Carl Custer is an independent consultant for food safety microbiology. He retired from USDA FSIS in 2007 after over 34 years as a bench and a desk scientist.  The food safety issues he worked on include:

Inhibition of Clostridium botulinum,

Inhibiting nitrosamine formation,

Analysis and inactivation of Trichinella spiralis,

Physics and microbiology of cooling heated foods,

Thermal and non-thermal inactivation of bacterial pathogens in traditional and ethnic foods,

Predictive microbiology

The microbiology and safety of fermented and dry-cured meat products,

HACCP development and implementation for both processing and slaughter

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These issues included developing the scientific basis for regulatory policy development and rule promulgation.

Carl also served as a trainer for FSIS inspectors, the FSIS Hotline, retail processors and inspectors, small farm processors, and country ham processors.

Carl is a lifetime member of the International Food Protection Association (IAFP) and the American Society for Microbiology.  He was also a member of the Food Microbiology Research Conference executive board for twelve years and the Chair for two years.

Carl started his Food Microbiology career in 1966 as a technician then as graduate student for Dr. Carl Vanderzant at Texas A&M.  Projects included dairy, meat, and seafood microbiology.

Carl’s hobbies included cooking, gardening, woodworking, and motorcycle touring on one of his four vintage Honda motorcycles.