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Manpreet Singh

Department of Food Sciences 

  • Associate Professor of Food Science
  • Associate Professor
Nelson Hall of Food Science (NLSN) Room 3171
745 Agriculture Mall Drive
West Lafayette, IN 47907

Manpreet Singh is associate professor and extension food safety specialist in food science. Manpreet earned his bachelor’s degree in agricultural science from Punjab Agricultural University in Ludhiana India, and his master’s in food science from Kansas State University. He received his doctorate in food science and technology from Iowa State University and was assistant and then associate professor of food safety and microbiology at Auburn University before coming to Purdue. Manpreet’s research interests include pre- and post-harvest food safety and the impact of food processing on safety of foods; development and validation of novel intervention strategies to control foodborne pathogens in production and processing environments; application of rapid detection and identification methods for foodborne pathogens; prevalence and persistence of foodborne pathogens in production and processing environments; and stress responses including host-pathogen interactions and survival of foodborne pathogens in foods. Manpreet will be working closely with stakeholders on developing food safety programs for the State of Indiana and nationwide

Selected Publications

Patel, J., Singh, M., Macarisin, D., Sharma, M., & Shelton, D. (2013). Differences in biofilm formation of produce and poultry Salmonella enterica isolates and their persistence on spinach plants.. Food Microbiology, 36(2), 388-394.

Singh, M., & Smith, J. (2013). Efficacy of various antimicrobials against Campylobacter jejuni in poultry processing. Food Processing Technologies- Challenges and Solutions for Sustainable Food Security, 47-51.

Nagel, G. M., Bauermeister, L. J., Bratcher, C. L., Singh, M., & McKee, S. R. (2013). Salmonella and Campylobacter reduction and quality characteristics of poultry carcasses treated with various antimicrobials in a post-chill immersion tank.. International Journal of Food Microbiology, 165(3), 281-286.

Singh, M., & Suresh, D. (2013). Effect of UV light against spoilage bacteria and Listeria monocytogenes on Ready to eat bologna. Proceedings of the International Congress on Meat Science and Technology, S6A-11.

Hess, J. B., Singh, M., Saenmahayak, B., Smith, J., & Bilgili, S. F. (2013). Oxidative stability of ground broiler chicken meat. World's Poultry Science, 96(suppl) 63.

Singh, M., Hess, J. B., Saenmahayak, B., Smith, J., Dozier, W. A., & Bilgili, S. F. (2013). Microbial profile and stability of ground broiler chicken meat. World's Poultry Science, 69(suppl)17.

Connor, D. E., Singh, M., Macklin, K. S., & Hess, J. B. (2013). Impact of processing equipment and facility materials on establishment and persistence of foodborne pathogens. World's Poultry Science, 69(Suppl)51.