PUBLICATIONS
A. Journal articles:
1.	Mogessie Ashenafi and Messele Gedebou 1985. Salmonella and Shigella in adult diarrhea - prevalence and antibiograms. Transactions of the Royal Society of Tropical Medicine and Hygiene. 79, 719-721. 
2.	Mogessie Ashenafi and Martin Busse 1989. Inhibitory effect of Lactobacillus plantarum on Salmonella infantis, Enterobacter aerogenes and Escherichia coli during tempeh fermentation.  Journal of Food Protection. 52, 169-172
3.	Mogessie Ashenafi 1989. Microbial load, incidence and antibiograms of some disease causing microorganisms on raw food items consumed in Ethiopia. MIRCEN Journal of Applied Microbiology and Biotechnology. 5, 313-319.
4.	Mogessie Ashenafi 1989. Proteolytic, lipolytic and fermentative properties of yeasts isolated from ayib, a traditional Ethiopian cottage cheese. SINET, an Ethiopian  Journal of science. 12, 131-139.
5.	Mogessie Ashenafi 1990. Microbiological quality of Ayib, a traditional Ethiopian cottage cheese.  International Journal of Food Microbiology. 10, 263-268.
6.	Mogessie Ashenafi 1990. Effect of curd cooking temperature on the microbiological quality of Ayib, a traditional Ethiopian cottage cheese. World Journal of Microbiology and Biotechnology. 6, 159-162.
7.	Mogessie Ashenafi and Martin Busse 1991. Production of tempeh from various indigenous Ethiopian beans. World Journal of Microbiology and Biotechnology. 7, 72-79.
8.	Mogessie Ashenafi and Martin Busse 1991. Growth of Bacillus cereus in fermenting tempeh made of various beans and its inhibition by Lactobacillus plantarum. Journal of Applied Bacteriology. 70, 329-333.
9.	Mogessie Ashenafi and Martin Busse 1991. The microflora of soak water during tempeh production from various beans. Journal of Applied Bacteriology. 70,334-338.
10.	Mogessie Ashenafi and Martin Busse 1991. Growth potential of Salmonella infantis and Escherichia coli in fermenting tempeh made of horsebean, pea and chickpea and their inhibition by Lactobacillus plantarum. Journal of the Science of Food and Agriculture 55, 607-615.
11.	Mogessie Ashenafi and Martin Busse 1991. Development of microorganisms during cold storage of pea and chickpea tempeh and effect of Lactobacillus plantarum on storage microflora. Journal of the Science of Food and Agriculture 56, 71-78.
12.	Mogessie Ashenafi 1991. Growth of Listeria monocytogenes in fermenting tempeh made of various beans and its inhibition by Lactobacillus plantarum. Food Microbiology 8, 303-310.
13.	Mogessie Ashenafi and Martin Busse 1991. Microbial development during tempeh fermentation from various beans and effect of Lactobacillus plantarum on the natural microflora.  International Journal of Food Science and Technology 26, 501-506.
14.	Mogessie Ashenafi and Martin Busse 1992. Growth of Staphylococcus aureus in fermenting tempeh made from various beans and its inhibition by Lactobacillus plantarum. International Journal of Food Science and Technology 27, 81-86
15.	Mogessie Ashenafi 1992. Development of microorganisms during the cold storage of soybean and horsebean tempeh and effect of Lactobacillus plantarum on storage microflora. Chemie, Mikrobiologie, Technologie der Lebensmittel 14, 51-56
16.	Mogessie Ashenafi 1992. Growth potential and inhibition of Bacillus cereus and Staphylococcus aureus during the souring of Ergo, a traditional Ethiopian fermented milk. Ethiopian Journal of Health Development, 6, 23-30.
17.	Mogessie Ashenafi 1993.  Fate of Salmonella enteritidis and Salmonella typhimurium during the fermentation of Ergo, a traditional Ethiopian sour milk. Ethiopian Medical Journal 31, 91-98.
18.	Mogessie Ashenafi and Fekadu Beyene 1993.  Effect of container smoking and udder cleaning on the microflora and keeping quality of raw milk from a dairy farm in Awassa. Tropical Science 33, 368-376.
19.	Mogessie Ashenafi 1993.  Slime and intestinal aerobic microflora of Tilapia nilotica from Lake Awassa, Ethiopia. East African Agricultural and Forestry Journal 59, 171-175.
20.	Mogessie Ashenafi 1994.  Microbiological evaluation of Tofu and Tempeh during processing and storage. Plant Food for Human Nutrition 45, 183-189
21.	Mogessie Ashenafi 1994. Microbial flora and some chemical properties of ersho, a starter for teff (Eragrostis tef) fermentation. World Journal of Microbiology and Biotechnology 10, 69-73.
