Paul Dawson

Professor
Graduate Coordinator
Food Systems and Safety Program Team, Food, Nutrition, and Packaging Sciences Department

Office: 226B
Phone: 864-656-1138
Fax: 864-656-0331

Email: pdawson@clemson.edu

Educational Background

Post-PhD Food Science
North Carolina State University 1991

Ph.D. Food Science
North Carolina State University 1989

M.S. Poultry Science
University of Florida 1986

B.S. Physical Education
Salisbury University 1977

Courses Taught

1. Food Preservation and Resources, FDSC 2140
2. Physical and Thermophysical Properties of Food, FDSC 8110
3. Chemical and Biochemical Aspects of Foods, FDSC 8100
4. Food Chemistry and Analysis, FDSC 4030
5. Creative Inquiry Team Research, FDSC 4500

Profile

Paul teaches undergraduate and graduate courses covering Food Chemistry, Food Rheology and Food Safety while acting as graduate coordinator for the department's three graduate programs (2 MS and 1 PhD). Paul Serves on the Scientific Advisory Council of the World Food Logistics Organization. Dawson has authored/coauthored 113 refereed scientific publications, 18 technical book chapters and 152 scientific abstracts. Paul has over 250 interviews in the popular media including appearances on National Public Radio, CNN, Headlines News, MSNBC, Canadian Broadcasting Company, Fox News Channel, CBS Radio News and NPR's Whad’Ya Know?. Articles based on his research have appeared in the New York Times, Washington Post, Wall Street Journal, Associated Press, National Geographic, USA Today among others. Interviews have been broadcast across the US and internationally in Canada, Australia, Austria, Spain and Ireland. Paul recently completed a popular book entitled “Did You Just Eat That” with Norton Publishing that’s a light-hearted yet rigorous inquiry that follows the science of germs into the kitchen, restaurant and everywhere else you eat and drink.

Research Interests

Dr. Dawson is a Food Scientist that studies ways to improve food safety and quality.
His research has spanned food production through final packaging of many food products taking place on the farm, food production facilities and in the laboratory. He works directly with the industry through the Cooperative Extension Service and through funded research projects.
Paul's Research Interests focus primarily around Food Safety and Food Quality. He has numerous research publications on bio-based antimicrobial films, food packaging, biosensors, food shelf life, oxidation and bacterial transfer in food production and processing.

Extension and Outreach

Dawson assists in Food Safety Workshops and the Food To Market Program led by the Clemson Extension Service.

Publications

Keokamnerd, T., Han, I, Acton, J., and Dawson, P. 2008. Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high oxygen atmosphere. Poultry Science 87(1): 170-179

Mangalassary, S., Han, I., Rieck, J., Acton, J., and Dawson, P. 2008. Effect of combining nisin and/or lysozyme with in-package pasteurization for control of Listeria monocytogenes in Ready-to-Eat Turkey bologna during refrigerated storage. Food Microbiology 25, (7): 866-870.

Dawson, P.L. 2008. Freezing as a Process. International Association of Refrigerated Warehouses-World Food Logistics Organization-International Refrigerated Transportation Association Annual Convention, Scientists Speak Section. www.WFLO.org

Trevino, Judith; Ballieu, Brad; Yost, Rachel; Danna, Samantha; Harris, Genevieve; Dejonckheere , Jacklyn; Dimitroff, Danielle; Philips, Mark; Moore, Chloe; Han, Inyee; and Dawson, Paul. 2009. Effect of double-dipping chips on the bacterial count of the dipping solution. Journal of Food Safety 29:37-48.

Dawson, P.L. 2009. Off odor/flavor spoilage of poultry meat. International Association of Refrigerated Warehouses-World Food Logistics Organization-International Refrigerated Transportation Association Annual Convention, Scientists Speak Section. www.WFLO.org

Matthews, L., Han, I., Acton, J.C., Kunkel, M.E., Ogale, A.A., and Dawson, P.L. 2011. Bioavailability of soy protein and corn zein films. Food and Nutrition Sciences 2:1105-1113. file:///Users/pauldawson/Downloads/FNS20111000008_43357608.pdf

Hughes, L.V., Dawson, P.L., and Sheldon, B.W. 2010. Decimal Reduction and ZD-Values of Escherichia coli O157:H7 and Campylobacter jejuni in Packaged Low-Fat Ready-To-Eat Turkey Bologna Subjected to a Surface Pasteurization Treatment. Journal of Food Protection. .

