Michael Doyle, Ph.D.

Regents Professor and Director

Center for Food Safety, Griffin, GA

Voice: 770-228-7284
: mdoyle@uga.edu


Ph.D. Food Microbiology, University of Wisconsin, Madison 1977

M.S. Food Microbiology, University of Wisconsin, Madison 1975

B.S. Bacteriology, University of Wisconsin, Madison 1973

Research Interests

Food Safety

Research and development of food safety interventions to mitigate contamination or growth of foodborne bacterial pathogens along the entire food continuum, from the farm to the fork. Bacteria of principal interest include Salmonella, Listeria monocytogenes, E. coli, and Campylobacter. Interventions include: (1) probiotic bacteria to reduce intestinal carriage of foodborne bacterial pathogens by cattle and poultry, and to reduce contamination of Listeria monocytogenes in food processing facilities, (2) antimicrobial wash treatments such as levulinic acid plus sodium lauryl sulfate that are bactericidal to pathogens but do not adversely affect the quality characteristics of foods, and (3) antimicrobial food preservatives such as novel organic acids in combination with antimicrobial synergists to suppress survival and growth of harmful bacteria in both raw and processed foods.

Of Note

Honors and Awards
The Pound Research Award, College of Agricultural and Life Sciences, University of Wisconsin-Madison, 1985
Samuel Cate Prescott Award for Research, Institute of Food Technologists, 1987
American Agricultural Economics Association Award for Professional Excellence, 1992
Norbert F. Sherman Award for Article Excellence, International Association of Milk, Food and Environmental Sanitarians, 1993
James H. Nakano Citation, National Center for Infectious Diseases, Centers for Disease Control and Prevention, 1994
P. R. Edwards Award, Southeastern Branch of the American Society for Microbiology, 1994
Nicholas Appert Award, Institute of Food Technologists (for outstanding contributions to the field of Food Science), 1996
Silver Plow Honor Award for Exceptional Service, U. S. Department of Agriculture, Cooperative State Research, Education, and Extension Service, 1998
Food Safety Award, National Food Processors Association AND International Association for Food Protection, 1999
Centers for Disease Control and Prevention Partners in Public Health Honor Award, 2001
Director's Award, Food and Drug Administration Center for Food Safety and Applied Nutrition, IFT Threat Assessment Group, 2003
U.S. Food and Drug Administration Advisory Committee Service Award, Science Board, Office of FDA Commissioner, 2003
American Meat Institute Foundation's Scientific Achievement Award, 2004
U.S. Food and Drug Administration Commissioner’s Special Citation, 2006
Ohio State University Harris Award for Excellence in Food Science and Technology, 2009
Inventor of the Year Award, University of Georgia, 2010 (co-inventor with Tong Zhao)
Fellow, American Association for the Advancement of Science (AAAS), 2011
Service Award, American Society for Microbiology, 2012
Christopher Columbus Award for excellence in agriscience, 2013
Named Top 100 Educators by Irish Voice newspaper, for research devoted to food safety, 2013
Fellow, National Academy of Inventors, 2014
Most-cited Research Publication Award. 2014. Journal of Food Protection (Inactivation of Salmonella and Escherichia coli O157:H7 on lettuce and poultry skin by combinations of levulinic acid and sodium dodecyl sulfate, by T. Zhao, P. Zhao, and M.P. Doyle, May 2009)

Selected Publications

Wang, B.-Y., J. Hong, S.G. Ciancio, T. Zhao, and M.P. Doyle. 2012. A novel formulation effective in killing oral biofilm bacteria. J. Int. Acad. Periodontology 14(3):56-61.

Zhao, T., T.C. Podtburg, P. Zhao, D. Chen, D.A. Baker, B. Cords, and M.P. Doyle. 2013. Reduction of competitive bacteria of Listeria monocytogenes in biofilms and Listeria bacteria in floor drains in a ready-to-eat poultry processing plant. J. Food Protect. 76:601-607.

Aydin, A., J.L. Cannon, T. Zhao, and M.P. Doyle. 2013. Efficacy of a levulinic acid plus sodium dodecyl sulfate (SDS)-based sanitizer on inactivation of influenza: A virus on eggshells. Food Environ. Virol. 5:215-219.

Chen, D., T. Zhao, and M.P. Doyle. 2014. Transfer of foodborne pathogens during mechanical slicing and their inactivation by levulinic acid-based sanitizer on slicers. Food Microbiol. 38:263-269.

Zhao, T., P. Zhao, D. Chen, R. Jadeja, Y.-C. Hung, and M.P. Doyle. 2014. Reductions of Shiga toxin-producing Escherichia coli and Salmonella Typhimurium on beef trim by lactic acid, levulinic acid, and sodium dodecyl sulfate treatments. J. Food Protect. 77:528-537.