Gary E. Rodrick, Ph.D.
Education
1973 N.I.H Postdoctoral Fellow, University of Massachusetts
1971 Ph.D. Zoology, University of Oklahoma
1967 M.S. Kansas State College
1966 B.A. Kansas State College
1963 A.A. Dodge City Community College
Research Interests
Focus of our research involves post harvest processing aids for molluscan bivalve shellfish with emphasis on two main areas (freezing and irradiation) in which opportunities exist for research at undergraduate, graduate and post-doctoral levels.
Our major research area is to optimize the effect of these post harvest treatments to kill both spoilage and public health importance bacteria such as Vibrio vulnificus and Vibrio parahaemolyticus. This research includes analysis of the quality using various methods of freezing and irradiation on difference species of molluscan bivalve shellfish.
Our other main research area involves the effects of ozone washes on “Ready to Eat” fruits and vegetables and ozonated ice treatments on seafood at retail stores. The knowledge gained from these studies is being applied to the development of automated machines that will wash fruits and vegetables and produce ozonated ice in a retail setting Future directions of this research will include the application of these techniques to additional commodities.
Selected Publications
D. Ramiriz, D. Heil, G.E. Rodrick. 2008. A Comparative Study of Bacterial and Drip Loss Reduction, Shelf Life Extension and Shucking Efficiency Between Conventional and Hot Water Immersion Techniques. J. Food Protection. (In Press).
Mestey, D. and G.E. Rodrick. 2006. A comparison of cryogenic freezing techniques and their usefulness in reduction of Vibrio vulnificus in whole oysters. International Proceedings for Molluscan Shellfish Safety. Pp. 467-474.
Calhoun, A.J., G.E. Rodrick and F.H. Brown. 2002. Integrity of powered and powder-free latex examination gloves. J. Public Health Dentistry. : 62(3) 170-172.
K.R. Schneider, R.H. Pierce and G.E. Rodrick. 2003. The degradation of Karenia brevis Toxins utilizing ozonated seawater. Harmful Algae 2: 101-107.
Contact Information
359 Food Science and Human Nutrition Building
P.O. BOX 110370
Newell Drive
University of Florida
Gainesville, Fl 32611-0370
Email: GERodrick@mail.ifas.ufl.edu
