Robert M. Kerr Food & Agricultural Products Center

Professor, Department of Agricultural Economics
Assistant Director & McLaughlin Family Endowed Chair, OSU Food & Agricultural Products Center

Education:
1997: Ph.D., Agricultural Economics, Texas A&M University
1991: B.S., Agricultural Economics, Texas A&M University

Dr. Rodney Holcomb is a Professor in the Department of Agricultural Economics and the Charles B. Browning Endowed Professor of Food Studies with the Food & Agricultural Products Center (FAPC) at Oklahoma State University. He has been on the faculty at Oklahoma State University since March 1997. His research interests lie in the areas of value-added manufacturing economics and market evaluations. His goals are to identify economically feasible activities and business structures for adding value to regional agricultural commodities, along with determining the impacts of these activities on local and state economies. From 2020 through 2022, he served as director of the Oklahoma SBDC Data Center, overseeing the collection of market and industry data for small businesses planning their growth in Oklahoma. He is an appointed board member for Oklahoma AgCredit and chairs the audit committee for that association. He is also the instructor of two Agribusiness Management courses, in which students develop business/marketing plans for Oklahoma companies as their class projects.

The primary technical services he provides are food business trainings, industry analyses, market evaluations, and venture feasibility assessments. His programs have received awards from commodity organizations, professional associations, industry groups, the Oklahoma Cooperative Extension Service, Oklahoma State University, and the Oklahoma Governor's office. He has also received the USDA Plow Honor Award for Exceptional Service, the highest award given by the U.S. Secretary of Agriculture.

Research Interests:

Agribusiness Development
Commodity Organizations and Cooperatives

Food safety is a critical aspect of public health and global food systems, ensuring that the food we consume is free from harmful pathogens and contaminants. Professor Peter Muriana, a distinguished academic affiliated with Purdue University and Oklahoma State University, has made significant contributions to advancing food safety through his research, teaching, and outreach efforts.

Professor Muriana's work focuses on food microbiology, particularly the study of foodborne pathogens and interventions to mitigate their risks. His research has explored innovative strategies, such as the use of lactic acid bacteria and biopreservatives, to enhance food safety. These approaches aim to reduce the prevalence of pathogens like Salmonella and Listeria monocytogenes, which pose serious threats to human health.

At Oklahoma State University, Professor Muriana has been instrumental in conducting validation studies for food safety processes. These studies not only benefit the food industry but also provide hands-on learning opportunities for students. His mentorship has helped shape the careers of many graduates who now hold positions in food microbiology labs, quality control, and HACCP management.

Beyond academia, Professor Muriana collaborates with food processors to improve safety protocols and ensure consumer protection. His work spans various food products, including poultry, deli meats, and ready-to-eat items. By bridging the gap between research and practical applications, he has contributed to safer food production practices 

The significance of Professor Muriana's research lies in its impact on both public health and the food industry. By addressing critical food safety challenges, his work helps prevent foodborne illnesses, supports regulatory compliance, and fosters consumer trust. His dedication to education and outreach further amplifies the importance of food safety as a shared responsibility. In conclusion, Professor Peter Muriana's contributions exemplify the vital role of research in advancing food safety. His efforts not only protect public health but also inspire future generations to continue the pursuit of safer food systems. 

Professor Peter Muriana has conducted numerous studies in the field of food safety. Here are some examples of his research:

1. Bacteriocins of Lactic Acid Bacteria (LAB). Numerous studies showing the presence of bacteriocin-producing LAB in retail foods, their ability to inhibit foodborne pathogens (Listeria monocytogenes, Bacillus, Staphylococcus, Clostridium) and how use of multiple bacteriocins, each with a different mode-of-action on pathogens could enhance antimicrobial activity when combined and applied as an antimicrobial intervention.
2. Microbial Profiling of Biltong Processing: This study analyzed the microbiome of biltong (dried beef) processing using both culture-dependent and culture-independent methods.
3. Validation of Air-Dried Beef (Biltong, Droewors) Processing: Research focused USDA-FSIS designated 'knowledge gaps' in air-dried beef research. Dr. Muriana's group achieved a 5-log reduction of Salmonella, STEC E. coli, Listeria monocytogenes, and Staphylococcus aureus on biltong without a heat lethality step and the contribution of individual marinade components pathogen reduction.
4. Sanitizer Efficacy: Evaluated the effectiveness of commercial sanitizers in food processing facilities for inactivating biofilms of pathogens such as Listeria monocytogenes, E. coli O157:H7, and Salmonella. Demonstrated the isolation of multiple alkaliphillic bacteria isolated from biofilms on worksers boots as the result of continuous use of same type of sanitizer (BiQuat) in food processing facilities and the need to alternate types of sanitizers. 
5. Natural Nitrite Production: Explored the use of nitrate-reducing bacteria to convert vegetable-derived nitrate into natural nitrite for food applications. Demonstrated that vegetable-derived nitrite was effective in prohibiting spore germination by Clostridium spp. in hotdogs.
6. Pre- and Post-Package Pasteurization of Deli Meats. One of the pioneers in research on deli meat surface pasteurization as a post-process lethality treatment that was cited by USDA-FSIS as treatments that could render RTE meats more safe. These processes targeted the inhibition of Listeria monocytogenes on deli meat products which has been notorious for re-contamination issues in meat processing plants.