Michael Doyle, Regents Professor of food microbiology and director of the Center for Food Safety in Griffin, received the Scientific Achievement Award from the American Meat Institute Foundation.
Doyle was selected for the award based on his groundbreaking research into microbiological pathogens, including the development of methods to detect, identify and control these pathogens in foods and in live animals, according to Stewart Owens, AMI chairman.
Doyle has received a number of grants from the AMI Foundation over the past decade, including a recent project that examined the use of competitive exclusion to control Listeria in food processing plant drains.
