Lynn McMullen

Professor, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept

Contact

Professor, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
Email
lynn.mcmullen@ualberta.ca
Phone
(780) 492-6015
Address
3-18F Agriculture/Forestry Centre
9011 - 116 St NW
Edmonton AB
T6G 2P5

Overview

About

Degree

PhD, Food Microbiology, University of Alberta

Job/Research Area 

Food Microbiology


Research

Major Responsibilities/Research Interests 

Areas of interest include the influence of food packaging on food microbiology, the use of lactic acid bacteria as biopreservatives in food systems, microbial ecology and its effects on sensory quality of foods, and development of objective methods for detection of spoilage. Currently, the use of lactic acid bacteria and their bacteriocins as biopreservatives for controlling the growth of food borne pathogens such as C. botulinum in packaged food is being investigated. Teaching responsibilities include food microbiology, food safety and food fermentations.

Please note: Dr McMullen is not accepting any applications for new graduate students

Courses

AFNS 502 - Advanced Study of Food Fermentations

Readings and class presentations on current developments in bacterial or fungal fermentation of foods. Development in Probiotics. Not to be taken if credit received for NU FS 402. Prerequisite: MICRB 265, NU FS 361, or NU FS 363.

Winter Term 2021
AFNS 527 - Food Safety

Providing students with an understanding of the principles of risk: benefit evaluations related to safety concerns about foods. Not to be taken if credit received for NU FS 427. Prerequisite: consent of instructor.

Fall Term 2020
AFNS 566 - Advanced Food Microbiology

A lecture/discussion course on selected topics in food microbiology. Prerequisite: One of: (MICRB 265, NU FS 361, or 363) and consent of instructor.

Fall Term 2020 Winter Term 2021
NU FS 312 - Quality Assurance

Statistical methods in quality assurance, sampling plans, control charts, sensory evaluation and risk management in the food industry, HACCP, good manufacturing practices, food regulations, Iabelling requirements and ISO 9000 standards. Prerequisite: (NU FS 361 or 363) and introductory statistics.

Winter Term 2021
NU FS 361 - Food Microbiology

Environmental factors affecting the growth, activity and destruction of microorganisms in food and their application to control foodborne illness and spoilage in the food processing and food service industries. Not to be taken if credit received for NU FS 363. Prerequisite: MICRB 265.

Fall Term 2020
NU FS 363 - Food Microbiology

Environmental factors affecting the growth, activity, and destruction of microorganisms in food and their application to control foodborne illness and spoilage in the food processing and food service industries. Not to be taken if credit received for NU FS 361. Prerequisite: BIOL 107, BIOL 108, or *3 MICRB.

Fall Term 2020
NU FS 401 - Undergraduate Research Project

Directed laboratory study under supervision of a staff member. Note: For third- and fourth-year students only. Students must obtain approval from Department before registration. May be taken more than once provided that topic is different.

Fall Term 2020
NU FS 402 - Brewing, Enology, and Food Fermentations

Biological, biochemical, and technical aspects of microbial and fungal fermentations used in the food and beverage industries, especially the lactic acid and alcohol fermentations. Prerequisite: MICRB 265, NU FS 361, or NU FS 363.

Winter Term 2021
NU FS 427 - Food Safety

Provides students with an understanding of the principles of risk: benefit evaluations related to safety concerns about foods. Prerequisites: *60 and *3 BIOCH.

Fall Term 2020
SPH 527 - Food Safety

Providing students with an understanding of the principles of risk: benefit evaluations related to the metabolic consequences of exposure to food borne chemicals and therapeutic agents, and to safety concerns about foods. Lectures are the same as for NU FS 427, but with additional assignments and evaluation appropriate to graduate studies. Credit will only be given for one of SPH 527, AFNS 527 or NU FS 427. Prerequisites: Consent of instructor.

