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Manpreet Singh

Department of Food Sciences 

  • Adjunct Associate Professor

Dr. Manpreet Singh is Professor of Poultry Science at the University of Georgia. He formerly was on faculty at Purdue University and continues to hold an adjunct faculty position at Purdue in the Department of 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

Wideman, N., Bailey, M. A., Bilgili, S. F., Thippareddi, H., Wang, L., Bratcher, C., . . . Singh, M. (n.d.). Evaluating best practices for Campylobacter and Salmonella reduction in poultry processing plants. Journal of Poultry Science.

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

Smith, J., Corkran, S. C., McKee, S. R., Bilgili, S. F., & Singh, M. (n.d.). Evaluation of post-chill applications of antimicrobials against Campylobacter jejuni on poultry carcasses. Journal of Applied Poultry Research.

Morey, A., Bowers, J., Bauermeister, L., Singh, M., Huang, T., & McKee, S. (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.

Palmer, C., Bratcher, C., Singh, M., & Wang, L. (2015). Characterization and Survival of environmental Escherichia coli O26 isolates in Ground Beef and Environmental Samples. Journal of Food Science, 80(4), M782-787.

Chen, X., Bauermeister, L., Hill, G., Singh, M., Bilgili, S., & McKee, S. (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.

Abdalhaseib, M. U., Singh, A., Bailey, M. A., Singh, M., El-Khateib, T., & Bhunia, A. K. (n.d.). Fiber optic and light scattering sensors: complimentary approaches to rapid detection of Salmonella enterica in food samples. Food Control.

Singh, M. (2014). Food Safety Practices for the Packing Shed. (591). Retrieved from

Singh, M. (2014). Microbial Water Quality for Produce Safety. (583). Retrieved from

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

Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN 47907, (765) 494-8256

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