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Manpreet Singh

Department of Food Sciences 

  • Associate Professor of Food Science
Nelson Hall of Food Science (NLSN) Room 3171
745 Agriculture Mall Drive
West Lafayette, IN 47907

Manpreet Singh is associate professor and extension food safety specialist in food science. Manpreet earned his bachelor’s degree in agricultural science from Punjab Agricultural University in Ludhiana India, and his master’s in food science from Kansas State University. He received his doctorate in food science and technology from Iowa State University and was assistant and then associate professor of food safety and microbiology at Auburn University before coming to Purdue. Manpreet’s research interests include pre- and post-harvest food safety and the impact of food processing on safety of foods; development and validation of novel intervention strategies to control foodborne pathogens in production and processing environments; application of rapid detection and identification methods for foodborne pathogens; prevalence and persistence of foodborne pathogens in production and processing environments; and stress responses including host-pathogen interactions and survival of foodborne pathogens in foods. Manpreet will be working closely with stakeholders on developing food safety programs for the State of Indiana and nationwide

Awards & Honors

(2014) Scholarship of engagement Fellow. Purdue University office of engagement.

Selected Publications

Singh, M. (2014). Antimicrobial resistance of Salmonella: How much do we really know?, 36-41. Retrieved from

Singh, M. (2014). Food Safety Practices for the Packing Shed. Retrieved from

Singh, M., Smith, J. M., & Bailey, M. (2014). Using natural antimicrobials to enhance the safety and quality of poultry. In Handbook of Natural Antimicrobials for Food Safety and Quality (Vol. 1, pp. 375-401).

Chen, X., Bauermeister, L. J., Hill, G. N., Singh, M., Bilgili, S. F., & McKee, S. R. (2014). Efficacy of Various Antimicrobials on Reduction of Salmonella and Campylobacter and Quality Attributes of Ground Chicken Obtained from Poultry Parts Treated in a Postchill Decontamination Tank.. Journal of Food Protection, 11(77), 1882-1888.

Morey, A., Bowers, J. W., Bauermeister, L. J., Singh, M., Huang, T., & McKee, S. R. (2014). Effect of Salts of Organic Acids on Listeria monocytogenes, Shelf Life, Meat Quality, and Consumer Acceptability of Beef Frankfurters.. Journal of Food Science, 1(79), 54-60.

Singh, M. (2014). Microbial Water Quality for Produce Safety. Retrieved from

Patel, J., Singh, M., Macarisin, D., Sharma, M., & Shelton, D. (2013). Differences in biofilm formation of produce and poultry Salmonella enterica isolates and their persistence on spinach plants.. Food Microbiology, 36(2), 388-394.

Singh, M., & Smith, J. (2013). Efficacy of various antimicrobials against Campylobacter jejuni in poultry processing. Food Processing Technologies- Challenges and Solutions for Sustainable Food Security, 47-51.

Nagel, G. M., Bauermeister, L. J., Bratcher, C. L., Singh, M., & McKee, S. R. (2013). Salmonella and Campylobacter reduction and quality characteristics of poultry carcasses treated with various antimicrobials in a post-chill immersion tank.. International Journal of Food Microbiology, 165(3), 281-286.

Singh, M., & Suresh, D. (2013). Effect of UV light against spoilage bacteria and Listeria monocytogenes on Ready to eat bologna. Proceedings of the International Congress on Meat Science and Technology, S6A-11.