CV

Abigail B. Snyder, Ph.D.

Cornell University ● Department of Food Science ● 411 Tower Rd., Ithaca, NY 14853

Office: 343 Stocking Hall

Lab: 354 Stocking Hall

Email: abs276@cornell.edu

Personal Phone: 740-253-0181

            Google Scholar Profile                       ResearchGate              ORCID                        Departmental Profile

EXPERTISE

  • Microbiologist specializing in both food safety and spoilage. Specific focus in characterization of microbial evolution and community assembly on surfaces in manufacturing environments, optimization of environmental sanitation technologies, and fungal genomics and food mycology.
  • My experience in food safety education includes instruction of certificate courses in HACCP, PCQI, BPCS, SQF, and general sanitation, among other microbial food safety and quality management systems, which has informed my industry engaged research program.

WORK EXPERIENCE

January 2020 – Present                       Cornell University

Assistant professor in microbial food safety

  • Appointment: 50% research, 50% teaching

January 2019 – Present                  Eagle Certification Group

SQF food safety systems auditor

  • Appointment: Contract auditor performing 6 audits/year to retain certification

September 2019 – January 2020       U.S. Food and Drug Administration

Visiting research scholar

  • Appointment: Molecular Methods and Subtyping Branch, Division of Microbiology

June 2017 – August 2019               The Ohio State University

Assistant professor and food safety extension specialist

  • Appointment: 80% Department of Extension, Education, and Human Ecology; 20% Department of Food Science and Technology

EDUCATION

2012-2017      Cornell University, Ithaca, NY

  • Doctor of Philosophy, Food Microbiology, with minors in Microbiology and Biochemistry

2007-2012      The Ohio State University, Columbus, OH

  • Bachelor of Science with honors and honors research distinction, Food Science
  • Bachelor of Arts with honors and honors research distinctions, Chemistry and English

Certifications

BRC Lead Auditor Training (April 2019)

Certified SQF Food Safety Auditor (January 2019)

TechniCal Advanced Thermal Processing (April 2018)

SQF Quality Systems Training (December 2017)

FSMA Foreign Supplier Verification Training (October 2017)

Meat HACCP (July 2017)

ServSafe Level 1 and Level 2 (June 2017)

FSMA Preventive Controls Qualified Individual for Animal Feed and Pet Food (May 2017)

FSMA Preventive Controls Lead Trainer (September 2016)

Produce Safety Alliance Train-the-Trainer (September 2016)

Good Agricultural Practices (September 2016)

SQF Lead Auditor Training (March 2016)

FSMA Preventive Controls Qualified Individual for Human Food (February 2016)

Dairy HACCP (December 2015)

Seafood HACCP (in-person December 2015)

Better Process Control School (May 2015)

SQF Practitioner (May 2015)

General HACCP (April 2015)

Juice HACCP (November 2014)

TEACHING EXPERIENCE

Course Instructor

Cornell University

2021                Food Safety Assurance (FDSC 3960/5960)

2013-2017       Current Readings (FDSC 5960) – 50% of course

2014                Food Microbiology Laboratory (FDSC 3960) – 70% of course

The Ohio State University

2019                Technical Problem Solving (FDSCTE 5730) – 30% of course 

Guest Lecturer

Cornell University

2020                Graduate Seminar (FDSC 6010)

2016-2017       Food Safety Assurance (FDSC 3960/5960) – 25% of course

2015-2016       Chef’s Chemistry (FDSC 2300)

2015                Food Microbiology Laboratory (FDSC 3950) – 30% of course

The Ohio State University

2018                Technical Problem Solving (FDSCTE 5730)

2018                Risk Communication (COMM 3332)

2017                Food Microbiology Lecture (FDSCTE 5536)

2017                Graduate Seminar Series (FDSCTE 8991)

2016                Food Microbiology Laboratory (FDSCTE 5546)

Teaching Assistant 

Cornell University

2013                Food Microbiology Laboratory (FDSC 3960)

The Ohio State University

2010                Chocolate Science (FDSCTE 1101)

RESEARCH MENTORSHIP EXPERIENCE

Ph.D. Advisor

2020-Present               Katerina Roth

2019-Present               Devin Daeschel

2018-Present               Yadwinder Singh Rana

2018-Present               Shiyu Cai

M.S. Advisor

2021-Present               Jingzhang (Barry) Feng

2018-2020                   Nicholas Barone (Ohio State University)

