CURRICULUM VITAE, ABBREVIATED. Professor, Department of Food Science, University of Massachusetts, Amherst

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1 CURRICULUM VITAE, ABBREVIATED Professor, Department of Food Science, University of Massachusetts, Amherst Education: Department of Bacteriology and Food Research Institute, University of Wisconsin, Madison; M.S., Ph.D., Bacteriology Department of Microbiology, University of New Hampshire, B.S., Microbiology HONORS: Fellow, American Academy of Microbiology PUBLICATIONS (since 1990): Park, K. and Labbe, R Proteolysis of Clostridium perfringens type A enterotoxin during purification. Infection and Immunity. 58: Park, K. and Labbe, R Purification and characterization of intracellular proteases of Clostridium perfringens type A. Canadian Journal of Microbiology 37: Labbe, R Clostridium perfringens In: Compendium of Methods for the Microbiological Examination of Foods, American Public Health Association, Washington, D.C. pgs Park, K. and Labbe, R Isolation and characterization of extracellular proteases of Clostridium perfringens type A. Current Microbiology 23: Labbe, R Clostridium perfringens. Journal of the Association of Official Analytical Chemists 74: Heredia, N., Labbe, R. Rodriguez, M., and Garcia-Alvardo, J.S Growth, sporulation, and enterotoxin production by Clostridium perfringens type A in the presence of human bile salts. FEMS Microbiology Letters 84: Labbe, R Clostridium perfringens gastroenteritis. In: Handbook of Natural Toxins, Volume 7, pg , A. Tu (editor), Marcel Dekker, Inc., New York. Garcia-Alvarado, J., Labbe, R., and Rodriguez, M Sporulation and enterotoxin production by Clostridium perfringens type A at 37 C and 43 C. Applied and Environmental Microbiology 58: Ryu, S. and Labbe, R Kinetics of coat protein synthesis by Clostridium perfringens type A. Current Microbiology 25: Garcia-Alvarado, J., Rodriguez, M. and Labbe, R Influence of elevated temperature on starch hydrolysis by enterotoxin-positive and enterotoxin-negative strains of Clostridium perfringens type A. Applied and Environmental Microbiology. 58: Garcia-Alvarado, J.S., Labbe, R. and Rodriguez, M Isolation of inclusion bodies from vegetative Clostridium perfringens: partial purification of a 47 kda inclusion protein. Journal of Applied Bacteriology. 73:

2 Ryu, S. and Labbe, R Stimulation of the onset of sporulation of Clostridium perfringens type A by netropsin and distamycin. Current Microbiology 25: Labbe, R Clostridium perfringens: occurrence, detection, food poisoning. In: Encyclopedia of Food Science, Food Technology and Nutrition, R. Macrae, R. Robinson and M. Sadler (eds.) pg , Academic Press, London. Ryu, S. and Labbe, R A 48 kilodalton enterotoxin-related protein from Clostridium perfringens vegetative and sporulating cells. International Journal of Food Microbiology 17: Shih, N.G. and Labbe, R Effect of glucose on sporulation and extracellular amylase production by Clostridium perfringens. Current Microbiology. 29: Heredia, N., Garcia-Alvarado, J.S., and Labbe, R Improved rapid method for production and purification of Clostridium perfringens type A enterotoxin. Journal of Microbiological Methods. 20: Melville, S., Labbe, R. and Sonenshein, A Expression from the Clostridium perfringens cpe promoter in C. perfringens and Bacillus subtilus. Infection and Immunity. 12: Shih, N. and Labbe, R Purification and characterization of an extracellular a-amylase from Clostridium perfringens type A. Applied and Environmental Microbiology 61: Labbe, R. and Chang, C Recovery of heat-injured spores of Clostridium perfringens types B, C, and D by lysozyme and an initiation protein. Letters in Applied Microbiology 21: Labbe, R. and Huang, T Generation times and modeling of enterotoxin-positive and enterotoxin-negative strains of Clostridium perfringens in laboratory media and ground beef. Journal of Food Protection. 58: Shih, R. and Labbe, R Sporulation-promoting ability of Clostridium perfringens culture fluids. Applied and Environmental Microbiology 62: Shih, R. and Labbe, R Characterization and distribution of amylases during vegetative cell growth and sporulation of Clostridium perfringens. Canadian Journal of Microbiology 42: Rasmussen, T. and Labbe, R Recoverability of heat-injured Bacillus spores by Iysozyme and EDTA or alkaline thioglycollate. World Journal of Microbiology and Biotechnology, 12: Labbe, R. and Lee, K.R. and Perry, P Lack of correlation between the enterotoxigenicity of Clostridium perfringens isolates and propionic acid formation or amylase activity at 46 C. Journal of Food Protection, 59: Labbe, R. and Shih, R Physiology of sporulation of the Clostridia. In: Molecular Biology and Pathogenesis of the Clostridia. J. Rood, B. McClane, G. Songer, and R. Titball (eds.) p , Academic Press. Lavoie, J., Labbe, R., and Chinachoti, P Growth of Staphylococcus aureus as related to 17 O NMR water mobility and water activity. Journal of Food Science. 62:

