OUR TEAM has a wealth of combined experience in applied microbiology research and delivering science services and solutions to industry.
BELINDA CHAPMAN
– Director /
Principal Research Microbiologist
Dr Belinda Chapman is an applied research microbiologist with 25 years experience across the food, health and environment sectors, including for Arnott's, Burns Philp, Sanitarium, the CSIRO, The Sydney Catchment Authority, Vitramed, The Westmead Institute for Medical Research, as well as for the University of Tasmania and KPMG. She is an affiliate RHD supervisor of the University of Sydney and the University of Tasmania.
MICHELLE BULL
– Principal Research Microbiologist
Dr Michelle Bull is an applied research microbiologist with 25 years experience across the food and health sectors, including nearly 20 years with the CSIRO. Michelle has worked with the food industry in Australia, Europe and the USA. Michelle is an affiliate RHD supervisor of the University of Sydney. Michelle spearheads Quantal's research efforts in applied microbiomics.
JANELLE BROWN
– Principal Research Microbiologist
Dr Janelle Brown is an applied research microbiologist with 20 years experience in food microbiology, including as a research trust fellow at the UK Institute of Food Research and the University of Aberdeen, as a postdoctoral fellow at the University of Amsterdam, and at the CSIRO. Janelle is also currently a Discipline Teacher for University College of the University of Tasmania, developing and delivering into the Associate Degree in Applied Science, specialising in Fermentation.
EMMA WINLEY
– Applied Research Scientist
Emma Winley is a horticulturalist and applied microbiologist with 20 years experience in postharvest physiology of horticultural produce and postharvest microbiology. Emma has worked for the NSW Department of Agriculture, the CSIRO, the NSW Food Authority, Western Sydney University and Applied Horticultural Research.
CATHY MOIR
- Senior Research Microbiologist
Cathy Moir is an applied research microbiologist with 35 years’ experience working with food and agri-business through the CSIRO. Cathy is a nationally recognised thought and science leader in the microbiology and processing of foods and works with industry, government and consumers. Cathy is a fellow of the Australian Institute of Food Science and Technology, elected in recognition of her years of service to the Institute and food industry. Cathy is Chair of the Food Safety Information Council, Australia’s leading disseminator of consumer-targeted food safety information. Cathy also recently joined the Proficiency Testing Australia Board.
SANDRA OLIVIER
– Senior Research Microbiologist
Sandra Olivier is a research microbiologist with 20 years' experience in applied food microbiology, including 18 years with the CSIRO. Sandra specialises in the microbiology of processed foods, with expertise in microbiological hazard identification and risk mitigation, process validation, and shelf-life extension using conventional and novel approaches. Sandra is passionate about supporting the food industry and has a particular interest in spore-forming bacteria and their control.
MARK WILSON
– Research Microbiologist /
Science Engagement Coordinator
Joining Quantal Bioscience in 2021, Mark Wilson is a research microbiologist with more than 20 years experience in microbiology, including with the CSIRO. Mark specialises in the identification of yeasts and moulds of importance to the food industry. Mark is passionate about science education, and beside his work for Quantal as a research microbiologist, coordinates our MSchool curriculum-based and co-curriculum programs with schools and parents.
TRACEY ROCHFORD
- Commercial Manager
Tracey Rochford likes to live in a world of people and business who strive to create change through knowledge, sharing and innovation. Of particular interest to Tracey is the research surrounding the impact of the gut microbiome on the future of human and animal health. For the past 23 years Tracey has worked within the sales, marketing and commercial side of the major food companies like Sara Lee, Simplot and Pepsico. A fermented foods manufacturing business has also added invaluable insight and experience. And creating a clean, healthy life for her human and equine friends at home is all a part of who Tracey is.
SCOTT MITCHELL
– Research Microbiologist
Scott Mitchell is a research microbiologist and current employee and PhD student of Quantal Bioscience. Scott's PhD research topic is "The effect of microbiome composition on antibiotic resistance gene prevalence and horizontal gene transmission in the equine hindgut". Scott has a Bachelor of Medical Science with Honours from the University of Technology Sydney and is undertaking his PhD with Associate Professor Nick Coleman at the University of Sydney, co-supervised by Belinda and Michelle.
GEORGIA WUNDERLICH
- Research Microbiologist
Last year Georgia Wunderlich completed her Bachelor of Medical Science Honours degree at the University of Sydney, working with Quantal Bioscience and Professor Wieland Meyer at the Westmead Institute for Medical Research. In 2021 Georgia continues with our team as our newest Research Microbiologist, specialising in mycology and mycobiomics, while continuing to contribute to Quantal's science engagement programs.
BLAKE SMITH
– Research Assistant
Blake Smith is currently in his second year studying Microbiology at Western Sydney University, and working part-time for Quantal in our research lab during semester, and joining us for intensive periods during our school holiday science programs, where he's a definite favourite with our students.