Post-Doctorial Advisor

2020-Present               Long Chen

M.P.S. Advisor

2020-Present               Qiaochu (Patricia) Wang

2020-Present               Quanrun He

Undergraduate Research Advisor

2021                            Jackson Monge (Cornell University)

2019                            Aaron Tayal (Ohio State University)

2019                            Elina He (Ohio State University)

2018-2019                   Jenna Fryer (Ohio State University)

2018-2019                   Philip Eberly (Ohio State University)

2018-2019                   Xiang Li (Ohio State University)

HONORS AND AWARDS

2020                IFT Tanner Award for the most-downloaded paper published in JFSE

2018                Educator of Excellence – GrowNextGen/EducationProjects.org

2016                Microbiology Division Graduate Scholarship – Institute of Food Technologists

2016                The Unilever United States Graduate Award – Cornell University

2016                Student Scholarship – Western New York Institute of Food Technologists

2016                Food Marketers International Foundation Award

2015                Food Safety Summit, First Place Graduate Student Poster – Cornell University

2015                The Kosi Award in Food Science – Cornell University

2015                The Juice Products Association-Davies Scholarship Foundation Scholarship

2015                Graduate Teaching Assistant of the Year – Cornell University

2015                Feeding Tomorrow Scholarship – Institute of Food Technologists

2014                Graduate Teaching Assistant of the Year, Honorable Mention – Cornell University

2013                Clinton DeWitt Smith Fellowship – Cornell University

PUBLICATIONS

TOTALS:    Journal Articles: 24       Book Chapters: 3          Conference Abstracts: 20

Publications – Journal Articles:

