OMAR OYARZABAL is a food microbiologist with extensive experience in food safety. His educational background includes a DVM (Doctor of Veterinary Medicine) from the University of Rio Cuarto, Cordoba, Argentina and a MS and PhD in microbiology/food safety from Auburn University, Alabama. For decades Dr. Oyarzabal’s research expertise was in the area of identification, typing and control of foodborne pathogens, with emphasis on Campylobacter spp. Dr. Oyarzabal co-edited the books Microbial Food Safety: An Introduction, published by Springer-Verlag (New York, USA), and DNA Methods in Food Safety: Molecular Typing of Foodborne and Waterborne Bacterial Pathogens, published by Wiley-Blackwell (West Sussex, UK). Until 2022, Dr. Oyarzabal was the founder and Editor-in-Chief of the peer-reviewed journal Microbial Risk Analysis, published by Elsevier. Dr. Oyarzabal has authored or co-authored more than 55 refereed journal articles and book chapters and organized eight workshops on Campylobacter isolation and identification from foods that was attended by domestic and international participants from the food industry, regulatory agencies, public health departments and academia. Dr. Oyarzabal has taught food safety classes for more than 20 years, including numerous international presentations and short training courses on food safety in Argentina, Bangladesh, Brazil, Canada, Chile, China, Colombia, Denmark, India, Mexico, Thailand and Uzbekistan. Dr. Oyarzabal has done Fulbright scholarship works and several volunteer assignments with USAID funds to help improve the safety and shelf life of foods in African, Asian and South American countries.