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United States Department of Agriculture

Agricultural Research Service

Related Topics

Joseph E Sites
Food Safety and Intervention Technologies
Mechanical Engineer

Phone: (215) 233-6423
Fax: (215) 233-6406
Room 3112.2
600 E MERMAID LN
ERRC
WYNDMOOR, PA, 19038-8598

Projects
INTERVENTION TECHNOLOGIES FOR MINIMALLY PROCESSED FOODS
Appropriated (D)
  Accession Number: 420735

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Uv-C Inactivation of Escherichia Coli and Dose Uniformity on Apricot Fruit in a Commercial Setting - (Peer Reviewed Journal)
Yan, R., Mattheis, J.P., Gurtler, J., Sites, J.E., Fan, X. 2014. UV-C inactivation of Escherichia coli and dose uniformity on apricot fruit in a commercial setting. Postharvest Biology and Technology. doi.org/10.1016/j.postharvbio.2014.04.005.
Cold plasma rapid decontamination of food contact surfaces contaminated with Salmonella biofilms - (Peer Reviewed Journal)
Niemira, B.A., Boyd, G., Sites, J.E. 2014. Cold plasma rapid decontamination of food contact surfaces contaminated with Salmonella biofilms. Journal of Food Science. 79(5):M917-M922.
Effect of high pressure treatment on the survival of Shiga-Toxin producing Escherichia coli in strawberries - (Peer Reviewed Journal)
Hsu, H., Sheen, S., Sites, J.E., Huang, L., Wu, J. 2013. Effect of high pressure treatment on the survival of Shiga-Toxin producing Escherichia coli in strawberries. Food Microbiology. 40 (2014):25-30.
Evaluation of microbial stability, bioactive compounds, physicochemical properties, and consumer acceptance of pomegranate juice processed in a commercial scale pulsed electric field system - (Peer Reviewed Journal)
Guo, M., Jin, Z.T., Geveke, D.J., Fan, X., Sites, J.E., Wang, L. 0203. Evaluation of microbial stability, bioactive compounds, physicochemical properties, and consumer acceptance of pomegranate juice processed in a commercial scale pulsed electric field system. Food and Bioprocess Technology. DOI:10.1007/s11947-013-1185-6.
Commercial thermal process for inactivating Salmonella Poona on surfaces of whole fresh cantaloupes - (Abstract Only)
Annous, B.A., Burke, A.M., Sites, J.E., Phillips, J.G. 2013. Commercial thermal process for inactivating Salmonella Poona on surfaces of whole fresh cantaloupes. Meeting Abstract.IAFP Annual Meeting, Charlotte, NC., July 28-31, 2013., Volume 1, Page 1..
Hot water surface pasteurization for inactivating Salmonella on surfaces of mature green tomatoes - (Abstract Only)
Annous, B.A., Burke, A.M., Sites, J.E. 2013. Hot water surface pasteurization for inactivating Salmonella on surfaces of mature green tomatoes. Meeting Abstract.IAFP Annual Meeting, Charlotte, NC., July 28-31, 2013., Volume 1, Page 1..
Cold plasma rapid decontamination of food contact surfaces contaminated with Salmonella and Escherichia coli 0157:H7 - (Abstract Only)
Niemira, B.A., Boyd, G., Sites, J.E. 2013. Cold plasma rapid decontamination of food contact surfaces contaminated with Salmonella and Escherichia coli 0157:H7. Meeting Abstract. IFT Annual Meeting., Chicago, Illinois, July 13-16, 2013.,Volume 1, Page 1..
Pasteurization of strawberry puree using a pilot plant pulsed electric fields (PEF) system - (Abstract Only)
Geveke, D.J., Aubuchon, I., Zhang, H.Q., Boyd, G., Sites, J.E., Bigley Jr, A.B. 2013. Pasteurization of strawberry puree using a pilot plant pulsed electric fields (PEF) system. Annual Meeting of the Institute of Food Technologists. 1:1.
Inactivation of natural microflora and Listeria innocua on raw whole shrimp by ozonated water, antimicrobial coatings, and cryogenic freezing - (Peer Reviewed Journal)
Guo, M., Yang, R., Antenucci, R., Mills, B., Cassidy, J.M., Scullen, O.J., Sites, J.E., Rajkowski, K.T., Sommers, C.H., Jin, Z.T. 2013. Inactivation of natural microflora and Listeria innocua on raw whole shrimp by ozonated water, antimicrobial coatings, and cryogenic freezing. Food Control. 34:24-30.
Effects of storage conditions before or after high-hydrostatic pressure on inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in oysters - (Peer Reviewed Journal)
