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United States Department of Agriculture

Agricultural Research Service

Related Topics

Vijay K Juneja
Residue Chemistry and Predictive Microbiology
Supervisory Microbiologist

Phone: (215) 233-6500
Fax: (215) 233-6581
Room 2129.3
600 E MERMAID LN
ERRC
WYNDMOOR, PA, 19038-8598

Projects
DEVELOPMENT OF PREDICTIVE MICROBIAL MODELS FOR FOOD SAFETY AND THEIR ASSOCIATED USE IN INTERNATIONAL MICROBIAL DATABASES
Appropriated (D)
  Accession Number: 422155

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef - (Peer Reviewed Journal) - (25-Nov-14)
Evaluating natural antimicrobials for food application, in natural antimicrobials for food safety and quality - (Book / Chapter) - (10-Sep-14)
Survival, injury and inactivation of Escherichia coli 0157:H7, salmonella and aerobic mesophilic bacteria in apple juice and cider amended with nisin-edta - (Peer Reviewed Journal) - (16-Jul-14)
Modeling the effects of temperature, sodium chloride and green tea and their interactions on the thermal inactivation of Listeria monocytogenes in turkey Reprint Icon - (Peer Reviewed Journal)
Juneja, V.K., Garcia-Davila, J., Lopez-Romero, J., Pena-Ramos, E., Camou, J., Valenzuela-Melendres, M. 2014. Modeling the effects of temperature, sodium chloride and green tea and their interactions on the thermal inactivation of Listeria monocytogenes in turkey. Journal of Food Protection. 77(10):1696-1702.
Effects of UV-C treatment on inactivation of Salmonella and Escherichia coli O157:H7 on tomato surface and steam scars, native microbial loads, and quality of grape tomatoes - (Peer Reviewed Journal)
Mukhopadhyay, S., Ukuku, D.O., Juneja, V.K., Fan, X. 2014. Effects of UV-C treatment on inactivation of Salmonella and Escherichia coli O157:H7 on tomato surface and steam scars, native microbial loads, and quality of grape tomatoes. Food Control. http://dx.doi.org/10.1016/j.foodcont.2014.03.027.
Interactive effects of temperature, pH, and water activity on the growth kinetics of Shiga-toxin producing Escherichia coli O104:H4 - (Peer Reviewed Journal)
Juneja, V.K., Mukhopadhyay, S., Ukuku, D.O., Hwang, C., Wu, V.C., Harshavardhan, T. 2014. Interactive effects of temperature, pH, and water activity on the growth kinetics of Shiga-toxin producing Escherichia coli O104:H4. Journal of Food Protection. 77(5):706-712 doi:10.431/0362-028XJFP-13-387.
Predictive model for growth of Clostridium perfringens during cooling of cooked beef supplemented with NaCl, sodium nitrite and sodium pyrophosphate Reprint Icon - (Peer Reviewed Journal)
Juneja, V.K., Marks, H.L., Mohr, T., Thipareddi, H. 2013. Predictive model for growth of Clostridium perfringens during cooling of cooked beef supplemented with NaCl, sodium nitrite and sodium pyrophosphate. Journal of Food Processing and Technology. 4(10):1-12.
The influence of acid stress on the growth of Listeria monocytogenes and escherichia coli O157:H7 on cooked ham - (Peer Reviewed Journal) - (17-Sep-13)
Predictive thermal inactivation model for the combined effect of temperature, cinnamaldehyde and carvacrol on starvation-stressed multiple Salmonella serotypes in ground chicken - (Peer Reviewed Journal)
Juneja, V.K., Gonzales-Barron, U., Butler, F., Yadav, A.S., Friedman, M. 2013. Predictive thermal inactivation model for the combined effect of temperature, cinnamaldehyde and carvacrol on starvation-stressed multiple Salmonella serotypes in ground chicken. International Journal of Food Microbiology. 165:184-199.
Membrane damage and viability loss of thermally treated and high hydrostatic pressurized E. coli 0157:H7 and Salmonella spp. in apple juice - (Peer Reviewed Journal)
Ukuku, D.O., Yamamoto, K., Bari, M., Mukhopadhyay, S., Juneja, V.K., Kawamoto, S. 2013. Membrane damage and viability loss of thermally treated and high hydrostatic pressurized E. coli 0157:H7 and Salmonella spp. in apple juice. Journal of Food Processing and Technology. 4:236 doi:10.4172/2157-7110.1000236.
Efficacy of integrated treatment of UV light and low dose gamma irradiation on Escherichia coli O157:H7 and Salmonella enterica on grape tomatoes - (Peer Reviewed Journal)
Mukhopadhyay, S., Ukuku, D.O., Fan, X., Juneja, V.K. 2013. Efficacy of integrated treatment of UV light and low dose gamma irradiation on Escherichia coli O157:H7 and Salmonella enterica on grape tomatoes. Journal of Food Science. DOI:10.1111/1750-3841.12154.
Predictive thermal inactivation model for effects and interactions of temperature, NaCl, sodium pyrophosphate and sodium lactate on Listeria monocytogenes in ground beef - (Peer Reviewed Journal)
Juneja, V.K., Mukhopadhyay, S., Marks, H.L., Mohr, T., Warning, A., Datta, A. 2013. Predictive thermal inactivation model for effects and interactions of temperature, NaCl, sodium pyrophosphate and sodium lactate on Listeria monocytogenes in ground beef. Food and Bioprocess Technology. DOI:10.1007/s11947-013-1102-z.
Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols - (Peer Reviewed Journal)
Juneja, V.K., Hwang, C., Sheen, S., Friedman, M., Altuntas, E., Ayhan, K. 2013. Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols . International Journal of Food Microbiology. 164:54-59.
Effect of meat ingredients (sodium nitrite and erythorbate) and processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling - (Peer Reviewed Journal)
Redondo-Solano, M., Valenzuela-Martinez, C., Cassada, D., Snow, D.D., Burson, D.E., Juneja, V.K., Thippareddi, H. 2013. Effect of meat ingredients (sodium nitrite and erythorbate) and processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling . Food Microbiology. 35:108-115.
Inactivation of low pathogenicity notifiable avian influenza virus and lentogenic Newcastle disease virus following pasteurization in liquid egg products - (Peer Reviewed Journal)
Chmielewski, R.A., Beck, J.R., Juneja, V.K., Swayne, D.E. 2013. Inactivation of low pathogenicity notifiable avian influenza virus and lentogenic Newcastle disease virus following pasteurization in liquid egg products. LWT - Food Science and Technology. 52(1):27-30.
