Ronald G. Labbe
Professor and Graduate Program Director
Food microbiology, bacterial sporulation and germination, effect of natural products on foodborne disease agents.
Office: Room 342, Chenoweth Laboratory
Off. Tel.: (413) 545-1021
Email: rlabbe@foodsci.umass.edu
Curriculum Vitae
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Publications
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. Clostridiumperfringens 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. Clostridiumperfringens in Foodborne Diseases 2nd 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 Clostridiumperfringens isolates from retail foods in the U.S. Applied and Environmental Microbiology, 69:1642-1646.
Labbe, R. 2003. Clostridiumperfringens: occurrence, detection, food poisoning in Encyclopedia of Food Sciences and Nutrition, 2nd 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.T., Labbe, R. and Shetty, K. 2004. Inhibition of Listeria monocytogenes in fish and meat systems using oregano and cranberry photochemical synergies. Applied and Enviromental Microbiology 70:5672-5678.
Herdia, N., Arechiga, E., Labbe, R., and Garcia, S. 2003. Stress Proteins of Clostridia perfringens type A immunoreact with antiserum from rabbits infected with gas gengrene. International Microbiology, 6: 259-261.
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 Lentis edodes and effect on antimicrobial activity against select foodborne pathogens. Innovative Food Science and Emerging Technologies. 5: 81-91.
Lin, Y., Vattem, D., Labbe, R. and Shetty, K. 2005. Enhancement of antioxidant activity and inhibition of Helicobacter 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. Sporulation (Morphology) of the Clostridia. In: Handbook of the Clostridia. P. Durre, (ed.), pgs. 647-658., CRC Press.
Labbe, R. and Juneja, V. 2006. Clostridium perfringens gastroenteritis. In: Foodborne Infections and Intoxications, 3rd ed, D. Cliver and H. Riemann (eds.), pgs 137-184, Elsevier.
Hsieh, P. and Labbe, R. 2007. Role of peptide source on sporulation of Clostridium perfringens. J. Food Protection, in press.
Rahmati, T. and Labbe, R. 2008. Levels and toxigenicity of Bacillus cereus and Clostridium perfringens from retail seafood. Journal of Food Protection. 71:1178-1185.
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 Pres, Washington Dc.
