Biosecurity Research Institute

Randy Phebus

Randy PhebusDr. Phebus was born and raised in Waverly, Tennessee, a small town 70 miles west of Nashville. He attended the University of Tennessee in Knoxville from 1981-1992, earning B.S. (Animal Science), M.S. and Ph.D. degrees (Food Science). Dr. Phebus joined the K-State ASI department in 1992 and has a 30% teaching and 70% research appointment within the Food Science discipline group. He teaches both undergraduate and graduate level courses in Food Science and is very active in the distance learning Food Science program and student recruitment. He specializes in food microbiology, food safety, food biosecurity and defense, and public health. Dr. Phebus also coordinates an active applied food safety research program. He is a member of the K-State Food Science Institute and the National Agricultural Biosecurity Center. Dr. Phebus holds graduate faculty status in Food Science, Animal Sciences and Pathobiology and he advises students in the Master of Public Health Program. He works closely with food processors, regulators, and technology providers across the country to improve food quality and safety through laboratory-based and processing-based research and troubleshooting activities. Personally, Dr. Phebus is a rabid Tennessee Volunteer (beat Florida!) and K-State Wildcat (beat KU!) fan. He lives west of campus near Keats, KS, with his wife Cindy and two children (Anteelah and Cole). He is a member of the Manhattan Sunflower Lions Club and the Greater Riley County Optimists. All of Dr. Phebus's spare time is happily spent participating in high school sports with his children and riding his gas-efficient motorcycle around the Kansas Flint Hills.

Education

B.S. , University of Tennessee, 1986
M.S. , University of Tennessee, 1988
Ph.D. , University of Tennessee, 1992

Primary Research Areas

  • Validation of dry extruded pet food processes for control of Salmonella.
  • Development of antimicrobial intervention strategies to reduce microbial populations on meat carcasses, fresh beef products, and processed meats.
  • Process validation of dry and/or fermented meat products to assure pathogen lethality.
  • Control of microorganisms in food processing environments to promote public health.
  • Development and validation of post-process pasteurization methods and secondary microbial barriers for control of Listeria monocytogenes and Clostridium spp. in ready-to-eat processed meat products.
  • Risk assessments to establish the safety of non-intact meat products manufactured using mechanical tenderization, pumping, and restructuring technologies.
  • Development and validation of chemical cleaning and disinfection protocols for cattle and carcasses to minimize the spread of meatborne pathogens during carcass conversion.
  • Establishment of standardized microbiological sampling and testing protocols for industrial use.
  • Development of cultural and DNA-based methods for detection of E. coli O157:H7, Salmonella and other foodborne pathogens from animals, the environment, and food products.
  • Development of rapid microbial detection and identification techniques for use in food and environmental monitoring.
  • Validation of various chemical sanitizers and disinfectants against foodborne microorganisms and public health pathogens important to national security; facilitation of commercial use of these decontamination products and systems.