Alejandro Echeverry is a food microbiologist and research assistant professor in food safety at Texas Tech University. He was awarded a Bachelor of Science degree in food engineering from LaSalle University (Medellín, Colombia) in 2000. He then moved to the United States, where he received his Master of Science degree in food science and a Ph.D. in animal science, both with emphasis in food microbiology and safety, at Texas Tech University in 2004 and 2007, respectively.
His research focuses on pre- and post-harvest food safety and interventions to reduce the presence of foodborne pathogens, such as Salmonella and Escherichia coli O157:H7 in fresh beef. Currently his work focuses on establishing a Salmonella baseline in fresh beef in retail establishments in Mexico and helping beef processors with HACCP plans and in-plant validation of interventions. Other areas of interest include the use of microwaves and other novel technologies to reduce foodborne pathogens such as Listeria monocytogenes and Salmonella in different food matrixes.
He is an active member of the Institute of Food Technologist (IFT), American Meat Science Association (AMSA) and the International Association of Food Protection (IAFP) and reviewer for the Journal of Food Science (JFS) and the Journal of Food Protection (JFP).