Dr. Xianqin Yang

Image Xianqin Yang
Research Scientist

I am a research scientist, conducting work in the area of meat safety and preservation.

Current research and/or projects

Since 2007, Dr. Yang’s research has been primarily focusing on reduction of microbiological contamination of meat during the primary production and distribution process, i.e. from slaughtering of animals to steaks on the plate, including identification, tracking and control source of contamination, mechanisms of survival and persistence of E. coli in meat processing environments, effective intervention strategies for controlling enteric pathogens, and shelf-life extension of meat.

Current projects

1. Comparative genetic characterization of E. coli O157:H7 from pigs and cattle, feces and carcasses/Alberta Innovates/2019-2022

2. Exploring the potential of using Carnobacterium maltaromaticum A5 as a bioprotective agent in meat plants to improve the safety and shelf life of meat/Beef Cattle Research Council/2019-2020

3. If E. coli shed by cattle is becoming resistant to antimicrobial interventions in abattoirs, how best to raise the hurdles/Beef Cattle Research Council/ 2018-2022

4. Chlorine resistant Escherichia coli in beef processing facilities: selective pressure for heat resistant pathogens/Alberta Innovates/ 2019-2022.

5. Understanding biofilm community dynamics/Agriculture and Agri-Food Canada/2019-2022

6. Beef Quality Canada's National Beef Quality Audit at Retail and Processing/Beef Cluster/2021-2023

Key publications

  1. Peipei Zhang, Saida Essendoubi, Julia Keenliside, Tim Reuter, Kim Stanford, Robin King, Patricia Lu and Xianqin Yang. 2021. Phylogenetic and genomic analysis of Shiga toxin-producing Escherichia coli O157:H7 from pigs, cattle and pig production-related environments in Alberta, Canada. Banff Pork Seminar, Banff, AB, Canada, January 05-07, 2021.

    2021 - View publication details

  2. Visvalingam, J., Zhang, P., Ells, T.C., Yang, X. (2019). Dynamics of Biofilm Formation by Salmonella Typhimurium and Beef Processing Plant Bacteria in Mono- and Dual-Species Cultures, 78(2), 375-387. http://dx.doi.org/10.1007/s00248-018-1304-z

    2019 - View publication details

  3. Laidlaw, A.M., Gänzle, M.G., Yang, X. (2019). Comparative assessment of qPCR enumeration methods that discriminate between live and dead Escherichia coli O157:H7 on beef, 79 41-47. http://dx.doi.org/10.1016/j.fm.2018.11.002

    2019 - View publication details

  4. Wang, H., Badoni, M., Zawadski, S, McLeod, B., Uttaro, B., Yang, X. (2018) Storage life at 2° C or -1.5° C of beef steaks cooked by a three-step sous-vide method. CMSA/CMC Annual Meeting, May 29-31, 2018, Montreal PQ

    2018 - View publication details

  5. Wang, H., He, A., Yang, X. (2018). Dynamics of microflora on conveyor belts in a beef fabrication facility during sanitation, 85 42-47. http://dx.doi.org/10.1016/j.foodcont.2017.09.017

    2018 - View publication details

  6. Visvalingam, J., Ells, T.C., Yang, X. (2017). Impact of persistent and nonpersistent generic Escherichia coli and Salmonella sp. recovered from a beef packing plant on biofilm formation by E. coli O157, 123(6), 1512-1521. http://dx.doi.org/10.1111/jam.13591

    2017 - View publication details

  7. Yang, X., Devos, J., Klassen, M.D. (2017). Inactivation of Escherichia coli O157:H7 in minute steaks cooked under selected conditions, 80(10), 1641-1647. http://dx.doi.org/10.4315/0362-028x.jfp-17-081

    2017 - View publication details

  8. Yang, X., F. Tran, and T. Wolters. 2017. Microbial ecology of decontaminated and not decontaminated beef carcasses. J Food Res. 6:85-91.