DIETER ZADOW
– Junior Research Assistant
Dieter Zadow is currently in Year 10 at high school, but already has years of training in microbiology research, studying in Quantal Bioscience's MSchool program. Dieter is a passionate scientist, and we're excited to have him as the newest member of our team, and our first ever Junior Research Assistant, working with us after school a couple of afternoons a week.
DIEDRA SAMIOS
– Associate Educator
Diedra Samios is an early childhood educator with a passion for science, especially microbiology, fermentation and food science.
ANDY RYLAND
– Associate Scientist
Andy Ryland is a horticulturalist and applied entomologist with 30 years experience in agriculture, horticulture and integrated pest management. Andy was a founding partner in and manager for 10 years of The Beneficial Bug Company , and was the inaugural secretary of the Australasian Biological Control Association. Andy consults broadly to the horticultural industry as Integrated Pest Management Consulting (IPMC).
OUR PUBLICATIONS, PRESENTATIONS and INDUSTRY WORKSHOPS
2021
Van Luong, T.S., Moir, C.J, Bowman, J.P., Chandry, P.S. 2021. Heat resistance and genomics of spoilage Alicyclobacillus spp. Isolated from fruit juice and fruit-based beverages. Food Microbiology 94, April 2021 DOI: doi.org/10.1016/j.fm.2020.103662
2020
Chapman, B. 2020. Microbes, the third pillar in the alternative protein industry. Australian Institute of Food Science and Technology Food Microbiology Virtual Conference: Trends & Challenges in Food Microbiology, 26th November 2020.
Luong, T.S.V., Moir, C., Chandry, P.S., Pinfold, T., Olivier, S., Broussolle, V., Bowman, J.P. 2020. Combined high pressure and heat treatment effectively disintegrates spore membranes and inavtivates Alicyclobacillus acidoterrestris spores in acidic fruit juive beverage. Innovative Food Science and Emerging Technologies, 66:102523.
Brandão, J., Gangneux, J.P.; Arikan-Akdagli, S.; Barac, A.; Bostanaru, A.C.; Brito, S.; Bull, M.; Çerikçioğlu, N.; Chapman, B.; Efstratiou, M.A.; Ergin, Ç; Frenkel, M.; Gitto, A.; Gonçalves, C.I.; Guégan, H.; Gunde-Cimerman, N.; Güran, M.; Irinyi, L.; Jonikaitė, E.; Kataržytė, M.; Klingspor, L.; Lo Cascio, G.; Mares, M.; Meijer, W.G.; Melchers, W.J.G.; Meletiadis, J.; Meyer, W.; Nastasa, V.; Novak Babič, M.; Ogunc, D.; Ozhak, B.; Prigitano, A.; Ranque, S.; Rusu, R.O.; Sabino, R.; Sampaio, A.; Sarioglou, K.; Silva, S.; Stephans, J.H.; Tehupeiory-Kooreman, M.; Tortorano, A.M.; Velegraki, A.; Veríssimo, C.; Verweij, P.E.; Wunderlich, G.C.; Vieira, F.; Segal, E. Mycosands: Fungal diversity and abundance in beach sand and recreational waters - relevance to human health. Submitted to Science of the Total Environment, November 2020.
Keighley, C., Pope, A., Marriott, D., Chapman, B., Bak, N., Daveson, K., Hajkowicz, K., Halliday, C., Kennedy, K., Kidd, S., Sorrell, T., Underwood, N., Van Hal, S., Slavin, M., Chen, S. Risk factors for candidaemia: a prospective multicentre case-control study. Accepted to Mycoses, November 2020.
Mitchell, B., Bull, M., Muscatello, G., Chapman, B., Coleman, N. The equine hindgut as a reservoir of integrons and antimicrobial resistance genes. Submitted to Critical Reviews in Microbiology, July 2020.
2019
Moir, C.J. Food Microbiology Underpinning Food Innovation and Reformulation. AIFST Annual Convention, July 2019
Keighley, C., Chen, S.C-A., Marriott, D., Pope, A., Chapman, B., Kennedy, K., Bak, N., Underwood, N., Wilson, H.L., McDonald, K., Darvall, J., Halliday, C., Kidd, S., Nguyen, Q., Hajkowicz, K., Sorrell, T.C., Van Hal, S., Slavin, M. 2019. Candidaemia and a risk predictive model for overall mortality: a prospective multicentre study. BMC Infectious Diseases, 19:445.
Olivier, S. Product innovation: understanding food safety hazards and how to control them. Presented at the CSIRO Proteins for Food and Health Seminar, Sydney, Australia, March 2019.
Moir, C.J. Innovations in Food Safety – Where the industry is today and heading to next. Keynote speaker, Innovations in Food Safety, Traceability and Processing Technology Forum, January 2019.