Phylogenetic identification of bacterial MazF toxin protein motifs among probiotic strains and foodborne pathogens and potential implications of engineered probiotic intervention in food Reprint Icon - (Peer Reviewed Journal)
Yan, X., Gurtler, J., Fratamico, P.M., Hu, J., Juneja, V.K. 2012. Phylogenetic identification of bacterial MazF toxin protein motifs among probiotic strains and foodborne pathogens and potential implications of engineered probiotic intervention in food. BioMed Central(BMC) Cell & Bioscience. 2:39.
Growth potential of Clostridium perfringens from spores in acidified beef, pork and poultry products during chilling - (Peer Reviewed Journal)
Juneja, V.K., Baker, D.A., Harshavardhan, T., Snyder, O.P., Mohr, T.B. 2013. Growth potential of Clostridium perfringens from spores in acidified beef, pork and poultry products during chilling. Journal of Food Protection. 76(1):65-71.
Inhibition of Clostridium perfringens spore germination and outgrowth by lemon juice and vinegar product in reduced NaCl roast beef - (Peer Reviewed Journal)
Lin, L., Martinez, C.V., Redondo, M., Juneja, V.K., Burson, D.E., Harshavardhan, T. 2012. Inhibition of Clostridium perfringens spore germination and outgrowth by lemon juice and vinegar product in reduced NaCl roast beef. Journal of Food Science. 77(11)598-603.
Effects of lactic acid on the growth characteristics of Listeria monocytogenes on cooked ham surfaces - (Peer Reviewed Journal)
Hwang, C., Huang, L., Sheen, S., Juneja, V.K. 2012. Effects of lactic acid on the growth characteristics of Listeria monocytogenes on cooked ham surfaces. Journal of Food Protection. 75(8)1404-1410.
Impact of chlorine, termperature and freezing shock on the growth behavior of Escherichia coli 0157:H7 on ready to eat meats - (Peer Reviewed Journal)
Sheen, S., Hwang, C., Juneja, V.K. 2012. Impact of chlorine, termperature and freezing shock on the growth behavior of Escherichia coli 0157:H7 on ready to eat meats. Food and Nutrition Sciences. DOI: 10.4236/fns.2012.34075.
Survival and growth of Salmonella Enteritidis in membrane processed liquid egg white with pH, temperature and storage conditions as controlling factors - (Peer Reviewed Journal)
Mukhopadhyay, S., Ukuku, D.O., Phillips, J.G., Juneja, V.K. 2012. Survival and growth of Salmonella Enteritidis in membrane processed liquid egg white with pH, temperature and storage conditions as controlling factors. Food Microbiology. 75(7):1219-1226.
Determination of antibiotic resistance pattern and bacteriocin sensitivity of Listeria monocytogenes strains isolated from different foods in turkey - (Peer Reviewed Journal)
Gunes Altuntas, E., Kocan, D., Cosansu, S., Ayhan, K., Juneja, V.K., Materon, L. 2012. Determination of antibiotic resistance pattern and bacteriocin sensitivity of Listeria monocytogenes strains isolated from different foods in turkey. Food and Nutrition Sciences. 3:363-368.
Application of ozonated dry ice (ALIGAL TM Blue Ice) for packaging and transport in the food industry - (Abstract Only) - (20-Jan-12)
Application of ozonated dry ice (AligalTM Blue Ice) for packaging and transport in the food industry - (Peer Reviewed Journal)
Fratamico, P.M., Juneja, V.K., Annous, B.A., Rasanayagam, V., Sundar, M., Braithwaite, D., Fisher, S. 2012. Application of ozonated dry ice (AligalTM Blue Ice) for packaging and transport in the food industry. Journal of Food Science. 77(5):M285-M291.
Kinetics of thermal destruction of Salmonella in ground chicken by containing trans-cinnamaldehyde and carvacrol - (Peer Reviewed Journal)
Juneja, V.K., Yadav, A.S., Hwang, C., Sheen, S., Mukhopadhyay, S., Friedman, M. 2012. Kinetics of thermal destruction of Salmonella in ground chicken by containing trans-cinnamaldehyde and carvacrol. Journal of Food Protection. 75(2):289-296.
Dynamic predictive model for the growth of salmonella spp. in liquid whole egg - (Peer Reviewed Journal)
Singh, A.A., Korasapati, N.R., Juneja, V.K., Subbiah, J., Fronging, G., Thippareddi, H. 2011. Dynamic predictive model for the growth of salmonella spp. in liquid whole egg. Journal of Food Science. 76(3)225-232.
Omics, microbial modeling, and food safety information infrastructure: a food safety perspective - (Book / Chapter)
Yan, X., Juneja, V.K., Fratamico, P.M., Smith, J.L. 2012. Omics, microbial modeling, and food safety information infrastructure: a food safety perspective. In: Yan, X., Juneja, V., Fratamico, P., Smith, J., editors. Omics Technologies and Microbial Modeling in Food-borne Pathogens. Lancaster, PA: DESTech Publication. p. 3-16.
Effects of lactate on the growth of Listeria monocytogenes, Escherichia coli 0157:H7 and Salmonella SPP., in cooked ham at refrigeration and abuse temperatures - (Peer Reviewed Journal)
Hwang, C., Sheen, S., Juneja, V.K. 2011. Effects of lactate on the growth of Listeria monocytogenes, Escherichia coli 0157:H7 and Salmonella SPP., in cooked ham at refrigeration and abuse temperatures. Food and Nutrition Sciences. 2(5):464-470.
Thermal inactivation of foodborne pathogens and the USDA pathogen modeling program - (Peer Reviewed Journal)
Juneja, V.K., Huang, L., Yan, X. 2011. Thermal inactivation of foodborne pathogens and the USDA pathogen modeling program. Journal of Thermal Analysis. 106(1):191-198.
Effects of sodium lactate on the survival of Escherichia coli O157:H7 and Salmonella spp. in cooked ham - (Abstract Only)
Hwang, C., Sheen, S., Juneja, V.K. 2011. Effects of sodium lactate on the survival of Escherichia coli O157:H7 and Salmonella spp. in cooked ham [abstract]. IFT Annual Meeting, June 11-14, 2011, New Orleans, Louisiana. 1:1.
Predictive thermal inactivation model for effects of temperature, cinnamaldehyde and carvacrol on stressed multiple Salmonella serotypes in ground chicken - (Abstract Only)
Juneja, V.K., Yadav, A.S., Hwang, C., Sheen, S. 2011. Predictive thermal inactivation model for effects of temperature, cinnamaldehyde and carvacrol on stressed multiple Salmonella serotypes in ground chicken [abstract]. IFT Annual Meeting, June 11-14, 2011, New Orleans, LA. 1:1.
