||Ph.D., Food Science and Technology, University of Alberta Department of Agricultural, Food and Nutritional Science
||M.Sc., Food Science, University of Manitoba Department of Food Sciences
||B.Sc., Food Science, University of Manitoba Department of Food Sciences
|March 2015 – present
||Assistant Professor, Auburn University, Department of Poultry Science
|2012 – 2015
||Post-Doctoral Research Associate, University of Tennessee, Department of Food Science and Technology
Honors and awards
|International Association of Food Protection (IAFP)
|Institute of Food Technologists (IFT)
|American Society for Microbiology (ASM)
|Poultry Science Association (PSA)
|North American Colleges and Teachers of Agriculture (NACTA)
Current research focuses on developing natural antimicrobials to increase food safety and shelf-life through the inactivation of foodborne pathogens, such as Listeria, Salmonella and E. coli, and spoilage microorganisms. This includes biopreservation using novel bacteriocins (antimicrobial peptides produced by bacteria) and plant based antimicrobials from essential oils of plants such as mustard and oregano. Extracts of plants from the West African region are also being evaluated for their use as food antimicrobials. The activity of the antimicrobials against bacteria, yeast and mold are evaluated in food model systems to determine suitability for use as food antimicrobials.
|POUL 5160 Principles of Food Safety
|POUL 6160 Advanced Principles of Food Safety
|BIOL/FDSC 5660/6660 Food Microbiology
- Monu, E.A., Techathuvanan, C., Wallis, A., Critzer, F.J. and Davidson, P.M. 2016. Plant essential oils and components on growth of spoilage yeasts in microbiological media and a model salad dressing. Food Control 65: 73-77.
- Monu, E.A., Valladares, M., Davidson, P.M. and D’Souza, D.H. 2015. Determination of the thermal inactivation kinetics of Listeria monocytogenes, Salmonella enterica, Escherichia coli O157:H7 and Non-O157 cocktails in buffer suspension and frozen chopped spinach. Journal of Food Protection 78 (8): 1467-1471.
- Monu, E., David, J., Schmidt, M. and Davidson, P.M. 2014. Effect of white mustard essential oil on the growth of foodborne pathogens and spoilage microorganisms and the effect of food components on its efficacy. Journal of Food Protection 77(12): 2062-2068.
- Davidson, P.M., Bozkurt Cekmer, H., Monu, E., Techathuvanan, C. 2014. The use of natural antimicrobials in food: An overview. pp. 1-26. In T.M. Taylor (ed.), Handbook of Natural Antimicrobials for Food Safety and Quality, Woodhead Publishing/Elsevier, Cambridge, UK.
- Monu, E., Blank, G., Holley, R. and Zawistowski, J. 2008. Phytosterol effects on milk and yogurt microflora. Journal of Food Science 73: M121-M126.
- Aluko, R.E. and Monu, E. 2003. Functional and bioactive properties of quinoa seed protein hydrolysates. Journal of Food Science 68: 1254-1258.