Ahmed E. Yousef

This researcher focuses on food safety and microbiology, particularly on how to eliminate harmful bacteria and spores from foods and food-processing environments using methods such as heat, pressure, ozone, electric fields, and antimicrobial compounds. Work also extends to antimicrobial resistance in food and dairy systems, biofilms, and the discovery of new antimicrobial-producing microorganisms. The research combines laboratory experiments with genomic and metabolomic analysis to understand and control microbial hazards in food.

Publication output has been fairly steady over the last decade with some year-to-year fluctuation, averaging about 9-10 papers per year over the last five years without a clear upward or downward trend.

Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026