Gary Dykes

Professor
School of Science
Monash University
E-mail: Gary.dykes@monash.edu
Page: http://www.sci.monash.edu.my/about/academic/gary-dykes

Fields of interest:

Food Science, Food Safety, Food Microbiology

Recent publications:

Saarjit, A. and Dykes, G.A. (2015). Trisodium phosphate and sodium hypochlorite are more effective as antimicrobials against Campylobacter and Salmonella on duck as compared to chicken meat. International Journal of Food Microbiology. 203: 63-69.

Tan, S.M., Lee, S.M. and Dykes, G.A. (2015). Acetic acid induces pH independent cellular energy depletion in Salmonella enterica. Foodborne Pathogens and Disease. 12: 183-189.

Saarjit, A., Wang, Y. and Dykes, G.A. (2015). Antimicrobial activity of gallic acid against Campylobacter is strain specific and associated with a loss of calcium ions. Food Microbiology. 46: 227-233.

Tan, S.M., Lee, S.M. and Dykes, G.A. (2014). Fat contributes to the buffering capacity of chicken skin and meat but enhances the vulnerability of attached Salmonella cells to acetic acid treatment. Food Research International 66: 417-423.

Teh, A.H.T., Lee, S.M. and Dykes, G.A. (2014). Does Campylobacter jejuni form biofilms in food-related environments? Applied and Environmental Microbiology 80: 5154-5160.

Goulter, R.M., Taran, E., Gentle, I.R., Gobius, K.S. and Dykes, G.A. (2014). Escherichia coli strains expressing H12 antigens demonstrate an increased ability to attach to abiotic surfaces as compared with E. coli strains expressing H7 antigens. Colloids and Surfaces B: Biointerfaces 119: 90-98.

Tan, S.M., Lee, S.M. and Dykes, G.A. (2014). Buffering effect of chicken skin and meat protects Salmonella enterica strains against hydrochloric acid but not organic acid treatment. Food Control 42: 329-334.

Tan, M.S.F., Wang, Y. and Dykes, G.A. (2013). Attachment of bacterial pathogens to a bacterial cellulose derived plant cell wall model: a proof of concept. Foodborne Pathogens and Disease 10: 992-994.

Nguyen, V.T., Barlow, R.S., Turner, M.S., Fegan, N. and Dykes, G.A. (2013). Role of Campylobacter capsular polysaccharides (CPS) and lipooligosaccharides (LOS) in its surface properties and attachment to abiotic surfaces. Foodborne Pathogens and Disease 10: 507-503.

Hui, Y.W. and Dykes G.A. (2012). Modulation of cell surface hydrophobicity and attachment of bacteria to abiotic surfaces and shrimp by Malaysian herb extracts. Journal of Food Protection 75: 1507-1511.