Van Luong, T.S., Moir, C.J., Kaur, M., Frank, D., Bowman, J.P., Bradbury, M.I. 2019. Diversity and guaiacol production of Alicyclobacillus spp. from fruit juice and fruit-based beverages. International Journal of Food Microbiology. 2; 311: 108314. DOI: 10.1016/j.ijfoodmicro.2019.108314
Luong, V., Moir, C.J., Kaur, M., Chandry, P.S., Bowman, J.P. Heat resistance of spoilage Alicyclobacillus spp. in fruit based beverages. International Association for Food Protection, Louisville, Kentucky USA, July 21 -24, 2019.
2018
Olivier, S. Microbiological food safety considerations for microwave processing. Presented at the MATS workshop, Tasmania, Australia, December 2018.
Moir, C.J. Food Safety Basics, Megatrends and Culture Change, Dept of industry Advisers Meeting, Hobart September 2018
Fegan, N and Moir, C.J. Food R&D and Innovation: Building the Case for Change, APAC Food Safety Conference, August 2018.
Olivier, S. Turning down the heat with high pressure, thermal synergy for enhanced spore inactivation and product quality benefits. Presented at the Institute of Food Technologists Annual meeting and Food Expo 2018, Chicago, USA, July 2018.
Moir, C.J. 2018. Food safety: are the sniff test, the five-second rule and rare burgers safe? The Conversation https://theconversation.com/food-safety-are-the-sniff-test-the-five-second-rule-and-rare-burgers-safe-92661, May 10 2018.
Luong, V., Frank, D., Moir, C.J., Bowman, J.P., Bradbury, M.I. Variation in Genomic Diversity and Guaiacol Production of Alicyclobacillus spp. Isolates Recovered from Thermally Treated Fruit Based Beverages. 8th European Spores Conference, University of London, 16-18 April 2018
2017
Chen, S. C.-A., Patel, S. Meyer, W., Chapman, B., Yu, H., Byth, K., Middleton, P.G., Nevalainen, H. Sorrel, T.C. 2017. Pseudomonas aeruginosa inhibits the growth of Scedosporium and Lomentospora in vitro. Mycopathologia, 181:1103-1108.
Moir, C.J. Foodborne Microorganisms – understanding the hazards AND Smarter Management of Food Safety hazards Seafood Packaging workshop, June 2017
Chapman, B., Slavin, M., Marriott, D., Halliday, C., Kidd, S., Arthur, I., Bak, N. Heath, C., Kennedy, K., Morrissey, O., Sorrell, T., van Hal, S., Keighley, C., Goeman, E., Underwood, N., Hajkowicz, K., Hofmeyr, A., Leung, M., Macesic, N., Botes, J., Blyth, C., Cooley, L., George, C.R., Kalukottege, P., Kesson, A., McMullan, B., Baird, R., Robson, J., Korman, T., Pendle, S., Weeks, K., Chen, S. 2017. The changing epidemiology of candidaemia in Australia. Journal of Antimicrobial Chemotherapy, 72:1103-1108.
Olivier, S. Innovation, market success and future opportunities with high pressure processing. Presented at the CSIRO Chile FOODTURE Workshop, Santiago, Chile, September 2017.
Olivier, S. High pressure processing: striking the balance between innovation and meeting food safety objectives. Presented at the EPHA National Symposium, Melbourne, Australia, September 2017.
Olivier, S. Innovation & market opportunities with high pressure and microwave technologies. Presented at the 50th Annual AIFST Convention, Sydney, Australia, July 2017.
Olivier, S. High pressure processing technologies for safe and stable foods. Presented at the SARDI Packaging Seafood Safely Workshop, Melbourne, Australia, June 2017.
Olivier, S. The Essentials of Microbiological Challenge Testing. Presented at the SARDI Packaging Seafood Safely Workshop, Melbourne, Australia, June 2017.
Olivier, S. High Pressure Processing: the time is now. Presented at the AIFST Innovation Masterclass. Disrupt your business: “The Uber effect”. Sydney, Australia, March 2017.
2016
Halliday, C.L., Chen, S. C-A., Kidd, S.E., van Hall, S., Chapman, B., Heath, C., Lee, A., Kennedy, K., Daveson, K., Sorrell, T.C., Morrisey, C.O., Marriott, D.J., Slavin, M.A. 2016. Antifungal susceptibilities of non-Aspergillus filamentous fungi causing invasive infection in Australia: support for current antifungal guideline recommendations. International Journal of Antimicrobial Agents, 48:453-458.
Moir, C.J. Toddlers.... Vulnerable Populations and Food Safety. CSIRO–AIFST Foods for Toddlers, August 2016.
Olivier, S. Synergistic inactivation of non-proteolytic Clostridium botulinum spores by high pressure thermal processing; challenges & opportunities”. Presented at the Institute of Food Technologists Annual meeting and Food Expo 2016, Chicago, USA, July 2016.