    2017 - View publication details

  9. Wang, H., Badoni, M., Zawadski, S., McLeod, B., Uttaro, B. and Yang, X. 2017. Effects on beef microflora of a three-step sous-vide method. International Congress of Meat Science and Technology annual conference. Cork, Ireland, August 13-18, 2017

    2017 - View publication details

  10. Youssef, M.K, Tran, F., Zhang P., Gill, C.O. and Yang, X. 2017. Storage-life and microflora of vacuum-packaged pork loin cuts in relation to beef from the same abattoir. International Association for Food Protection annual meeting (IAFP 2017), Tampa Bay, Florida, USA, July 9-12, 2017

    2017 - View publication details

  11. Visvalingam, J. and Yang, X. 2017. Effect of persistent and transient generic Escherichia coli and Salmonella sp. recovered from a beef packing plant on biofilm formation of Escherichia coli O157:H7. International Association for Food Protection annual meeting (IAFP 2017), Tampa Bay, Florida, USA, July 9-12, 2017. Oral presentation

    2017 - View publication details

  12. Zhang P., and Yang, X. 2017. Variability in growth behavior of Carnobacterium isolates in medium with low initial pH. International Association for Food Protection annual meeting (IAFP 2017), Tampa Bay, Florida, USA, July 9-12, 2017

    2017 - View publication details

  13. Visvalingam, J., Vahmani, P., Rolland, D.C., Dugan, M.E.R., Yang, X. (2017). Anti-mutagenic Properties of Mono- and Dienoic Acid Biohydrogenation Products from Beef Fat, 52(7), 651-655. http://dx.doi.org/10.1007/s11745-017-4267-9

    2017 - View publication details

  14. Badoni, M., Klassen, M.D., Wang, H., Youssef, M.K., Devos, J., Gill, C.O., Yang, X. (2017). Development and testing of a prototype automatic trim sampler, 77 82-87. http://dx.doi.org/10.1016/j.foodcont.2017.02.005

    2017 - View publication details

  15. Mercer, R.G., Walker, B.D., Yang, X., McMullen, L.M., Gänzle, M.G. (2017). The locus of heat resistance (LHR) mediates heat resistance in Salmonella enterica, Escherichia coli and Enterobacter cloacae, 64 96-103. http://dx.doi.org/10.1016/j.fm.2016.12.018

    2017 - View publication details

  16. Yang, X., He, A., Badoni, M., Tran, F., Wang, H. (2017). Mapping sources of contamination of Escherichia coli on beef in the fabrication facility of a commercial beef packing plant, 75 153-159. http://dx.doi.org/10.1016/j.foodcont.2016.12.004

    2017 - View publication details

  17. Visvalingam, J., Liu, Y., Yang, X. (2017). Impact of dry chilling on the genetic diversity of Escherichia coli on beef carcasses and on the survival of E. coli and E. coli O157, 244 62-66. http://dx.doi.org/10.1016/j.ijfoodmicro.2016.12.022

    2017 - View publication details

  18. Liu, Y., Visvalingam, J., Youssef, M. K., and Yang X. (2017). Determination of microbiological effects of dry chilling of beef carcasses. Beef Industry Safety Summit. Houston, TX, USA, February 28-March 02, 2017

    2017 - View publication details

  19. Visvalingam, J., Liu, Y., and Yang, X.Q. (2016). "Impact of dry chilling on the genetic diversity and survival of naturally occurring Escherichia coli on beef carcasses.", International Association for Food Protection annual meeting (IAFP 2016), St Luis, Missouri, USA, 31 July-3 August, 2016.

    2016 - View publication details

  20. Badoni, M., Klassen, M.D., Visvalingam, J., Gill, C.O., and Yang, X.Q. (2016). "Development and testing of a prototype automatic beef trim sampler.", 96th Annual Conference of the Canadian Meat Council, Ottawa, Canada, 27-29 September, 2016.

    2016 - View publication details

Research facility

6000 C and E Trail
Lacombe, AB T4L 1W1
Canada

Language

English

Other languages

Chinese