Kaye Burgess
Head of Food safety DepartmentResearch Interests
Dr Kaye Burgess is a Principal Research Officer and Head of the Food Safety Department in Teagasc Food Research Centre Ashtown in Dublin. Kaye’s research group is focused is on understanding the behaviour and virulence of foodborne pathogens and antimicrobial resistant microorganisms in food production, using a One Health approach. She currently coordinates the Irish Dept of Agriculture funded DETCON projects and the EPA funded I-RACE project and is a funded investigator in the Research Ireland funded Co-Centre for Sustainable Food Systems and a number of other projects. Kaye holds a BSc in microbiology and a PhD in molecular microbiology both from University College Cork.
View Dr Kaye Burgess profile on ORCiD
Education
Sept 2000 – April 2005 PhD Microbiology, University College Cork, “Molecular Characterisation of Riboflavin Metabolism in Lactococcus lactis”
Sept 1996 – June 2000 BSc (Hons) Microbiology, University College Cork (1H)
Burgess CM, Gianotti A, Gruzdev N, Holah J, Knøchel S, Lehner A, Margas E, Esser SS, Sela Saldinger S, Tresse O (2016). The response of foodborne pathogens to osmotic and desiccation stresses in the food chain. Int J Food Microbiol 221:37–53.
Murphy S, Gaffney M, Fanning S and Burgess CM (2016) Potential for transfer of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella
Senftenberg from contaminated food waste derived compost and anaerobic digestate liquid to lettuce plants. Food Microbiol 59:7–13.
Lenahan M., Sheridan A., Morris D., Duffy G., Fanning S., and C.M. Burgess (2014). Transcriptomic analysis of triclosan-susceptible and – tolerant
Escherichia coli O157:H19 in response to triclosan exposure. Microb Drug Resist. 20(2): 91–103.
Sheridan Á., Lenahan M., Condell O., Bonilla-Santiago R., Sergeant K., Renaut J., Duffy G., Fanning S., Nally J.E., and C.M. Burgess. (2013)
Proteomic and phenotypic analysis of triclosan tolerant verocytotoxigenic Escherichia coli O157:H19. J Proteomics 80: 78–90.
Sheridan Á., M. Lenahan, G. Duffy, S. Fanning and C.M. Burgess (2012). The potential of biocide tolerance in Escherichia coli and its impact on the
response to food processing stresses. Food Control, 26:98–106.
McCabe E.M., Burgess C.M., O’Regan E., McGuinness S., Barry T., Fanning S., Duffy G. (2011) Development and evaluation of DNA and RNA
real-time assays for food analysis using the hilA gene of Salmonella enterica subspecies enterica. Food Microbiol. 28(3):447–56.
Dolan, A., Burgess C.M., Fanning S. & G. Duffy, (2010) Application of quantitative reverse-transcription PCR (qRT-PCR) for the determination of the total viable count (TVC) on meat samples. J Appl Microbiol 109: 91–98.