Olivier, S. Commercialisation Strategies for High Pressure Thermal Processing. Co-presented with Dr. Kai Knoerzer at the 49th Annual AIFST Convention, Brisbane, Australia, April 2016.
Moir, C.J. Hazard and risk-based approaches to managing food safety. CSIRO–FTAA seminar: Food safety – prevention is better than cure, March 2016
Keighley, C., Chapman, B., Van Hal, S. Marriott, D., Slavin, M., Chen, S. 2016. Evolving patterns of candidemia: contemporary prospective case-control data from 2014 to 2015. Open Forum Infectious Diseases, Vol. 3, Issue suppl_1, Fall 2016:1602.
Mitchell, S.W., Jaworski, A., Bull, M., Wong, C., Furnari, V., Chapman, B., Borody, T. Lyophilized fecal microbiota transplantation and cryoprotectants for viable bacteria preservation Digestive Diseases Week (DDW), San Diego, USA, May 2016.
Chapman, B. on behalf of the Australian New Zealand Mycology Interest Group (ANZMIG) Candidemia Study II Investigators. Candidemia in Australia: changing epidemiology? Australasian Society for Infectious Diseases Annual Scientific Meeting, Launceston, Australia, April 2016.
Sleiman, S., Halliday, C., Chapman, B., Brown, M., Lau, A., Chen, S. Identification of filamentous fungi in the clinical microbiology laboratory by MALDI TOF MS: robust reference spectra are essential. 26th European Society of Clinical Microbiology and Infectious Diseases (ECCMID) Congress, Amsterdam, Netherlands, April 2016
Sleiman, S., Halliday, C., Chapman, B., Brown, M., Nitschke, J., Lau, A., Chen, S. Performance of matrix-assisted laser desorption ionisation-time of flight mass spectrometry for accurate identification of Aspergillus, Scedosporium and Fusarium species in the Australian clinical setting. Submitted to Journal of Clinical Mycology, January 2016
Kennedy, K.J., Daveson, K., Slavin, M.A., van Hal, S.A., Sorrell, T.C., Lee, A., Marriott, D.J., Chapman, B., Halliday, C.L., Hajkowicz, K., Athan, E., Bak, N., Cheong, E., Heath, C.H., Morrissey, C.O., Kidd, S., Beresford, R., Blyth, C., Korman, T.M., Robinson, J.O., Meyer, W., Chen, S.C-A. Mucormycosis in Australia: contemporary epidemiology and outcomes. Accepted to Clinical Microbiology and Infection January 2016
2015
Olivier, S.A., Smith, R., Bull, M.K., Chapman, B. Knoerzer, K. 2015. Apparatus for the simultaneous processing of mesophilic spores by heat-only and by high pressure and heat in a high pressure vessel to investigate synergistic spore inactivation. Innovative Food Science and Emerging Technologies. DOI: 10.1016/j.ifset.2014.12.003.
Moir, C.J. 2015. You can thaw and refreeze meat: five food safety myths busted. The Conversation https://theconversation.com/you-can-thaw-and-refreeze-meat-five-food-safety-myths-busted-51125, December 28, 2015.
Olivier, S. High pressure & high pressure thermal processing for shelf- & chill-stable foods: application, microbiological validation & commercialisation. Presented at The Foodbowl High Pressure Processing Workshop, Auckland, New Zealand, October 2015.
Chapman, B., Duan, S., Middleton. P., Meyer, W., Dorahy, D., Wark, P., Patel, S., Kidd, S., Chapman, S., Grenville, H., Wood, M., Bell, S., George, N., Nimmo, G., Mckay, K., Cooper, P., Saddington, H., Cheney, J., Wainwright, C., Sorrell, T., Chen, S. Succession of non-mucoid Pseudomonas aeruginosa by mucoid strains influences fungal colonization in cystic fibrosis. Submitted for Infectious Diseases (ID) Week 2015, San Diego, USA, October 2015.
Moir, C.J. Consumer and manufacturing food trends and food safety risks. 15th Australian Food Microbiology Conference and AIFST 48th Annual Convention, August 2015.
Olivier, S. The Essentials of Microbiological Challenge Testing. Presented at the 48th Annual AIFST Convention, Sydney, Australia, August 2015.
Olivier, S. High pressure thermal processing for shelf- & chill-stable, low-acid foods: finding the balance between ensuring microbial stability & meeting commercial expectations. Presented at the Institute of Food Technologists Annual Meeting and Food Expo 2015, Chicago, USA, July 2015.
Lin, A. Jaworski, V. Furnari, C. Wong, M. Bull, B. Chapman, S. Paramsothy, T.J. Borody. Twelve week storage trial of microbial viability in lyophilized and frozen fecal microbiota preparations. Digestive Disease Week, Washington, D.C., USA, May 2015.
