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Kaye Burgess

Research Officer

Research Interests

My research focus is on understanding the behaviour and virulence of microbial pathogens, in particular Gram-negative pathogens along the farm to fork chain. I am particularly interested on the role that stresses encountered in the food chain may have on the virulence and persistence of foodborne pathogens, in particular verocytotoxigenic E. coli. Current activities include coordination of a project on the potential for the development of biocide resistance in Gram negative pathogens to biocides in use in industry. I am also actively involved in the ProSafeBeef project, a 41 partner FP6 project focused on improved the quality and safety of beef. I am a member of the Centre for Foodborne Zoonomics, a network of researchers which aims to bring together expertise and resources to work together to provide coordinated cutting-edge scientific research that will guide novel control measures to enhance food safety in Ireland. Other areas of interest include novel detection methods for pathogens and spoilage organisms and the use of biological agents for the control of foodborne pathogens.

Education

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.