Prof. JF Rykers Lues Lues

NRF RATING
C
POSITION
Professor Environmental Health
QUALIFICATIONS
MSc Microbiology, PhD Food Science
PORTFOLIO / SHORT CV (150 – 200 words)
Prof. JFR Lues specialises in the field of food safety culture (FSC), which refers to the shared values, beliefs, and attitudes that shape the behaviours and decision-making of individuals and organisations regarding food safety. A positive food safety culture is key to reducing the incidence of foodborne illness and ensuring the safety of the food supply.
Prof. Lues presented papers and lectures on the topic of food safety culture to academia and industry, nationally and abroad, authored publications, and supervised master’s and doctoral students. He served on committees establishing national safety regulations and specifications for foods and participated on legal advisory teams. He is further involved in various innovation and commercialisation projects.
AREAS OF EXPERTISE
(5 Key words)
Food safety culture
Food waste and sustainability
Food microbiology
Novel product development
Vulnerable food environments
PUBLICATIONS
  • Manyi-Loh, CE, Okoh, AI & Lues, R. 2022. Prevalence of multidrug resistant bacteria (enteropathogens) recovered from a blend of pig manure and pine wood saw dust during anaerobic co-digestion in a steel biodigester. International Journal of Environmental Research and Public Health (ijerph 1829378). (Accepted)
  • Manyi-Loh, CE, Okoh, AI & Lues, R. 2022. Antibiotic resistance in Listeria monocytogenes isolates recovered from anaerobic co-digestion sludge in a single stage steel bio-digester: Implications in antimicrobial stewardship. Microorganisms, 11(3):725. doi: 10.3390/microorganisms11030725
  • Theisinger SM & De Smidt O & Lues JFR. 2021. Categorisation of culturable bioaerosols in a fruit juice manufacturing facility. Plos One, 16(4): e0242969. https://doi.org/10.1371/journal.pone.0242969.
  • Anelich, L, Lues, JFR, Farber, J & Parreira, V. 2020. SARS-CoV-2 and Risk to Food Safety. Frontiers in Nutrition, https://doi.org/10.3389/fnut.2020.580551
  • Nkhebenyane, J & Lues, JFR. (2020). The Knowledge, Attitude and Practices of Food Handlers in Central SA hospices. Journal of Food Science and Nutrition, 8:2598–2607. https://doi.org/10.1002/fsn3.1499
EXTERNAL PROFILES
Google Scholar
LinkedIn

  • Prof. Ryk Lues
  • Tel: +27 (0)51 507 3145
  • rlues@cut.ac.za