  1. K. Roth, Y.S. Rana, D. Daeschel, J. Kovac, R. Worobo, and A.B. Snyder. 2021. Descriptions of three thermoacidophilic sporeforming bacteria isolated from fruit beverages: Alicyclobacillus mali sp. nov., Alicyclobacillus sucus sp. nov., and Alicyclobacillus fructus sp. nov. Submitted.
  2. Y.S. Rana, P.M. Eberly, Q. Suehr, I. Hildebrandt, B. Marks, and A.B. Snyder. 2021. Modeling the effect of temperature and water activity on the survival of Escherichia coli O157:H7 during dehydration of plant-based food products. Submitted.
  3. S. Cai, E. Rico-Munoz, A.B. Snyder. 2021. Intermediate thermoresistance in black yeast asexual cells variably increases with culture age, promoting survival and spoilage in thermally processed shelf-stable foods. Journal of Food Protection. Accepted. Journal of Food Protection.
  4. H.W. Park, J. Xu, V.M. Balasubramaniam, and A.B. Snyder. 2021. The effect of water activity and temperature on the inactivation of Enterococcus faecium in peanut butter during superheated steam treatment. Food Control. 107942.  
  5. S. Cai, D.M. Phinney, D.R. Heldman, and A.B. Snyder. 2021. All parameters affect environmental surface sanitation efficacy, but their relative importance differs based on microbial target. Applied Environmental Microbiology. 87(1): e01748-20.
  6. S.J. Reichler, S. I. Murphy, A.W. Erickson, N.H. Martin, A.B. Snyder, M. Wiedmann. 2020. Interventions designed to control post-pasteurization contamination in HTST-pasteurized fluid milk processing facilities: A case study on the impact of employee training, clean-in-place chemical modification, and preventive maintenance programs. Journal of Dairy Science. 103(8).
  7. N. Barone, E. DiCaprio, and A.B. Snyder. 2020. Preliminary assessment of food safety training needs and preferences among Ohio food processors of various sizes. Food Control. 114: 107220.
  8. A.B. Snyder, F. Breidt, F., E.L. Andress, and B.H. Ingham. 2020. Manufacture of traditionally fermented vegetable products: Best practices for small business and retail food establishments. Food Protection Trends. 40(4): 251-263.
  9. S. Cai, R.W. Worobo, and A.B. Snyder. 2019. Combined effect of storage condition, surface integrity, and length of shelf-life on the growth of Listeria monocytogenes and spoilage microbiota on refrigerated ready-to-eat products. Journal of Food Protection. 82(8): 1423-1432.
  10. A.B. Snyder, J.J. Churey, and R.W. Worobo. 2019. Association of fungal genera from spoiled processed foods with physiochemical food properties and processing conditions. Food Microbiology. 83: 211-218.
  11. S. Cai and A.B. Snyder. 2019. Machinery mold (Galactomyces candidum) survival following thermal and hydrostatic pressure processing. Journal of Food Protection. 82(6): 1034-1038.
  12. M.N. Biango-Daniels, A.B. Snyder, R.W. Worobo, K.T. Hodge. 2019. Fruit infected with Paecilomyces niveus: a source of spoilage inoculum and patulin in apple juice concentrate? Food Control. 97:81-86.
  13. A.B. Snyder, M.N. Biango-Daniels, K.T. Hodge, R.W. Worobo. 2019. Nature abhors a vacuum: Highly diverse mechanisms enable spoilage fungi to disperse, survive, and propagate in commercially processed and preserved foods. Comprehensive Reviews in Food Science and Food Safety. DOI: 10.1111/1541-4337.12403.
  14. A.B. Snyder, N. Nelsen, K. Shumaker. 2018. Ensuring food safety as demand for improved food system efficiency increases. Journal of Extension. 56(7): 1-5.
  15. A.B. Snyder and R.W. Worobo. 2018. Fungal spoilage in food processing. Journal of Food Protection. 81(6): 1035-1040.
  16. A.B. Snyder and R.W. Worobo. 2018. Risk mitigation for immunocompromised consumers of mucormycete spoiled and fermented foods: Germane guidance and remaining needs. Microorganisms. 6(45): doi:10.3390/microorganisms6020045.
  17. S. Cai, R.W. Worobo, and A.B. Snyder. 2018. Outgraded produce variably retains surface inoculated Escherichia coli through commercial washing. International Journal of Food Microbiology. 269: 27-35.
  18. A.B. Snyder and R.W. Worobo. 2017. The incidence and impact of microbial spoilage in the production of fruit and vegetable juices as reported by juice manufacturers. Food Control. 85: 144-150.
  19. C.W. Wickware, C.T.C Day, M. Adams, A. Orta-Ramirez, A.B. Snyder. 2017. The science of a sundae: Using the principle of colligative properties in food science outreach activities for middle and high school students. Journal of Food Science Education. 16: doi: 10.1111/1541-4329.12112.
  20. A.B. Snyder, J.J. Churey, R.W. Worobo. 2016. Characterization and control of Mucor circinelloides spoilage of yogurt. International Journal of Food Microbiology. 228: 14-21.
  21. A.B. Snyder, R.W. Worobo, A. Orta-Ramirez. 2016. Undergraduate laboratory exercises specific to food spoilage microbiology. Journal of Food Science Education. 15: doi: 10.1111/1541-4329.12089.
  22. A.B. Snyder, J.J. Perry, A.E. Yousef. 2016. Optimizing bacteriophage treatment to control enterohemorrhagic Escherichia coli on fresh produce. International Journal of Food Microbiology. 236: 90-97.
  23. A.B. Snyder and R.W. Worobo. 2015. Addressing food spoilage – The elephant in the room. Food Technology. 69 (3): 32-39.
  24. G. Wang, G. Feng, A.B. Snyder, D.C. Manns. J.J. Churey, R.W. Worobo. 2014. Bactericidal thurincin H causes unique morphological changes in Bacillus cereus F4552 without affecting membrane permeability. FEMS. DOI: 10.1111/1574-6968.12486.
  25. A.B. Snyder, C. Sweeney, L.E. Rodriguez-Saona, and M.M. Giusti. 2013. Rapid authentication of concord juice concentration in a grape juice blend using Fourier-transform infrared spectroscopy and chemometric analysis. Journal of Food Chemistry. 147: 295-301.
  26. A.B. Snyder and R.W. Worobo. 2013. Chemical and genetic characterization of bacteriocins: antimicrobial peptides for food safety. Journal of the Science of Food and Agriculture. doi: 10.1002/jsfa.6293. 94: 28-44.