Impact of chlorine, temperature and freezing shock on the growth behavior of Escherichia coli O157:H7 on ready-to-eat meats - (Abstract Only)
Sheen, S., Hwang, C., Juneja, V.K. 2011. Impact of chlorine, temperature and freezing shock on the growth behavior of Escherichia coli O157:H7 on ready-to-eat meats. Meeting Abstract. Annual International Association of Food Protection,Pg 1, July 31 thru August 3, 2011, Milwaukee, Wisconsin.
Modeling the impact of chlorine on the behavior of Listeria monocytogenes on ready-to-eat meats - (Peer Reviewed Journal)
Sheen, S., Hwang, C., Juneja, V.K. 2011. Modeling the impact of chlorine on the behavior of Listeria monocytogenes on ready-to-eat meats. Food Microbiology. 28:1095-1100.
Comprehensive approaches for molecular biomarker discovery for the detection and identification of Cronobacter spp. (Enterobacter sakazakii), Salmonella, and other foodborne pathogens Reprint Icon - (Peer Reviewed Journal)
Yan, X., Gurtler, J., Fratamico, P.M., Hu, J., Gunther, N.W., Juneja, V.K., Huang, L. 2011. Comprehensive approaches for molecular biomarker discovery for the detection and identification of Cronobacter spp. (Enterobacter sakazakii), Salmonella, and other foodborne pathogens. Applied and Environmental Microbiology. 77:1833-1843.
The effects of salt, sodium pyrophosphate and sodium lactate on the probability of growth of Escherichia coli O157:H7 in ground beef - (Peer Reviewed Journal)
Hwang, C., Juneja, V.K. 2011. The effects of salt, sodium pyrophosphate and sodium lactate on the probability of growth of Escherichia coli O157:H7 in ground beef. Journal of Food Protection. 74(4):622-626.
Effects and interactions of sodium lactate, sodium diacetate, and pediocin on the thermal inactivation of starved cells of Listeria monocytogenes on the surface of bologna - (Peer Reviewed Journal)
Grosulescu, C., Ravishankar, S., Juneja, V.K. 2011. Effects and interactions of sodium lactate, sodium diacetate, and pediocin on the thermal inactivation of starved cells of Listeria monocytogenes on the surface of bologna. Food Microbiology. 28:440-446.
Impact of chlorine and temperature on Listeria monocytogenes survival growth behavior on ready-to-eat meats - (Abstract Only)
Sheen, S., Hwang, C., Juneja, V.K. 2010. Impact of chlorine and temperature on Listeria monocytogenes survival growth behavior on ready-to-eat meats [abstract]. IAFP Annual Meeting. p. 1.
The effect of repeated sodium hypochlorite exposure on chlorine resistance development in Escherichia coli O157:H7 - (Peer Reviewed Journal)
Inatsu, Y., Juneja, V.K., Bari, M.L., Kawasaki, S., Kitagawa, T., Kawamoto, S. 2010. The effect of repeated sodium hypochlorite exposure on chlorine resistance development in Escherichia coli O157:H7. Food Science and Technology Critical Reviews. 16:607-612.
Hazards associated with Clostridium perfringens in particular reference to predictive models applicable to cooling of cooked meat and poultry products - (Proceedings)
Juneja, V.K., Huang, L. 2010. Hazards associated with Clostridium perfringens in particular reference to predictive models applicable to cooling of cooked meat and poultry products [abstract]. Cold-Chain-Management. p. 93-99.
Review of antimicrobial and antioxidative activities of chitosans in food - (Peer Reviewed Journal)
Friedman, M., Juneja, V.K. 2010. Antimicrobial and Antioxidative Activities of Chitosans in Food. Journal of Food Protection. 73: 1737-1761
Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry - (Peer Reviewed Journal)
Juneja, V.K., Marks, H.M., Huang, L., Thippareddi, H. 2011. Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry. Food Microbiology. 28:791-795.
Dynamic model for predicting growth of salmonella spp. in ground sterile pork - (Peer Reviewed Journal)
Velugoti, P.R., Bohra, L.K., Juneja, V.K., Huang, L., Subbiah, J., Wessling, A.L., Thippareddi, H. 2010. Dynamic model for predicting growth of salmonella spp. in ground sterile pork. Food Microbiology. 28:796-803.
From ontology selection and semantic web to the integrated information system of food-borne diseases and food safety - (Peer Reviewed Journal)
Yan, X., Peng, Y., Meng, J., Rusante, J., Fratamico, P.M., Huang, L., Juneja, V.K., Needleman, D.S. 2011. From ontology selection and semantic web to the integrated information system of food-borne diseases and food safety. Software Tools and Algorithms for Biological Systems. 26-34.
Enhancing the thermal destruction of Escherichia coli O157:H7 in ground beef patties by trans-cinnamaldehyde - (Peer Reviewed Journal)
Amalaradjou, M., Ramanathan, R., Bhaskaran, S., Charles, A., Johny, A., Valipe, S., Mattson, T., Schreiber, D., Mancini, R., Venkitanarayanan, K., Juneja, V.K. 2010. Enhancing the thermal destruction of Escherichia coli O157:H7 in ground beef patties by trans-cinnamaldehyde. Applied and Environmental Microbiology. 27:841-844.
Effect of phosphate and meat (pork) types on the germination and outgrowth of Clostridium perfringens spores during abusive chilling - (Peer Reviewed Journal)
Singh, A., Korasapati, N.R., Juneja, V.K., Thippareddi, H. 2010. Effect of phosphate and meat (pork) types on the germination and outgrowth of Clostridium perfringens spores during abusive chilling. Journal of Food Protection. Vol.73:879-887.
Effectiveness of acidified sodium chlorite and other sanitizers to control Escherichia coli O157:H7 on tomato surfaces - (Peer Reviewed Journal)
Inatsu, Y., Kitagawa, T., Bari, M.L., Nei, D., Juneja, V.K., Kawamoto, S. 2010. Effectiveness of acidified sodium chlorite and other sanitizers to control Escherichia coli O157:H7 on tomato surfaces. Foodborne Pathogens and Disease. 7(6)629-635.
Inhibition of clostridium perfringens spore germination and outgrowth by buffered vinegar and lemon juice concentrate during chilling.....of ground turkey road containing minimal ingredients - (Peer Reviewed Journal)
Martinezl, C., Korasapatil, N.R., Burson, D.E., Thippareddi, H., Juneja, V.K., Pena-Ramos, A. 2010. Inhibition of clostridium perfringens spore germination and outgrowth by buffered vinegar and lemon juice concentrate during chilling.....of ground turkey road containing minimal ingredients. Journal of Food Protection. 73:470-476.
