Carl Custer is an independent consultant for food safety microbiology. He retired from USDA FSIS in 2007 after over 34 years as a bench and a desk scientist. The food safety issues he worked on include:
Inhibition of Clostridium botulinum,
Inhibiting nitrosamine formation,
Analysis and inactivation of Trichinella spiralis,
Physics and microbiology of cooling heated foods,
Thermal and non-thermal inactivation of bacterial pathogens in traditional and ethnic foods,
The microbiology and safety of fermented and dry-cured meat products,
HACCP development and implementation for both processing and slaughter
These issues included developing the scientific basis for regulatory policy development and rule promulgation.
Carl also served as a trainer for FSIS inspectors, the FSIS Hotline, retail processors and inspectors, small farm processors, and country ham processors.
Carl is a lifetime member of the International Food Protection Association (IAFP) and the American Society for Microbiology. He was also a member of the Food Microbiology Research Conference executive board for twelve years and the Chair for two years.
Carl started his Food Microbiology career in 1966 as a technician then as graduate student for Dr. Carl Vanderzant at Texas A&M. Projects included dairy, meat, and seafood microbiology.
Carl’s hobbies included cooking, gardening, woodworking, and motorcycle touring on one of his four vintage Honda motorcycles.