Moir, C.J. Chilling tales of foodborne microorganisms. CSIRO Food Innovation Centre Seminar Series, Chilling Out with Food Safety, March and May 2015.
Chapman, B. on behalf of the Australian New Zealand Mycology Interest Group (ANZMIG) Candidemia Study II Investigators. 2015. Changing epidemiology of candidaemia in Australia: implications for empiric antifungal therapy? 19th International Society for Human and Animal Mycoses (ISHAM) Congress, Melbourne, May 2015.
Ng, S., Moir, C., Krause, D, Olivier, S., Sanguansri, P., Knoerzer, K, Buckow, R., and Bradbury, M. 2015. “Food safety and stability of chilled foods”, Food Australia, Vol 67, No 4, pp 22-26.
Chen, S.C-A., Patel, S., Sorrell, T., Chapman, B., Yu, H., Byth, K., Middleton, P.G., Nevalainene, H., Meyer, W. 2015. Pseudomonas and Scedosporium interactions. 19th International Society for Human and Animal Mycoses (ISHAM) Congress, Melbourne, May 2015.
2014
Moir, C.J. Understanding the Application of HPP in the Control of Food Spoilage Fungi in Beverages and Acid/Acidified Foods. International Association of Food Protection, Indianapolis, August 2014.
Olivier, S. Synergistic inactivation of Clostridium botulinum spores by high pressure thermal processing research in Australia. Presented at the Institute of Food Technologists Annual Meeting and Food Expo 2014, New Orleans, USA, June 2014.
Moir, C.J. Emerging bugs – new hazards, old hazards, knowledge, food trends or the people factor? AIFST 47th Annual Convention, June 2014.
2013
Buckow, R. and M. Bull. 2013. Advanced food preservation technologies. Microbiology Australia 34 (2), 108-111
Bull. M.K. and S.A. Olivier. 2013. Ready-to-eat meals via high pressure thermal processing. Food Australia 65(2): 30-31
2012
Olivier, S.A., Bull, M.K., Chapman, B. 2012. Bacillus spp. spores produced at lower temperatures are more resistant to high pressure thermal processes but mineralization does not predict relative resistance. Innovative Food Science and Emerging Technologies, 16:96-101.
Bradbury, M., Greenfield, P., Midgley, D., Li, D., Tran-Dinh, N., Vriesekoop, F. and Brown, J.L. 2012. Draft genome sequence of Clostridium sporogenes PA 3679, the common non-toxigenic surrogate for proteolytic Clostridium botulinum. Journal of Bacteriology 194: 1631-1632.
Brown, J.L., Tran-Dinh, N., Chapman, B. 2012. Clostridium sporogenes PA 3679 and its uses in the derivation of thermal processing scedules for low-acid shelf-stable foods and as a research model for proteolytic Clostridium botulinum. Journal of Food Protection, 75:779-792.
Moir, C.J. Botulism associated with minimally processed fruit and vegetable products. AIFST NSW Food Microbiology Group meeting “Fresh is Best”. March 2012.
2011
Chapman, B., Olivier, S., and Bull, M. 2011. High pressure thermal inactivation of spores of significance to the food industry – recent publications by CSIRO”, Food Australia, Vol 63, No 3, pp 74.
Moir, C.J. Managing chemical risks through chain. Food Safety Summit India, November 2011.
Moir, C.J. Managing microbiological risks through chain. Food Safety Summit India, November 2011.
Olivier, S. A., Bull, M.K., Stone, G., van Dipenebeek, R.J., Kormelink, F., Jacops, L., Chapman, B. 2011. Strong and consistently synergistic inactivation of spores of spoilage-associated Bacillus and Geobacillus spp. by high pressure and heat compared with inactivation by heat alone. Applied and Environmental Microbiology, 77:2317-2324.
Knoerzer, K., Chapman, B. 2011. Effect of material properties and processing conditions on the prediction accuracy of a CFD model for simulating high pressure thermal (HPT) processing. Journal of Food Engineering, 104:404-413.
2010
Bull, M.K., Steele, R.J., Olivier, S.A., Kelly, M., Chapman, B. 2010. Packaging under pressure: Effects of high pressure, high temperature processing on the barrier properties of commonly available packaging materials. Innovative Food Science and Emerging Technologies, 11:533-537.
Moir, C.J. Imported food permit applications and quarantine measures – understanding the technical requirements. Australian Food and Grocery Council Imported Foods workshop, November 2010.
Palmer, A.K., Brown, J., Ross, T., Metcalf, D.A., Evans, K.J. 2010. Potential for growth of E. coli in aerobic compost extract. Compost Science and Utilization. 18: 152-161.
Chapman, B. High pressure pasteurisation and sterilisation – commercial applications and opportunities. FIESTA 2010: Emerging Food Processing Technologies and Applications Workshop, Werribee, Melbourne, 17th August 2010
Chapman, B., Scurrah, K.J., Ross, T. 2010. Contemporary formulation and distribution practices for cold-filled acid products: Australian industry survey and modelling of published pathogen inactivation data. Journal of Food Protection, 73:895-906.