Publications – Book Chapters:

  1. H. Haijing, M. M. Moake, A.B. Snyder, and R.W. Worobo. 2020. Genetic Characterization of Antimicrobial Peptides. In: Food Biotechnology Third Edition. Eds: K. Shetty, G. Paliyath, A. Pometto, R. E. Levin. Taylor and Francis Publication.
  2. N.H. Martin, A.B. Snyder, and M. Wiedmann. 2020. Yeasts and Molds: Spoilage in Dairy Products. Encyclopedia of Dairy Science. 3rd Edition.
  3. A.B. Snyder and R.W. Worobo. 2018. Environmental Monitoring for Spoilage Organisms. Environmental Monitoring Handbook. 3M Company.

Publications – Abstracts:

  1. D. Daeschel, R. Dando, A.B.Snyder. 2020. Determination of the perceived threshold for dirtiness of food soiled surfaces by panelist visual detection. International Association of Food Protection, Virtual Annual Meeting.
  2. Y.S. Rana, Q. Suehr, I. Hildebrandt, B.P. Marks, A.B. Snyder. 2020. Modeling the effect of temperature and water activity on the survival of Escherichia coliduring dehydration of plant-based food products. International Association of Food Protection, Virtual Annual Meeting.
  3. S. Cai, D.M. Phinney, D.R. Heldman, and A.B.Snyder. 2020.  All treatment parameters affect environmental surface sanitation efficacy, but their relative importance depends on microbial target. International Association of Food Protection, Virtual Annual Meeting.
  4. A.B. Snyder. 2019. The role of biofilm in spoilage and pathogen contamination of foods and beverages: Critical factors for biofilm formation, removal, and verification. Symposium. International Association of Food Protection, Louisville, KY.
  5. Andress, E., L., Ceylan, E., Edmunds, E., Eifert, J., Giovinazzi, S., Snyder, A.B. 2019. Cottage Foods: Harmonizing food safety practices for a growing entrepreneurial industry. Round Table. International Association of Food Protection, Louisville, KY.
  6. Rana, Y.S., Rodriguez-Saona, L., Snyder, A.B. Identification of tomato paste spoilage bacteria using vibrational spectroscopy technologies. International Association of Food Protection, Louisville, KY.
  7. Cai, S., Worobo, R.W., and Snyder, A.B. 2019. Combined effect of storage conditions, surface integrity, and length of shelf-life on the growth of Listeria monocytogenes and spoilage microbiota on refrigerated RTE products. International Association of Food Protection, Louisville, KY.
  8. Barone, N. and Snyder, A.B. 2019. An assessment of food safety training needs and preferences among Ohio food processors of various sizes. International Association of Food Protection, Louisville, KY.
  9. A.B. Snyder, J.J. Churey, R.W. Worobo. 2018. Association of fungal genera with processed foods and production failures. 2018. International Association of Food Protection, Salt Lake City, UT.
  10. S. Cai., R.W. Worobo, A.B. Snyder. Outgraded produce variably retains surface inoculated E. coli. 2018. Ohio Valley Institute of Food Technologists.
  11. M.N. Biango-Daniels, A.B. Snyder, K. Cox, R.W. Worobo, K.T. Hodge.Understanding Byssochlamys nivea: A new problem for apples? 2017. Oral presentation at the Northeast Division meeting of the American Phytopathological Society conference, Quebec City, QC.
  12. M.N. Biango-Daniel., A.B. Snyder, K.T. Hodge.Apple post-harvest infection byPaecilomyces niveuscauses spoilage of thermally processed products. 2017. Oral presentation delivered at the American Phytopathological Society conference, San Antonio, TX.
  13. A. Brandt, K. Glass, D.B. Schmidt, A.B. Snyder, P. Taormina, and V. Zuliani. Starter cultures as natural antimicrobials to improve the safety of ready-to-eat food. 2017. International Association of Food Protection, Tampa, FL.
  14. A.B. Snyder and Shiyu Cai. Food safety risks associated with reducing waste and increasing consumption of fresh produce. 2017. Ohio Produce Growers and Marketers Association.
  15. A.B. Snyder, C. Guildiman, R.W. Worobo. Cytotoxicity of the novel antifungal protein, thurimycin, against mammalian cell culture. 2016. International Association of Food Mycologists.
  16. A.B. Snyder, J.J. Churey, R.W. Worobo. Characterization and Control of Mucor circinelloides Spoilage in Yogurt. 2015. International Association for Food Protection.
  17. A.B. Snyder, J.J. Perry, and A.E. Yousef. Biocontrol of pathogenic E. coli on fresh produce using naturally isolated bacteriophage. 2012. International Association for Food Protection.
  18. A.B. Snyder, C. Sweeney, L.E. Rodriguez-Saona, and M.M. Giusti. Rapid Authentication of Concord Grape Juice Concentration in a Grape Juice Blend. 2011. Ohio Valley Institute of Food Technologists.
  19. A.B. Snyder. Infrared Spectroscopy as Means of Determining Concord Juice Concentration in a Grape Juice Blend. 2011. Institute of Food Technologists.
  20. A.B. Snyder, Inhibition of Escherichia coli in Apple Cider and Apple Juice due to Ethanol Production via Yeast Fermentation. 2010. Ohio Valley Institute of Food Technologists.

