简介

ohn N. Sofos holds the title of University Distinguished Professor at Colorado State University (a recognition reserved for only approximately one percent of the active faculty), and serves as Professor of Microbial Food Safety in the Department of Animal Sciences (1987- ) and Director of the Center for Meat Safety and Quality. In the past, he served as Research Associate in the Food Microbiology Laboratory of the Department of Food Science and Nutrition of the University of Minnesota (1978-1980), and Assistant Professor (1980-1984) and Associate Professor (1984-1987) in the Department of Animal Sciences of Colorado State University; in the period 1980-1995, he held a joint appointment in the Department of Food Science and Human Nutrition. His education includes a B.S. degree (Agriculture) from the Aristotle University of Thessaloniki, Greece, and M.S. (Animal Science) and Ph.D. (Food Science) degrees from the University of Minnesota. Currently, he also serves as a Scientific Editor for the Journal of Food Protection (1995- ) published by the International Association for Food Protection, while in the past he also served (1989-2008) as Science Advisor for the Denver District Office of the U.S. Food and Drug Administration. Currently he serves as President (elected) of the newly established Governing Council of the Agricultural University of Athens; Member and Chair (elected) of the Panel on Biological Hazards of the European Food Safety Authority (2012- ); and Member of the Scientific Committee of the European Food Safety Authority (2012- ). John Sofos has developed and taught several food science and technology courses, including Food Processing I and II, Food Processing Technology, Food Processing Laboratory, Food Fermentations, Developments in Food Science, Food Microbiology, Food Biotechnology, Meat Safety, HACCP, and Topics in Meat Safety. He has served on 103 and has chaired 61 M.S. and Ph.D. graduate student committees, and has hosted in his laboratory 38 research associates, post-doctoral fellows and visiting scientists or scholars. A total of 57 of his students, post-doctoral fellows, visiting scientists and scholars have come from 29 countries other than the United States, including Belize, Botswana, Brazil, Bulgaria, Canada, China, Finland, Greece, India, Indonesia, Iran, Italy, Ivory Coast, Kenya, Korea, Portugal, Romania, Saudi Arabia, South Africa, Spain, Thailand, Turkey, Ukraine, United Arab Emirates, the United Kingdom, Venezuela, and Zimbabwe. They, now, hold industry, academic and government positions in the United States and other countries. Current research interests of John Sofos relate to sources, ecology and extent of bacterial pathogen contamination of foods; procedures to reduce contamination and to inactivate or inhibit bacterial pathogens; stress adaptation of pathogenic bacteria; resistance of microorganisms to preservation procedures; and, methods of sampling and detection of bacteria in foods. Together with his students and collaborators he has published 316 refereed scientific journal articles, eight books, 70 book chapters, 462 abstracts, 100 papers in conference proceedings, 210 invited presentations (112 international), 45 articles in bulletins, 31 popular press articles, and 206 research reports. John Sofos is listed as a Highly Cited Scientist by Thomson Reuters (www.ISIHighlyCited.com). John Sofos is a Fellow of the American Academy of Microbiology (AAM), the Institute of Food Technologists (IFT), the American Society of Animal Science (ASAS), the International Association for Food Protection (IAFP), and the American Meat Science Association (AMSA, Signal Service Award). In 2003, 2005, 2007 and 2008 he received the Educator Award, the President’s Recognition Award, the GMA/FPA Food Safety Award, and the Harry Haverland Citation Award, respectively, from IAFP. In addition, he has received Distinguished Research Awards from AMSA (1994) and ASAS (1995), and was presented with an Award of Merit and an Honored Scientist Award by local chapters of Gamma Sigma Delta and Sigma Xi, respectively. In 2001, he received a Certificate of Appreciation from the Cooperative State Research, Education and Extension Service (CSREES) of the United States Department of Agriculture (USDA), and the USDA Secretary’s Honor Award for Superior Service. Other awards include a Scientific Achievement Award for Outstanding Intercenter Scientific Collaboration in the Office of Regulatory Affairs (ORA) of the Food and Drug Administration (FDA) (2002), FDA Commissioner’s Special Citation as member of ORA Counter-Terrorism Hiring/Training Team (2003), the United States Department of Health and Human Services Regional (VIII) Director’s Citation (2005), and the Educator Award of the North American Meat Processors Association (2012). In 2009 and 2013 he received the Alumni Association Distinguished Faculty Award and College of Agricultural Sciences Distinguished Career Award, respectively, from Colorado State University. John Sofos has presented, by invitation, technical papers, seminars, lectures or keynote addresses in 26 countries including Argentina, Australia (several times), Austria, Belgium, Brazil, Bulgaria (twice), Canada (three times), China (twice), France, Greece (numerous times), Hungary, Indonesia, Ireland (several times), Italy (several times), Japan (twice), Korea (twice), Mexico (several times), New Zealand, Poland, Portugal (several times), Serbia, Spain (several times), The Netherlands (twice), Thailand, Turkey, and the United Kingdom (several times). A sampling of such activities includes: keynote presentation on the food chain approach to food safety and quality at the Biological Food Safety & Quality International Conference, in 2012 in Belgrade, Serbia; keynote presentation on biofilms and pathogens at the 4th Congresso Brasileiro de Ciência e Tecnologia de Carnes, in 2011 in São Pedro-São Paulo, Brazil; keynote lecture on current challenges in safety of foods of animal origin and potential solutions at the 4th Ulusal Veteriner Gida Hijyeni Kongresi, in 2011 in Belek-Antalya, Turkey; presentation on current worldwide microbial meat safety issues and controls at the II Encontro de Formação Ordem dos Médicos Veterinários, in 2011 in Lisbon, Portugal; presentation on the topic “food safety – a critical component of One Health” at Symposium: One Medicine/One Health, in 2011 in Merida, Mexico; invited lecture on the topic “food safety collaboration among academics, government and industry” at the China International Food Safety & Quality Conference & Expo 2010, in Shanghai, China; invited lecture on “multiple antimicrobial hurdle issues” at the XVII Congreso Nacional de Microbiología de los Alimentos, in 2010 in Valladolid, Spain; presentation on overview of current meat hygiene and safety risks at the 56th International Congress of Meat Science and Technology, in 2010 in Jeju, Korea; a lecture on intervention strategies to control foodborne pathogens at the Asia Pacific Symposium on Food Safety 2009, hosted by the Korea Food and Drug Administration, and organized by the Korean Society of Food Hygiene and Safety and the Korean International Association for Food Protection in Seoul, Korea; lecture on transferring research results to industry for hazard control and one on biofilms and the need to control them through cleaning and sanitation at the 11º Congreso Internacional, Inocuidad de Alimentos, XXVI Reunión Nacional de Microbiología, Higiene y Toxicología de los Alimentos in Puerto Vallarta, Jalisco, Mexico; lecture on the links between food processing and failure to eliminate foodborne pathogens at the international conference on Food Processing Stresses and Associated Genomics of Gram-negative Food-borne Bacteria in Dublin, Ireland; lecture on progress in the control of VTEC in the abattoir at the international conference, Pathogenic Escherichia coli Network: Control and Management of Pathogenic Escherichia coli at the Teagasc-Ashtown Food Research Centre in Dublin, Ireland; keynote lecture on Bacterial Foodborne Diseases at a joint scientific Congress of the Federation of Asian Veterinary Associations and the World Organization for Animal Health (OIE) in Bangkok, Thailand; keynote address on Meat Safety Challenges in the 21 Century at an International Meat Secretariat sponsored meeting in Valencia, Spain; presentation on the Role of Academic Institutions in Training of Future Workforce, Industry Personnel, and Consumers in Food Safety at a Food Safety and Quality Conference in Beijing, China; lectures on Food Safety at the Chinese Center for Disease Control and Prevention; Centennial Paper on Developments and Future Outlook for Postharvest Food Safety at the Joint American Dairy Science Association-American Society of Animal Science Annual Meeting in 2008; keynote lecture on Food Safety at a European Union organized Euroconference on Food Safety Assurance; lecture on Meat Decontamination at the International Congress of Meat Science and Technology in Yokohama, Japan; lecture on Meat Safety Concerns at the World Congress on Food Hygiene of the World Association of Veterinary Food Hygienists in The Hague, The Netherlands; lecture on U.S. Efforts to Improve the Microbiology of Meat