Yu, M., Huang, Y., Gurtler, J., Niemira, B.A., Sites, J.E., Chen, H. 2013. Effects of storage conditions before or after high-hydrostatic pressure on inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in oysters. International Journal of Food Microbiology. 163(2013):146-152.
Commercial thermal process for inactivating Salmonella Poona on surfaces of whole fresh cantaloupes - (Peer Reviewed Journal)
Annous, B.A., Burke, A.M., Sites, J.E., Phillips, J.G. 2013. Commercial thermal process for inactivating Salmonella Poona on surfaces of whole fresh cantaloupes. Journal of Food Protection. Volume 76(3):420-428.
Incidence and inactivation of Listeria spp. on frozen shrimp - (Abstract Only)
Rajkowski, K.T., Sommers, C.H., Antenucci, R., Mills, B., Scullen, O.J., Cassidy, J.M., Sites, J.E. 2012. Incidence and inactivation of Listeria spp. on frozen shrimp [abstract]. IAFP Meeting. July 22-25, 2012, Providence, RI. 1:1.
Surface decontamination technologies for enhancing safety and shelf life of cantaloupe - (Abstract Only)
Annous, B.A., Burke, A.M., Sites, J.E. 2012. Surface decontamination technologies for enhancing safety and shelf life of cantaloupe [abstract]. 2012 United Fresh Produce Association and Multi-State Project S294 Annual Meeting. May 1-3, 2012, Dallas, Texas. 1:1.
Inactivation of Salmonella on tomato surfaces using chlorine dioxide gas treatment - (Abstract Only)
Annous,B.,Burke,A.,Sites,J.2010.Inactivation of Salmonella on tomato surfaces using cholorine dioxide gas treatment [abstract].IAFP.Anaheim,CA.p.1.
A New Automated Microwave Heating Process for Cooking and Pasteurization of Microwaveable Foods Containing Raw Meats - (Peer Reviewed Journal)
Huang, L., Sites, J.E. 2010. A New Automated Microwave Heating Process for Cooking and Pasteurization of Microwaveable Foods Containing Raw Meats. Journal of Food Science. 75:E110-E115.
Inactivation of foodborne pathogens on frankfurters using ultraviolet light (254 nm) and GRAS antimicrobials - (Peer Reviewed Journal)
Sommers, C.H., Scullen, O.J., Sites, J.E. 2010. Inactivation of foodborne pathogens on frankfurters using ultraviolet light (254 nm) and GRAS antimicrobials. Journal of Food Safety. 31:1-12. Available: http://www3.interscience.wiley.com/cgi-bin/fulltext/123387396/PDFSTART.
Near-Infrared Surface Pasteurization to Eliminate Listeria monocytogenes on Cooked Chicken Breast Meat Surfaces - (Peer Reviewed Journal)
Huang, L., Sites, J.E. 2012. Near-Infrared Surface Pasteurization to Eliminate Listeria monocytogenes on Cooked Chicken Breast Meat Surfaces. Journal of Food Process Engineering. 35:1-15.
Ultraviolet light (254 NM) inactivation of pathogens on foods and stainless steel surfaces - (Peer Reviewed Journal)
Sommers, C.H., Sites, J.E., Musgrove, M.T. 2010. Ultraviolet light (254 NM) inactivation of pathogens on foods and stainless steel surfaces. Journal of Food Safety. 30(2):470-479.
Microwave Heating of TV-Dinner Type Products - (Proceedings)
Huang, L., Sites, J.E. 2009. Microwave Heating of TV-Dinner Type Products. In: Proceedings of International Microwave Power Institute’s 43rd Annual Symposium. July 8 – 10, 2009, Washington, DC. p. 72 – 77.
Ultraviolet light (254 NM) inactivation of pathogens on foods and stainless steel surfaces - (Abstract Only)
Sommers, C., Sites, J., Musgrove, M., Geveke, D., 2009. Ultraviolet Light Inactivation of Pathogens on food and stainless steel surfaces [abstract]. Institute of Food Technologists Annual Meeting. Anaheim, CA. p.1.
Inactivation of foodborne pathogens on frankfurters using ultraviolet light and GRAS antimicrobials - (Abstract Only)
Sommers, C., Sites, J., Geveke, D. 2009. Inactivation of foodborne pathogens on frankfurters using ultraviolet light and GRAS antimicrobials [abstract] Institute of Food Technologists Annual Meeting. Anaheim, CA p.1.
Inactivation of Microbial Contaminants in Fresh Produce - (Book / Chapter)
Niemira, B.A., Annous, B.A., Fan, X., Liao, C., Sites, J.E. 2009. Inactivation of Microbial Contaminants in Fresh Produce. In Al-Taher, F., Jackson, L.,DeVries, J., editors. Intentional and Unintentional Food Contaminants. Washington, DC: ACS Press. 12:183-206.
