About

Randy W. Worobo is a Professor in Food Science whose primary research focus is on alternative approaches to enhance the safety and quality of food. His long-term research projects include the chemical and genetic characterization of antimicrobial peptides, such as bacteriocins, produced by bacteria. These peptides have a broad range of hosts, including pathogenic Gram-positive and Gram-negative bacteria, as well as heat-resistant molds and bacteria. He believes these peptides serve as self-defense mechanisms to protect limited food supplies in the environment, and his work aims to apply these peptides to foods to inhibit pathogens and spoilage microorganisms, thereby improving food safety and quality. His short-term research involves investigating new technologies and their combinations with existing food processing methods to enhance food safety and quality. Currently, he is exploring the use of ultraviolet light, dimethyl dicarbonate, and chlorine dioxide for their potential applications at various stages of food production. These non-thermal food processing treatments are designed to improve quality and safety. Professor Worobo's outreach efforts are primarily directed toward the fruit, vegetable, and beverage industries in New York State, where he provides expertise in sanitation and processing recommendations, especially for products with problematic heat-resistant molds and bacteria. He is actively involved in Juice HACCP training for the juice industry across the United States. His outreach activities include workshops, conferences, and direct contact with food processors.

Research topics

• Food science
• Biology
• Microbiology
• Chemistry
• Biochemistry
• Horticulture
• Botany
• Medicine

Selected publications

• Purification and characterization of antifungal lipopeptide produced by Bacillus velezensis isolated from raw honey

  PLoS ONE · 2022 · 35 citations

  Senior authorCorresponding
  • Biology
  • Microbiology
  • Food science

  Raw honey contains a diverse microbiota originating from honeybees, plants, and soil. Some gram-positive bacteria isolated from raw honey are known for their ability to produce secondary metabolites that have the potential to be exploited as antimicrobial agents. Currently, there is a high demand for natural, broad-spectrum, and eco-friendly bio-fungicides in the food industry. Naturally occurring antifungal products from food-isolated bacteria are ideal candidates for agricultural applications. To obtain novel antifungals from natural sources, we isolated bacteria from raw clover and orange blossom honey to evaluate their antifungal-producing potential. Two Bacillus velezensis isolates showed strong antifungal activity against food-isolated fungal strains. Antifungal compound production was optimized by adjusting the growth conditions of these bacterial isolates. Extracellular proteinaceous compounds were purified via ammonium sulfate precipitation, solid phase extraction, and RP-HPLC. Antifungal activity of purified products was confirmed by deferred overlay inhibition assay. Mass spectrometry (MS) was performed to determine the molecular weight of the isolated compounds. Whole genome sequencing (WGS) was conducted to predict secondary metabolite gene clusters encoded by the two antifungal-producing strains. Using MS and WGS data, we determined that the main antifungal compound produced by these two Bacillus velezensis isolates was iturin A, a lipopeptide exhibiting broad spectrum antifungal activity.

  DOI

• Bee Bread Exhibits Higher Antimicrobial Potential Compared to Bee Pollen

  Antibiotics · 2021 · 44 citations

  • Food science
  • Microbiology
  • Chemistry

  ATCC 25923 respectively. The growth of staphylococci was also importantly inhibited in suspensions of the products in MHB. No correlation between phenolic content and antimicrobial activity was observed.

  DOI

• Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages

  International Journal of Food Microbiology · 2020 · 72 citations

  Senior authorCorresponding
  • Food science
  • Chemistry
  • Microbiology
  DOI

• Effect of high-pressure processing on bacterial inactivation in açaí juices with varying pH and soluble solids content

  Innovative Food Science & Emerging Technologies · 2020 · 39 citations

  • Food science
  • Chemistry
  • Microbiology
  DOI

Frequent coauthors

• John J. Churey

  Cornell University

  124 shared

• Olga I. Padilla‐Zakour

  Cornell University

  36 shared

• David C. Manns

  New York State Department of Agriculture and Markets

  32 shared

• Jessie Usaga

  Universidad de Costa Rica

  27 shared

• Kitipong Assatarakul

  Chulalongkorn University

  23 shared

• Khursheed Ahmad Shiekh

  Chulalongkorn University

  18 shared

• Abigail B. Snyder

  Cornell University

  18 shared

• Isaya Kijpatanasilp

  Chulalongkorn University

  17 shared

Education

• PhD, Food Science

  University of Alberta

  1994

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