at a Joint Conference of the Australian and New Zealand Institutes of Food Science and Technology; lectures on Meat Decontamination Intervention Technologies in Canada, invited by the Canadian Meat Science Association and the Canadian meat and animal industries; presentations on Food Safety and HACCP on several occasions in Indonesia; a paper on Effects of Antioxidants on Meat Microbiology at an Organization for Economic Cooperation and Development Symposium in Spain; a lecture on Food Safety, Microbial Resistance and Pathogen Control in Meat Products at meetings in Mexico; seminars on Microbial Risk Assessments and HACCP in Bulgaria; a paper on Sorbate Antimicrobials at the XIV International Congress of Microbiology in Manchester, England; presented data at several USDA hearings on Meat Decontamination and Meat Product Safety; and, symposia papers at IAFP, IFT, ASM, ASAS, and AMSA meetings. He is a professional member of IAFP, IFT (Food Microbiology Division, Muscle Foods Division, and Rocky Mountain Section), and the American Society for Microbiology (ASM), AAM, AMSA, ASAS, the American Association for the Advancement of Science (AAAS), AOAC International, Sigma Xi, and Gamma Sigma Delta. For these organizations, he has served on numerous committees or assignments, including Chair of the Food Microbiology Division of IFT (2006- 2007); IFT Rocky Mountain Section Secretary-Treasurer, Program Chair, and Chair; IFT Scientific Lectureship Committee, Publications Subcommittee, Committee for Global Interests (member and chair), Fellows Jury, Continuing Education Committee, Committee on Worldwide Interests, Scientific Advisory Panel, Muscle Foods Division Program Committee (Chair), Muscle Foods Division Nominating Committee (Chair), Food Microbiology Division Nominating Committee (Chair), judge in graduate student paper competitions, Chair or Co- Chair of technical sessions, symposia and round tables, etc; Reciprocal Meat Conference planning (and other) committees of AMSA; Food Safety Committee (Co-Chair and Chair) of ASAS; Planning Committee and Program and Publications Subcommittees for the 51st International Congress of Meat Science and Technology; various committees and professional development groups of IAFP, etc. In addition, John Sofos has served on numerous other national and international committees, task forces, and food safety advisory boards including: Assisting Expert on U.S. National Advisory Committee on Microbiological Criteria for Foods (NACMCF) Subcommittee on Food Safety Questions from the USDA Agricultural Marketing Service to Support Ground Beef Purchase for the Federal Food and Nutrition Assistance Programs (2012); Evaluation Panel Chair for 5- year Research Plan on Food Safety of the USDA Agricultural Research Service (2010-2011); Member of Panel for the evaluation of the Institute of Technology and Management of Agriculture Ecosystems of the Center for Research and Technology-Thessaly, Greece (2011); Member of Panel for the evaluation of the Institute of Human Performance and Rehabilitation of the Center for Research and Technology-Thessaly, Greece (2011); Chair of Panel for the review and evaluation of the Department of Animal Sciences and Aquaculture of the Agricultural University of Athens for the Hellenic Authority for Quality Assurance in Higher Education, Athens, Greece (2011); Member of Team for review of the Department of Animal Science, Texas A&M University (2011); Member of Evaluation Panel for 5-year Research Plan on Food Safety of the USDA Agricultural Research Service (2009); Member of Evaluation Panel for Research Science Strategic Plan of the Center for Food Safety and Applied Nutrition of the United States Food and Drug Administration (2009-2010); Member of U.S. National Academy of Sciences Committee on Review of the USDA/AMS Purchasing Guidelines for Ground Beef for the School Lunch Program (2010); Subject Matter Expert, National Research Council of the National Academy of Science Committee on evaluation of the food safety requirements of the Agricultural Marketing Service (AMS) Federal Purchase Ground Beef Program (2012); Member of Panel on Biological Hazards (BIOHAZ Panel) of the European Food Safety Authority (EFSA, 2009-2012; Vice Chair 2011-2012); Alternate Member of EFSA Scientific Committee (2011-2012); Member of Working Group on Lactic Acid Meat Decontamination of the BIOHAZ Panel of EFSA (2010-2011); Chair of Working Group on Cecure Meat Decontamination of the BIOHAZ Panel of EFSA (2011-2012); Chair of Working Group on Listex Bacteriophage Fish Decontamination of the BIOHAZ Panel of EFSA (2011-2012); Member of