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Keith Warriner

Keith Warriner

Dr. Keith Warriner is currently an Associate Professor within the Department of Food Science at University of Guelph, Canada. Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK. He later went on to work on biosensors within the University of Manchester, UK and subsequently returned to the University of Nottingham to become a Research Fellow in Food Microbiology. He joined the Faculty of the University of Guelph in 2002. During the last 15 years in the field of microbiology and food safety research, Dr. Warriner has published more than 100 papers, book chapters, patents, and conference abstracts. He has broad research areas encompassing development of decontamination technologies, biosensors for biohazard detection, and more fundamental research on the interaction of human pathogens with plants. One notable research accomplishment was the development of a decontamination treatment for sanitizing seeds destined for sprout production and a further process based on Advanced Oxidation Process for inactivating pathogens on fresh produce. Current research is focused at developing waste water treatment and recycling systems with vegetable processing. In addition, he has an active research project looking at the dissemination of Clostridium difficile in watercourses.

Articles Written by Keith Warriner

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Hello from the other side: Retailers as a force in food safety


Adele is a singer from my homeland who made history by having the quickest selling record of all time. The signature tune “Hello” was an emotional rendition of lost love. When I first heard it I was reminded of the role of retailers in food safety — they’re involved in setting the agenda, but they… Continue Reading

How to Store Eggs Safely: It Depends on How You Look at the Data


The debate over how to store shell eggs has been going on ever since the chicken laid the first egg, if we assume the former came before the latter. Our ancestors looked at a range of techniques to preserve eggs, from burying them in lime to coating them with sodium silicate (water glass). The methods… Continue Reading

Can the Leafy Greens Industry Learn Anything from Sprouted Seeds?


It was the illustrious wartime leader, Winston Churchill, who said, “Those who fail to learn from history are doomed to repeat it.” With this in mind it was somewhat inevitable that the first major news stories of 2013 have been the outbreaks in Canada and Ohio linked to lettuce contaminated with E coli O157:H7. The… Continue Reading

Food Safety: The Industry Must Take Ownership

With the ongoing economic crisis there has been a need for governments across the globe to cut budgets. Food safety lacks the tangible benefits of, say, health care and it was somewhat inevitable that food inspection agencies would experience the brunt of such cutbacks. In the United Kingdom, the Food Safety Agency that was established in… Continue Reading