IAFP 2023— Exploring Microbial Research and Innovative Testing Methods

Interview With Cameron Parsons, a Microbial Research and Development Expert

Please introduce yourself–who are you, what interests you about food science, your primary research interest, etc.?

My name is Cameron Parsons; I work in microbial research and development for Mérieux NutriSciences to improve our existing testing methods and onboard new technologies to enable new testing methods to improve our microbial testing capabilities. Working in food science has long held a strong appeal to me because it is a way to help people by ensuring that the food we eat is safe to consume and reducing the amount of foodborne illnesses people must endure yearly. 

Tell us about the research you're presenting at IAFP this year.

At IAFP this year, I will be presenting research from two of our recent projects. The first involves yeast genomics; in response to quite a few problems experienced by clients, we have implemented the capacity to whole genome sequence yeast and mold. This process began with yeast genomic DNA extraction. Afterward, we performed a complete genome sequencing on yeast strains isolated from food product spoilage situations to determine their genome characteristics. With this information, we can identify spoilage and/or pathogenic yeast, and by studying their aspects, we can shed light on better interventions to control their proliferation in foods, improving shelf life and enhancing food safety. 

The second project I will present involves a comprehensive longitudinal study of turkeys and turkey farms’ microbiomes. Over 13 months and three different flock cycles, we studied boot swabs and intestinal samples from two other turkey farms. The data we received will help us understand the dynamics associated with changes in the microbial population within and around turkeys in food production. It also includes monitoring for both human and animal pathogens, as well as for taxa that might have health benefits either for turkeys or for humans. By studying these shifts in turkey-associated microbial populations in relation to specific environmental factors, we can help identify best practices for rearing the most healthy turkeys to ensure human and animal health and a safer and cleaner food supply. 

What are you looking forward to at IAFP this year?

As always at IAFP, I look forward to reconnecting with other food scientists in both industry and regulatory roles to hear all the latest developments in food safety while also learning about the newest scientific techniques we might be able to use to provide the best service for our customers.