Linda Harris

Linda Harris is a Professor and Chair in the Department of Food Science and Technology at the University of California, Davis, and serves as a Cooperative Extension Specialist in Microbial Food Safety. Her research focuses on microbial safety of fresh produce and nutmeats, including pathogen behavior, sanitation methods, and process validation in low-moisture foods. She has pioneered standard inoculation and recovery methods for pathogens on produce and nuts.

Key research areas include survival of Salmonella, E. coli, and Listeria on fruits, vegetables, and nut surfaces, as well as the efficacy of sanitizers and thermal treatments. Her work addresses contamination risks during postharvest handling, irrigation practices, and storage conditions. She also evaluates consumer food preparation practices, such as soaking nuts, to mitigate foodborne illness risks.

Notable contributions include modeling pathogen transfer during food handling, assessing risks in low-moisture foods like almonds and pistachios, and developing guidelines for safe food processing. She received the 2022 Black Pearl Award for Corporate Excellence in Food Safety and Quality.

Her research spans multiple commodities, including citrus fruits, onions, walnuts, and cashews, with a focus on practical applications for industry and regulatory agencies. Collaborations with the almond and pistachio industries have informed risk management strategies and validation protocols for pathogen reduction processes.