Randy W. Worobo
Associate Professor

Address, Phone, Fax

E-Mail: rww8@cornell.edu

1995 Ph.D./M.S. University of Alberta

1990 B.A./B.S. University of Alberta

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Alternative approaches to enhance the safety and quality of food is the primary objective of my research.  Long- term research projects include the chemical and genetic characterization of antimicrobial peptides (bacteriocins) produced by bacteria.  These peptides have a broad range of hosts that include pathogenic Gram positive and negative bacteria as well as heat resistant molds and bacteria.  It is believed that these peptides are self-defense mechanisms to protect limited food supplies in the environment.  The ultimate application of these peptides to foods will enhance the safety and quality through the inhibition of pathogens and spoilage microorganisms that may be present in the food.  Short term research includes the investigation of new technologies and combinations with existing food processing technologies to enhance the safety and quality.  Presently, ultraviolet light, dimethyl dicarbonate and chlorine dioxide are being investigated for their potential application to various foods at different stages of food production.  These non-thermal food processing treatments enhance the quality and are being evaluated for their effectiveness in achieving a safe food product.
My primary outreach is focused on the fruit, vegetable and beverage industries in New York State.  I provide my expertise in sanitation, processing recommendations for products that have problematic heat resistant molds and bacteria spoilage as well as answering basic food safety questions.  I am actively involved in Juice HACCP training for the juice industry in New York State as well as the rest of the US.  My outreach program is accomplished through workshops, conferences and direct contact with food processors.

Professional Societies

• Central Atlantic States Association of Food and Drug Officials
  
• National Association of Food and Drug Officials
  
• American Society for Microbiology
  
• Institute of Food Technologists
  
• Western New York IFT
  
• International Association of Food Protection
  
• New York Association of Milk, Food and Environmental Sanitarians

Honors, and Awards

• 2004 Merrill Presidential Scholar Outstanding Educator - Cornell University
• 2003 Employer Recognition Award - Cornell Tradition & Cornell Public Service Center
• 2003 CALS award for Excellence in Mentoring Undergraduate Students in Independent Research
• French Ministry of Foreign Affairs Postdoctoral Award
• Canadian Institute of Food Science & Technology Scholarship

GRADUATE MAJORS
Current
Kitipong Assatarkul Ph.D. 2011
Mohamed Zeki Durak Ph.D. 2010
Qinfang Dong Ph.D. 2010
David Manns Ph.D. 2009
Betsy Bihn Ph.D. 2009
Guoping Feng, Ph.D. 2009
Beatriz Salom_o Ph.D. 2009

Total Completed
Genevieve Johnson, M.S. 2000
Nese Basaran, M.S. 2002
Haijing Hu, Ph.D. 2003
Melissa Mundo, Ph.D. 2006
Hyungjae Lee Ph.D. 2006

GRADUATE MINORS
Current
Oluranti Campbell (Food Science) 2012
Lillian Hsu (Food Science) 2012
Meera Iyer (Food Science) 2010
Tracy Brenner (Food Science) 2008
Kathy Arnik (Food Science) 2009
Joanne Timothe (Food Science) 2008
Illeme Bonsi (Food Science) 2008
So Jin Lee (Food Science) 2009
Bruno Xavier (Microbiology) 2009
Woojung Park (Food Science) 2009
Aaron Usuegi (Food Science) 2009

Total Completed
Bruno Xavier 2008
Illeme Bonsi 2008
I-Yuan Chiang 2007
Moon Soo Kim 2007
Michael Flythe 2006
Nora Adzahan 2006
Katrina Vlahovich 2004
Soohyoun Ahn 2003
Hilario Mantovani 2002
Harriet Ann Hartley 2002
Torey Arvik 2002
Nicholas Shields 2002
Melissa Mundo 2002
Hsiao-Wei Wen 2005
Jason Chen 2005
Naomi Porret 2006
Adam Houlihan 2006
Nora Adzahan 2006
Sarah Valois 2006

Basaran-Akgul N., Churey J.J, Basaran P., Worobo R.W. 2009. Inactivation of different strains of Escherichia coli O157:H7 in various apple ciders treated with dimethyl dicarbonate (DMDC) and sulfur dioxide (SO2) as an alternative method. Food Microbiol. Feb;26(1):8-15. Epub 2008 Aug 22.

Lee, H., Churey, J. J., Worobo, R. W. (2008). Purification and structural characterization of bacillomycin F produced by a bacterial honey isolate active against Byssochlamys fulva H25.. Journal of Applied Microbiology, 3 (105), 663-673.

Lee, H., Churey, J. J., Worobo, R. W. (2008). Antimicrobial activity of bacterial isolates from different floral sources of honey.. International Journal of Food Microbiology, 1-2 (126), 240-244.

Salomão, B. C., Aragão, G. M., Churey, J. J., Worobo, R. W. (2008). Efficacy of sanitizing treatments against Penicillium expansum inoculated on six varieties of apples.. Journal of Food Protection, 3 (71), 643-647.

Feng, G., J. J. Churey and R. W. Worobo. 2007. Effects of heat treatment on survival of Salmonella and E. coli O157:H7 on alfalfa seeds. J. Food Prot. 70(7):1698-703.

M. Moake, Padilla-Zakour, O. I., and R. W. Worobo. 2005. Comprehensive review of patulin control methods in foods. Comprehensive Rev. in Food Sci. and Food Safety. 1: 8-21.

T. Arvik, Conterno, L., Worobo, R. W., Fermin, G., and T. Henick-Kling. 2005. Identification of the macromolecular synthesis operon of Oenococcus oeni. Am. J. Enol. Vitic. 56. 1:60-67.

Basaran, N., Quitero-Ramos, A., Churey, J. J., and R. W. Worobo. 2004. Influence of apple cultivars on inactivation of different Strains of Escherichia coli O157:H7 in apple cider by UV irradiation. Applied and Environmental Microbiology.70: 6061-65.

Martin, N., Hu, H., Moake, M., Churey, J. J., Whittal, R., Worobo, R. W. and J. C. Vederas. 2003. Isolation, structural characterization, and properties of mattacin (polymyxin M), a cyclic peptide antibiotic produced by Paenibacillus kobensis M. Journal of Biological Chemistry. 278, 15:13124-12132.

D. E. Hanes, P.A. Orlandi, D.H. Burr, M.D. Miliotis, J.W. Bier, J.G. Jackson, M.J. Arrowood, J. J. Churey and R.W. Worobo. 2002. Inactivation of Cryptosporidium parvum Oocysts in Fresh Apple Cider using Ultraviolet Irradiation. Appl. Environ. Microbiol. 68 (8): 4168-4172.