Web Access Research Portal

Researcher: McQuestin, O (Dr Olivia McQuestin)

Fields of Research

Microbiology
Bacteriology
Food sciences
Microbial genetics
Infectious agents
Industrial microbiology (incl. biofeedstocks)
Food packaging, preservation and processing

Research Objectives

Food safety
Carcass meat (incl. fish and seafood)
Public health (excl. specific population health)

Career Best Publications

Research Publications

A role for the cell membrane in the survival of foodborne pathogens under lethal stress conditions; 2004 Australian Society for Microbiology National Conference
Developing a DNA microarray system to monitor gene expression in Escherichia coli O157:H7 in mixed microbial populations
Effect of suspension media on nonthermal inactivation of Escherichia coli; Letters in Applied Microbiology
Evaluation of a Predictive Model for Total Viable and Lactic Acid Bacteria on Refrigerated Vacuum-Packed Beef Primals; Annual Meeting of the International Association of Food Protection
Food Safety Implications of Changed Salmon Slaughter and Processing Technologies
Growth and survival of Antibiotic-Resistant Salmonella Typhimurium DT104 in Liquid Egg Products; Journal of Food Protection
Growth of Salmonella enterica serotype Typhimurium 700 in raw egg mayonnaise
Growth of Salmonella enterica serotype Typhimurium 700 in raw egg mayonnaise - supplementary material
Inactivation of Escherichia coli M23 by Combined Osmotic and Acid Challenges; 20th Annual International ICFMH Symposium
Inactivation of Escherichia coli M23 by combined osmotic and acid challenges; 20th International ICFMH Symposium
Kinetics of growth and inactivation of Salmonella enterica serotype Typhimurium DT104 in pasteurised liquid egg products; Food Microbiology
Low Water Activity-Induced Inactivation of Escherichia coli: Kinetics, Processes and Applications
PRMS.021a Predictive model for the inactivation of E. coli in uncooked comminuted fermented meat products
Quantification of the Relative Effects of Temperature, pH, and Water Activity on Inactivation of Escherichia coli in Fermented Meat by Meta-Analysis; Applied and Environmental Microbiology
Temperature governs the inactivation rate of vegetative bacteria under growth-preventing conditions; International Journal of Food Microbiology
Temperature is the main factor governing the rate of non-thermal inactivation of vegetative bacteria; 5th International Conference on Predictive Modelling in Foods
Temperature is the main factor governing the rate of vegetative bacteria inactivation; 40th Anniversary AIFST Convention
Temperature is the main factor governing the rate of vegetative bacteria inactivation; Australian Society for Microbiology Annual General Meeting
The future of predictive microbiology; 5th International Conference on Predictive Modelling in Foods
The future of predictive microbiology: Strategic research, innovative applications and great expectations; International Journal of Food Microbiology
The Influence of Non-lethal Temperature on the Rate of Inactivation of Vegetable Bacteria in Inimical Environments may be Independent of Bacterial Species ; Food Protection Annual Meeting
The influence of non-lethal temperature on the rate of inactivation of vegetative bacteria in inimical environments may be independent of bacterial species; Food Microbiology
Thermal inactivation of Salmonella enterica sub-species enterica in Sweetened Condensed Milk
Validation Trial - Enumeration of Viable Numbers in Salmon in Two Laboratories (TASSAL and AFSCoE)

Research Projects

Developing a DNA Microarray System to Monitor Gene Expression in Escherichia coli 0157:H7 in Mixed Microbial Populations; University of Tasmania (UTAS)
Growth of salmonella enterica serotype typhimurium 700 in raw egg mayonnaise; Department of Health and Human Services Tasmania (DHHS)

Research Candidate Supervision