Dr. Byron Chaves

Dr. Byron Chaves
Assistant Professor
272 Food Innovation Center
Lincoln, NE 68588-6205

I enjoy visiting food facilities, interacting with processors, and helping Nebraskan produce safer, high quality foods.

Faculty Profile

Education

  • BS (Licenciatura) in Food Technology, University of Costa Rica
  • MS in Food Science/Experimental Statistics, Clemson University
  • Visiting Research Scientist, Centre for Food Safety at University College Dublin (Dublin, Ireland) and Food Safety Laboratories at ANSES (Maisons-Alfort, France)
  • PhD Food Safety/Microbiology, Texas Tech University
  • Postdoc – Food Microbiology, Texas Tech University

Teaching and/or Extension Activities

  • My extension program focuses on providing training and technical assistance to the Nebraska and regional food manufacturing industry. Activities include on-site food safety assessments for compliance with federal food safety regulations; development of environmental monitoring programs for pathogens; assisting with the development of HACCP and food safety plans; offering workshops and webinars to disseminate relevant food safety information; and teaching GMPs, HACCP and FSMA rule courses. Additionally, I am the State Lead for the North Central Region FSMA Center, leading efforts for the successful implementation of FDA food safety regulations across Nebraska. I enjoy visiting food facilities, interacting with processors, and helping Nebraskan produce safer, high quality foods.

    FDST 403/803, Food Quality Assurance – Spring semester, every year
    FDST 424/824, Food Safety Microbiology – Spring semester, odd-numbered years
    FDST 908E, Readings in Food Microbiology – Spring semester, even-numbered years

Publications

  • Hunt, H. B, S.C. Watson, B.D. Chaves, G.A. Cavender, and G.A Sullivan. Fate of generic Escherichia coli in beef steaks during sous vide cooking at different holding time and temperature combinations. Food Prot. Trends. 41, 569-573.
  • Verma, T., X. Wei, B.D. Chaves, T. Howell, and J. Subbiah. 2022. Antimicrobial efficacy of gaseous chlorine dioxide for inactivation of Salmonella on dried basil leaves. LWT. 153: 112488.
  • Cano. C., Y. Meneses, and B.D. Chaves. 2021. Application of peroxyacetic acid for decontamination of poultry products and comparison to other commonly used chemical interventions – A Review. J. Food Prot. 84, 1772-1783.
  • Chen, L., J. Jung, B.D. Chaves, D. Jones, M. Negabhan, Y. Zhao, and J. Subbiah. 2021. Challenges of dry hazelnut shell surface for radio frequency pasteurization of inshell hazelnuts. Food Control, 125, 107948.
  • Chen, L., X. Wei, B.D. Chaves, D. Jones, M. Ponder, and J. Subbiah. 2021. Inactivation of Salmonella enterica and Enterococcus faecium in cumin seeds using gaseous ethylene oxide. Food Microbiol., 94, 103656
  • Gomes-Neto, J.C., Pavlovikj, N., Cano, C., Abdalhamid, B., Al-Ghalith, G.A., Loy, J.D., Knights, D., Iwen, P.C., Chaves, B.D., and Benson, A.K. 2021. Heuristic mapping of population structure and pan-genome reveals unique genomic signatures within major serovars of Salmonella enterica lineage I. Front. Sustain. Food Syst. doi: 10.3389/fsufs.2021.725791
  • Lau, S.K., R. Panth, B.D. Chaves, C.L. Weller, and J. Subbiah. 2021. Thermal inactivation kinetics of Salmonella and Enterococcus faecium NRRL-B2354 in whole chia seeds (Salvia hispanica L.). J. Food Prot., 84, 1357–1365.
  • Verma, T., B.D. Chaves, S. Irmak, and J. Subbiah. 2021. Pasteurization of dried basil leaves using radio frequency heating: a microbial challenge study. Food Control, 124, 107932.
  • Verma, T., B.D. Chaves, T. Howell, and J. Subbiah. 2021. Thermal inactivation kinetics of Salmonella spp. and Enterococcus faecium NRRL B-2354 in dried basil leaves. Food Microbiol., 96, 103710.
  • Wei, X., L. Chen, B.D. Chaves, M. Ponder, and J, Subbiah. 2021. Modeling the effect of temperature and relative humidity on the ethylene oxide fumigation of black peppercorn. LWT, 140, 110742.