SERVICE

Public Outreach in Select General Press

  • NBC regional affiliates (Television)

Using foods past the expiration date during the COVID-19 response

https://www.wusa9.com/article/news/verify/eat-food-past-the-best-if-used-by-date/65-e983eba1-a9eb-4555-8b2c-38c119e8b319

  • Consumer Reports (Print)

Stores Pulling Romaine Lettuce Off Shelves Amid E. coli Outbreak

https://www.consumerreports.org/e-coli/stores-pulling-romaine-lettuce-off-shelves-amid-e-coli-outbreak/

  • Popular Science (Print)

Restaurants Could Save A Lot of Dough by Letting Sick Employees Stay Home

https://www.popsci.com/food-poisoning-restaurant-cost

  • Cleveland Plain Dealer (Print)

Why Apple Cider Vinegar is So Popular and How to Make Your Own

https://www.cleveland.com/cooking/index.ssf/2017/11/why_apple_cider_vinegar_is_so.html

  • ChowLine (Print)

Newly Updated FoodKeeper App Helps Reduce Food Waste

https://cfaes.osu.edu/news/articles/chow-line-newly-updated-foodkeeper-app-helps-reduce-food-waste

Yes, Nonperishable Foods Can Become Contaminated with Pathogens that Cause Foodborne Illness

https://cfaes.osu.edu/news/articles/chow-line-yes-nonperishable-foods-can-become-contaminated-with-pathogens-cause

  • Town Hall Ohio (Radio)

Food Trends and Safety

https://ofbf.org/2017/08/14/food-trends-safety-town-hall-ohio/

  • WOSU (Radio)

How to Steer Clear of Foodborne Illness

http://radio.wosu.org/post/how-steer-clear-foodborne-illnesses#stream/0

  • Our Ohio (Print)

Extending the Season’s Bounty

https://ofbf.org/2017/09/04/extending-seasons-bounty/

Journal Reviewer

  • Editorial Review Board 2019-2022 – Journal of Food Protection (IAFP)
  • Journal of Food Science (Wiley)
  • Food Control (Elsevier)
  • Trends in Food Science and Technology (Elsevier)
  • Scientific Reports (Springer Nature)
  • Fermentation (MDPI)
  • Foods (MDPI)

Membership and Leadership Positions

  • NIFA grant proposal review panelists and ad-hoc reviewer for 3 program areas
  • Ohio Retail Food Safety Advisory Council, appointment by the Director for the Ohio Department of Agriculture (2018-2019)
  • Advisory Board for the North Central Regional Center (NCRC) for FSMA Training, Extension, and Technical Assistance (2019-2022)
  • North Central Region Food Safety Team
  • International Association of Food Protection/Ohio Association of Food Protection
  • American Society of Microbiology
  • Institute of Food Technology
    • Education, Extension, and Outreach committee for IFT (2016-2017)
  • Food Safety Team, The Ohio State University (Team Lead)
  • Food Preservation Team, The Ohio State University
  • Pilot Plant Committee, Department of Food Science and Technology, The Ohio State University

