Omar A. Oyarzabal, PhD
Founder – Safe Food Team, LLC
Omar is a member of the National Advisory Committee on Microbiological Criteria for Foods, a Certified Food Safety and Quality Auditor (American Society for Quality) and a Food Processing Authority. Omar is also a Lead Instructor for:
- Preventive Control for Human Food and Foreign Supplier Verification Program (Food Safety Preventive Control Alliance)
- Acidified and Low Acid Food training (Better Process Control School)
- Sprout Safety training (Sprout Safety Alliance)
- Hazard Analysis and Critical Control Points (HACCP) classes (International HACCP Alliance)
Omar has taught food safety, bioinformatics, biostatistics, microbial risk assessment and management, and introductory HACCP classes for about 25 years before starting Safe Food Team, LLC.
Omar has delivered numerous international presentations and short training courses on food safety in Argentina, Bangladesh, Brazil, Canada, Chile, China, Colombia, India, Mexico and Thailand. His research expertise is the identification, typing and control of foodborne pathogens, with emphasis on Campylobacter spp.
Omar is also the founder and Editor-in-Chief of the new journal Microbial Risk Analysis, published by Elsevier. He has worked for the Consumers Brand Association (ex National Food Processors Association), Neogen Corporation, University of Vermont, Auburn University and Alabama State University.
Omar has coedited the books Microbial Food Safety: An Introduction, published by Springer-Verlag (New York, USA) and DNA Methods in Food Safety: Molecular Typing of Foodborne and Waterborne Bacterial Pathogens, published by Wiley-Blackwell (West Sussex, UK). Oyarzabal is the Editor-in-Chief of the peer-reviewed, scientific journal Microbial Risk Analysis, published by Elsevier.