Our Team


Robert Barlow – Food Microbiology team leader

Dr Robert Barlow has experience conducting research projects for Meat and Livestock Australia and Australian Meat Processor Corporation investigating significant food safety issues (e.g pathogenic E. coli and antimicrobial resistance) that the Australian red meat industry address in order to deliver safe and trusted products into global markets.

link to Dr Robert Barlow’s bio

Sandra Olivier – Applied Microbiology team leader

Sandra is an applied food microbiologist and has specific expertise related to sporeforming microorganisms (including Clostridium botulinum), their control in foods, and their inactivation by thermal and high pressure thermal processing. Sandra works closely with local and international food industry clients on a range of projects relating to the microbiological safety and stability of foods, particularly those that are thermally processed, preserved by formulation hurdles or for which validation of innovative food processing technologies is required.

link to Sandra Olivier’s bio

Scott Chandry

Scott Chandry is a molecular microbiologist and leads research to better understand common foodborne pathogens and food spoilage microorganisms with the ultimate goal of making food safer and improving market access for Australian producers. Tools such as comparative genomics and microbial community analysis / metagenomics are combined with traditional microbiology to understand stress response, persistence, and the ecology of food microbes.

link to Dr Scott Chandry’s bio

Cathy McAuley

Cathy has 20 years’ experience working as a food microbiologist with specific expertise in dairy microbiology, food spoilage, food safety and human health microorganisms, including Clostridium, Cronobacter, enterococci, Listeria, Salmonella and thermophilic spore forming bacteria. Cathy has capability in traditional and molecular microbiology and has been involved in the use of high pressure processing and pulsed electric field for the inactivation of problematic microorganisms, and the fermentation of vegetables. Cathy graduated with a PhD in dairy microbiology from the University of Melbourne in July 2017.

link to Dr Cathy McAuley’s bio

Cathy Moir

Cathy is a Senior Food Microbiologist in the Applied Microbiology team in CSIRO Agriculture and Food. Cathy has developed extensive knowledge and expertise in the microbiology of a wide range of foods and food processes. She provides expert professional services and advice to assist industry and government with matters relating to food safety hazard identification and characterisation, risk assessment and management of the microbiological safety, stability and quality of food.

link to Cathy Moir’s bio

Edward Fox

Ed’s research is focussed on improving food safety of food production systems to produce safe foods and lower the public health burden of foodborne microbial disease. This includes determining the ecology of pathogenic bacteria through food chains, and utilising genomics to understand aspects such as stress response, antimicrobial resistance, virulence and host-pathogen interactions.

link to Dr Ed Fox’s bio

Glen Mellor

Glen Mellor is a Research Microbiologist in the Food Safety and Stability Group at CSIRO. He has undertaken a variety of research projects for the Australian red meat industry that focus on microbial safety and quality aspects of meat production. Glen has coordinated large scale national surveys of pathogens and antimicrobial resistant bacteria in Australian cattle and sheep populations, with a major focus on STEC of regulatory importance to the Australian beef industry.


link to Glen Mellor’s bio

Kate McMillan photo

Kate McMillan

Kate has been a Research Technician in the Food Safety and Stability Group within CSIRO Agriculture and Food since 2011. Kate predominately works on research projects with a focus on Shiga Toxigenic E. coli (STEC), in particular non-O157 within the Australian red meat production system.


link to Kate McMillan’s bio

Lesley Duffy

Dr Lesley Duffy undertakes research on foodborne pathogens such as E. coli O157, Listeria, Salmonella and Campylobacter.

link to Dr Lesley Duffy’s bio

Marie Collier

Marie’s area of research is microbiology, with a particular focus on bacterial species of importance to food safety and/or stability. This includes undertaking challenge trials for stability testing and applying novel processing approaches such as High Pressure for extended shelf life of foods with retention of favourable sensory characteristics, while maintaining food safety. Marie has extensive experience in media formulation for bacteriology and manages the day to day running of the Microbiology lab at Werribee.



link to Marie Collier’s bio

Mark Wilson

Mark has microbiological experience in government food research and pharmaceutical industrial quality control, covering: bacterial and yeast identification using PCR DNA sequencing; mycological identification via traditional techniques; development of original experimental methods; development of quality systems; supply management and laboratory management.

link to Mark Wilson’s bio

Narelle Fegan photo

Narelle Fegan

Dr Narelle Fegan is a Principal Research Microbiologist in the Food Microbiology team in CSIRO Agriculture and Food. Narelle’s research has focused on food borne bacterial pathogens, particularly Shiga toxigenic E. coli (STEC) and Salmonella, specifically in relation to animal production systems.

link to Dr Narelle Fegan’s bio

Mya Myintzu Hliang

Dr Hlaing is a Research Scientist in Applied Microbiology with a focus on stabilising probiotic bacteria in composite carrier matrices for the development of functional food products. Myintzu also has expertise in applying genomic tools, undertaking transcriptomic gene expression analyses, and in the application vibrational bio-spectroscopic and chemometric analyses for monitoring microbial response to stress during food processing. Myintzu is involved in strategic and commercial projects focused on the microencapsulation of probiotics and omega-3 fatty acids, food fermentation and value addition to food waste. She is also leading research in the development of biosensors.  

link to Dr Mya Myintzu Hliang’s bio

Sean Moore

Sean Moore is a molecular microbiologist in the Food Safety and Stability Group within the Agriculture and Food Business Unit of CSIRO. Sean has experience working with food spoilage microorganisms and common foodborne pathogens with the objective improving food safety for Australian and global markets.

link to Sean Moore’s bio

Sieh Ng

Sieh Ng is a food safety microbiologist with a track record of assessing food safety risks to consumers and improving food product safety, working with national regulators as well as industry to investigate product microbial contamination issues and solve food safety and quality problems. She has extensive expertise in helping industry adopt innovative processing technologies for the production of fresher and healthier foods.

link to Sieh Ng’s bio