Potential for growth of Clostridium perfringens from spores in pork scrapple during cooling - (Peer Reviewed Journal)
Juneja, V.K., Porto Fett, A.C., Gartner, K., Tuft, L., Luchansky, J.B. 2010. Potential for growth of Clostridium perfringens from spores in pork scrapple during cooling. Foodborne Pathogens and Disease. 7(2)153-157.
Predictive model for growth of Clostridium perfringens during cooling of cooked ground pork - (Peer Reviewed Journal)
Juneja, V.K., Marks, H.L., Thippareddi, H. 2010. Predictive model for growth of Clostridium perfringens during cooling of cooked ground pork. Innovative Food Science & Emerging Technologies. 11:146-154.
Thermal inactivation and post-treatment growth during storage of multiple Salmonella serotypes in ground beef as affected by sodium lactate and oregano oil - (Peer Reviewed Journal)
Juneja, V.K., Hwang, C., Friedman, M. 2010. Thermal inactivation and post-treatment growth during storage of multiple Salmonella serotypes in ground beef as affected by sodium lactate and oregano oil. Journal of Food Science. 75(1):M1-M6.
Effect of salt, smoke compound and temperature on the survival of Listeria monocytogenes in salmon during simulated smoking processes - (Peer Reviewed Journal)
Hwang, C., Sheen, S., Juneja, V.K. 2009. Effect of salt, smoke compound and temperature on the survival of Listeria monocytogenes in salmon during simulated smoking processes. Journal of Food Science. 74(9):M522:M529.
Microbial profiling, neural network and semantic web: an integrated information system for human pathogen risk management, prevention and surveillance in food safety - (Proceedings)
Yan, X., Peng, Y., Meng, J., Ruzante, J., Fratamico, P.M., Huang, L., Juneja, V.K. 2009. Microbial profiling, neural network and semantic web: an integrated information system for human pathogen risk management, prevention and surveillance in food safety. International Conference on Predictive Modeling in Foods. 1:11-12.
Thermal inactivation of Bacillus anthracis Sterne in irradiated ground beef heated in a water bath or cooked on commercial grills - (Peer Reviewed Journal)
Juneja, V.K., Porto Fett, A.C., Call, J.E., Marks, H., Tamplin, M., Luchansky, J.B. 2010. Thermal inactivation of Bacillus anthracis Sterne in irradiated ground beef heated in a water bath or cooked on commercial grills. Innovative Food Science and Emerging Technologies. 11:123-129.
Sodium lactate, sodium diacetate and pediocin: effects and interactions on the thermal inactivation of Listeria monocytogenes on bologna - (Peer Reviewed Journal)
Maks, N., Zhu, L., Juneja, V.K., Ravishankar, S. 2010. Sodium lactate, sodium diacetate and pediocin: effects and interactions on the thermal inactivation of Listeria monocytogenes on bologna. Food Microbiology. 27:64-69.
The Effect of Low Dose Irradiation and Grapefruit Extract on C. perfringens Growth from Spores in sous vide Processed Pork-Based Mexican Entrée - (Peer Reviewed Journal)
Miguel-Garcia, D.Y., Juneja, V.K., Valenzuela, M., Diaz-Cinco, M., Thippareddi, H. 2009. The Effect of Low Dose Irradiation and Grapefruit Extract on C. perfringens Growth from Spores in sous vide Processed Pork-Based Mexican Entrée. Journal of Food Science. 74(4):172-176.
Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 Degree C - (Peer Reviewed Journal)
Juneja, V.K., Melendes, M., Huang, L., Subbiah, J., Thippareddi, H. 2009. Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 Degree C. International Journal of Food Microbiology. 131:106-111.
Predictive model for growth of Clostridium perfringens during cooling of cooked ground chicken - (Peer Reviewed Journal)
Juneja, V.K., Marks, H., Thippareddi, H. 2009. Predictive model for growth of Clostridium perfringens during cooling of cooked ground chicken. Innovative Food Science and Emerging Technologies. 10:260-266.
Validation of Commercial Processes for Inactivation of Escherichia Coli O157:h7, Salmonella Typhimurium, and Listeria Monocytogenes on the Surface of Whole Muscle Turkey Jerky - (Peer Reviewed Journal)
Porto Fett, A.C., Call, J.E., Hwang, C., Juneja, V.K., Ingham, S., Ingham, B., Luchansky, J.B. 2009. VALIDATION OF COMMERCIAL PROCESSES FOR INACTIVATION OF ESCHERICHIA COLI O157:H7, SALMONELLA TYPHIMURIUM, AND LISTERIA MONOCYTOGENES ON THE SURFACE OF WHOLE MUSCLE TURKEY JERKY. Poultry Science. 88:1275-1281.
Potential for growth of Clostridium perfringens from spores in scrapple during cooling - (Abstract Only)
Juneja, V.K., Porto Fett, A.C., Gartner, K., Tufft, L., Luchansky, J.B. 2009. Potential for growth of Clostridium perfringens from spores in scrapple during cooling. American Society for Microbiology Annual Meeting. (P-114).p435.
Modeling the Survival of Escherichia Coli O157:h7, Listeria Monocytogenes and Salmonella Typhimurium During Fermentation, Drying, and Storage of Soudjouk-Style Feremented Sausage - (Peer Reviewed Journal)
Hwang, C., Porto Fett, A.C., Juneja, V.K., Ingham, S., Ingham, B., Luchansky, J.B. 2009. Modeling the survival of escherichia coli o157:h7, listeria monocytogenes and salmonella typhimurium during fermentation, drying, and storage of soudjouk-style feremented sausage. International Journal of Food Microbiology. 129:244-252.
Validation of Cooking Times and Temperatures for Thermal Inactivation of Yersinia Pestis Strains Kim5 and Cdc-A1112 in Ground Beef - (Peer Reviewed Journal)
Porto Fett, A.C., Juneja, V.K., Luchansky, J.B., Tamplin, M. 2009. VALIDATION OF COOKING TIMES AND TEMPERATURES FOR THERMAL INACTIVATION OF YERSINIA PESTIS STRAINS KIM5 AND CDC-A1112 IN GROUND BEEF. Journal of Food Protection. 72(3): 564-571.
Clostridium Perfringens - (Book / Chapter) - (20-Aug-08)
Tea Leaf and Apple Skin Powders Facilitate Thermal Destruction of Escherichia Coli O157:h7 in Raw Ground Beef - (Proceedings)
Juneja, V.K., Bari, M.L., Inatsu, Y., Kawamoto, S., Friedman, M. 2008. Tea leaf and apple skin powders facilitate thermal destruction of escherichia coli o157:h7 in raw ground beef. UJNR Food & Agricultural Panel Proceedings.
