alexa Murad A. Al-Holy | The Hashemite University
ISSN: 2476-2059

Journal of Food: Microbiology, Safety & Hygiene
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Murad A. Al-Holy

Murad A. Al-Holy Murad Holy
Clinical Nutrition Department
The Hashemite University

Graduated my bachelor and master degrees in Nutrition and Food Technology from the University of Jordan, and got my PhD from the Department of Food Science and Human Nutrition from Washington State University-WA-USA in 2003. I am currently a full professor of Food Microbiology and Safety and Dep. head at the Department of Clinical Nutrition and Dietetics-Faculty of Allied Health Sciences-Hashemite University. I have published about 60 articles in renowned international Journals and also have three published book chapters. I have got several awards and scholarships, most importantly, the Fulbright scholarship and Abdulhameed Shuman foundation award for the distinguished researcher in the Arab world.

Research Interest

Dr. Murad HolyResearch interests includes Food Science/Food Microbiology, Determine the thermal inactivation kinetics of pathogenic foodborne microorganism in different food systems, Develop pasteurization protocols for high value seafood products using conventional thermal processes, Establish pasteurization protocols for high value seafood products using novel heating technologies (radio frequency and microwave dielectric heating), Examine the efficiency of electrolyzed oxidizing (EO) water to inactive food-borne pathogens in fresh produce, meat, fish and poultry. • Usine combinations of antimicrobial treatment with mild heat treatment to process heat-sensitive food products ,Develop methods to quantify and identify pathogenic and spoilage microorganisms in food systems using Short Wavelength and Fourier Transform Infrared Spectroscopy • Study the growth, survival, recovery and inactivation of Enterobacter sakazakii (Cronobacter spp) in infant formula and baby foods,Developing new media for recovery of intact and injured foodborne pathogens ,Providing expert consulting services for food safety and extension of shelf life of different food products, especially chilled meat products.

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