Eileen O'Shea

Title: Eileen O'Shea: Innovator in Food Safety

Introduction

Eileen O'Shea is a prominent inventor based in Luxembourg, LU. She has made significant contributions to the field of food safety through her innovative research and development efforts. With a focus on controlling pathogens and spoilage microorganisms, her work is vital for the food and beverage industry.

Latest Patents

Eileen O'Shea holds a patent for her invention titled "Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems." This method effectively inhibits the growth of harmful microorganisms in food products that have a moisture content of about 38-80% by weight, a salt content of less than 5.0% by weight, and a pH range of about 4.6 to 8.5. The application of an organic acid or its salt combined with a fermentation-derived antimicrobial peptide provides a robust solution to curtail the growth of spores and vegetative cells without relying on chemicals like sodium nitrite, sodium nitrate, or sorbate.

Career Highlights

Eileen is currently employed at Kerry Luxembourg S.a.r.l., where she continues to advance her research in food safety. Her innovative approaches have garnered attention in the industry, making her a key figure in the development of safer food products.

Collaborations

Eileen collaborates with talented coworkers such as Vivien Sheehan and Yiqing Cheng. Their combined expertise enhances the research and development efforts at Kerry Luxembourg S.a.r.l.

Conclusion

Eileen O'Shea's contributions to food safety through her innovative patent demonstrate her commitment to improving public health. Her work is essential in ensuring the safety and quality of food and beverage products.