Biological Emerging Risks in Foods

Dr. David Rodríguez-Lázaro is a Doctor in Veterinary Medicine (DVM), specialised in Food Science (BSc and MSc) and Molecular Microbiology (PhD). He is an associate professor and head of Microbiology ate the University of Burgos. He has performed research stays in the Danish Institute for Food and Veterinary Research (Denmark), University of Prague (Czech Republic), the Food and Environmental Research Agency (UK), and the University of Bristol (UK). He was a Leverhulme visiting Professor in the Institute of Advanced Sciences in the University of Bristol during the years 2004 and 2005 and Marie Curie Research Fellow in the Faculty of Medical and Veterinary Sciences in the University of Bristol (UK) until 2.007. After returning to Spain in 2007, he was senior scientist at ITACyL and assistant Professor of Microbiology at the University of Burgos, until September 2015.His research interest is focused on the development of emergent food preservation processes and their effects in the virulence and the establishment of reliable, quantitative molecular strategies for detection of important food-borne pathogens from environmental sources and various types of foodstuffs.He was awarded with the “XV Jaime Ferrán Award” in 2013 by the Spanish Society for Microbiology for his understanding promising scientific career in Microbiology. He has been elected fellow of the Castilla y Leon Academy of Veterinary Sciences in May 2016, and is member of scientific committee of the Spanish Agency of Food Safety an Nutrition (AECOSAN) of the Ministry of Health since January 2017.

• 1. Emerging Biological Risks in a Global Context: An Introduction2. Norovirus: The Burden of the Unknown3. Hepatitis E Virus: A New Foodborne Zoonotic Concern4. Parasites in Food: From a Neglected Position to an Emerging Issue5. Antimicrobial Resistance in the Food Chain in the European Union6. Salmonella in Foods: A Reemerging Problem7. Listeria monocytogenes in Foods8. Campylobacter in the Food Chain