22.	Mogessie Ashenafi 1994. Fate of Listeria monocytogenes during the fermentation of Ergo, a traditional Ethiopian sour milk. Journal of Dairy Science 77, 696-702.
23.	Mogessie Ashenafi and Fekadu Beyene 1994. Microbial load, microflora and keeping quality of raw and pasteurized milk from a dairy farm. Bulletin of Animal Health and Production in Africa. 42, 55-59
24.	Mogessie Ashenafi 1994. The in vitro antibacterial activity of "tazma mar", honey produced by stingless bee (Apis millipodae). Ethiopian Journal of Health Development 8, 109-117
25.	Mogessie Ashenafi 1994. The aerobic microflora and lactic acid bacteria of market ayib. Ethiopian Journal of Agricultural Sciences 14, 104-111.
26.	Mogessie Ashenafi  1994.  Microbial flora and incidence of some food-borne pathogens in fresh raw beef from butcher's shops in Awassa, Ethiopia.  Bulletin of Animal Health and Production in Africa 42, 273-277.
27.	Tetemke Mehari and Mogessie Ashenafi 1995.   Microbiology of "siljo", a traditional Ethiopian fermented legume product. World Journal of Microbiology and Biotechnology  11, 338-342
28.	Mogessie Ashenafi and Tetemke Mehari 1995.  Some microbiological and nutritional properties of "borde" and ""shamita", traditional Ethiopian fermented beverages. Ethiopian Journal of Health Development  9, 105-110
29.	Mogessie Ashenafi, Yewelsew Abebe and Elias Dadebo 1995.  Microbial spoilage of a fresh water fish (Oreochromis niloticus) at low (40C) and ambient (250C) temperatures. Tropical Science  35, 395-400
30.	Mogessie Ashenafi 1995.  Bacteriological profile and holding temperatures of ready-to-serve food items in an open market in Awassa, Ethiopia. Tropical Geographical Medicine  47, 244-247
31.	Mogessie Ashenafi 1995. Microbial development and some chemical changes during the making of Ergo, a traditional Ethiopian fermented milk Bulletin of Animal Health and Production in Africa 43, 171-176
32.	Mogessie Ashenafi 1996.  Effect of container smoking and incubation temperature on the microbiological and some biochemical qualities of fermenting Ergo, a traditional Ethiopian sour milk. International Dairy Journal 6, 95-104.
33.	Mogessie Ashenafi and Yewelsew Abebe 1996.  Microbial load and incidence of Staphylococcus aureus in market "Bulla" and "Kotcho", traditional Ethiopian processed food products from enset (Ensete ventricosum)  Ethiopian Journal of Health Development 10, 117-122
34.	Mogessie Ashenafi and Yewelsew Abebe 1996. Microbial spoilage of market "bulla" and "kotcho", traditional Ethiopian processed food products from enset ( Ensete ventricosum). Ethiopian Journal of Agricultural Sciences 15, 121-130
35.	Mogessie Ashenafi 1996. Growth potential of some food-borne pathogens in various traditional Ethiopian sauces. Ethiopian Journal of Health Development 10, 41-45.
36.	Mogessie Ashenafi 1996. Microbial spoilage of some traditional Ethiopian sauces at ambient temperatures. SINET: Ethiopian Journal of Science 19, 207-216
37.	Gulilat Dessie, Kebede Abegaz and Mogessie Ashenafi 1996. Fate of Salmonella enteritidis and Salmonella typhimurium during the fermentation of "siljo", a traditional Ethiopian fermented product. East African Medical Journal  73, 432-434
38.	Kebede Abegaz, Gulilat Dessie and Mogessie Ashenafi 1997. Microbial load and microflora of "chat" (Cata edulis Forsk) and effect of "chat" juice on some food-borne pathogens. Ethiopian Journal of Health Development 11, 83-87
39.	Mogessie Ashenafi 1997. Evaluation of the spoilage potential of selected bacterial isolates on Ethiopian sauces and effect of two major sauce spices on spoilage microflora. SINET: Ethiopian Journal of Science 20, 91-99
40.	Gulilat Dessie, Kebede Abegaz and Mogessie Ashenafi 1997. Effect of "Siljo" fermentation on growth of Staphylococcus aureus, Bacillus cereus and Listeria monocytogenes. Ethiopian Medical Journal 35, 215-223
41.	Mezgebu Tegegne and Mogessie Ashenafi 1998. Microbial load and incidence of Salmonella spp. in 'kifto', a traditional Ethiopian spiced, minced meat dish. Ethiopian Journal of Health Development 12, 135-140
42.	Wolde-Aregay Erku and Mogessie Ashenafi 1998. Microbial load and microflora of weaning foods obtained from pediatric outpatients in Addis Ababa. Ethiopian Journal of Health Development 12, 141-147
43.	Wolde-Aregay Erku and Mogessie Ashenafi 1998.  Prevalence of some food-borne pathogens and growth potential of Salmonella spp. in weaning foods from Addis Ababa, Ethiopia. East African Medical Journal 75, 215-218.