Fall Term 2020

Browse more courses taught by Lynn McMullen

Publications

Comparative genomics and characterization of the late promoter pR’ from Shiga toxin prophages in Escherichia coli.
Author(s): Zhang, L.X., D.J. Simpson, L.M. McMullen and M.G. Gänzle.
Publication Date: 2018
Publication: Viruses
Volume: Viruses 10
Page Numbers: 595
External Link: doi:10.3390/v10110595
Draft genome sequence of Enterococcus canintestini 49, a potential probiotic that produces multiple bacteriocins.
Author(s): Aceo, J.Z., C.I. Romero, S.T. Miyata, A.H. Blane, L.M. McMullen, J.C. Vederas and M.J. VanBelkum.
Publication Date: 2018
Publication: Genome Announc.
Volume: 5
Issue: 40
Page Numbers: e01131-17

Effect of pressure, reconstituted meat microbiota, and antimicrobials on survival and post-pressure growth of Listeria monocytogenes on ham.
Author(s): Teixeira, J., L. Repková, MG. Gänzle, and L.M. McMullen.
Publication Date: 2018
Publication: Frontiers in Microbiology 9: 1979. doi: 10.3389/fmicb.2018.01979

Effect of chitosan, and bacteriocin - producing Carnobacterium maltaromaticum on survival of Escherichia coli and Salmonella Typhimurium on beef.
Author(s): Hu, Z., D.R. Balay, Y. Hu, L.M. McMullen, M.G. Gänzle.
Publication Date: 2018
Publication: International Journal of Food Microbiology
Volume: 290
Page Numbers: 68-75

Frequent implication of multistress-tolerant Campylobacter jejuni in human infections.
Author(s): Oh, E., L. Chui, J. Bae, V. Li, A. Ma, S.K. Mutschall, E. Taboada, L.M. McMullen, B. Jeon.
Publication Date: 2018
Publication: Emerging Infectious Diseases
Volume: 24
Page Numbers: 1037-1044

Induction of shiga toxin-encoding prophage by abiotic environmental stress in food.
Author(s): Fang, Y., R.G. Mercer, L.M. McMullen and M.G Gänzle.
Publication Date: 2018
Publication: Appl. Environ. Microbiol.
Volume: 83
Page Numbers: e01378-17

Monitoring food pathogens: Novel instrumentation for cassette PCR testing.
Author(s): Hunt, D., C. Figley, D.P. Manage, J. Lauzon, R. Figley, L.M. Pilarski, L.M. McMullen, and P.M. Pilarski.
Publication Date: 2018
Publication: PLoS One .
Volume: 13
Issue: (5)
Page Numbers: e0197100

Role of myofibers, perimysium and adipocytes in horse meat toughness.
Author(s): Roy, B.C., B. Walker, M.M. Rahman, H.L. Bruce and L.M. McMullen.
Publication Date: 2018
Publication: Meat Science
Volume: 146
Page Numbers: 09-121
External Link: doi.org/10.1016/j.meatsci.2018.08.005
The effect of carbohydrates and bacteriocins on the growth kinetics and resistance of Listeria monocytogenes.
Author(s): Balay, D.R., M.G. Gänzle, and L.M. McMullen.
Publication Date: 2018
Publication: Frontiers in Microbiology
Volume: 9
Page Numbers: 347

Differential gene expression and filamentation of Listeria monocytogenes 08-5923 exposed to sodium lactate and sodium diacetate.
Author(s): Liu, X., P. Miller, U. Basu, L.M. McMullen.
Publication Date: 2017
Publication: Food Microbiol.
Volume: 63
Page Numbers: 153-158

Differential survival of hyper-aerotolerant Campylobacter jejuni under different gas conditions.
Author(s): Oh, E., L.M. McMullen, L. Chui, B. Jeon.
Publication Date: 2017
Publication: 8
Volume: 954
External Link: doi: 10.3389/fmicb.2017.00954
Functional analysis of genes comprising the locus of heat resistance in Escherichia coli. Appl. Enivron. Microbiol
Author(s): Mercer, R., O. Nguyen, Q. Ou, L.M. McMullen, and M.G. Gänzle.
Publication Date: 2017
Publication: 83
Page Numbers: e1400-17

Purification of leucocin A for use on wieners to inhibit Listeria monocytogenes in the presence of spoilage organisms.
Author(s): Balay, D.R, R.V. Dangeti, K. Kaur, L.M. McMullen.
Publication Date: 2017
Publication: Int. J. Food Microbiol.
Issue: 255
Page Numbers: 25-31