Kinley, B., Rieck, J.R., Dawson, P.L., and Jiang, X. 2010. Analysis of the Bacterial Content in Rendered Animal Products. Can J Microbiol. 56(1):65-73

Park, S., Marsh, K. and Dawson, P. 2010. Characterization of chitosan incorporated LDPE films and application on sliced fresh red meats. Meat Science http://dx.doi.org/10.1016/j.meatsci.2010.02.022

Dawson, P.L, I.Y. Han, and B.J. Min. 2010. Antimicrobial gelatin film properties and activity against Listeria monocytogenes on turkey bologna. ”Gelatin films reduce Listeria monocytogenes on turkey bologna” Poultry Science 89(6):1307-1314.

Byun, Y, Darby, D., Cooksey, K., Dawson, P. and Whiteside, S. 2010. Development of oxygen scavenging system containing natural free radical scavenger and a transition metal. Food Chemistry (Article in press available online at: doi:10.1016/j.foodchem.2010.06.084

Byun, Y., Hwang, J., Bang, S., Darby, D., Cooksey, K., Dawson, P. and Whiteside, S. 2011. Formulation and characterization of ?-tocopherol loaded poly €-caprolactone (PCL) nanoparticles. LWT – Food Science and Technology 44(1):24-28 (Article in press available at: doi:10.1016/j.lwt.2010.06.032.

Dawson, P.L. 2010. Packaging to Optimize Quality of Ready-to-Eat Poultry Products. International Association of Refrigerated Warehouses-World Food Logistics Organization-International Refrigerated Transportation Association Annual Convention, Scientists Speak Section. www.WFLO.org

Manhiani, P.S., J.K. Northcutt, I. Han, W.C. Bridges, T.R. Scott, P.L. Dawson. 2011. Effect of stress on carnosine levels in brain, breast and thigh of broilers. Poultry Science. 90:2348-2354; doi:10.3382/ps.2011-01426.

Manhiani, P.S. and Dawson, P.L. 2011. Carnosine presence and antioxidant activity in poultry protein meals. Trends in Animal and Veterinary Sciences. 3:1-8. http://www.academyjournals.net/

Manhiani, P.S., J.K. Northcutt, I. Han, W.C. Bridges, P.L. Dawson. 2013. Antioxidant activity of carnosine extracted from various poultry tissues. Poultry Science. 92(2):444-53. doi: 10.3382/ps.2012-02480..

Manhiani, P.S. and Dawson, P.L. 2012. Carnosine properties, functions, and applications in food- A Mini Review. Open Food Science Journal. Submitted 3-2011.

Chaves, B., Northcutt, J.K. and Dawson, P.L. 2011. Survival of artificially inoculated Escherichia coli and Salmonella Typhimurium on the surface of raw poultry products subjected to crust freezing. Poultry Science. December 2011 vol. 90 no. 12 2874-2878. doi:10.3382/ps.2011-01640.

Dawson, P.L., Chaves, B.D., Northcutt, J.K. and Han, I.Y.. 2013. Quality and shelf life of fresh chicken breasts subjected to crust freezing. Journal of Food Quality. 36(5):361-368. DOI: 10.1111/jfq.12046

Dawson, P.L. 2011. Nonthermal gas plasma pasteurization. International Association of Refrigerated Warehouses-World Food Logistics Organization-International Refrigerated Transportation Association Annual Convention, Scientists Speak Section. www.WFLO.org

Clifford, A. and Dawson, P. 2012. Effect of 8 different culinary preparation methods on the antioxidant activity in collard greens. Journal of Food Research. Vol. 1, No. 4, November 2012. http://dx.doi.org/10.5539/jfr.v1n4p66

Dawson, P.L., Pennington, W., and Hanks, T. 2012. Biosensors for food safety, International Association of Refrigerated Warehouses-World Food Logistics Organization-International Refrigerated Transportation Association Annual Convention, Scientists Speak Section. www.WFLO.org

Eshamah, H., Han, I., Naas, H., Rieck, J. and Dawson, P. 2013. Bactericidal effects of natural tenderizing enzymes on Escherichia coli and Listeria monocytogenes. Journal of Food Research 2 (1): 8-18. http://dx.doi.org/10.5539/jfr.v2n1p8

Naas, H., Martinez-Dawson, R., Han, I. and Dawson, P. 2013. Effect of combining nisin with modified atmosphere packaging on inhibition of Listeria monocytogenes in ready-to-eat turkey bologna. Poultry Science 92(7):1930-1935. DOI: 10.3382/ps.2012-02141.