Huang, Y., Begum, M., Chapman, B., Hocking, A.D. 2010. Effect of reduced water activity and matric potential on the germination of xerophilic and non-xerophilic fungi. International Journal of Food Microbiology, 140:1-5.
Knoerzer, K., Buckow, R., Juliano, P., Chapman, B. Versteeg, C. 2010. Carrier optimisation in a pilot-scale high pressure sterilisation plant – an iterative CFD approach employing an integrated temperature descriptor (ITD). Journal of Food Engineering, 97:199-207.
Huang, Y., Wilson, M., Chapman, B., Hocking, A.D. 2010. Evaluation of the efficacy of four weak acids as antifungal preservatives in low acid intermediate-moisture model food systems. Food Microbiology, 27:33-36.
Chapman, B. Emerging solutions for safe milder thermal processing: innovative technologies, underpinning microbial knowledge and holistic risk assessment. 43rd Annual Australian Institute of Food Science & Technology Convention, Melbourne, July 2010
Knoerzer, K., Chapman, B., Juliano, P. CFD Modelling for simulating high pressure thermal processing: a useful tool for predicting temperature, flow and microbial inactivation distributions, and design optimisation. 43rd Annual Australian Institute of Food Science & Technology Convention, Melbourne, July 2010
2009
Stone, G., Chapman, B., Lovell, D. 2009. Development of a log-quadratic model to describe microbial inactivation, illustrated by thermal inactivation of Clostridium botulinum. Applied and Environmental Microbiology, 75:6998-7005.
Shabala, L., Bowman, J. Brown, J.L., Ross, T., McMeekin, T.A. and Shabala, S. 2009. Ion transport and osmotic adjustment in E. coli in response to ionic and non-ionic osmotica. Environmental Microbiology 11, 137-148.
Chapman, B. High pressure processing for microbiologically safe and stable foods. Meat and Livestock Australia High Pressure Processing Workshop, Werribee, Melbourne, 19th November 2009
X. I. Trejo Araya, N. Smale, D. Zabaras, E. Winley, C. Forde, C. M. Stewart and A. J. Mawson. 2009. Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots. Innovative Food Science and Emerging Technologies, 10 (4): 420-433.
Huang, Y., Chapman, B., Wilson, M., Hocking, A.D. 2009. Effect of agar concentration on the matric potential of glycerol agar media and the germination and growth of xerophilic and non-xerophilic fungi. International Journal of Food Microbiology, 133:179-185.
Chapman, B. Application of novel technologies in extending product shelf-life. Australian Institute of Food Science and Technology (AIFST) WA Branch Seminar: Predicting and controlling the shelf life of foods, Perth, 27th July 2009
Chapman, B., Ross, T. 2009. E. coli and Salmonella are protected against acetic acid, but not hydrochloric acid, by hypertonicity. Applied and Environmental Microbiology, 75:3605-3610.
Bull, M. K., Olivier, S. A., Van Diepenbeek, R., Kormelink, F., Chapman, B. 2009. Synergistic inactivation of proteolytic Clostridium botulinum spores by high pressure and heat is strain and product dependent. Applied and Environmental Microbiology, 75:434-445.
Chapman, B. Determining thermal inactivation of microorganisms in foods. Australian Institute of Food Science and Technology (AIFST) WA Branch Seminar: Predicting and controlling the shelf life of foods, Perth, 27th July 2009
Chapman, B. Innovative food processing technologies in the Australian regulatory environment. 11th Annual Food Regulations and Labelling Standards Conference, Sydney, 9 – 10th November 2009
Chapman, B., Huang, Y. First and future applications of the IFR Gel Cassette to fungal growth studies. First International Workshop on the IFR Gel Cassette, Paris, 18 – 19th May 2009
Chapman, B., Scurrah, K., Ross, T. Product formulation and food safety hurdles. Australian Institute of Food Science and Technology (AIFST) 13th Food Microbiology Conference, Melbourne, 26th March 2009
2008
Chapman, B. Microbiological food safety and innovative technologies. 4th Innovative Foods Centre Conference, Brisbane, 17th – 18th September 2008
Wan, J., Chapman, B., Coventry, J., Sanguansri, P., Versteeg, C. Innovative processing technologies for microbiologically safe quality foods China International Food Safety & Quality Conference & Expo, Beijing, China, September 2008
2007
Chapman, B., Winley, E., Fong, A.S.W., Hocking, A.D., Stewart, C.M., Buckle, K.A. 2007. Ascospore inactivation and germination by high pressure processing is affected by ascospore age. Innovative Food Science and Emerging Technologies, 8:531-534.
