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YUM! DIGESTING ASM'S FOOD CONTENT

Microbes can be used to create delicious foods from fermentative processes; on the flipside, microbes can cause foodborne illness. Check out everything ASM has on food!
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CHEESE, GLORIOUS CHEESE

Learn about the microbiology of cheese.
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THE FUTURE OF FOOD SAFETY

ASM speaks to the FDA’s Eric Brown and Errol Strain on how microbial genomics is changing food microbiology.
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SoloGabrielUniversity of Miami

Dr. Solo-Gabriele (http://www.cae.miami.edu/~hmsolo/) is an environmental engineer with over 16 years of research experience as a faculty member in water quality assessments and contaminant fate and transport.  She earned her B.S. and her M.S. in civil engineering at the University of Miami and her Ph.D. in civil and environmental engineering at Massachusetts Institute of Technology. Her research has focused on evaluating the environmental and human health impacts of contaminants. As co-PI for the University of Miami Oceans and Human Health (OHH) Center she has been responsible for leading the “Recreational Microbes” research group with focus on evaluating the relationship between the human health and the physical and microbiological characteristics of the coastal environment.  She has published in PNAS-USA, Applied and Environmental Microbiology, the Pan American Journal of Public Health and authored scientific reports for the US Geological Survey. She has organized several studies focused on identifying the sources, fate, and transport of microbes in the environment and she has worked extensively on epidemiologic studies focusing on linking microbial measurements with illness.  Dr. Solo-Gabriele also serves as the Associate Dean for Research within the University of Miami College of Engineering where she has managed the research submission process on behalf of the college and facilitates activities that promote collaboration among faculty members

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