA project. El Salvador, 2005.

Training courses: 1. Training received or symposia attended

1. HACCP Train-the-Trainer course taught by the International HACCP Alliance. a. San Antonio, TX, January, 1998.

2. Accredited as HACCP Lead Instructor by the International HACCP Alliance since 1998.

3. IAFP Timely Topics Symposium - Raw Milk Consumption: An Emerging Public Health Threat?

a. Washington, DC, February 17, 2009.4. IAFP Rapid Response Symposium - Salmonella in Peanut Products - Understanding

the Risk and Controlling the Process a. Washington, DC, March 26, 2009.

2. Training delivered1. 3-day course Aplicación de la Microbiologia en el Control Sanitario de los

Alimentos (Food Microbiology) taught annualy as pre-conference course in the Mexican Society for Microbiology Annual Meeting. 1984-1994.


2. Implementación y Desarrollo de Planes de HACCP en la Industria de Carnes(Implementing and Developing HACCP Plans for the Meat Industry), taught forthe International HACCP Alliance:

A. San Antonio, Texas, October 1996 B. Buenos Aires, Argentina, December 1996 C. Los Angeles, California, July 1997 D. San Antonio, Texas, July 1998 E. College Station, TX, Julio 1999 F. Los Angeles, CA, 2002

3. Implementación de Planes de HACCP para la Industria de Frutas y Hortalizas (Implementing and Developing HACCP Plans for the produce industry), taught as Lead Instructor for Scientific Certification Systems, Inc and the Food and Development Research Center: A. Culiacan, Mexico, November 1997 B. Guadalajara, Mexico, May 1998 C. Hermosillo, Mexico, September 1998 D. Hermosillo, Mexico, May 1999 E. Guadalajara, February 2000 F. Hermosillo, May 2000 G. Hermosillo, September 2001 H. Ciudad Obregón, Mexico, 2001 I. Tapachula, Mexico, 2002

4. Advanced course HACCP Verification taught for the Food Processing Institute/National Food Processors Association and Qualyfoods. Buenos Aires,Argentina, April 1998.

5. Hazard Analysis Critical Control Points taught for the Food ProcessingInstitute/National Food Processors Association and Qualyfoods. Buenos Aires, Argentina, April 1998.

6. Lead instructor in the HACCP module. 2nd FAO/PAHO Sub-regional Training Course in Meat Inspection and HACCP for the Caribbean, Kingston, Jamaica,July 1999.

7. Lead instructor in the course Análisis de Peligros y Puntos Criticos de Control (HACCP) taught for the Pan American Dairy Federation. Montevideo, Uruguay,October 1999.

8. Lead instructor in the course Análisis de Peligros y Puntos Criticos de Control(HACCP) taught for the Argentine, Peruvian and Brazilian Food Industry, organized by QualyFoods, S.A. Buenos Aires, Argentina, November 1999.

9. HACCP Train the Trainer course. Taught for the Inter American Institute forAgriculture Cooperation. San José, Costa Rica, November 2000 and April 2001.

10. Food Safety instructor and auditor in the USDA Hurricane Mitch Reconstruction Program, January 2001 to 2002

11. Lead instructor in the course Análisis de Peligros y Puntos Criticos de Control(HACCP) taught for food safety professionals from Mexico, Guatemala, andVenezuela. Organized by Quality Consultoría y Asesoría Co. From UruguayA. November 2002, Guadalajara, MexicoB. April 2003, Monterrey, MexicoC. November 2003, Guadalajara, MexicoD. May 2004, Mexico CityE. October 2010, Zamora, Mexico

12. Lead instructor in courses Análisis de Peligros y Puntos Criticos de Control (HACCP), taught for food safety professionals from Mexico, Guatemala, Argentina


and Uruguay. Organized by Quality International Co. from Uruguay, 1999 – 2009. 13. Hazard Analysis Critical Control Points. A Satellite Course taught for the Inter

American Institute for Agriculture Cooperation.A. December 2002 (transmitted to Costa Rica, Nicaragua, El Salvador and

Ecuador)B. March 2003 (transmitted to Costa Rica, Peru, Bolivia and Dominican

Republic). 14. Análisis de Peligros y Puntos Criticos de Control (HACCP). Taught at Chapingo

University, Texcoco, Mexico. May 10-12, 200415. Curso-Taller de Capacitación en HACCP y Estándares de Aseguramiento de la

Calidad (Training Workshop in HACCP and Quality Assurance). Taught atMonterrey Tech University. Monterrey, Mexico.A. October 2003 B. April 2004C. October 2004 D. June 2005 E. May 2010

16. Instructor of the course Food and Industrial Microbiology, 16 h training forAgroBiotek.A. San Salvador, El Salvador (June, 2005)B. San Pedro Sula, Honduras (August, 2005)C. Maracay, Venezuela (October, 2005)D. Santo Domingo, Dominican Republic (October, 2005)

17. HACCP Avanzado. Verificación y Validación (Advanced HACCP. Verification and Validation).A. Ministry of Agriculture or El Salvador. San Salvador, November, 2005B. Ministry of Agriculture and Livestock and the Food Industry in Latin America.