Huang, Y., Wilson, M., Chapman, B., Hocking, A. Food structure and fungal growth. Australian Society for Microbiology Annual General Meeting, Adelaide, July 2007
Moir, C., Chapman, B., Hocking, A. Challenge studies of ready-to-drink beverages – the holistic view, International Association for Food Protection conference, Florida, USA, July 2007
Mathys, A., Chapman, B., Bull, M., Heinz, V. and Knorr, D. 2007. Flow cytometric assessment of Bacillus spore response to high pressure and heat. Innovative Food Science and Emerging Technologies, 8:519-527.
Chapman, B. Theoretical aspects of food shelf-life validation; Australian Institute of Food Science and Technology (AIFST) NSW Food Microbiology Group Shelf-life versus Use-by Half-Day Seminar for Industry, Sydney, 21st May 2007
Scurrah, K., Chapman, B., Ross, T. Traditional food safety concepts: challenges and solutions. A case study with cold-filled acid sauces. Presentation at Food Safety and Food Manufacturing Factory Focus Workshop hosted by the Victorian Food Industry and High Performance Consortium and the Australian Food Safety Centre of Excellence, Shepparton, Victoria, 17th May 2007
Moir, C., Chapman, B. Food safety chart toppers: lessons learnt. Presentation at Food Safety and Food Manufacturing Factory Focus Workshop hosted by the Victorian Food Industry and High Performance Consortium and the Australian Food Safety Centre of Excellence, Shepparton, Victoria, 17th May 2007
Chapman, B., Olivier, S., Hocking, A.D. Turning down the heat on spore-forming spoilage organisms. 40th Annual Australian Institute of Food Science & Technology Convention, Melbourne, July 2007
Scurrah, K., Ross, T., Chapman, B. Microbial safety of mayonnaises, sauces and dressing manufactured in Australia. Australian Institute of Food Science and Technology Annual Conference, Melbourne, June 2007
2006
Chapman, B., Jensen, N., Ross, T., Cole, M. 2006. Salt, alone and in combination with sucrose, can improve Escherichia coli (O157) survival in model acidic sauces. Applied and Environmental Microbiology, 72:1565-1572.
Mathys, A., Chapman, B., Bull, M., Heinz, V. and Knorr, D. Measuring the effect of high pressure thermal processing on bacterial spores. Food Innovation: Emerging Science, Technologies and Applications – 3rd Innovative Foods Centre Conference, 16-17 October 2006
Bull, M. and Chapman, B. Microbial inactivation by high pressure thermal processes. Australian Institute of Food Science and Technology 12th Food Microbiology Conference, Sofitel Wentworth Hotel, Sydney, February 2006
Chapman, B. pH elevating Bacillus in acid foods; Australian Institute of Food Science & Technology (AIFST) Food Spoilage Update Half-Day Seminar for Industry, Sydney, 6th June 2006
Chapman, B.; Moir, C.J. A holistic view of applying hurdles for safe and stable food; Australian Food Safety Centre of Excellence (AFSCoE) Industry Workshop, Melbourne, 16th November 2006
Chapman, B. Interfacing science at the microbial membrane. Australian Institute of Food Science and Technology 12th Food Microbiology Conference, Sofitel Wentworth Hotel, Sydney, February 2006
2005
Bull, M.K., M. Hayman, C M. Stewart, E A. Szabo, S J. Knabel. 2005. Effect of prior growth temperature, type of enrichment medium, and temperature and time of storage on recovery of Listeria monocytogenes following high pressure processing of milk. International Journal of Food Microbiology 101: 53-61.
Chapman, B. External and in-house tools for validation of food safety and hygiene. Australian Food Safety Centre of Excellence (AFSCoE) Industry Workshop, Melbourne, November 2005
Bull, M.K., E.A. Szabo, M. B. Cole and C. M. Stewart 2005. Towards validation of process criteria for high pressure pasteurization of orange juice using predictive models. Journal of Food Protection 68: 949-954.
2004
Olivier, S., Chapman, B. 2004. pH-elevating Bacillus spp. in acid pasteurised foods. Microbiology Australia, 25 (5) 34-35.
Moir, C.J., Richardson, K.C., Cox, B. National Risk Validation Project – findings, outcomes and Australian foodborne disease trends. Eleventh Australian HACCP Conference, September 2004; Adelaide.
Moir, C.J., Richardson, K.C., Cox, B. A risk profiling study for the Australian chicken meat industry. Australian Poultry Science Symposium, February 2004; Sydney and 5th Asia Pacific Poultry Health Conference, April 2004; Gold Coast, Queensland.
Bull, M.K., K. Zerdin, E. Howe, D. Goicoechea, P. Paramanandhan, R. Stockman, J. Sellahewa, E. A. Szabo, R. L. Johnson and C. M. Stewart. 2004. The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice. Innovative Food Science and Emerging Technologies 5: 135-149.
