Dr. Kornacki has been solving food microbiology problems since obtaining his B.S. degree in Bacteriology from the University of Wisconsin-Madison (1977). His M.S. and Ph.D. thesis research addressed contamination concerns with dairy product manufacturing. He has co-authored a patent on ultra-filtered milk cheese production during the four years he worked for Schreiber Foods as a Research Scientist. Twelve subsequent years were spent microbiological troubleshooting, technical writing/editing, and in laboratory management for Silliker Laboratories.
In 2001, he joined the UGA Department of Food Science faculty before founding Kornacki Microbiology Solutions. He has assisted a number of companies in the midst of FDA and USDA product recalls and made well over 850 troubleshooting related plant visits in his career across a vast area of food processing industries. He remains adjunct faculty at UGA and an active member of IAFP.
In 2010, he received the IAFP Sanitarian award and was Chairman of IAFP’s Food & Hygiene Professional Development Group from 2011 to 2013. He has published on a wide variety of food microbial topics and is Editor and Co-author of Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment (Springer, 2010), and Co-Editor and Co-author of a recent book entitled, “The Microbiological Safety of Low Water Activity Foods and Spices” (Springer). His third book, “Foodborne Pathogens: Virulence Factors and Host Susceptibility” is due in April. He was also Co-Chairman of the NACMCF subcommittee on Microbiological Criteria as Indicators of Process Control or Insanitary conditions from 2013 to 2015. He was recently appointed as Co-Editor & Chief of the 18th edition of Standard Methods for the Examination of Dairy Products presently under development.