Frequently Asked Questions
What kind of expert witness cases am I qualified to work on?
I have been an expert witness for both the plaintiff and the defendant. I have been involved with a variety of cases involving food safety but particularly those involving pathogens in a variety of different foods, e.g., Salmonella in sandwiches, Campylobacter in chicken, E. coli in ground beef, ciguatera fish poison in tropical fish, fatal anaphylaxis shock fish and shellfish allergens, and unknown agents causing illness and death.
Can you give some examples of consulting areas?
Consulting in collaborative studies like norovirus in elder care facilities, Shigella in child care centers, Staphylococcus in cheese, Clostridium botulinum in canned or preserved food and Native American/Inuit fermented food, Listeria monocytogenes in soft cheeses, standards for poultry, setting up foodborne disease surveillance systems, hydrophobic grid membrane filter systems, food workers, HACCP and GHP systems.
Have you worked in many countries?
China, Cambodia, Japan, United Arab Emirates, Lebanon, Kuwait, Saudi Arabia, Europe, Canada, USA.
Do I do any teaching
I have had teaching experience in the University of Glasgow (Assistant lecturer in general and medical microbiology) and Michigan State University where I teach two one-week modules on seafood toxins and also on seafood pathogens four times a year in the on-line Professional MS Program in Food Safety. I also teach two lectures on risk assessment and risk management at the International Short Course on Food Safety. I also organize symposia at scientific meetings.