Dawson, P.L. 2013. Demonizing Food; processed foods, the cold chain and sustainability. International Association of Refrigerated Warehouses-World Food Logistics Organization-International Refrigerated Transportation Association Annual Convention, Scientists Speak Section. www.WFLO.org

Kalleda, R.K., Han, I.Y., Toler, J.E., Chen, F.. Kim, H.J. and Dawson, P.L. 2013. Shelf Life Extension of Shrimp (White) Using Modified Atmosphere Packaging. Polish Journal of Food and Nutrition. 63(2): 87-94. http://journal.pan.olsztyn.pl/?p=rec&s_rok=2013&s_numer=2

Steinberg, E. L., R. M. Dawson, P. L. Dawson and J. K. Northcutt. 2013. Consumer perceptions and purchase decisions of organic and conventional fresh produce. Submitted to the Journal of Food Products Marketing. Taylor and Francis Group; ISSN 1045-4446 (Print), 1540-4102. http://www.tandfonline.com/action/aboutThisJournal?journalCode=wfpm20#.UYLU-MrNmSo

Eshamah, H., Han, I, Nass, H., and Dawson, P. 2014. Antibacterial effects of natural tenderizing enzymes on different strains of Escherichia coli O157:H7 and Listeria monocytogenes on beef. Meat Science 96 (2014) 1494–1500.

Dawson, P.L. 2014. Consumer Perceptions and Poultry Food Choices: hormones, processing, etc. International Association of Refrigerated Warehouses-World Food Logistics Organization-International Refrigerated Transportation Association Annual Convention, Scientists Speak Section. www.WFLO.org

Al-Jeddawi, W., Han, I. and Dawson, P. 2014. Effect of low and high molecular weight water soluble chitosan on whole milk powder oxidation. Journal of Dairy Science and Technology. 3(2):9-21.

Parisi, M. A., Northcutt, J. K., Smith, D. P., Steinberg, E. L., and Dawson, P. L. 2014.Microbiological Contamination of Shell Eggs Produced in Conventional and Free-Range Housing Systems. Food Control. 47:161-167. http://authors.elsevier.com/sd/article/S0956713514003673

Kartika, S., Barmore, C., Dawson, P. and Acton, J. 2013. Color stability of vacuum-packaged turkey bologna. XXI European Symposium on the Quality of Poultry Meat. Bergamo, Italy, September 15-19. (Paper 120).

Daly, M., Halpin, E., Dawson, P. and Acton, J. 2013. Properties of injection-marinated chicken breasts. XXI European Symposium on the Quality of Poultry Meat. Bergamo, Italy, September 15-19. (Paper 121).

Zhang, Y., Han, I., and Dawson, P.L. 2015. Antioxidant activity assessment and color analysis of skin from different peach varieties grown in South Carolina. Food and Nutrition Sciences 6:18-28. http://dx.doi.org/10.4236/fns.2015.61003

Dawson, P.L., Han, I., Bailey, C., Lynn, D., and Martinez-Dawson, R. 2015. Bacterial transfer to beverages during drinking games (beer pong). International Journal of Food Safety, Nutrition and Public Safety. 5(2): 151-161.

Alsallaiy, Ibtehal, Han, Inyee, Martinez-Dawson, Rose, Dawson, Paul. 2015 Recovery, survival and transfer of bacteria on restaurant menus. Journal of Food Safety, Article first published online: 27 JUL 2015 | DOI: 10.1111/jfs.12212.