44.	Ketema Bacha, Tetemke Mehari and Mogessie Ashenafi 1998.  The microbial dynamics of borde fermentation, a traditional Ethiopian fermented beverage. SINET: Ethiopian Journal of Science 21, 195-205.
45.	Ketema Bacha, Tetemke Mehari and Mogessie Ashenafi (1999). Microbiology of the fermentation of shamita, a traditional Ethiopian fermented beverage. SINET: Ethiopian Journal of Science 22, 89-102.
46.	Mintesnot Ashebir and Mogessie Ashenafi. (1999). Evaluation of the antibacterial activity of crude preparations of Zingiber officinale (zinjibl), Echinops sp. (Kebericho), Coriandrum sativum (dimbilal) and Cymbopogan citratus (tej sar) on some food-borne pathogens.  Ethiopian Journal of Health Sciences. 9, 33-40.
47.	Mintesnot Ashebir and Mogessie Ashenafi. (1999). Assessment of the antibacterial activity of some traditional medicinal plants on some food-borne pathogens.   Ethiopian Journal of Health Development.13, 211-216.
48.	Mintesnot Ashebir and Mogessie Ashenafi. (2000) Evaluation of the antibacterial activity of crude preparations of Foeniculum vulgar, Ruta chalepensis and Syzygium guineense on some food-borne pathogens. Ethiopian Pharmaceutical Journal. 17, 37-43.
49.	 Feleke Moges and Mogessie Ashenafi. (2000). Characterization of Bacillus spp. from some spices and assessment of their spoilage potential in various traditional Ethiopian sauces.  SINET: Ethiopian Journal of Science 23, 87-101.
50.	Deriba Muleta and Mogessie Ashenafi. (2000). Some street-vended foods from Addis Ababa: micobiological and socio-economical considerations. Ethiopian Journal of Health Sciences 10, 89-100.
51.	Ahmed Idris, Tetemke Mehari and Mogessie Ashenafi (2001).  Some microbiological and biochemical studies on the fermentation of ‘awaze’ and ‘datta’, traditional Ethiopian condiments. International Journal of Food Sciences and Nutrition. 52, 5-14
52.	Deriba Muleta and Mogessie Ashenafi (2001). Bacteriological profile and holding temperatures of street-vended foods from Addis Ababa. International Journal of Environmental Health Research. 11, 95-105
53.	Beteseb Yigeremu, Mulugeta Bogale and Mogessie Ashenafi (2001). Fate of Salmonella and E. coli in fresh prepared orange, avocado, papaya and pine apple juices. Ethiopian Journal of Health Sciences. 11, 89-95
54.	Deriba Muleta and Mogessie Ashenafi (2001). Salmonella and Shigella and growth potential of other food-borne pathogens in Ethiopian street-vended foods. East African Medical Journal. 78, 576-580
55.	Bekele Bahiru, Tetemke Mehari and Mogessie Ashenafi (2001). Chemical and nutritional properties of 'tej', an indigenous Ethiopian honey wine: variations within and between production units. Journal of Food Technology in Africa. 6, 104-108.
56.	Mogessie Ashenafi (2002). The microbiology of Ethiopian foods and beverages: A review. SINET: Ethiopian Journal of Science 25, 97-140.
57.	Broderick Eribo and Mogessie Ashenafi (2003). Behaviour of Escherichia coli O157:H7 in tomato and processed tomato products. Food Research International 36, 823-830
58.	Woldaregay Erku, Haile Alemayehu and Mogessie Ashenafi (2003). Growth of enterohemorrhagic Escherichia coli (E. coli O157:H7) in different Ethiopian sauces made of legumes, meat or vegetables Ethiopian Journal of Biological Sciences 2, 143-156
59.	Tibebe-Selassie Seyoum, Gobena Ameni and Mogessie Ashenafi (2003). The prevalence of bovine mastitis, bacterial isolation and their susceptibility to antibiotics in Central Ethiopia. Bulletin of Animal Health and Production in Africa 51, 182-189
60.	Mekonnen Tsegaye, Eden Ephraim and Mogessie Ashenafi (2004). Behaviour of Escherichia coli O157:H7 during the fermentation of Datta and Awaze, traditional Ethiopian fermented condiments, and its survival during product storage at ambient and refrigeration temperatures Food Microbiology 26, 743-751
61.	Eden Ephraim, Agnes Odenyo and Mogessie Ashenafi (2005). Isolation and characterization of tannin-degrading bacteria from faecal samples of some wild ruminants in Ethiopia. Animal Feed Science and Technology 118, 243-253
62.	Girum Tadesse, Mogessie Ashenafi and Eden Ephraim (2005). Survival of E. coli O157:H7 Staphylococcus aureus, Shigella flexneri and Salmonella spp. in fermenting ‘Borde’, a traditional Ethiopian beverage. Food Control  16, 189-196
63.	Girum Tadesse, Eden Ephraim and Mogessie Ashenafi (2005). Assessment of the antimicrobial activity of lactic acid bacteria isolated from Borde and Shamita, traditional Ethiopian fermented beverages, on some food-borne pathogens and effect of growth medium on the inhibitory activity Internet Journal of Food Safety 5, 13-20.
