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Authors
Bibek Ray, PhD, currently professor emeritus, was a professor of food microbiology in the
Department of Animal Science at the University of Wyoming, Laramie. Professor Ray earned BS
and MS degrees in veterinary science from the University of Calcutta and University of Madras in
India, respectively. He received his PhD in food science from the University of Minnesota in 1970
and joined the faculty in the Department of Food Science, North Carolina State University, and
then the Department of Biology at Shaw University, both at Raleigh. He joined the University of
Wyoming in 1981. There, he expanded his research to intestinal beneficial bacteria, bacteriocins of
Gram-positive bacteria, and high hydrostatic-pressure preservation of food along with his previous
research activities in the area of microbial sublethal injury. He also taught courses in food microbiology, food fermentation, food safety, and a course titled “Safety of Our Food” to nonscience
undergraduates. His laboratory was involved in extensive and thorough studies in both basic and
applied areas of the bacteriocin pediocin AcH from Pediococcus acidilactici H. In addition, his
group studied various aspects of bacteriocins produced by Lactococcus, Leuconostoc, Lactobacillus,
and Pediococcus as well as Bacillus and Staphylococcus spp. He received research funding from the
National Science Foundation, American Public Health Association, National Live Stock and Meat
Board, United States Department of Agriculture, United States Army Research, North Atlantic
Treaty Organization (with Turkey) and Binational Agriculture Research Development Agency
(with Israel), Wyoming Development Fund, and the industry. Before retirement, he was studying the combined effect of bacteriocins, ultrahigh hydrostatic pressure, and pulse field electricity and sublethal injury on the destruction of microbial cells and spores and its application in
food preservation. In addition, Dr. Ray established collaborative research programs with research
institutes and universities in Turkey, Israel, India, Indonesia, and France. He also participated in
symposiums, offered short courses, presented research activities, and visited Research Laboratories
in Japan, Indonesia, Thailand, Australia, New Zealand, India, Turkey, France, Spain, Germany,
Norway, Belgium, England, Denmark, Netherlands, Hungary, Austria, Greece, Italy, Mexico,
Canada, and Argentina.
Professor Ray has published over 100 research articles, reviews, book chapters, proceedings
articles, and popular articles on food microbiology. He has also edited four books: Injured Index
and Pathogenic Bacteria (1989) and Food Biopreservatives of Microbial Origin (1992, with Dr. M.A.
Daeschel), both published by CRC Press, Boca Raton, FL; Lactic Acid Bacteria: Current Advances
in Metabolism, Genetics, and Applications (1996, with Dr. Faruk Bozoglu), Springer, New York;
and Novel Processing and Control Technologies in the Food Industry (1999, with Dr. Faruk Bozoglu
and Tibor Deak), IOS Press, Washington, DC. He was a member of the American Society for
Microbiology and the Institute of Food Technologists and a fellow of the American Academy of
Authors
Bibek Ray, PhD, currently professor emeritus, was a professor of food microbiology in the
Department of Animal Science at the University of Wyoming, Laramie. Professor Ray earned BS
and MS degrees in veterinary science from the University of Calcutta and University of Madras in
India, respectively. He received his PhD in food science from the University of Minnesota in 1970
and joined the faculty in the Department of Food Science, North Carolina State University, and
then the Department of Biology at Shaw University, both at Raleigh. He joined the University of
Wyoming in 1981. There, he expanded his research to intestinal beneficial bacteria, bacteriocins of
Gram-positive bacteria, and high hydrostatic-pressure preservation of food along with his previous
research activities in the area of microbial sublethal injury. He also taught courses in food microbiology, food fermentation, food safety, and a course titled “Safety of Our Food” to nonscience
undergraduates. His laboratory was involved in extensive and thorough studies in both basic and
applied areas of the bacteriocin pediocin AcH from Pediococcus acidilactici H. In addition, his
group studied various aspects of bacteriocins produced by Lactococcus, Leuconostoc, Lactobacillus,
and Pediococcus as well as Bacillus and Staphylococcus spp. He received research funding from the
National Science Foundation, American Public Health Association, National Live Stock and Meat
Board, United States Department of Agriculture, United States Army Research, North Atlantic
Treaty Organization (with Turkey) and Binational Agriculture Research Development Agency
(with Israel), Wyoming Development Fund, and the industry. Before retirement, he was studying the combined effect of bacteriocins, ultrahigh hydrostatic pressure, and pulse field electricity and sublethal injury on the destruction of microbial cells and spores and its application in
food preservation. In addition, Dr. Ray established collaborative research programs with research
institutes and universities in Turkey, Israel, India, Indonesia, and France. He also participated in
symposiums, offered short courses, presented research activities, and visited Research Laboratories
in Japan, Indonesia, Thailand, Australia, New Zealand, India, Turkey, France, Spain, Germany,
Norway, Belgium, England, Denmark, Netherlands, Hungary, Austria, Greece, Italy, Mexico,
Canada, and Argentina.
Professor Ray has published over 100 research articles, reviews, book chapters, proceedings
articles, and popular articles on food microbiology. He has also edited four books: Injured Index
and Pathogenic Bacteria (1989) and Food Biopreservatives of Microbial Origin (1992, with Dr. M.A.
Daeschel), both published by CRC Press, Boca Raton, FL; Lactic Acid Bacteria: Current Advances
in Metabolism, Genetics, and Applications (1996, with Dr. Faruk Bozoglu), Springer, New York;
and Novel Processing and Control Technologies in the Food Industry (1999, with Dr. Faruk Bozoglu
and Tibor Deak), IOS Press, Washington, DC. He was a member of the American Society for
Microbiology and the Institute of Food Technologists and a fellow of the American Academy of