Dr. Alexander Gill
Current research and/or projects
Current research activities, include the development of methods of analysis for verotoxin producing Escherichia coli (VTEC or STEC) in foods, the application of non-thermal decontamination technologies to foods, and the phenotypic and genomic characterisation of pathogenic E. coli.
Research and/or project statements
- Co-developer of Health Canada Compendium of Analytical Methods protocol for the detection of verotoxin producing E. coli (VTEC) in food (MFLP-52)
- Enumerative analysis of outbreak foods to determine pathogen levels
- Investigation of non-thermal decontamination technologies for food, including irradiation and high pressure processing
- Development of methods for the detection and isolation of VTEC from food.
- Analysis of food samples to support the investigation of outbreaks of foodborne disease.
Education and awards
Doctor of Philosophy - Food and Nutritional Sciences, University of Manitoba, 2006
Master of Science – Food Sciences, University of Manitoba, 2000
Bachelor of Science – Biological Sciences, University of Alberta, 1996
International experience and/or work
Member Joint FAO/WHO Expert Meeting on Shigatoxigenic E. coli (STEC) 2016 to present
Member International Standards Technical Advisory Group 18 Shigatoxigenic E. coli Methods 2016 to Present
Member of International Scientific Committee for the 10th International Symposium on Shiga Toxin (Verocytotoxin) producing Escherichia coli. VTEC2018.org, 2018
Member of STEC Working Group for AOAC International Stakeholder Panel on Alternative Methods 2012
Gill, A., McMahon, T., Dussault, F., and Petronella, N. 2020. Shiga toxin-producing Escherichia coli survives storage in wheat flour for two years. Food Microbiology. 87: 103380. DOI: 10.1016/j.fm.2019.103380
Gill A., Carrillo, C., Hadley, M., Kenwell, R. and Chui, L. 2019. Bacteriological analysis of wheat flour associated with an outbreak of Shiga toxin-producing Escherichia coli O121. Food Microbiology. 82:474-481. DOI: 10.1016/j.fm.2019.03.023.
Pires, S.M., Majowicz, S., Gill, A., and Devleesschauwer, B. 2019. Global and regional source attribution of Shiga toxin-producing Escherichia coli infections using analysis of outbreak surveillance data. Epidemiology and Infection. 147:e236. DOI: https://doi.org/10.1017/S095026881900116X.
Devleesschauwer, B., Pires, S.M., Young, I., Gill, A., Majowicz, S.E., and the study team. 2019. Associating sporadic, foodborne illness caused by Shiga toxin-producing Escherichia coli with specific foods: a systematic review and meta-analysis of case-control studies. Epidemiology and Infection. 147:e235. DOI: https://doi.org/10.1017/S0950268819001183.
Gill, A.O., Tamber, S and Yang, X. 2019. Relative response of populations of Escherichia coli and Salmonella enterica to exposure to thermal, alkaline and acidic treatments. International Journal of Food Microbiology. 293:94-101. doi: 10.1016/j.ijfoodmicro.2019.01.007.
Gill, A. and Austin, J. 2018. The ecology of bacterial agents of foodborne disease. Chapter 4. In The connections between ecology and infectious disease. Edited by C.J. Hurst. Springer. pp 115-162.
Pollari, F., Christidis, T., Pintar, K.D.M., Nesbitt, A., Farber, J., Lavoie, M-C, Gill, A., Kirsch, P., Correa, J.A., and Johnson, R. 2017. Evidence for the benefits of food chain interventions on E. coli O157:H7/NM prevalence in retail ground beef and human disease incidence: a success story. Canadian Journal of Public Health. 108(1):e71-e78. doi: 10.17269/cjph.108.5655.
Gill, A.O. 2017. The Importance of Bacterial Culture to Food Microbiology in the Age of Genomics. Front. Microbiol. doi:10.3389/fmicb.2017.00777.
Gill, A. and Huszczynski, G. 2016. Enumeration of Escherichia coli O157:H7 in outbreak associated beef patties. Journal of Food Protection. 79(7):1266-1268.
Liu, Y., Gill, A., McMullen, L., and Gänzle, M.G. 2015. Variation in heat and pressure resistance of verotoxigenic Escherichia coli and non-toxigenic reference strains. Journal of Food Protection. 78(1):111-120.
Gill, A. and Oudit, D. 2015. Enumeration of Escherichia coli O157 in Outbreak-Associated Gouda Cheese Made with Raw Milk. Journal of Food Protection. 78(9):1733–1737.
Gill, A., Huszczynski, G., Gauthier, M., and Blais, B. 2014. Evaluation Of Eight Agar Media For The Isolation Of Shiga Toxin–Producing Escherichia coli. Journal of Microbiological Methods. 96:6-11.
Catford, A., Kouamé, V., Martinez-Perez, A., Gill, A., Buenaventura, E., Couture, H. and Farber, J.M. 2014. Risk Profile on non-O157 verotoxin-producing Escherichia coli in produce, beef, milk and dairy products in Canada. International Food Risk Analysis Journal. 4:32, doi: 10.5772/59208.
Kundu, D., Gill, A., Lui, C., Goswami, N., and Holley, R. 2014. Use of low dose e-beam irradiation to reduce E. coli O157:H7, non-O157 (VTEC) E. coli and Salmonella viability on meat surfaces. Meat Science. 96:413-418.
Kundu, D., Gill, A., and Holley, R. 2013. Use of low dose irradiation to evaluate the radio-sensitivity E. coli O157:H7, non-O157 (VTEC) E. coli and Salmonella in Phosphate Buffered Saline. Journal of Food Protection. 76(8):1438-1442.
Ganz, K., and Gill A. 2013. Inhibition of polymerase chain reaction for the detection of Escherichia coli O157:H7 and Salmonella enterica on walnut kernels. Food Microbiology. 35:15-20.
Huszczynski, G., Gauthier, M., Mohajer, S., Gill, A., and Blais. B. 2013. Method for the detection of priority shiga toxin-producing Escherichia coli in beef trim. Journal of Food Protection. 76 (10):1689-1696.
Gill, A.O. and Gill, C.O. 2012. Microbial decontamination of raw and ready-to-eat-meats. Chapter 2, In Microbial decontamination in the food industry: Novel methods and applications. Edited by A. Demirci and M.O. Ngadi. Woodhead Publishing Ltd. pp. 30-59.
Gill, A., Martinez-Perez, A., McIlwham, S., and Blais, B. 2012. Development of a method for the detection of verotoxin-producing Escherichia coli in food. Journal of Food Protection. 75:827-837.
International Association for Food Protection
Editoral Board Member of the journals International Journal of Food Microbiology and Food Microbiology