Working Group on the Safety of Composite Foods of the BIOHAZ Panel of EFSA (2011- 2012); Chair of Working Group on Modernization of Bovine Meat Inspection of the BIOHAZ Panel of EFSA (2011-); Chair of Working Group on Mechanically Separated Meat of the BIOHAZ Panel of EFSA (2012- ); Chair of Working Group on Scientific Coordination of Meat Inspection Modernization of the BIOHAZ Panel of EFSA (2012- ); Member of Working Group on H1N1 Virus of the BIOHAZ Panel of EFSA (2010); Member of Working Group on Salmonella Control in Turkeys of the BIOHAZ Panel of EFSA (2010-2012); Chair of Working Group on Smokies of the BIOHAZ Panel of EFSA (2010-2011); Member of Working Group on Food Irradiation of the BIOHAZ Panel of EFSA (2009-2011); Member of Working Group on Salmonella Control in Broilers of the BIOHAZ Panel of EFSA (2009-2011); Member of Working Group on Campylobacter Control of the BIOHAZ Panel of EFSA (2009-2011); Member of Working Group on Recycled Hot Water Decontamination of the BIOHAZ Panel of EFSA (2010-2011); Member of Working Group on Meat Decontamination Guidance of the BIOHAZ Panel of EFSA (2009-2010); Member of U.S. National Advisory Committee on Microbiological Criteria for Foods (2002-2009); Member of the Standing Committee on the Use of Public Health Data in Food Safety and Inspection Service (FSIS) Food Safety Programs of the U.S. National Research Council/National Academy of Sciences; Chair of the Committee on Review of the Methodology Proposed by the FSIS for Risk-Based Regulation of In-Commerce Activities (In-Commerce I), and Chair of the Committee on Review of the Methodology Proposed by the FSIS for Follow-up Surveillance for Risk-Based Regulation of In-Commerce Activities (In-Commerce II) of the U.S. National Research Council/National Academy of Sciences; Member of the colloquium on “Global Food Safety: Reducing Risk from Farm to Table” of the American Academy of Microbiology (AAM); Chair of team that evaluated the Department of Food Technology of the Alexander Technological Institute of Thessaloniki, Greece for the Hellenic Quality Assurance Agency for Higher Education; Member of Panel for the evaluation of applications and site visits for the Department of Homeland Security Post-Harvest Food Protection and Defense Center; Member of the U. S. National Academy of Sciences/Institute of Medicine Committee on the Review of the USDA Escherichia coli O157:H7 Farm to Table Process Risk Assessment; Member of Technical Analysis Group on Meat Processing of the FSIS; Member of Food Safety Colloquium Group of the AAM; Council member at a Conference on Food Protection; Reviewer/evaluator of the undergraduate and graduate programs of the Department of Food Science and Technology, Agricultural University of Athens; Reviewer/evaluator of proposed new graduate and undergraduate programs in Food Science for the Ministry of Education of Greece; Evaluator of research proposals for the Ministries of Education and Development of Greece; Member of a Research and Development Advisory Group of Meat and Livestock Australia; Chair of a Task Force on Natural Antimicrobials for the Council for Agricultural Science and Technology; Reviewer of the World Health Organization (WHO) Salmonella in Poultry Risk Assessment; Panel Manager for the USDA/CSREES National Integrated Food Safety Initiative (twice); Panel Manager for review of research programs of the USDA Agricultural Research Service; External Ph.D. examiner for the University of Tasmania, the University of Witwatersrand (South Africa), the University of Ulster (Northern Ireland), and Cranfield University (UK); Encyclopedia of Food Safety Editorial Advisory Board, Member (2009); Collaborator or member of advisory boards in four European Union funded research consortia; etc. Evaluation panel member for faculty promotion, Technological Educational Institute of Western Macedonia, Greece (2012); Member of a panel for the ARISTEIA research program of the National Council for Research and Technology of Greece (2011- 2012); Panel Chair for the ARISTEIA II research program of the National Council for Research and Technology of Greece (2012-); Member and then Chair of task force on Nutrition, Food, Aquaculture & Agro-biotechnology of the National Council for Research and Technology of Greece (2011- ); Evaluation panel member for faculty promotion, Technological Educational Institute of Chania, Greece (2012). Food safety and quality has been the target of research interests throughout the career of John Sofos. In the 1970s work addressed concerns related to potential health problems associated with nitrosamine formation