Uruguay. Montevideo, May, 2006C. Quality International, Inc., Mexico City, October 2006D. Quality International, Inc. Buenos Aires, Argentina, October, 2007E. Lehigh International, Zamora, Mexico, October 2010

18. Instructor of the course Food Microbiology for Food Industry Personnel, 20 h training for Quality International, Inc. Montevideo, Uruguay July, 2009

19. HACCP Train the Trainer Workshop, 24 h. Organized by Inter-American Institute for Cooperation in Agriculture (IICA). Quito, Ecuador, May, 2010.

20. Basic HACCP workshop. Taught for WalMart suppliers. Guatemala, May 2012.21. Basic HACCP workshop taught for Ministry of Agriculture inspectors in Honduras,

October 2013. 22. Advanced HACCP taught for food safety inspectors. Government of Colombia,

December 2013. 23. Workshop Food Safety and the New Food Safety Modernization Act taught for food

safety professional. Panama City, October 2014.24. Workshop HACCP Prerequisites. Taught for the Ministry of Agriculture and

Livestock. Asuncion, Paraguay. October 2014.25. Workshop Validation of Control Measures in Food Safety Programs in the Meat

Industry, taught for food safety professionals.A. Colombia. Xaveriana University of Colombia,Bogota, October 2014.B. Mexico. University of Guadalajara, Ocotlan, December 2014.

OTHER RELEVANT ACTIVITIES

1. Academic collaboration with Latin American universitiesa. Jorge Tadeo Lozano University in Colombia:


i. Taught food irradiation (8 hours) in an undergraduate course onnon-‐conventional methods for food processing. Course delivered via videoconference.

ii. Co-‐organized and co-‐taught symposia on produce safety (2010and Nanotechnology in food safety (2012)

iii. Adjunct faculty in the graduate program in Food safetEngineering.

b. Technology Institute of Celaya in Mexicoi. Taught Fundamentals of Food Safety for the undergraduat

program in Food Science (16 hours)ii. Guest lecture in food safety symposia (3 times since 2005)

c. National Agricultural University “La Molina” and National University ofEl Callao, Peru

i. Taught a short course in Fundamentals of Risk Analysis (hours)

ii. Taught a short course in Food Safety (8 hours)iii. Several lectures at U. El Callao

2. Served or serves as foreign member in graduate committees for students at:a. University of Guadalajara (3 students)b. University of Queretaro (3 students) c. Celaya Tech (1 student)

3. Assisting faculty from Latin American universities in obtaining advanceddegrees. Serves as committee chair or co-‐chair for professors who are actively working and teaching food safety but have not been able to finish advanceddegrees (note: some professors do not have enough resources, or there is alack of faculty who can be committee chairs in several universities of LatinAmerica. Alex selects outstanding professors, serves as chair or co-‐chair and supports their research).

a. Ph. D. committee chair for a professor at the Xaverian University inColombia.

b. M. Sc. Co-‐chair for a professor at the National University in Venezuela.c. M. Sc. Co-‐chair for a professor at the National University El Callao in

Peru.4. Internship program at Texas A&M for foreign students. Alex has a progra

where he invites outstanding undergraduate students, or faculty members, toconduct research stays or academic internships in his laboratory. Offers partiafinancial support for undergraduates and if needed, full support for guesfaculty members.

a. 1 student intern from Jorge Tadeo Lozano University in Colombiab. 1 student intern from Technology Institute of Roque, in Mexicoc. 1 visiting faculty from Venezuelad. 1 visiting faculty from Peru

5. Student intern program from the Pan American Agricultural University “ElZamorano” in Honduras. EL Zamorano has a program where senior studentsconduct an internship at various universities in the US.

a. Received 5 students within this program


6. Post docs. Hosted the following post docs:a. 1 post doc from Turkeyb. 2 post docs from Mexicoc. 1 post doc from the US

7. Assistance to the food industrya. Has provided assistance for meat processors from South Texas in

validating lethality treatments in beef jerky productsb. Has provided extensive training (over 13 years) in:

i. Good Agricultural Practicesii. Good Manufacturing Practices

iii. Plant Sanitationiv. Food Microbiology for the Food Industryv. HACCP (basic and advanced)

vi. Food safety and procedures for exporting foods to the US8. Invitations to speak at foreign universities

a. El Zamorano University in Honduras (3 times)b. In Mexico, the universities of: Guadalajara, Hidalgo State, El Valle

Monterrey Tech, Nuevo Leon State, Santiago Ixcuintla, Celaya Tech andothers, several times.

c. In Peru, National Universities of El Callao (2 times) and La Molina (time)

d. In Colombia, Jorge Tadeo Lozano University (2 times)9. Editor of the International Journal of Food Science since 2012

Other highlights: Dr. Castillo started teaching in 1977. In 1980 started teaching food microbiology and safety at the University of Guadalajara. He has been teaching at graduate and undergraduate level advising students in graduate and undergraduate thesis and dissertations since 1984. Regarding teaching activities, he taught over 300 undergraduate students and 120 graduate students while working at the U of Guadalajara and has taught about 500 undergraduate and 135 graduate students in the 12 years of tenure at Texas A&M University.

Updated January 12, 2015

Alejandro Castillo, Ph. D.

alejandro castillo, ph.d

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