Martin Wiedmann Ph.D., D.V.M.

Martin Wiedmann, Ph.D., D.V.M. is the Gellert Family Professor of Food Safety at Cornell University. He received a veterinary degree and a doctorate in Veterinary Medicine from the Ludwig Maximilians University in Munich, and a Ph.D. in Food Science from Cornell. His research interests focus on farm-to-table microbial food quality and food safety, as well as the application of molecular tools and quantitative and modeling approaches to study the transmission of foodborne pathogens and spoilage organisms. He and his team are regularly asked to help industry across the world with a range of microbial food safety and quality challenges, including reviews of testing methods and testing plans. He also serves on the food safety advisory councils of different food manufacturers. 

Articles

ARTICLES

a Petri dish containing a microbial culture medium

Tips for Building Confidence in Your Third-Party Laboratory's Salmonella Results

Salmonella testing plays an important role in reducing risk by providing validation and verification of Salmonella control strategies
Anna Schumann Ph.D. Catharine Carlin Ph.D. Martin Wiedmann Ph.D., D.V.M.

This article reviews why testing for Salmonella is important, the challenges encountered when testing for Salmonella (specifically when using FDA's Bacteriological Analytical Manual Chapter 5 guidelines), and how to evaluate if your testing laboratory is providing reliable testing results. 


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A Food Industry Perspective on The Benefits and Barriers of WGS for Pathogen Source Tracking: The Sequel

Whole genome sequencing is gaining traction within the food industry, but advancements in technology, regulatory clarity, standardization in sequencing, and results interpretation are needed
Adrianne Klijn Aurelien Maillet Ph.D. Bala Jagadeesan Caroline Barretto Francois Bourdichon Ph.D. Jerome Combrisson Ph.D. Leen Baert Martin Wiedmann Ph.D., D.V.M. Anett Winkler

This article discusses the results of a 2024 follow-up survey to a 2019 workshop on the food industry's use of whole genome sequencing (WGS), the benefits and challenges of this technology, and necessary advancements for its continued acceptance and effective use in ensuring food safety.



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Where Old Law Meets the New Era of Smarter Food Safety

How to make sense of the legal definition of "adulteration" in the age of smarter food safety and whole genome sequencing
Melanie J. Neumann J.D., M.S. Martin Wiedmann Ph.D., D.V.M.

Assuring food safety in this "New Era of Smarter Food Safety" and with the increasing use of whole genome sequencing provides many new challenges for food safety professionals. While these challenges are many and multi-faceted, it is helpful to look back to the "old" era of food safety, to some of the foundational concepts in the 1938 Food, Drug, and Cosmetic Act that are still in force today. In this article, the authors focus first on one of many important legal terms that is extremely important and often misunderstood: adulteration.



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