Karl R. Matthews

Dr. Karl R. Matthews is a distinguished Professor in the Department of Food Science at Rutgers University-New Brunswick, where he has dedicated his career to advancing the field of food safety. His research is primarily centered on enhancing the microbial safety of food, with a particular emphasis on understanding and mitigating the risks associated with antibiotic residues and antibiotic-resistant bacteria. Dr. Matthews is deeply invested in exploring how antibiotic resistance genes manifest in vegetable crops and their production environments, aiming to develop strategies that safeguard public health. In addition to his focus on antibiotic-related issues, Dr. Matthews is actively involved in examining retail food safety practices. His research seeks to identify and improve practices that influence the safety and quality of food products available to consumers. By addressing these critical areas, he contributes to the development of safer food handling and processing methods that can be implemented across the food industry. Dr. Matthews' laboratory is at the forefront of innovative research on antimicrobial treatments. His team is investigating the use of light and plant-derived compounds as potential solutions to control foodborne bacteria. These novel approaches are designed to enhance microbial safety, offering promising alternatives to traditional chemical treatments. His work in this area is paving the way for more sustainable and effective methods of ensuring food safety. Through his international collaborations, Dr. Matthews is committed to developing cost-effective methods for removing or inactivating antibiotic residues on food crops. His global perspective and collaborative efforts aim to improve food safety standards worldwide, addressing the challenges posed by antibiotic residues in diverse agricultural settings. His research not only contributes to the scientific community but also has practical implications for improving food safety on a global scale. Dr. Matthews' contributions to the field of food science are widely recognized, and his work continues to influence both academic research and industry practices. His dedication to enhancing microbial food safety reflects his commitment to protecting public health and ensuring the availability of safe, high-quality food for consumers around the world.