Carvacrol and Cinnamaldehyde Facilitate Thermal Destruction of Escherichia coli O157:H7 in Raw Ground Beef - (Peer Reviewed Journal)
Juneja, V.K., Friedman, M. 2008. Carvacrol and Cinnamaldehyde Facilitate Thermal Destruction of Escherichia coli O157:H7 in Raw Ground Beef. Journal of Food Protection. 71(8):1604-1611.
Viability of a multi-strain mixture of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage - (Peer Reviewed Journal)
Porto Fett, A.C., Hwang, C., Call, J.E., Juneja, V.K., Ingham, S.C., Ingham, B.H., Luchansky, J.B. 2008. Viability of a multi-strain mixture of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage. Food Microbiology. 25:793-801.
Evaluation and control of the risk of food borne pathogens and spoilage bacteria present in “Awa-Uirou”, a sticky rice cake containing sweet red bean paste - (Peer Reviewed Journal)
Okahisa, N., Inatsu, Y., Juneja, V.K., Kawamoto, S. 2008. Evaluation and control of the risk of food borne pathogens and spoilage bacteria present in “Awa-Uirou”, a sticky rice cake containing sweet red bean paste. Foodborne Pathogens and Disease. 5(3):351-359.
Thermal Destruction of Escherichia coli O157:H7 in Sous-vide Cooked Ground Beef as affected by Tea Leaf and Apple Skin Powders - (Peer Reviewed Journal)
Juneja, V.K., Bari, M.L., Inatsu, S., Kawamoto, S., Friedman, M. 2009. Thermal Destruction of Escherichia coli O157:H7 in Sous-vide Cooked Ground Beef as affected by Tea Leaf and Apple Skin Powders. Journal of Food Protection. 72(4):860-865.
Predictive Model for Growth of Clostridium Perfringens During Cooling of Cooked Ground Chicken - (Abstract Only)
Juneja, V.K., Friedman, M., Thippareddi, H. 2008. Predictive model for growth of clostridium perfringens during cooling of cooked ground chicken. Meeting Abstract. P2-64. page 98.
Overview of Predictive Microbiology Research in the Microbial Food Safety Research Unit at the USDA-Eastern Regional Research Center - (Abstract Only)
Juneja, V.K., Luchansky, J.B. 2007. Overview of Predictive Microbiology Research in the Microbial Food Safety Research Unit at the USDA-Eastern Regional Research Center . Meeting Abstract.
Control of Clostridium perfringens spores by plant-derived antimicrobials during cooling of cooked ground beef - (Proceedings)
Juneja, V.K., Bari, M., Inatsu, Y., Kawamoto, S. 2007. Control of Clostridium perfringens spores by plant-derived antimicrobials during cooling of cooked ground beef. Meeting Abstract. P.26.
Predictive model for growth of Clostridium perfringens at temperatures applicable to cooling of cooked uncured beef and chicken - (Proceedings)
Juneja, V.K., Marks, H.M., Huang, L., Thippareddi, H. 2007. Predictive model for growth of Clostridium perfringens at temperatures applicable to cooling of cooked uncured beef and chicken. Meeting Abstract. PA7.
Predictive Model for Growth of Clostridium Perfringens During Cooling of Cooked Uncured Beef - (Peer Reviewed Journal)
Juneja, V.K., Marks, H., Thippareddi, H.H. 2007. Predictive model for growth of clostridium perfringens during cooling of cooked uncured beef. Food Microbiology. 25:42-55.
Antibacterial Activity of Guava (Psidium Guajava L.) and Neem (Azadirachta Indica A. JUSS.)EXTRACTS Against Food Borne Pathogens and Spoilage Bacteria - (Peer Reviewed Journal)
Hoque, M.M., Inatsu, M.B., Juneja, V.K., Kawamoto, S. 2007. Antibacterial activity of guava (psidium guajava l.) and neem (azadirachta indica a. juss.)extracts against food borne pathogens and spoilage bacteria. Foodborne Pathogens & Disease. 4:481-488.
Predictive Models for Use in Thermally Processed Foods and the USDA Pathogen Modeling Program - (Abstract Only)
Juneja, V.K. 2007. Predictive models for use in thermally processed foods and the usda pathogen modeling program . Meeting Abstract.
Haccp to Develop Safe Food Cooling, the Shelf-Life Limits of the Chilled Food for a New Process in a Retail Operation - (Abstract Only)
Juneja, V.K. 2007. Haccp to develop safe food cooling, the shelf-life limits of the chilled food for a new process in a retail operation. Meeting Abstract.
Antimicrobial activity of cloves and cinnamon extracts against food borne pathogens and spoilage bacteria, and inactivation of Listeria monocytogenes in ground chicken meat with their essential oils - (Peer Reviewed Journal)
Hoque, M.M., Inatsu, M.B., Juneja, V.K., Kawamoto, S. 2007. Antimicrobial Activity of Cloves and Cinnamon Extracts against Food Borne Pathogens and Spoilage bacteria, and Inactivation of Listeria monocytogenes in Ground Chicken meat with their Essential oils. National Food Research Institute's. 72:9-21.
Use of U.S. Department of Agriculture - Pathogen Modeling Program and the Predictive Microbiology Information Portal - (Abstract Only)
Juneja, V.K. 2007. Use of U.S. Department of Agriculture - Pathogen Modeling Program and the Predictive Microbiology Information Portal . Meeting Abstract.
Predictive Model for Growth of Clostridium Perfringens at Temperatures Applicable to Cooling of Cooked Uncured Beef and Chicken - (Abstract Only)
Juneja, V.K., Marks, H.M., Huang, L., Thippareddi, H. 2007. Predictive model for growth of clostridium perfringens at temperatures applicable to cooling of cooked uncured beef and chicken. Meeting Abstract.
Use of Calcium, Potassium, and Sodium Lactates to Control Germination and Outgrowth of Clostridium perfringens Spores during Chilling of Injected Pork - (Peer Reviewed Journal)
Velugoti, P.R., Rajagopal, L., Juneja, V.K., Thippareddi, H. 2007. Use of Calcium, Potassium, and Sodium Lactates to Control Germination and Outgrowth of Clostridium perfringens Spores during Chilling of Injected Pork. Food Microbiology. 24(7-8):687-694.
Sous Vide and Cook-Chill Processing of Foods: Concept Development and Microbiological Safety - (Book / Chapter)
Juneja, V.K., Snyder, O.P. 2007. Sous vide and cook-chill processing of foods: concept development and microbiological safety. Blackwell Science. In advances in Thermal and Non Thermal Food Preservation, Ed. Gaurav Tewari and Vijay K. Juneja. Chapter 8, pp.145-163. Blackwell Publishing, Ames, Iowa.
