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. 1990. Proteolysis of Clostridium perfringens type A enterotoxin during purification. Infection and Immunity. 58:1999-2001. Park, K. and Labbe, R. 1991. Purification and characterization of intracellular proteases of Clostridium perfringens type A. Canadian Journal of Microbiology 37:19-23. Labbe, R. 1991. Clostridium perfringens In: Compendium of Methods for the Microbiological Examination of Foods, American Public Health Association, Washington, D.C. pgs. 623-635. Park, K. and Labbe, R. 1991. Isolation and characterization of extracellular proteases of Clostridium perfringens type A. Current Microbiology 23:215-219. Labbe, R. 1991. Clostridium perfringens. Journal of the Association of Official Analytical Chemists 74:711-414. Heredia, N., Labbe, R. Rodriguez, M., and Garcia-Alvardo, J.S. 1991. Growth, sporulation, and enterotoxin production by Clostridium perfringens type A in the presence of human bile salts. FEMS Microbiology Letters 84:15-22. Labbe, R. 1992. Clostridium perfringens gastroenteritis. In: Handbook of Natural Toxins, Volume 7, pg. 103-118, A. Tu (editor), Marcel Dekker, Inc., New York. Garcia-Alvarado, J., Labbe, R., and Rodriguez, M. 1992. Sporulation and enterotoxin production by Clostridium perfringens type A at 37 C and 43 C. Applied and Environmental Microbiology 58:1411-1414. Ryu, S. and Labbe, R. 1992. Kinetics of coat protein synthesis by Clostridium perfringens type A. Current Microbiology 25:35-40. Garcia-Alvarado, J., Rodriguez, M. and Labbe, R. 1992. Influence of elevated temperature on starch hydrolysis by enterotoxin-positive and enterotoxin-negative strains of Clostridium perfringens type A. Applied and Environmental Microbiology. 58:326-330. Garcia-Alvarado, J.S., Labbe, R. and Rodriguez, M. 1992. Isolation of inclusion bodies from vegetative Clostridium perfringens: partial purification of a 47 kda inclusion protein. Journal of Applied Bacteriology. 73:157-162.
Ryu, S. and Labbe, R. 1992. Stimulation of the onset of sporulation of Clostridium perfringens type A by netropsin and distamycin. Current Microbiology 25:183-187. Labbe, R. 1993. Clostridium perfringens: occurrence, detection, food poisoning. In: Encyclopedia of Food Science, Food Technology and Nutrition, R. Macrae, R. Robinson and M. Sadler (eds.) pg. 1043-1052, Academic Press, London. Ryu, S. and Labbe, R. 1993. A 48 kilodalton enterotoxin-related protein from Clostridium perfringens vegetative and sporulating cells. International Journal of Food Microbiology 17:343-348. Shih, N.G. and Labbe, R. 1994. Effect of glucose on sporulation and extracellular amylase production by Clostridium perfringens. Current Microbiology. 29:163-169. Heredia, N., Garcia-Alvarado, J.S., and Labbe, R. 1994. Improved rapid method for production and purification of Clostridium perfringens type A enterotoxin. Journal of Microbiological Methods. 20:87-91. Melville, S., Labbe, R. and Sonenshein, A. 1994. Expression from the Clostridium perfringens cpe promoter in C. perfringens and Bacillus subtilus. Infection and Immunity. 12:5550-5558. Shih, N. and Labbe, R. 1995. Purification and characterization of an extracellular a-amylase from Clostridium perfringens type A. Applied and Environmental Microbiology 61:1776-1779. Labbe, R. and Chang, C. 1995. Recovery of heat-injured spores of Clostridium perfringens types B, C, and D by lysozyme and an initiation protein. Letters in Applied Microbiology 21:302-306. Labbe, R. and Huang, T. 1995. Generation times and modeling of enterotoxin-positive and enterotoxin-negative strains of Clostridium perfringens in laboratory media and ground beef. Journal of Food Protection. 58:1303-1306. Shih, R. and Labbe, R. 1996. Sporulation-promoting ability of Clostridium perfringens culture fluids. Applied and Environmental Microbiology 62:1441-1443. Shih, R. and Labbe, R. 1996. Characterization and distribution of amylases during vegetative cell growth and sporulation of Clostridium perfringens. Canadian Journal of Microbiology 42:628-633. Rasmussen, T. and Labbe, R. 1996. Recoverability of heat-injured Bacillus spores by Iysozyme and EDTA or alkaline thioglycollate. World Journal of Microbiology and Biotechnology, 12:595-599. Labbe, R. and Lee, K.R. and Perry, P. 1996. Lack of correlation between the enterotoxigenicity of Clostridium perfringens isolates and propionic acid formation or amylase activity at 46 C. Journal of Food Protection, 59:1227-1229. Labbe, R. and Shih, R. 1997. 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. 21-34, Academic Press. Lavoie, J., Labbe, R., and Chinachoti, P. 1997. Growth of Staphylococcus aureus as related to 17 O NMR water mobility and water activity. Journal of Food Science. 62:861-866.