Zhang, Yueyuan, Han, Inyee, Bridges, William, and Dawson, Paul. 2016. Antioxidant effect of peach skin powder on cooked ground turkey meat. Poultry Science. Published online June 1, 2016. http://dx.doi.org/10.3382/ps/pew139

Lipscomb, Keri, Rieck, James, and Dawson, Paul. 2016. Effect of temperature on the intensity of basic tastes: sweet, salty and sour. Journal of Food Research 5(4): 1-10. http://dx.doi.org/10.5539/jfr.v5n4p1

Baker, Kimberly A., Han, Inyee Y., Johnson, Lauren, Jones, Edward, Knight, Amy, MacNaughton, Mollye, Marvin, Peter, Nolan, Katherine, Martinez-Dawson, Rose, Dawson, Paul. 2015. Bacterial transfer from hands while eating popcorn. Food and Nutrition Sciences. 6:1333-1338. Published Online* 2015 in SciRes. http://www.scirp.org/journal/fns, http://dx.doi.org/10.4236/fns.2015.*****

Brandon, S. and Dawson, P. 2016. Plugging of parallel-tube devices with fluid foods. Journal of Food Processing and Technology. 7(5): 587 doi: !0.4172/2157-7110.1000587 . http://www.omicsonline.org/open-access/plugging-of-paralleltube-devices-with-fluid-foods-2157-7110-1000587.php?aid=73866

Senior, J.A., Cason, K., Martinez-Dawson, R., Visser, R. and Dawson, P. 2016. Qualitative exploration of African American women’s eating and physical activity habits and perspectives on key elements to design a web-based nutrition education program. Nutrition and Health. Submitted June 21, 2016.

Senior, J.A., Cason, K., Martinez-Dawson, R., Visser, R. and Dawson, P. 2016. Development of a web-based education program for African American women. A stepwise theory-based program planning model. Journal of Nutrition Education and Behavior. Submitted June 21, 2016.

Naphade, C., Han, I., Lukubira, S., Ogale, A., Reick, J. and Dawson, P. 2015. Prediction of mold spoilage for soy/polyethylene composite fiberes. International Journal of Polymer Science. Volume 2015 (2015), Article ID 176826, 11 pages http://dx.doi.org/10.1155/2015/176826

Han, Dong, Han, Inyee and Dawson, Paul. 2017: Combining modified atmosphere packaging and nisin to preserve Atlantic Salmon. Journal of Food Research 6(1):22-31. http://doi.org/10.5539/jfr.v6n1p22

Dawson, P., Northcutt, J., Parisi, M. and Han, I. 2016 Bioaerosol formation and bacteria transfer from commercial automatic hand dryers. Journal of Food Microbiology, Safety and Hygiene. 1(2): 108. open access journal

Bartz, M., Buyukyavuz, A., Dawson, E., Diener, M., Gates, R., Han, I., Johnson, L., Marvin, P., Musselwhite, C., Nicholson, A., Randar, D., Ritterpusch, M., Zazzara, M., Dawson, P. 2016. Transfer of Escherichia coli while using salad tongs. Journal of Food Microbiology, Safety and Hygiene. 1(2): 112 Open access journal.

Zhang, Y., Northcutt, J.,Hanks, T., Miller, I., Pennington, W.,. Jelinek, R., Han, I., and Dawson, P. 2017. Polydiacetylene sensor interaction with food sanitizers and surfactants. Food Chemistry. 221:515-520.

Dawson, P., Han, I., Lynn, D., Lackey, J., Baker, J. and Martinez-Dawson, R. 2017. Bacterial transfer associated with blowing out candles on a birthday cake. Journal of Food Research. 6(4): 1-5. https://doi.org/10.5539/jfr.v6n4p1

Dawson, P., Buyukyavuz, A., Aljeddawi, W. Martinez-Dawson, R., Downs, R. Mattox, C., Kurtz, A., MacInnis, M., Freeland, J., Garrison, S., May, T., McClary, J., Monito, F., Nguyen, T., Polte, K., Suffern, M., Tanner, Z., Thurmond, A. and Ellis, V. 2017. Transfer of Escherichia coli to lemon slices and ice during handling. Journal of Food Research 6 (4): 111-120. https://doi.org/10.5539/jfr.v6n4p111

Buyukyavuz, A., Benson, E., Song, J., Ellis, B., Han, I. and Dawson, P. 2018. Escherichia Coli transfer to food by fruit flies during short time exposure. Journal of Food Research. 7(4): 131-140 https://doi.org/10.5539/jfr.v7n4p131

Dawson, P.L., Al-Jeddawi, W., Remington, N. 2018. Effect of freezing on the shelf life of Salmon. International Journal of Food Science 2018:1-12. https://doi.org/10.1155/2018/1686121

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