Thermal Processing of Ready-to-Eat-Meat Products Short Course - (Abstract Only)
Juneja, V.K. 2007. Thermal processing of ready-to-eat-meat products short course. Meeting Abstract.
Intervention Strategies for Pathogen Control and the USDA Pathogen Modeling Program - (Abstract Only)
Juneja, V.K. 2007. Intervention Strategies for Pathogen Control and the USDA Pathogen Modeling Program. Meeting Abstract.
Intervention Technologies for Food Safety and Preservation - (Book / Chapter)
Juneja, V.K., Sheen, S., Tewari, G. 2007. Intervention technologies for food safety and preservation. In: Wilson, C.L. editor. Microbial Food Contamination. 2nd edition. CRC Press. Ames, Iowa. p. 347-393.
Control of Clostridium perfringens Spores by Green Tea Leaf Extracts During Cooling of Cooked Ground Beef, Chicken, and Pork - (Peer Reviewed Journal)
Juneja, V.K., Bari, L.M., Inatsu, Y., Kawamoto, S., Friedman, M. 2007. Control of Clostridium perfringens Spores by Green Tea Leaf Extracts During Cooling of Cooked Ground Beef, Chicken, and Pork. Journal of Food Protection. 70(6):1429-1433.
Fate of Salmonella thyphimurium, Escherichia coli O157:H7, or Listeria monocytogenes on the surface of whole muscle turkey jerky - (Abstract Only)
Porto Fett, A.C., Call, J.E., Hwang, C., Juneja, V.K., Ingham, S., Ingham, B., Luchansky, J.B. 2007. Fate of Salmonella thyphimurium, Escherichia coli O157:H7, or Listeria monocytogenes on the surface of whole muscle turkey jerky. Meeting Abstract. International Association of Food Protection. P2-46.
Control of Clostridium perfringens Spores by Green Tea Leaf Extracts During Cooling of Cooked Ground Beef, Chicken, and Pork - (Abstract Only)
Juneja, V.K., Friedman, M. Control of Clostridium perfringens Spores by Green Tea Leaf Extracts During Cooling of Cooked Ground Beef, Chicken, and Pork. Abstract. International Association for Food Protection. P2-36.
Modeling the Survival of Escherichia coli O157:H7 During Fermentation, Drying, and Storage of a Soudjouk-Style Fermented Dry or Semi-Dry Sausage - (Abstract Only)
Hwang, C., Porto Fett, A.C., Juneja, V.K., Ingham, S.C., Ingham, B.H., Luchansky, J.B. 2007. Modeling the Survival of Escherichia coli O157:H7 During Fermentation, Drying, and Storage of a Soudjouk-Style Fermented Dry or Semi-Dry Sausage. Abstract. International Association for Food Protection. T-707.
Carvacrol, Cinnamaldehyde, Oregano Oil, and Thymol Inhibit Clostridium Perfringens Spore Germination and Outgrowth in Ground Turkey During Chilling - (Peer Reviewed Journal)
Juneja, V.K., Friedman, M. 2007. Carvacrol, cinnamaldehyde, oregano oil, and thymol inhibit clostridium perfringens spore germination and outgrowth in ground turkey during chilling. Journal of Food Protection. 70:218-222.
Chitosan Protects Cooked Ground Beef and Turkey Against Clostridium Perfringens Spores During Chilling - (Peer Reviewed Journal)
Juneja, V.K., Thippareddi, T.H., Bari, L., Inatsu, Y., Kawamoto, S., Friedman, M. 2007. Chitosan protects cooked ground beef and turkey against clostridium perfringens spores during chilling. Journal of Food Science. Vol. 71(6):M236-M240.
Inhibition of Germination and Outgrowth of Clostridium Perfringens Spores by Lactic Acid Salts During Cooling of Cooked Ground Turkey - (Peer Reviewed Journal)
Velugoti, P.R., Lalit, B.K., Juneja, V.K., Thippareddi, H. 2007. Inhibition of germination and outgrowth of clostridium perfringens spores by lactic acid salts during cooling of cooked ground turkey. Journal of Food Protection. 70:923-929.
Thermal Inactivation of Foodborne Pathogens and the USDA Pathogen Modeling Program - (Abstract Only)
Juneja, V.K. 2006. Thermal inactivation of foodborne pathogens and the usda pathogen modeling program. Meeting abstract. Vol. 2 pages 1-10.
Effects and Interactions of Sodium Lactate, Sodium Diacetate, and Pediocin on the Thermal Inactivation of Starved Cells of Listeria Monocytogenes on the Surface of Bologna - (Abstract Only)
Groulescu, C., Juneja, V.K., Ravishankar, S. 2006. Effects and interactions of sodium lactate, sodium diacetate, and pediocin on the thermal inactivation of starved cells of listeria monocytogenes on the surface of bologna. Meeting Abstract.
Modeling the Effect of Temperature on Growth of Salmonella in Chicken - (Peer Reviewed Journal)
Juneja, V.K., Melendres, M.V., Huang, L., Gumudavelli, V., Subbia, J., Thippareddi, H. 2007. Modeling the effect of temperature on growth of salmonella in chicken. Food Microbiology. 24:328-335.
Effects and Interactions of Temperature, Sodium Lactate, Sodium Diacetate and Pediocin on the Starved Cells of Listeria Monocytogenes - (Abstract Only)
Munukuru, P., Slade, P.J., Juneja, V.K., Ravishankar, S. 2006. Effects and interactions of temperature, sodium lactate, sodium diacetate and pediocin on the starved cells of listeria monocytogenes. Meeting Abstract.
Fate of Listeria Monocytogenes and Escherichia Coli O157:h7 in Soudjouk-Style Fermented Semidry Sausage - (Abstract Only)
Porto Fett, A.C., Hwang, C., Juneja, V.K., Ingham, S.C., Ingham, B.H., Buege, D.R., Luchansky, J.B. 2006. Fate of listeria monocytogenes and escherichia coli o157:h7 in soudjouk-style fermented semidry sausage. [Abstract] Internatinal Association for Food Protection's Annual Meeting P1-30. pg. 102.
Predictive Model for Growth of Clostridium Perfringens During Cooling of Cooked Cured Pork - (Peer Reviewed Journal)
Juneja, V.K., Huang, L., Thippareddi, H. 2006. Predictive model for growth of clostridium perfringens during cooling of cooked cured pork. International Journal of Food Microbiology. 110:85-92.