64.	Eden Ephraim, Agnes Odenyo and Mogessie Ashenafi (2005). Screening for tannin degradation from rumen and feacal samples of wild and domestic animals in Ethiopia. World Journal of Microbiology and Biotechnology (in press)
65.	Mekonnen Tsegaye and Mogessie Ashenafi (2005). Fate of Escherichia coli O157:H7 during the processing of Ergo and Ayib, traditional Ethiopian dairy products and effect of product storage temperatures on its survival. International Journal of Food Microbiology (in press)
66.	Eden Ephraim and Mogessie Ashenafi (2005). Fate of Salmonella Typhimurium DT 104 during the fermentation of ‘Siljo’, a traditional Ethiopian fermented legume condiment, and during product storage at ambient and refrigeration temperatures. World Journal of Microbiology and Biotechnology (in press)
67.	Irene Mutaku, Woldaregay Erku and Mogessie Ashenafi (2005). Growth and survival of Escherichia coli O157:H7 in fresh tropical fruit juices at ambient and cold temperatures. International Journal of Food Science and Nutrition (in press)
68.	Bekele Bahiru, Tetemke Mehari and Mogessie Ashenafi. Yeast and lactic acid flora of 'tej', an indigenous Ethiopian honey wine: variations within and between production units. (submitted) 
69.	Girum Tadesse, Eden Ephraim and Mogessie Ashenafi. Survival of E. coli O157:H7,  Staphylococcus aureus, Shigella flexneri and Salmonella spp. in Borde and Shamita, traditional Ethiopian fermented beverages (submitted)
70.	Abiyot Deddefo, Eden Ephraim, Gobena Ameni and Mogessie Ashenafi. Bacterial isolates from herd and pooled milk at the milk units of Selale, Centrial Ethiopia, and their antibiotic sensitivity pattern (submitted)
71.	Mulugeta Aemro, Berhanu Erko, Woldaregay Erku and Mogessie Ashenafi. Study on association between Salmonella and Schistosoma infections in the Middle Awash Valley and Ziway, Ethiopia (Submitted)
72.	Erdaw Tachbele, Woldaregay Erku, Teshome Gebre-Michael and Mogessie Ashenafi. Cockroach-associated food-borne bacterial pathogens from some hospitals and restaurants in Addis Ababa, Ethiopia: Distribution and antibiograms.
73.	Mogessie Ashenafi (2006). A review on the microbiology of indigenous fermented food and beverages of Ethiopia. Ethiopian Journal of Biological Sciences 5(2),189-245

B. Book Chapter
1. Mogessie Ashenafi 1992. The microbiology of Ethiopian Ayib. Application of Biotechnology to Traditional Fermented Foods. Report of an Ad Hoc Panel of the Board on Science and Technology for International Development.  Office of International Affairs, National Research Council. National Academy Press, Washington, D.C.

C. Proceedings
1. Mogessie Ashenafi 2000.  Traditional Brewing in Ethiopia. Modern and Traditional Brewing in Ethiopia. Proceedings of the Workshop organized by the Chemical Society of Ethiopia, Addis Ababa, Ethiopia.
D. Current Research
1.	Evaluation of lactic acid bacteria isolated from Ethiopian traditional fermented foods and the human gut for their probiotic properties
2.	The behavior of Escherichia coli O157:H7 and Salmonella typhimurium DT 104 in traditional fermented foods.
3.	Screening of Bacillus spp. from Ethiopian soils for larvicidal properties. 
4.	Testing for antimicrobial properties of Ethiopian traditional medicinal plants.
5.	Distribution of antibiotic resistance among bacteria from cattle and poultry population in Ethiopia, with particular emphasis on Enterococcus spp.
6.	Microbiological analysis of locally produced commercial sausages and dairy products sold in supermarkets in Addis Ababa.

E. Teaching
1.	Teaching various Food Microbiology courses to M.Sc. and Ph.D. students
2.	Supervised 37 M.Sc. and 5 Ph.D. students since 1995.