Heredia, N., Garcia, G., Luevanos, R., Labbe, R., and Garcia. J.S. 1997. Elevation of the heat resistance of vegetative cells and spores of Clostridium perfringens type A by sublethal heat shock. Journal of Food Protection. 60:998-1000. Rodriguez-Romo, L., Heredia, N., Labbe, R., and Garcia, J.S. 1998. Detection of enterotoxigenic Clostridium perfringens in spices used in Mexico by dot blotting using a DNA probe. Journal of Food Protection. 61:201-204. Shetty, K. and Labbe, R. 1998. Foodborne pathogens, health and role of dietary phytochemicals. Asia Pacific Journal of Clinical Nutrition 7: 270-276. Heredia, N., Labbe, R. and Garcia, J.S. 1999. Alteration in sporulation, enterotoxin-production and protein synthesis by Clostridium perfringens type A following heat shock. Journal of Food Protection. 61:1143-1147. Labbe, R. 2000. Clostridium perfringens. In: The Microbiology of Food. B. Lund, A.C. Baird- Parker, and G. Gould (eds.) vol. II, pg. 1110-1135, Aspen Publishers Inc., Gaithersburg, Maryland. Tseng, W.J. and Labbe, R. 2000. Characteristics of a sporulation stimulating factor from Clostridium perfringens, Letters in Applied Microbiology 30:254-257. Kim, S., Labbe, R. and Ryu, S. 2000. Inhibitory effects of collagen on the polymerase chain reaction for the detection of Clostridium perfringens, Applied and Environmental Microbiology 66:1213-1215. Labbe, R., Kinsley, M. and Wu, J. 2001. Limitations in the use of ozone to disinfect maple sap. Journal of Food Protection 64:104-107. Heredia, N. and Labbe, R. 2001. Clostridium perfringens. In: Guide to Foodborne Pathogens, R. Labbe and S. Garcia (eds.), pgs 133-141. John Wiley & Sons, New York. Labbe, R. and Juneja, V. 2002. Clostridium perfringens. In: Foodborne Diseases, 2 nd Edition, D. Cliver and H. Riemann, (eds.), pgs 119-126. Academic Press, San Diego, California. Lin, Y.T. and Labbe, R. 2003. Enterotoxigencity and genetic relatedness of Clostridium perfringens isolates from retail foods in the U.S. Applied and Environmental Microbiology, 69:1642-1646. Labbe, R. 2003. 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. 2003. Inhibition of Listeria monocytogenes by elite clonal extracts of oregano (origanum vulgare). Food Biochemistry 17: 129-149. Lin, Y., Labbe, R., and Shetty, K. 2004. Inhibition of Listeria monocytogenes in fish and meat systems by use of oregano and cranberry phytochemical synergies. Applied and Environmental Microbiology 70: 5672-5678 Herdia, N., Arechiga, E., Labbe, R., and Garcia, S. 2003. Stress proteins Clostridium perfringens type A immunoreact with antiserum from rabbits infected with gas gangrene. International Microbiology 6: 259-261
Lin, Y.T., Labbe, R. and Shetty, K. 2004. Inhibition of Listeria monocytogenes in fish and meat activity against select foodborne pathogens. Innovative Food Science and Emerging Technologies 5: 81-91 McCue, P., Lin Y-T., Labbe, R., and Shetty, K. 2004. Sprouting and solid state bioprocessing by dietary fungi increase in vitro anti Helicobacter pylori activity of aqueous soybean extracts. Food Biotechnology 18: 229-249 Vattem, D., Lin, Y.-T., Labbe, R., and Shetty, K. 2004. 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. 