and searched for alternatives to the use of sodium nitrite for control of Clostridium botulinum in meat products. Work on sorbates, as alternatives to nitrite, revealed for the first time that sorbic acid inhibits germination of spores of C. botulinum, while nitrite inhibits cell outgrowth and multiplication. This work addressed the major food safety concern of that time and its results received substantial attention by industry and regulatory authorities. Additional research addressed the reduction of fat levels in processed meat products through the use of substitutes such as soybean protein products, starches or other moisture binders. This research was the first to attempt to produce low fat meat products and has been cited extensively as efforts to develop such products intensified in the last two decades. Research studies have also addressed another food safety topic of past and present concern to health authorities and consumers. That is the amount of sodium used in processed foods (as sodium chloride), which is influenced by the fat level and its replacement by water. This interrelationship is influential, not only due to technological, food quality and consumer acceptability reasons, but also because of potential microbial shelf life and safety concerns through alterations in water activity, heat transfer and processing parameters. Other studies have examined chemical residues in meat products; parameters for the development of extruded foods and low cost extended food products for developing countries, as well as destruction of spore-forming bacteria during extrusion processing, a subject not researched in the past; improved methodology for determination of rancidity in foods; and, evaluation of microorganisms and enzymes for their ability to degrade cholesterol in meat and tallow. The major focus of research during the past 15-20 years has been on the pathogens Escherichia coli O157:H7 and other Shiga toxin-producing E. coli, Salmonella and Listeria monocytogenes in fresh and processed meat products, and other foods including dried produce. Studies have addressed occurrence of the pathogens in fresh meat, before, during and after slaughter, and in processing plant environments; application of technologies to reduce pathogen incidence on meat animal carcasses and fresh products; pathogen destruction by heat, drying and chemicals; control of growth of pathogens in food products; and, potential for development of resistance and cross-protection of pathogens to food preservation stresses in order to evaluate potential risks and to develop controls for such risks. This research has been timely and of interest to the industry and regulatory agencies. In addition to major contributions in efforts to control E. coli O157:H7 in fresh meat, as L. monocytogenes became a foodborne pathogen of concern, it was made the focus of research activities, both in the late 1980s and more recently. Through the years, studies were conducted on the survival of L. monocytogenes in plant food processing environments, its potential for growth in meat products and other foods, its control by heat processing and chemical additives, its heat and acid shock resistance, and its resistance in the gastrointestinal system as affected by food antimicrobials. More recent efforts on Listeria also address issues related to its presence in rural households with and without ruminant animals in their premises, the potential for presence in households of pregnant women of different backgrounds, as well as in development and dissemination of extension and outreach educational materials and programs for Listeria control at processing and food service, and for health care providers and consumers. Additional studies deal with antibiotic resistance, the safety of nonintact meat products, microbial cell-to-cell communication through quorum sensing, and biofilm formation in processing and food service environments. As principal investigator or co-investigator, John Sofos has received over $16 million in grants, contracts or donations for research in the field of Food Technology and Safety. Findings of studies on meat decontamination technologies, by John Sofos and his students and collaborators, have been applied by the industry, in efforts to comply with HACCP requirements, and by government authorities in regulatory changes worldwide. For example, results of research were cited in the Federal Register for the approval of the steamvacuuming decontamination process for beef carcasses, while studies on beef jerky processing and pathogen control were cited in related USDA-FSIS Guidance documents.