The locus of heat resistance (LHR) mediates heat resistance in Salmonella enterica, Escherichia coli and Enterobacter cloaceae.
Author(s): Mercer, R. B.D. Walker, X. Yang, L.M. McMullen, M.G. Gänzle.
Publication Date: 2017
Publication: Food Microbiol.
Volume: 64
Page Numbers: 96-103

Characterization of a highly potent antimicrobial peptide microcin N from uropathogenic Escherichia coli.
Author(s): Kaur, K., O. Tarassova, R.V. Dangeti, S. Azmi, D. Wishart, L.M. McMullen, M. Stiles.
Publication Date: 2016
Publication: FEMS Microbiol. Lett.
Page Numbers: 363
External Link: doi: 10.1093/femsle/fnw095
Characterization of germination of spores of Clostridium estertheticum, the primary causative agent of blown pack spoilage of vacuum packaged beef.
Author(s): Rajagopal, S., L.M. McMullen, C.O. Gill, X. Yang.
Publication Date: 2016
Publication: Food Res. Int.
Volume: 87
Page Numbers: 109-114

Effect of the food matrix on pressure resistance of shiga-toxin producing Escherichia coli.
Author(s): Li, H., R. Garcia-Hernandez, D. Driedger, L.M. McMullen, M. Gänzle.
Publication Date: 2016
Publication: Food Microbiol.
Volume: 57
Page Numbers: 96-102

The effect of growth temperature, process temperature, and sodium chloride on the high-pressure inactivation of Listeria monocytogenes on ham.
Author(s): Teixeira, J.S., M. B. Maier, P. Miller, M Gänzle, L.M. McMullen.
Publication Date: 2016
Publication: Eur. Food Res. Technol.
External Link: DOI 10.1007/s00217-016-2700-6.
Development and validation of a surrogate strain cocktail to evaluate bactericidal effects of pressure on verotoxigenic Escherichia coli.
Author(s): Garcia-Hernandez, R., L.M. McMullen and M.G. Gänzle.
Publication Date: 2015
Publication: Int. J. Food Microbiol.
Volume: 205
Page Numbers: 16-22

Genetic determinants of heat resistance in Escherichia coli.
Author(s): Mercer, R.G., J. Zheng, R. Garcia-Hernandez, M.G. Gänzle, L.M. McMullen.
Publication Date: 2015
Publication: 6
Volume: 932
Page Numbers: doi: 10.3389/fmicb.2015.00932

High Prevalence of hyper-aerotolerant Campylobacter jejuni in retail poultry with potential implication in human infection.
Author(s): Oh E, L.M. McMullen, B. Jeon.
Publication Date: 2015
Publication: Front. Microbiol.
Volume: 6
Page Numbers: 1263
External Link: doi: 10.3389/fmicb.2015.01263
Identification of didecyldimethylammonium salts and salicylic acid as antimicrobial compounds in commercial fermented radish kimchi.
Author(s): Li, J., J.L. Chaytor, B. Findlay, L.M. McMullen, D.C Smith, J.C. Vederas.
Publication Date: 2015
Publication: J. Agric. Food Chem.
Volume: 63
Page Numbers: 3053-3058

Impact of oxidative stress defense on bacterial survival and morphological change in Campylobacter jejuni under aerobic conditions.
Author(s): Oh, E., L.M. McMullen and B. Jeon.
Publication Date: 2015
Publication: Front. Microbiol.
Volume: 6
Page Numbers: 295
External Link: doi: 10.3389/fmicb.2015.00295
Microbiota of regular and sodium reduced ready-to-eat meat products obtained from the retail market.
Author(s): Liu, Y., A. Gill, L.M. McMullen and M.G. Gänzle.
Publication Date: 2015
Publication: Can. J. of Microbiol.
Volume: 61
Page Numbers: 150-154

Variation in heat resistance of verotoxigenic and non-toxigenic Escherichia coli.
Author(s): Liu, Y., A. Gill, L.M. McMullen and M.G. Gänzle.
Publication Date: 2015
Publication: J. Food Protect.
Volume: 78
Page Numbers: 111-120