5:81-91. Vattem, D., Lin, Y-T., Labbe, R., and Shetty, K. 2004. 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: 1939-1946 Lin, Y., Vattem, D., Labbe, R and Shetty, K. 2005. Enhancement of antioxidant activity and inhibition of Helicobactor pylori by phenolic phytochemical-enriched alcoholic beverages. Process Biochemistry 40: 2059-2065. Nolan, L and Labbe, R. 2005. 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. 11:161-190 Labbe, R. 2005. Sporulation (Morphology) of the Clostridia. In: Handbook of the Clostridia, P. Durre (ed.), pgs. 647-658., CRC Press. Ho, C., Lin, Y., Labbe, R., and Shetty, K. 2005. Inhibition of Helicobacter pylori by phenolic extracts of sprouted peas. Journal of Food Biochemistry 30:21-34. Lin, Y., Labbe, R. and Shetty, K. 2005. Inhibition of Vibrio parahemolyticus in seafood systems using oregano and cranberry synergies and lactic acid. Innovative Food Science and Emerging Technologies 6:453-458. Lin, Y. Kwon, Y., Labbe, R., and Shetty, K. 2005. Inhibition of Helicobacter pylori and associated urease by oregano and cranberry phytochemical synergies. Applied and Environmental Microbiology 71:8558-8564. Labbe, R. and Juneja, V. 2006. Clostridium perfringens gastroenteritis. In: Foodborne Infections and Intoxications, 3 rd Ed., D Cliver and H. Riemann (eds.), pgs.137-184. Elsevier. Kwon, Y., Apostolidis, E., Labbe, R., and Shetty, K. 2006. 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. 2007. Influence of peptone source on sporulation of Clostridium perfringens type A. Journal of Food Protection. 70:1730-1734. Rahmati, T. and Labbe, R. 2008. Levels and toxigenicity of Bacillus cereus and Clostridium perfringens in U.S. retail seafood. Journal of Food Protection. 71:1178-1185.
Ankolekar, C. and Labbe, R. 2009. Bacillus cereus and Bacillus thuringiensis spores in U.S rice. International Journal of Food Microbiology 128:460-465. Labbe, R. and Nolan. 2009. Food preservation techniques other than heat and radiation. In: Heredia, N., Wesley, I. and Garcia, S. (eds) p.485-506. Microbiologically Safe Foods, John Wiley and Sons. Juneja, V., Novak, J., and Labbe, R. 2009. Clostridium perfringens. In: Pathogens and Toxins in Foods:Challenges and Interventions, in press. Ankolekar, C. and Labbe, R. 2009. Detection of toxigenic Bacillus cereus and Bacillus thuringiensis spores in U.S. rice. International Journal of Food Microbiology. 128:460-466. Ankolekar, C. and Labbe, R. 2009. Survival during cooking and growth from spores of diarrheal and emetic types of Bacillus cereus in rice. Journal of Food Protection. 72:2386-2389. Ankolekar, C. and Labbe, R. 2010. Physical characteristics of spores of food-associated isolates of the Bacillus cereus group. Applied and Environmental Microbiology 76:982-984. Juneja, V., Novak, J., and Labbe, R. 2010. Clostridium perfringens, pgs 53-70. In: Pathogens and toxins in foods. V. Juneja and J. Sofos, (eds.) ASM Press, Washington DC. Labbe, R. and Grant, K. 2011. Clostridium perfringens in food service. pgs. 381-392. In: J. Hoofar (ed.) Rapid detection, characterization and enumeration of foodborne pathogens. ASM Press, Washington Dc.