Outreach Education  

  • 2021 Guest lecturer on outbreak investigations at Spelman College
  • 2019 Career panelist for high school science students
  • 2018 Extension in-service on risk communication methodologies
  • 2017 Annual Junior Fair Conference – Safe livestock handling practices and zoonotic diseases
  • 2017 Protein Modeling Academic Advisor, River Valley High School Team
  • 2017 Ohio Farm Bureau Membership Presentation – Top 10 Food Safety Challenges
  • 2017 Metro High School Workshop – Food Production and Safety
  • 2015-2016 GRASSHOPR (Graduate Student School Outreach Program)
  • 2016             Biology Teacher Professional Development Webinar
  • 2014-2015 Expanding Your Horizons (STEM program for middle school girls)
  • 2014-2015 Community Science Night Demonstrations
  • 2015             Protein Structure-Function Workshop for Agricultural Educators
  • 2014             Subject Matter Expert for biotechnology test question development
  • 2014 Summer Sampler Teacher Education Workshop

EXTENSION EXPERIENCE

Industry Training

Preventive Controls Food Safety Plan/Qualified Facility Document            Average instructor rating: 4.67/5.00

Development Workshop

Number of courses: 23                       Number of attendees: >1,500

Juice HACCP certification course

Number of courses: 7                         Number of attendees:  >150                Average instructor rating: 4.73/5.00

Better Process Control School

Number of courses: 5                         Number of attendees: >130                Average instructor rating: 4.84/5.00

Yeast and mold spoilage training

Number of courses: 4                         Number of attendees: >250

FSMA Preventive Controls Qualified Individual training

Number of courses: 7                         Number of attendees:  >250

FSMA Produce Safety Alliance training

Number of courses: 2                         Number of attendees: >50

General HACCP certification course

Number of courses: 2                         Number of attendees: >100

Meat HACCP certification course                                                                  Average instructor rating: 4.48/5.00

Number of courses: 4                         Number of attendees: >75

HACCP/Food Safety Plan Coaching for artisanal cheese manufacturers

Number of courses: 3                         Number of attendees: 47

How to work with processors of fermented and acidified foods                    Average instructor rating: 4.95/5.00

Number of courses: 3                         Number of attendees: 81

Advanced fluid milk processing

Number of courses: 1                         Number of attendees: 28

SQF practitioner course

Number of courses: 2                         Number of attendees: >100

SQF quality systems course

Number of courses: 1                         Number of attendees: 19

Statistical process control

Number of courses: 1                         Number of attendees: 19

Sanitation in food plants

Number of courses: 3                         Number of attendees: 89

Reduced-Oxygen-Packaging HACCP

Developed online course in collaboration with NYS Department of Health and NYS Department of Agriculture and Markets

Process Authority Services

Process authority

Companies supported: 120                 Number of scheduled processes: 75   Number of unique products: 179

Assistant process authority

Number scheduled processes: >200   Number of unique products: >300

Industry Consultation

On-site and remote evaluation of yeast and mold contamination preventative programs

Number of companies: 17

On-site review of prerequisite programs (GMP, SSOPs, etc.) and food safety plan implementation

Number of companies: 15

On-site gap, preparedness, and auditing for SQF

Number of companies: 10

On-site audit of environmental monitoring systems

Number of companies/regulatory bodies: 4

Food Safety Plan Development

HACCP plan development

Number of unique plans: 39               Number of companies: 30

UV validation studies

Number of validations: 5                    Number of companies: 3

FSMA Food safety plan for fresh produce

Number of plans: 1                             Number of companies: 1

FSMA Preventive controls food safety plan

Number of plans: 14                           Number of companies: 4

Pathogen environmental monitoring programs

Number of plans: 2                             Number of companies: 2