Thermal Inactivation of Salmonella Spp. in Chicken As Affected by Ph of the Meat - (Peer Reviewed Journal)
Juneja, V.K. 2007. Thermal inactivation of salmonella spp. in chicken as affected by ph of the meat. International Journal of Food Science and Technology. 42:1443-1448.
The Effect of Grapefruit Extract and Temperature Abuse on Growth of Clostridium Perfringens from Spore Inocula in Marinated, Sous-Vide Chicken Products - (Peer Reviewed Journal)
Juneja, V.K., Fan, X., Pena-Ramos, A., Diaz, M., Pacheco-Aguilar, R. 2006. The effect of grapefruit extract and temperature abuse on growth of clostridium perfringens from spore inocula in marinated, sous-vide chicken products. Innovative Food Science and Emerging Technologies. 7:100-106.
Approaches for Modeling Thermal Inactivation of Foodborne Pathogens - (Book / Chapter)
Juneja, V.K., Huang, L., Harry, M. 2006. Approaches for modeling thermal inactivation of foodborne pathogens. American Chemical Society Abstracts.
Growth of Clostridium Perfringens from Spore Inocula at Temperatures Applicable to Cooling of Cooked Meat and Poultry - (Proceedings)
Juneja, V.K., Bari, M., Inatsu, Y., Kawamoto, S. 2005. Growth of clostridium perfringens from spore inocula at temperatures applicable to cooling of cooked meat and poultry. UJNR Food & Agricultural Panel Proceedings.
Predictive Model for Growth of Clostridium Perfringens in Roast Beef During Cooling and Inhibition of Spore Germination and Outgrowth by Salts of Organic Acids - (Peer Reviewed Journal)
Sanchez-Plata, M.X., Amezquita, A., Blankenship, E., Burson, D.E., Juneja, V.K., Thippareddi, H. 2005. Predictive model for growth of clostridium perfringens in roast beef during cooling and inhibition of spore germination and outgrowth by salts of organic acids. Journal of Food Protection. Vol.68(12):2594-2605.
Current Food Safety Issues and Research at the USDA Agricultural Research Service - (Abstract Only)
Juneja, V.K. 2005. Current food safety issues and research at the usda agricultural research service. Meeting Abstract.
Delayed Clostridium Perfringens Growth from a Spore Inocula by Sodium Lactate in Sous-Vide Chicken Products - (Abstract Only)
Juneja, V.K. 2006. Delayed clostridium perfringens growth from a spore inocula by sodium lactate in sous-vide chicken products. {Abstract}. Food Microbiology 23:105-111.
Predictive Models for Use in Thermally Processed Foods - (Abstract Only)
Juneja, V.K. 2005. Predictive models for use in thermally processed foods. Meeting Abstract.
Delayed Clostridium Perfringens Growth from a Spore Inocula by Sodium Lactate in Sous-Vide Chicken Products - (Peer Reviewed Journal)
Juneja, V.K. 2006. Delayed clostridium perfringens growth from a spore inocula by sodium lactate in sous-vide chicken products. Food Microbiology. 23:105-111.
Growth Kinetics of Salmonella Spp. Pre-and-Post-Thermal Treatment - (Peer Reviewed Journal)
Juneja, V.K., Marks, H.M. 2006. Growth kinetics of salmonella spp. pre-and-post-thermal treatment. International Journal of Food Microbiology. 109:54-59.
Outgrowth of Clostridium Perfringens Spores in Cooked Food under Vacumm - (Proceedings)
Juneja, V.K. 2004. Outgrowth of clostridium perfringens spores in cooked food under vacumm. Meeting Abstract.
Pathogen Resistance and Adaptation to Heat Stress - (Book / Chapter) - (09-Nov-04)
Thermal Treatments to Control Pathogens in Muscle Foods - (Abstract Only)
Juneja, V.K. 2004. Thermal treatments to control pathogens in muscle foods. Meeting Abstract.
Effectiveness of Irradiation Treatments in Killing Listeria Monocytogenes on Fresh Vegetables at Refrigerated Temperature - (Peer Reviewed Journal) - (15-Aug-04)
A Rapid Method to Measure Heat-Induced Damage to DNA in Clostridium Perfringens - (Peer Reviewed Journal)
Novak, J.S., Sommers, C.H., Juneja, V.K. 2005. A rapid method to measure heat-induced damage to dna in clostridium perfringens. Food Control. 16:399-404.
Approaches for Modeling Thermal Inactivation of Foodborne Pathogens - (Abstract Only)
Juneja, V.K. 2004. Approaches for modeling thermal inactivation of foodborne pathogens. Meeting Abstract.
Thermal Treatments to Control Pathogens in Muscle Foods with Particular Reference to Sous Vide Products - (Abstract Only)
Juneja, V.K. 2004. Thermal treatments to control pathogens in muscle foods with particular reference to sous vide products. Meeting Abstract.
Effect of Spices and Organic Acids on the Growth of Clostridium Perfringens from Spore Incoula During Cooling of Sous-Vide Cooked Ground Beef Products - (Peer Reviewed Journal)
Juneja, V.K., Sabah, J.R., Fung, D.Y. 2003. Effect of spices and organic acids on the growth of clostridium perfringens from spore incoula during cooling of sous-vide cooked ground beef products. Journal of Food Protection. 67(9):1840-1847.
Heat Resistance Kinetics Variation among Various Isolates of Escherichia Coli - (Abstract Only)
Juneja, V.K., Marks, H.M. 2004. Heat resistance kinetics variation among various isolates of escherichia coli. Meeting Abstract.
Heat Resistance Kinetics Variation among Various Isolates of Escherichia Coli - (Peer Reviewed Journal)
Juneja, V.K., Marks, H.M. 2005. Heat resistance kinetics variation among various isolates of escherichia coli. Innovative Food Science and EmergingTechnologies. 6:155-161.
Inhibitory Effects of Organic Acid Salts on Growth of Clostridium Perfringens from Spore Inocula During Chilling of Marinated Ground Turkey Breast - (Peer Reviewed Journal)
Juneja, V.K., Thippareddi, H. 2004. Inhibitory effects of organic acid salts on growth of clostridium perfringens from spore inocula during chilling of marinated ground turkey breast. International Journal of Food Microbiology. 93:155-163.
Control of Clostridium Perfringens in a Model Roast Beef by Salts of Organic Acids During Chilling - (Peer Reviewed Journal)
Juneja, V.K., Thipparedii, H. 2004. Control of Clostridium perfringens in a model roast beef by salts of organic acids during chilling. Journal of Food Safety. 24:95-108.
