Industrial Actions for Food
Dr. Bailey has
authored or coauthored over 500 scientific publications in the area of
food microbiology, concentrating on controlling Salmonella in poultry
production and processing, Salmonella methodology, Listeria methodology,
and rapid methods of identification.
Dr. Bailey is currently responsible for research directed toward controlling
and reducing contamination of poultry meat products by foodborne pathogens
such as Salmonella, Campylobacter, and Listeria and for monitoring and
working to reduce antimicrobial resistance in these pathogens.
Dr. Bailey is currently the vice-president of The International Association
for Food Protection (IAFP) and will become the president in 2009. In 2002,
Dr. Bailey was named Outstanding Senior Research Scientist for the USDA,
Agricultural Research Service.
Dr. Bailey is a Fellow of the American Academy of Microbiology and IAFP.
He served as Chair of the Food Microbiology Division of the American Society
of Microbiology in 1992, as Secretary for the AOAC Microbial Methods Committee
from 1990-95. Internationally, Dr. Bailey has served as an expert consultant
to the Foreign Agriculture Organization of the U.N., as a technical expert
to the USDA negotiating team that secured agreements with Russia which
led to 350 million dollars a year in exports by the U.S. poultry industry,
and has presented invited talks in Australia, Taiwan, Japan, Italy, France,
Belgium, the Netherlands, Sweden, Denmark, Germany, England, and Brazil.
Awards in include:
the 1992 Continental Grain, Poultry Products Research Award,
the 1994 National Broiler Council, Broiler Research Award,
the 1997 Federal Laboratory Consortium Technology Transfer award
the 2003 Maurice Weber Laboratorian of the year award from IAFP
Dr. Bailey holds seven U.S. patents. As scientific advisor to the International
Life Sciences Institute food microbiology committee since 1997, Dr. Bailey
has worked closely with the Directors of Food Safety for many of the largest
food companies in the U.S.
Dr. Bailey received his B.S. in Environmental Health Sciences, M.S. in
Food Science, and Ph.D. in Poultry Science all from the University of