Ahmed E. Yousef

Member, CMIB
Member, DHLRI
Member, PHPID

Ahmed E. Yousef

Food Science and Technology

Ph.D. Univ. of Wisconsin-Madison, 1984
Faculty, Univ. of Zagazig, Egypt, 1985
Postdoc. Univ. of Wisconsin-Madison, 1986-1991

Campus Address: 
217 Parker
Office Phone: 
Lab Phone: 


Microbial safety of food, with the main focus on the following areas:

Quest for antimicrobial peptides with promising applications in food

This line of research led to the discovery of novel antimicrobial peptides with potency against foodborne pathogens. The outcome of these studies includes dozens of publications and three patents.

Ozone application to improve the safety of fresh and minimally-processed food

This research includes developing an ozone-based technology to produce Salmonella-free shell eggs. The technology has been patented and is currently in the implementation phase. Similarly, ozone is being tested for decontaminating of fresh vegetables and fruits.

Revealing mechanisms of microbial lethality by emerging food preservation technologies

Technologies investigated include ultra-high pressure and pulsed electric fields. We are using DNA microarray methods to understand how these technologies inactivate pathogenic bacteria and how resistant pathogens respond to these treatments. This research is improving process efficacy, facilitating industrial implementation, and speeding regulatory approval of these new technologies.


  • Grasso EM, Yousef AE, Rodriguez-Romo LA & Rodriguez-Saona LE. (2009) Rapid differentiation of Bacillus strains using hydrophobic grid membranes and attenuated total reflectance infrared microspectroscopy. J Food Prot. 72: 1909-15.
  • Loghavi L, Sastry SK & Yousef AE. (2009) Effect of moderate electric field frequency and growth stage on the cell membrane permeability of Lactobacillus acidophilus. Biotechnol Prog. 25: 85-94.
  • Sastry SK, Jun S, Somavat R, Samaranayake C, Yousef AE & Pandit RB. (2009) Heating and sterilization technology for long-duration space missions: transport processes in a reusable package. Ann NY Acad Sci. 1161: 562-9.
  • Vurma M. Pandit, R.B., Sastry, S.K. Yousef AE. (2009) Inactivation of Escherichia coli O157:H7 and natural microbiota on spinach leaves using gaseous ozone during vacuum cooling and simulated transportation. J Food Prot. 72: 1538-46.
  • Waite J.G., and Yousef AE. (2009) Antimicrobial properties of hydroxyxanthenes, p. 79-98. In A. Laskin, G. Gadd, and S. Sariaslani (eds.), Advances in applied microbiology, v. 69. Elsevier Inc., Amsterdam, The Netherlands.
  • Yousef AE & Rodriguez-Romo L. (2009) Process for ozone-based decontamination of shell eggs. US Patent # 7,491,417 B2.
  • He Z, Yuan C, Zhang L, & Yousef AE. (2008) N-terminal acetylation in paenibacillin, a novel lantibiotic. FEBS Lett. 582: 2787-92.
  • Malone AS, Chung Y-K & Yousef AE. (2008) Proposed mechanism of inactivating Escherichia coli O157:H7 by ultra-high pressure in combination with tert-butylhydroquinone. J Appl Microbiol. 105: 2046–57.
  • Perry JJ, Rodriguez-Romo LA & Yousef AE. (2008) Inactivation of Salmonella enterica serovar Enteritidis in shell eggs by sequential application of heat and ozone. Lett Appl Microbiol. 46: 620-5.
  • Yousef AE. (2008) Detection of bacterial pathogens in different matrices: current practices and challenges, p. 31-48. In M. Zourob, S. Elwary, and A. Turner (eds.), Principles of bacterial detection- biosensors, recognition receptors and microsystems. Springer, New York, NY.
  • Chung Y-K, Malone AS & Yousef AE. (2007) Sensitization of microorganisms to high-pressure processing by phenolic compounds, p 145-172. In C.J. Doona, F.E. Feeherry, and C.P. Dunne (eds.), High pressure processing and bacterial spore inactivation, mechanisms and mathematical models. Blackwell Pub., Ames, Iowa.
  • He Z, Kisla D, Zhang L, Yuan C, Green-Church KB. & Yousef AE. (2007) Isolation and identification of a Paenibacillus polymyxa strain that co-produces a novel lantibiotic and polymyxin. Appl Environ Microbiol. 73: 168-78.
  • Malone AS, Chung Y-K & Yousef AE. (2006) Genes of Escherichia coli O157:H7 that are involved in high pressure resistance. Appl Environ Microbiol. 77: 2661-71.
  • Sapers GM, Gorny JR & Yousef AE. (2006) Microbiology of fruits and vegetables. CRC Press, Boca Raton, FL.