An Ultrastructural Comparison of Spores from Various Strains of Clostridiumperfringens and Correlations with Heat Resistance Parameters - (Peer Reviewed Journal)
Novak, J.S., Juneja, V.K., Mcclane, B.A. 2003. An ultrastructural comparison of spores from various strains of clostridiumperfringens and correlations with heat resistance parameters. Canadian Journal of Microbiology. 86:239-247
Efficacy of Combined/multiple Preservation Methods with Particular Reference to Control of Escherichia Coli - (Other)
Juneja, V.K. 2003. Efficacy of combined/multiple preservation methods with particular reference to control of escherichia coli. Book Chapter. pp.204-227
Intervention Strategies for Control of Foodborne Pathogens - (Proceedings)
Juneja, V.K. 2003. Intervention strategies for control of foodborne pathogens. Meeting Abstract. Ch.11.204-227.
Predictive Model for the Combined Effect of Temperature, Sodium Lactate, and Sodium Diacetate on the Heat Resistance of Listeria Monocytogenes in Beef - (Abstract Only)
Juneja, V.K. 2003. Predictive model for the combined effect of temperature, sodium lactate, and sodium diacetate on the heat resistance of Listeria monocytogenes in beef. (Abstract). Institute of Food Technologists. 60C-17.
Effect of Spices and Organic Acids on the Growth of Clostridium Perfringens from Spore Inocula During Cooling of Sous-Vide Cooked Ground Beef Products - (Abstract Only)
Sabah, J.R., Juneja, V.K., Fung, D.C. 2003. Effect of spices and organic acids on the growth of Clostridium perfringens from spore inocula during cooling of sous-vide cooked ground beef products. (Abstract). Institute Food Technologists. 60C-6.
A Comparative Heat Inactivation Study of Indigenous Microflora in Beef with That of Listeria Monocytogenes, Salmonella Serotypes and Escherichia Coli O157:h7 - (Peer Reviewed Journal)
Juneja, V.K. 2003. A comparative heat inactivation study of indigenous microflora in beef with that of listeria monocytogenes, salmonella serotypes and escherichia coli o157:h7. Letters in Applied Microbiology. 37:292-298
Predictive Thermal Inactivation Model for Salmonella Serotypes with Temperature, Sodium Lactate, Nac1 and Sodium Pyrophosphate As Controlling Factors - (Peer Reviewed Journal)
Juneja, V.K., Marks, H.M., Mohr, T. 2003. Predictive thermal inactivation model for salmonella serotypes with temperature, sodium lactate, nac1 and sodium pyrophosphate as controlling factors. Applied and Environmental Microbiology. 69(9):5138-5156.
Predictive Model for the Combined Effect of Temperature, Sodium Lactate, and Sodium Diacetate on the Heat Resistance of Listeria Monocytogenes in Beef - (Peer Reviewed Journal)
Juneja, V.K. 2003. Predictive model for the combined effect of temperature, sodium lactate, and sodium diacetate on the heat resistance of listeria monocytogenes in beef. Journal of Food Protection. 66:804-811.
Characterizing Non-Linear Concave Survival Curves for Salmonella Spp. Subjected to Different Heating Rates in Sous-Vide Cooked Beef - (Peer Reviewed Journal)
Juneja, V.K., Marks, H.M. 2003. Characterizing non-linear concave survival curves for salmonella spp. subjected to different heating rates in sous-vide cooked beef. Innovative Food Science and Emerging Technologies. 4:395-402.
Research Trends - 2003 and Beyond - (Other)
Juneja, V.K. 2002. Research trends - 2003 and beyond. Food Technologists Institute. 56(11):36.
Thermal Inactivation of E. Coli O157:h7 in Ground Beef: Effect of Sodium Lactate and Comparison of Different Predictive Models - (Peer Reviewed Journal) - (30-Oct-02)
Mathematical Description of Non-Linear Survival Curves of Listeria Monocytogenes As Determined in a Beef Gravy Model System at 57.5 to 65c - (Peer Reviewed Journal)
Juneja, V.K., Marks, H.M. 2003. Mathematical description of non-linear survival curves of listeria monocytogenes as determined in a beef gravy model system at 57.5 to 65c. Innovative Food Science and Emerging Technologies. 4:307-317.
Microbiological Safety of Thermally Processed Foods - (Abstract Only) - (10-Sep-02)
Hot Topics in Food Microbiology - (Abstract Only) - (24-Aug-02)
Pathogenic Escherichia Coli in Foods - (Abstract Only) - (24-Aug-02)
Predicitive Models for Use in Processed Foods - (Abstract Only) - (24-Aug-02)
Sous-Vide Processed Foods: Safety Hazards and Control of Microbial Risks - (Book / Chapter)
Juneja, V.K. 2003. Sous-vide processed foods: safety hazards and control of microbial risks. Novak, J., Sapers, G., Juneja, V. editors. CRC Press. Microbial Safety of Minimally Processed Fods. Chapter 5. p. 97-124.
Predictive Models for Use in Cooked Foods - (Abstract Only) - (20-Jul-02)
Control of Clostridium Perfringens Germination and Outgrowth by Buffered Sodium Citrate During Chilling of Roast Beef and Injected Pork - (Peer Reviewed Journal)
Thippareddi, H., Juneja, V.K., Phebus, R.K., Marsden, J.L., Kastner, C.L. 2003. Control of clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork. Journal of Food Protection. 60:376-381.
Control of Clostridium Perfringens Germination and Outgrowth by Buffered Sodium Citrate During Chilling of Roast Beef and Injected Pork. - (Proceedings)
Thippareddi, H., Juneja, V.K., Phebus, R.K., Marsden, J.L., Kastner, C.L. 2002. Control of clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork. 48th International Congress Meat Science & Technology. 11:968-969.
Intervention Strategies for Control of Foodborne Pathogens - (Abstract Only) - (09-Apr-02)
Predictive Models for Clostridium Perfringens Applicable to Cooling - (Abstract Only)
Juneja, V.K. 2002. Predictive models for Clostridium perfringens applicable to cooling. (Abstract) International Association Food Protection. S-13.
Increased Thermotolerance of Clostridium Perfringens Spores Following Sublethal Heat Shock - (Abstract Only)
Juneja, V.K. 2002. Increased thermotolerance of Clostridium perfringens spores following sublethal heat shock. (Abstract). International Association Food Protection. P05-P221.
Controlling Clostridium Perfringens Hazards During Cooling - (Abstract Only)
Juneja, V.K., Ravishankar, S. 2002. Controlling Clostridium perfringens hazards during cooling. (Abstract). International Association Food Protection. S-13.
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Last Modified: 12/21/2014
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