3 Heredia, N., Garcia, G., Luevanos, R., Labbe, R., and Garcia. J.S Elevation of the heat resistance of vegetative cells and spores of Clostridium perfringens type A by sublethal heat shock. Journal of Food Protection. 60: Rodriguez-Romo, L., Heredia, N., Labbe, R., and Garcia, J.S Detection of enterotoxigenic Clostridium perfringens in spices used in Mexico by dot blotting using a DNA probe. Journal of Food Protection. 61: Shetty, K. and Labbe, R Foodborne pathogens, health and role of dietary phytochemicals. Asia Pacific Journal of Clinical Nutrition 7: Heredia, N., Labbe, R. and Garcia, J.S Alteration in sporulation, enterotoxin-production and protein synthesis by Clostridium perfringens type A following heat shock. Journal of Food Protection. 61: Labbe, R Clostridium perfringens. In: The Microbiology of Food. B. Lund, A.C. Baird- Parker, and G. Gould (eds.) vol. II, pg , Aspen Publishers Inc., Gaithersburg, Maryland. Tseng, W.J. and Labbe, R Characteristics of a sporulation stimulating factor from Clostridium perfringens, Letters in Applied Microbiology 30: Kim, S., Labbe, R. and Ryu, S Inhibitory effects of collagen on the polymerase chain reaction for the detection of Clostridium perfringens, Applied and Environmental Microbiology 66: Labbe, R., Kinsley, M. and Wu, J Limitations in the use of ozone to disinfect maple sap. Journal of Food Protection 64: Heredia, N. and Labbe, R Clostridium perfringens. In: Guide to Foodborne Pathogens, R. Labbe and S. Garcia (eds.), pgs John Wiley & Sons, New York. Labbe, R. and Juneja, V Clostridium perfringens. In: Foodborne Diseases, 2 nd Edition, D. Cliver and H. Riemann, (eds.), pgs Academic Press, San Diego, California. Lin, Y.T. and Labbe, R Enterotoxigencity and genetic relatedness of Clostridium perfringens isolates from retail foods in the U.S. Applied and Environmental Microbiology, 69: Labbe, R Clostridium perfringens: occurrence, detection, food poisoning. In: Encyclopedia of Food Sciences and Nutrition, 2 nd Ed., B. Caballero, L. Trugo, and P. Finglas, (eds.), Elsevier Science, London. Seaberg, A., Labbe, R. and Shetty, K Inhibition of Listeria monocytogenes by elite clonal extracts of oregano (origanum vulgare). Food Biochemistry 17: Lin, Y., Labbe, R., and Shetty, K Inhibition of Listeria monocytogenes in fish and meat systems by use of oregano and cranberry phytochemical synergies. Applied and Environmental Microbiology 70: Herdia, N., Arechiga, E., Labbe, R., and Garcia, S Stress proteins Clostridium perfringens type A immunoreact with antiserum from rabbits infected with gas gangrene. International Microbiology 6:

4 Lin, Y.T., Labbe, R. and Shetty, K Inhibition of Listeria monocytogenes in fish and meat activity against select foodborne pathogens. Innovative Food Science and Emerging Technologies 5: McCue, P., Lin Y-T., Labbe, R., and Shetty, K Sprouting and solid state bioprocessing by dietary fungi increase in vitro anti Helicobacter pylori activity of aqueous soybean extracts. Food Biotechnology 18: Vattem, D., Lin, Y.-T., Labbe, R., and Shetty, K Phenolic antioxidant mobilization in cranberry pomace by solid-state bioprocessing using food grade fungus Lentinus edodes and effect on antimicrobial activity against selct food borne pathogens. Innov. Food Sciecne Emerg. Technol. 5: Vattem, D., Lin, Y-T., Labbe, R., and Shetty, K Antimicrobial activity against select foodborne pathogens by phenolic antioxidants-enriched cranberry pomace by solid state bioprocessing using food-grade fungus Rhizopus oligosporus. Process Biochemistry 39: Lin, Y., Vattem, D., Labbe, R and Shetty, K Enhancement of antioxidant activity and inhibition of Helicobactor pylori by phenolic phytochemical-enriched alcoholic beverages. Process Biochemistry 40: Nolan, L and Labbe, R Future of natural products from plants in the struggle with emerging diseases: case of foodborne pathogens and leishmaniasis. Journal of Herbs, Spices and Medicinal Plants. 11: Labbe, R Sporulation (Morphology) of the Clostridia. In: Handbook of the Clostridia, P. Durre (ed.), pgs , CRC Press. Ho, C., Lin, Y., Labbe, R., and Shetty, K Inhibition of Helicobacter pylori by phenolic extracts of sprouted peas. Journal of Food Biochemistry 30: Lin, Y., Labbe, R. and Shetty, K Inhibition of Vibrio parahemolyticus in seafood systems using oregano and cranberry synergies and lactic acid. Innovative Food Science and Emerging Technologies 6: Lin, Y. Kwon, Y., Labbe, R., and Shetty, K Inhibition of Helicobacter pylori and associated urease by oregano and cranberry phytochemical synergies. Applied and Environmental Microbiology 71: Labbe, R. and Juneja, V Clostridium perfringens gastroenteritis. In: Foodborne Infections and Intoxications, 3 rd Ed., D Cliver and H. Riemann (eds.), pgs Elsevier. Kwon, Y., Apostolidis, E., Labbe, R., and Shetty, K Inhibition of Staphylococcus aureus by phenolic phytochemicals of selected clonal herb species of Lamiaceae family and likely mode of action through phenolic oxidation. Food Biotechnology 21:71-89 Hsieh, P. and Labbe, R Influence of peptone source on sporulation of Clostridium perfringens type A. Journal of Food Protection. 70: Rahmati, T. and Labbe, R Levels and toxigenicity of Bacillus cereus and Clostridium perfringens in U.S. retail seafood. Journal of Food Protection. 71:

5 Ankolekar, C. and Labbe, R Bacillus cereus and Bacillus thuringiensis spores in U.S rice. International Journal of Food Microbiology 128: Labbe, R. and Nolan Food preservation techniques other than heat and radiation. In: Heredia, N., Wesley, I. and Garcia, S. (eds) p Microbiologically Safe Foods, John Wiley and Sons. Juneja, V., Novak, J., and Labbe, R Clostridium perfringens. In: Pathogens and Toxins in Foods:Challenges and Interventions, in press. Ankolekar, C. and Labbe, R Detection of toxigenic Bacillus cereus and Bacillus thuringiensis spores in U.S. rice. International Journal of Food Microbiology. 128: Ankolekar, C. and Labbe, R Survival during cooking and growth from spores of diarrheal and emetic types of Bacillus cereus in rice. Journal of Food Protection. 72: Ankolekar, C. and Labbe, R Physical characteristics of spores of food-associated isolates of the Bacillus cereus group. Applied and Environmental Microbiology 76: Juneja, V., Novak, J., and Labbe, R Clostridium perfringens, pgs In: Pathogens and toxins in foods. V. Juneja and J. Sofos, (eds.) ASM Press, Washington DC. Labbe, R. and Grant, K Clostridium perfringens in food service. pgs In: J. Hoofar (ed.) Rapid detection, characterization and enumeration of foodborne pathogens. ASM Press, Washington Dc.