Rohinee Paranjpye has worked as a microbiologist at the NWFSC since 1979. Previous research, as part of the microbiology product quality and safety team at the NWFSC, was aimed at improving the safety and marketability of fishery products by identifying the hazards and critical control points of processing (HACCP) in products such as smoked fish, crab, crab analogs, and shrimp in relation to the growth and inhibition of pathogenic microorganisms such as Clostridium botulinum and Listeria monocytogenes. Rohinee has a B.S in Chemistry (India), a B.S. in Microbiology (University of Washington, 1979) and a Ph.D in Fisheries (University of Washington, 2005).
Current research is aimed at assessing the role of abiotic environmental factors (e.g., climate, temperature, salinity), biotic factors (phytoplankton species) and microbial genetic factors (gene transfer, mutation, or adaptive selection leading to increased virulence) on the presence or amplification of pathogenic Vibrio spp., including V. parahaemolyticus, V. vulnificus, and V. cholerae, in the marine environment. The intended outcome is to incorporate this information into current risk models for Vibrio spp. in shellfish or other estuarine environments in order to develop improved risk assessment tools applicable to early warning systems.