Faculty profile
Lynn McMullen
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Research
Latest papers
Effect of sodium chloride and chitosan on the inactivation of heat resistant or Shiga-toxin producing Escherichia coli during grilling of burger patties.
International journal of food microbiology · 2019
Role of myofibers, perimysium and adipocytes in horse meat toughness.
Meat science · 2018 · senior author
Functional Analysis of Genes Comprising the Locus of Heat Resistance in Escherichia coli.
Applied and environmental microbiology · 2017
Latest funding
- $312,000
Bacteriocins for food safety
NSERC · 2017 · Principal investigator
- $1,650,000
NSERC CREATE for the Canadian Meat Education and Training Network (MEaTnet) for Assuring Meat Safety and Quality
NSERC · 2014 · Co-investigator
- $25,000
Electrochemical inactivation of pathogens
NSERC · 2014 · Principal investigator
8 publications.
Effect of sodium chloride and chitosan on the inactivation of heat resistant or Shiga-toxin producing Escherichia coli during grilling of burger patties.
Hu Z, Rohde A, McMullen L, Gänzle M
Role of myofibers, perimysium and adipocytes in horse meat toughness.
Roy BC, Walker B, Rahman MM, Bruce HL, McMullen L
Functional Analysis of Genes Comprising the Locus of Heat Resistance in Escherichia coli.
Mercer R, Nguyen O, Ou Q, McMullen L, Gänzle MG
Characterization of a highly potent antimicrobial peptide microcin N from uropathogenic Escherichia coli.
Kaur K, Tarassova O, Dangeti RV, Azmi S, Wishart D, McMullen L, Stiles M
High Prevalence of Hyper-Aerotolerant Campylobacter jejuni in Retail Poultry with Potential Implication in Human Infection.
Oh E, McMullen L, Jeon B
Development and validation of a surrogate strain cocktail to evaluate bactericidal effects of pressure on verotoxigenic Escherichia coli.
Garcia-Hernandez R, McMullen L, Gänzle MG
Impact of oxidative stress defense on bacterial survival and morphological change in Campylobacter jejuni under aerobic conditions.
Oh E, McMullen L, Jeon B
Variation in heat and pressure resistance of verotoxigenic and nontoxigenic Escherichia coli.
Liu Y, Gill A, McMullen L, Gänzle MG
Bacteriocins for food safety
Principal investigators: McMullen, Lynn
Keywords: bacteriocins; food safety; antimicrobial; resistance; listeria monocytogenes; biopreservation; meat microbiology; molecular biology; detection; maldi-tof mass spectrometry
NSERC CREATE for the Canadian Meat Education and Training Network (MEaTnet) for Assuring Meat Safety and Quality
Principal investigators: Bruce, Heather
Electrochemical inactivation of pathogens
Principal investigators: McMullen, Lynn
Probiotic bacteria and their bacteriocins to replace antibiotics in salmon aquaculture
Principal investigators: Vederas, John
The role of bacteriocins in food safety and quality
Principal investigators: McMullen, Lynn
Discovery and structure activity of bacteriocins active against gram-negative pathogens
Principal investigators: Vederas, John
Bacteriocins as interventions for food safety
Principal investigators: McMullen, Lynn
Enhancement of meat products by multicomponent bacteriocin producers and understanding the receptors as antimicrobial targets
Principal investigators: Vederas, John
Bacteriocins to improve food safety
Principal investigators: McMullen, Lynn
Peptide delivery with lactic acid bacteria
Principal investigators: Stiles, Michael
From CIHR, NSERC and SSHRC funding decisions: CIHR since 2008, NSERC since 1991 and SSHRC since 1998, including their latest published competition results.
Frequent collaborators
- David Wishart and Lynn McMullen: 1 shared paper
- Yang Liu and Lynn McMullen: 1 shared paper
- Agricultural, Food and Nutritional Science
- Departments of Biological Sciences and Computing Science - University of Alberta
- Civil and Environmental Engineering
Co-authors at University of Alberta, colored by department. Thicker lines mean more shared papers; select anyone to open their profile and their own map.
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