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Wilbert Long, III, PhD

wilbert longSenior Research Scientist
Food Microbiology and Food Safety
Food Science Program,
Department of Human Ecology
1200 N. DuPont Highway
wlong [at] desu.edu

Food Safety is a chief aspect drastically affecting global health. According to the World Health Organization, food related illnesses cause billions of illnesses and numerous deaths annually from ingesting harmful food related microorganisms or toxins. Additionally, as the global population increases, there is an ever-increasing demand for fresh natural wholesome foods. For example, there is a growing demand for natural products in food processing by consumers. These include natural wash products. Such products need to be evaluated for their ability to decrease harmful pathogens while ensuring shelf life with limited damage to the foods’ quality.

Doctor Wilbert Long III is a Senior Research Scientist in the Food Science and Biotechnology Program. He has a long history of food science research working in various capacities within higher education, government, and other organizations. Dr. Long’s research interest and background include evaluating novel methods to identify/examine current and novel washing processes and products and how they affect water quality, food safety and shelf life of foods. Additionally, he enjoys assisting communities and students to grasp how imperative food safety is to their everyday life and health.

Currently, one of Dr. Longs’ laboratory projects is focused on evaluating medicinal plants extracts, which also have antimicrobial properties for application as wash additives to be used synergistically or as an alternative to currently used ready to eat wash additives. Due to increased demands on the food industry, Dr. Long is also investigating how the high demand on food stakeholders’ and lack of sleep and increased stress, may be indirectly affecting food safety amongst community and professional food stakeholders.

Selected Publications

  • Long III, W., Sarker, M. I., Annous, B. A., & Paoli, G. C. (2020). Evaluation of sodium dichloroisocyanurate treatment on recovered concentrations of Salmonella enterica, Escherichia coli O157: H7, and Listeria monocytogenes from cattle hide surfaces and culture medium. Journal of Food Safety, 40(5), e12834.
  • Pao, S., Hagens, B. E., Kim, C., Wildeus, S., Ettinger, M. R., Wilson, M. D., … & Luchansky, J. B. (2014). Prevalence and molecular analyses of Campylobacter jejuni and Salmonella spp. in co-grazing small ruminants and wild-living birds. Livestock Science, 160, 163-171.
  • Pao, S., Long III, W., Kim, C., & Rafie, A. R. (2012). Salmonella population rebound and its prevention on spray washed and non-washed jalapeno peppers and roma tomatoes in humid storage. Foodborne Pathogens and Disease, 9(4), 361-366.
  • Long III, W., Pao, S., Inserra, P., Westbrook, E., & Ahn, S. (2011). Efficacy of ozone produce washers in reducing natural and artificially inoculated microorganisms on roma tomatoes and green onions. Journal of Food Safety, 31(2), 268-275.

Selected Grants

  • Food Safety, Stress, and Sleep Training in Diverse Communities in the State of Delaware. USDA NIFA (2023-2026)
  • Evaluating of Medical Plant Extracts for Application in Decontamination and Shelf-life Extension of Ready to Eat Produce. USDA Evans Allen (2022-2024)

Recent and Current Graduate Students

  • Arham, A. A. (Current). Evaluation of Medical Plant Extracts (Moringa Oleifera & Ocimum Gratissimum) and Pisum Sativum Extract for Application in Decontamination And Shelf-Life Extension of Ready-To-Eat Produce
  • Ebirim, R. I. (2020). Spoilage and Sensory Observation of Cinnamaldehyde and Clove Oil Application to Control Microbial Populations in Catfish (Ictalurus punctatus) and Trout (Oncorhynchus mykiss) Fillet Packaging.