Meet Carla Napier, MS
Carla Napier serves as a microbiologist at HP Environmental with technical training in the areas of microbiology, food science and food safety. She manages SARS CoV-2 genetic testing, Legionella spp. culturing, potability testing, and total fungal spore counting.
Carla has extensive knowledge about recovering, growing and identifying microorganisms from general and food manufacturing environments. She has expertise in the areas of laboratory auditing, management and safety with extensive knowledge about to apply regulatory requirements from the Food and Drug Administration’s Food Safety and Modernization Act to the food manufacturing environment.
Bachelors of Science in Biology, George Mason University
Masters of Science in Food Safety, Michigan State University
I’m here to answer any questions you might have about our products and services. Feel free to contact me using any of the following methods:
Phone: (703) 471-4200
Prior to joining HP Environmental, Carla worked at Abbot Nutrition and the Grocery Manufacturers Association (GMA), formerly the National Food Processors Association (NFPA). She has specifically studied environmental pathogens such as Salmonella serovars, Listeria spp., Escherichia coli serotypes, Legionella spp., Staphylococcus spp., and general microorganisms that can be problematic with a variety of food and water matrices or surfaces. She also holds a HACCP certificate and is certified to complete HACCP Train-the-Trainer courses. Additionally, Carla holds an active pharmacy technician license maintained in the state of Virginia for emergency and volunteer purposes.
- Effect of Storage Temperature on the Outgrowth and Toxin Production of Staphylococcus aureus in Freeze-Thawed Precooked Tuna Meat, Journal of Food Protection (2016), 79 (4): 620-627.
- Development of a Dry Inoculation Method for Thermal Challenge Studies in Low-Moisture Foods by Using Talc as a Carrier for Salmonella and a Surrogate (Enterococcus faecium), Journal of Food Protection (2015), 78 (6): 1106-1112.
- Survival of Salmonella Tennessee, Salmonella Typhimurium DT104, and Enterococcus faecium in Peanut Paste Formulations at Two Different Levels of Water Activity and Fat, Journal of Food Protection (2014), 77 (8): 1252-1259.