Our Organisation Search
Quick Links
Toggle: Topics

Kaye Burgess

Research Officer

Research Interests

Dr Kaye Burgess is a molecular microbiologist and Senior Research Officer at Teagasc Food Research Centre in Ashtown, Dublin. Kaye’s research focus is on understanding the behaviour and transmission of foodborne pathogens and antimicrobial resistant microorganisms along the farm to fork chain. She is particularly interested in the role that stresses encountered in the food chain may have on the adaptation and persistence of foodborne pathogens, as well as the influence of diverse microbial communities on pathogen persistence. She has experience working with foodborne pathogens including Shiga toxin producing E. coli, Salmonella, Listeria monocytogenes and Campylobacter amongst others. She currently coordinates and participates in a number of DAFM and EPA funded projects and was a work group leader on the recently completed EU FP7 project AQUAVALENS. Dr Burgess is on the management committee of the EU COST Action HUPLANTcontrol which is focused on the control of human pathogens in plant production systems.  She is currently a host mentor for the Enterprise Ireland-Marie Skłodowska Curie CareerFit programme.

ORCID iD: 0000-0003-3722-5935


Sept 2000 – April 2005
PhD Microbiology, University College Cork
“Molecular Characterisation of Riboflavin Metabolism in Lactococcus lactis

Sept 1996 – June 2000
BSc (Hons) Microbiology, University College Cork (1H)

Burgess CM, Gianotti A, Gruzdev N, Holah J, Knøchel S, Lehner A, Margas E, Esser SS, Sela Saldinger S, Tresse O (2016). The response of foodborne pathogens to osmotic and desiccation stresses in the food chain. Int J Food Microbiol 221:37–53.

Murphy S, Gaffney M, Fanning S and Burgess CM (2016) Potential for transfer of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella
Senftenberg from contaminated food waste derived compost and anaerobic digestate liquid to lettuce plants. Food Microbiol 59:7–13.

Lenahan M., Sheridan A., Morris D., Duffy G., Fanning S., and C.M. Burgess (2014). Transcriptomic analysis of triclosan-susceptible and – tolerant
Escherichia coli O157:H19 in response to triclosan exposure. Microb Drug Resist. 20(2): 91–103.

Sheridan Á., Lenahan M., Condell O., Bonilla-Santiago R., Sergeant K., Renaut J., Duffy G., Fanning S., Nally J.E., and C.M. Burgess. (2013)
Proteomic and phenotypic analysis of triclosan tolerant verocytotoxigenic Escherichia coli O157:H19. J Proteomics 80: 78–90.

Sheridan Á., M. Lenahan, G. Duffy, S. Fanning and C.M. Burgess (2012). The potential of biocide tolerance in Escherichia coli and its impact on the
response to food processing stresses. Food Control, 26:98–106.

McCabe E.M., Burgess C.M., O’Regan E., McGuinness S., Barry T., Fanning S., Duffy G. (2011) Development and evaluation of DNA and RNA
real-time assays for food analysis using the hilA gene of Salmonella enterica subspecies enterica. Food Microbiol. 28(3):447–56.

Dolan, A., Burgess C.M., Fanning S. & G. Duffy, (2010) Application of quantitative reverse-transcription PCR (qRT-PCR) for the determination of the total viable count (TVC) on meat samples. J Appl Microbiol 109: 91–98.