2003
Chapman, B. Survival of enterohaemorrhagic E. coli in acid foods. 11th Australian Food Microbiology Conference, Noosa, March 2003
Jenson, I., Moir, C.J. (2003) Bacillus cereus and other Bacillus species. In A.D. Hocking (Editor in Chief). Foodborne microorganisms of public health significance. 6th ed. Sydney, AIFST (NSW Branch) Food Microbiology Group.
2002
Chapman, B. Simple but elegant innovative techniques. 35th Annual Australian Institute of Food Science & Technology Convention, Sydney, July 2002
2001
Chapman, B. Anaerobic Sporeforming Rods in Spoilage of Processed Foods: Causes & Diagnosis, 2001, AIFST NSW Food Microbiology Group, pp. 295 – 306.
Moir, C.J., Murrell, W. G., Richardson, K.C., Board, P. (2001) Commercially sterile foods. In (eds C.J. Moir, C. Andrew-Kabilafkas, G. Arnold, B.M. Cox, A.D. Hocking, I. Jenson). Spoilage of processed foods: Causes and diagnosis. Sydney, AIFST (NSW Branch) Food Microbiology Group. pp. 101-112.
Moir, C.J., Eyles, M.J. and Richardson, K.C. (2001) Procedures for diagnosis of spoilage. In (eds C.J. Moir, C. Andrew-Kabilafkas, G. Arnold, B.M. Cox, A.D. Hocking, I. Jenson). Spoilage of processed foods: Causes and diagnosis. Sydney, AIFST (NSW Branch) Food Microbiology Group. pp. 255-270.
Earlier
Brown, J.L. and Booth, I.R. (1999). Physiological responses of foodborne microorganisms to pH constraints. International Union of Microbiological Societies (IUMS) IXth International Congress of Bacteriology & Applied Microbiology and Australian Society for Microbiology joint Scientific Meeting, Sydney, 16-20 Aug.
Chapman, B. Lactobacillus spp. from fermented plant foods, and their potential as probiotics against Bacillus cereus. 10th World Congress of Food Science & Technology, Sydney, October 1999
Chapman, B.; Hosken, B. Inhibition of Bacillus cereus by Lactobacillus spp. Australian Society for Microbiology Annual Scientific Meeting, Hobart, September 1998
Bell, P., Deere, D., Shen, J., Chapman, B., Bissinger, P., Attfield, P., Veal, D. 1998. A flow cytometric method for rapid selection of novel industrial yeast hybrids. Applied and Environmental Microbiology, 64:1669–1672.
Wild, B.L., Wilson, C.L. and Winley, E.L. 1998. Apple host defence reactions as affected by cycloheximide, phosphonate, and citrus green mould, Penicillium digitatum Disease Resistance in Fruit. ACIA Proceedings No 80. Australian Centre for International Agriculture Research, Canberra. p. 155-161
Bowman, J.P., McCammon, S.A., Brown, J.L., and McMeekin, T.A. 1998. Glacincola punicea gen. nov., sp. nov. and Glacincola pallidula gen. nov., sp. nov.: psychrophilic, marine bacteria from Antarctic sea-ice habitats. International Journal of Systematic Bacteriology 48(4), 1213-1222.
Bowman, J.P., McCammon, S.A., Lewis, T.E., Skerratt, J.H., Brown, J.L., Nichols, D.S. and McMeekin, T.A. 1998. Psychroflexus torquis gen. nov., sp. nov., a psychrophilic species from Antarctic sea ice and reclassification of Glavobacterium Gondwanese (Dobson et al, 1993) as Psychroflexus gondwanese gen. nov., comb. nov. Microbiology 144(6), 1601-1609.
Brown, J.L., Ross, T., McMeekin, T.A. and Nichols, P.D. 1997. The acid habituation of Escherichia coli and the potential role of cyclopropane fatty acids in low pH tolerance. International Journal of Food Microbiology 37, 163-173.
McMeekin, T.A., Brown, J.L., Krist, K., Miles, D., Neumeyer, K., Nichols, D.S., Olley, J., Presser, K., Ratkowsky, D.A., Ross, T., Salter, M. and Soontranon, S. (1997) Quantitative Microbiology: A basis for food safety. Emerging Infectious Diseases 3: 541-549.
Bowman, J.P., McCammon, S.A., Brown, J.L., Nichols, P.D. and McMeekin, T.A. 1997. Psychroserpens burtonensis gen. nov., sp. nov., and Gelidibacter algens gen. nov., sp. nov., Psychrophilic Bacteria Isolated from Antarctic Lacustrine and Sea Ice Habitats. International Journal of Systematic Bacteriology 47, 670-677.
Nichols, D.S., Brown, J.L., Nichols, P.D. and McMeekin, T.A. 1997. Production of eicosapentaenoic and arachidonic acids by an Antarctic bacterium: response to growth temperature. FEMS Microbiology Letters 152: 349-354
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