Wilbert Long III

Wilbert Long III is a Senior Research Scientist in the Department of Human Ecology at Delaware State University, specializing in Food Microbiology and Food Safety. His work focuses on evaluating novel decontamination methods and food safety practices to reduce foodborne pathogens and extend shelf life.

Research Interests

Dr. Long's research addresses critical food safety challenges including the evaluation of natural antimicrobial agents from medicinal plants (e.g., Moringa Oleifera, Ocimum Gratissimum) for produce decontamination, chemical treatments for pathogen reduction, and the impact of human factors like stress and sleep deprivation on food safety outcomes. His work bridges laboratory research with community applications to enhance food safety in diverse populations.

Publication Trends

His publications consistently focus on pathogen control mechanisms across food systems, demonstrating expertise in chemical decontamination (sodium dichloroisocyanurate, ozone), pathogen behavior (Salmonella rebound), and natural antimicrobial applications. Key themes include developing sustainable decontamination methods that maintain food quality while extending shelf life, with increasing emphasis on community-based food safety interventions.

Scientific Awards

No scientific awards were reported in the source material.

Advising and Grants

Graduate Students:

• Arham, A. A. (Current): Evaluation of Medical Plant Extracts (Moringa Oleifera & Ocimum Gratissimum) and Pisum Sativum Extract for Application in Decontamination And Shelf-Life Extension of Ready-To-Eat Produce
• Ebirim, R. I. (2020): Spoilage and Sensory Observation of Cinnamaldehyde and Clove Oil Application to Control Microbial Populations in Catfish (Ictalurus punctatus) and Trout (Oncorhynchus mykiss) Fillet Packaging

Grants:

• USDA NIFA (2023-2026): "Food Safety, Stress, and Sleep Training in Diverse Communities in the State of Delaware"
• USDA Evans Allen (2022-2024): "Evaluating of Medical Plant Extracts for Application in Decontamination and Shelf-life Extension of Ready to Eat Produce"

Labs and Teams

Dr. Long leads a dedicated food safety research laboratory within Delaware State University's Food Science Program, where his team evaluates novel decontamination protocols and their real-world implementation. His lab actively collaborates with community stakeholders across Delaware to address food safety challenges in diverse populations, emphasizing practical training and culturally appropriate interventions.