Ahmed Abdelhamid, Ph.D. is an Assistant Professor of Food Microbiology at Michigan State University (MSU). His research program focuses on applying microbial omics to enhance food safety and human health. In particular, his research lab studies the biology of food microbiota, the virulence and adaptive responses of foodborne pathogens, and the dynamics of foodborne pathogen biofilms.
This article examines the frequent contamination of fresh produce (e.g., cucumber and sprouts due to recent outbreaks linked to these foods) with Salmonella and Shiga toxin-producing Escherichia coli.
