Dr. Amreeta Sarjit
Lecturer, Microbiology and Molecular Biology
Amreeta Sarjit holds a PhD from Curtin University (in conjunction with CSIRO Agriculture and Food) and is currently a Lecturer in Microbiology and Molecular Biology in the Institute of Innovation, Science and Sustainability, Federation University’s Gippsland Campus. Amreeta is passionate in academic teaching and conducting research. Her vision includes to contribute to effective leadership, innovation in education, and to have a strong impact in her research area. She has a strong interest in food microbiology with a focus on bacterial pathogens such as Salmonella and Campylobacter. She is, particularly interested in the mechanisms of survival, impact of antimicrobials and genomic characteristics of these pathogens in food systems.
The Basis for Variations in the Biofilm Formation by Different Salmonella Species and Subspecies: An In Vitro and In Silico Scoping Study
Salmonella survival after exposure to heat in a model meat juice system
Survival of salmonella on red meat in response to dry heat
Survival of Salmonella Under Heat Stress is Associated with the Presence/Absence of CRISPR Cas Genes and Iron Levels
Draft genome sequences of four antibiotic-resistant Salmonella strains isolated from Australian red meat animal species
Phosphates
Salmonella response to physical interventions employed in red meat processing facilities
Antimicrobial activity of trisodium phosphate and sodium hypochlorite against Salmonella biofilms on abiotic surfaces with and without soiling with chicken juice
Transfer of Campylobacter and Salmonella from poultry meat onto poultry preparation surfaces
Antimicrobial activity of gallic acid against thermophilic Campylobacter is strain specific and associated with a loss of calcium ions
Control of Campylobacter jejuniand Campylobacter coliby Established and Novel Disinfectants in Poultry Processing Facilities
Surface modification of materials to encourage beneficial biofilm
Trisodium phosphate and sodium hypochlorite are more effective as antimicrobials against Campylobacter and Salmonella on duck as compared to chicken meat