Ultraviolet Light (254 nm) Inactivation of Listeria monocytogenes on frankfurters that contain potassium lactate and sodium diacetate - (Peer Reviewed Journal)
Sommers, C.H., Cooke, P.H., Fan, X., Sites, J.E. 2009. Ultraviolet Light (254 nm) Inactivation of Listeria monocytogenes on frankfurters that contain potassium lactate and sodium diacetate. Journal of Food Science. 74(3):M114-M119.
Pasteurization of Ready-to-Eat Meats - (Proceedings)
Huang, L., Sites, J.E. 2008. Pasteurization of Ready-to-Eat Meats. In: International Microwave Power Institute's 42nd Annual Symposium, June 25-27, 2008, New Orleans, LA. 37-42.
Cold Plasma Inactivates Salmonella and Escherichia coli O157:H7 on Fresh Produce - (Abstract Only)
Niemira,B.,Sites,J. 2008. Cold Plasma Inactivates Salmonella and Escherichia coli O157:H7 on Fresh Produce [abstract].Institute of Food Technologists Annual Meeting. New Orleans,LA.p.1.
Cold Plasma Inactivates Salmonella Stanley and Escherichia coli O157:H7 Inoculated on Golden Delicious Apples - (Peer Reviewed Journal)
Niemira, B.A., Sites, J.E. 2008. Cold Plasma Inactivates Salmonella Stanley and Escherichia coli O157:H7 Inoculated on Golden Delicious Apples. Journal of Food Protection. 71(7):1357-1365.
Effect of hot water surface pasteurization of whole fruit on shelf life and quality of fresh-cut cantaloupes - (Peer Reviewed Journal)
Fan, X., Annous, B.A., Beaulieu, J.C., Sites, J.E. 2008. Effect of hot water surface pasteurization of whole fruit on shelf life and quality of fresh-cut cantaloupes. Journal of Food Science. 73(3):M91-M98.
Elimination of Listeria monocytogenes on Hotdogs by Infrared Surface Treatment - (Peer Reviewed Journal)
Huang, L., Sites, J.E. 2008. Elimination of Listeria monocytogenes on Hotdogs by Infrared Surface Treatment. Journal of Food Science. 73:M27-M31.
Development and Validation of a Pilot Scale Enhanced Biosafety Level Two Containment for Performance Evaluation of Produce Disinfection Technologies - (Peer Reviewed Journal)
Sites, J.E., Annous, B.A., Walker, P.N., Burke, A.M. 2008. Development and Validation of a Pilot Scale Enhanced Biosafety Level Two Containment for Performance Evaluation of Produce Disinfection Technologies. Applied Biosafety. 13(1):30-44.
Inactivation of Salmonella on Cantaloupe Surfaces Using Hot Water Or Chlorine Dioxide Gas Treatments - (Abstract Only)
Annous, B.A., Sites, J.E., Burke, A.M. 2006. Inactivation of salmonella on cantaloupe surfaces using hot water or chlorine dioxide gas treatments. Abstract Book of Sixth IFPA and S-294 Poster Session and IFPA 18th Annual Conference Abstracts. 2006. 001-06, Page 1.
Thermal Inactivation of Salmonella on Cantaloupes Using Hot Water - (Peer Reviewed Journal)
Solomon, E.B., Huang, L., Sites, J.E., Annous, B.A. 2006. Thermal inactivation of salmonella on cantaloupes using hot water. Journal of Food Science. 71(2): M25-M30.
Thermal Inactivation of Salmonella on Cantaloupe Using Hot Water - (Abstract Only)
Solomon, E.B., Sites, J.E., Huang, L., Annous, B.A. 2005. Thermal inactivation of salmonella on cantaloupe using hot water (abstract). Institute of Food Technologists. Available:http://ift.confex.com/ift/2005/techprogram/paper_30545.htm
Surface Pasteurization of Whole Cantaloupes Inoculated with Salmonella Poona Or Escherichia Coli - (Peer Reviewed Journal)
Annous, B.A., Burke, A.M., Sites, J.E. 2004. Surface pasteurization of whole cantaloupes inoculated with salmonella poona or escherichia coli. Journal of Food Protection. 67(9):1876-1885.
Efficacy of 1% Hydrogen Peroxide Wash in Decontaminating Apples and Cantaloupe Melons - (Peer Reviewed Journal)
SAPERS, G.M., SITES, J.E. EFFICACY OF 1% HYDROGEN PEROXIDE WASH IN DECONTAMINATING APPLES AND CANTALOUPE MELONS. JOURNAL OF FOOD SCIENCE. 2003. V. 68 (5). P. 1793-1797.
Vapor-Phase Decontamination of Apples Containing Escherichia Coli - (Peer Reviewed Journal)
SAPERS, G.M., WALKER, P.N., SITES, J.E., ANNOUS, B.A., EBLEN, D.R. VAPOR-PHASE DECONTAMINATION OF APPLES CONTAINING ESCHERICHIA COLI. JOURNAL OF FOOD SCIENCE. 2003. V. 68 (3). P. 1003-1007.
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Last Modified: 7/30/2014