Portrait of Dr. Luis Sabillon Galeas

Dr. Luis Sabillon Galeas

Assistant Professor, Family and Consumer Science

Discipline: Microbial Food Safety



Education

  • PhD Food Science and Technology, University of Nebraska-Lincoln
  • MSc Food Science and Technology, University of Nebraska-Lincoln
  • BS, Zamorano University, Honduras

Research, Teaching and Extension Activities

Luis Sabillón is an assistant professor in the Department of Family and Consumer Sciences. His research program aims to improve the microbiological safety of food products by contributing to the understanding of pathogen ecology, and by developing antimicrobial intervention strategies along the farm-to-table continuum. The long-term goal of Sabillón’s research is to develop a better understanding of how environmental factors influence the survival, prevalence, and transmission dynamics of enteric pathogens in agricultural regions and food processing plants, and how that relates to emergence of phenotypic traits, such as antibiotic resistance.

Prior to joining NMSU, Sabillón was an assistant professor of practice at the University of Nebraska-Lincoln where he conducted research in applied food safety and taught two upper-level undergraduate courses in the area of commodity processing. He received his Ph.D. from the University of Nebraska-Lincoln, where his research evaluated the impact of antimicrobial interventions to improve the microbiological safety of wheat flour and flour-based foods using a risk-based approach.

Sabillón currently teaches courses of interest to food science students. One is entitled “Food Safety and Sanitation”, which is taught every fall semester. Aside from research and teaching, Sabillón has an extension and outreach program designed to address the food safety needs of the New Mexico food industry. His extension activities include technical assistance, workforce training, workshops and webinars to disseminate pertinent food safety information, and teaching GMPs, HACCP and FSMA short-term courses. When not doing science, Luis can be found enjoying outdoors activities with his family.

Selected Peer-Reviewed Publications

  1. Sabillón, L., Stratton, J., Rose, D.J., Bianchini, A. 2020. Reduction in pathogenic load of wheat by tempering with saline organic acid solutions at different seasonal temperatures. International Journal of Food Microbiology. 313: 108381. https://doi.org/10.1016/j.ijfoodmicro.2019.108381.
  2. Sabillón, L., Stratton, J., Rose, D.J., Bianchini, A. 2019. Effect of saline organic acid solutions applied during soft wheat tempering on microbial load and flour functionality. Cereal Chemistry. 96(6): 1048-1059. https://doi.org/10.1002/cche.10210.
  3. Gulati, P., Sabillón, L., Rose, D.J. 2018. Effects of processing method and solute interactions on pepsin digestibility of cooked proso millet flour. Food Research International. 109: 583-588. https://doi.org/10.1016/j.foodres.2018.05.005.
  4. Mendoza, J.R., Rodas, A., Oliva, A., Sabillón, L., Colmenares, A., Clarke, J., Hallen-Adams, H., Campabadal, C., Bianchini, A. 2018. Safety and quality assessment of smallholder farmers’ maize in the western highlands of Guatemala. Journal of Food Protection. 81(5): 776-784. https://doi.org/10.4315/0362-028X.JFP-17-355.
  5. Sabillón, L., Stratton, J., Rose, D.J., Regassa, T.H., Bianchini, A. 2016. Microbial load of hard red winter wheat produced at three growing environments across Nebraska, USA. Journal of Food Protection. 79(4):646-54. https://doi.org/10.4315/0362-028X.JFP-15-424.
  6. Sabillón, L., Bianchini, A. 2016. From field to table: A review on the microbiological quality and safety of wheat-based products. Cereal Chemistry. 93(2):105-15. https://doi.org/10.1094/CCHEM-06-15-0126-RW.

Dr. Luis Sabillon Galeas
Department of Family and Consumer Sciences
Box 30003, MSC 3470
Las Cruces, NM 88003-8003
Phone: 575-646-1766
Email: lsabillo@nmsu.edu