LOOKING TO THE FUTURE: Semi-automated genetic subtyping and
Quantitative Real Time PCR; using DNA technology to its fullest
practical advantages in detection and microbial identification

Dr. Gregory R. Siragusa
Microbiologist
USDA-RRC
USDA

Dr. Greg Siragusa is currently a Lead Scientist and Research Microbiologist with the Agricultural Research Service and an Adjunct Associate Professor in the Food Science Department at the University if Georgia, Athens.

Greg earned the B.S. and M.S. degrees from the Department of Microbiology at the Louisiana State University, and the PhD in Food Microbiology under Dr. Michael Johnson at the University of Arkansas in 1989.

In 1990 he then joined Agricultural Research Service as a Research Microbiologist in Clay Center, Nebraska at the at the U.S. Meat Animal Research Center conducting research on a variety of microbial food safety problems.

Ten years later, in the year 2000, he joined the Poultry pre-harvest microbiology group at the Russell Center in Athens, GA where he is a principal investigator conducting research in the area of gut microbial ecology, antibiotic alternatives including bacteriocins, microbial antagonists and plant derived antimicrobials.

Since 2005, Dr. Siragusa has been a Co-PI and joint-director of a collaborative team of scientists based at the State Research Center for Applied Microbiology and Biotechnology in Obolensk, Russia working in the area of antimicrobial peptides for poultry sub therapeutic antibiotic alternatives.

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