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United States Department of Agriculture

Agricultural Research Service

Research Project: MICROBIAL MODELING AND BIOINFORMATICS FOR FOOD SAFETY AND SECURITY

Location: Residue Chemistry and Predictive Microbiology

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

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.
In-package pasteurization of ready-to-eat meat and poultry product - (Book / Chapter)
Huang, L., Hwang, C. 2012. In-package pasteurization of ready-to-eat meat and poultry product. In: Kerry, J.P., editor. In Advances in meat, poultry and seafood packaging. Philadelphia, PA: Woodhead Publishing Ltd. 313:320.
Modeling the surface cross-contamination of Salmonella spp. on ready-to-eat meat via a slicing operation - (Peer Reviewed Journal)
Sheen, S., Hwang, C. 2011. Modeling the surface cross-contamination of Salmonella spp. on ready-to-eat meat via a slicing operation. Food and Nutrition Sciences. 2:916-924.
Effect of temperature on microbial growth rate - thermodynamic analysis, the arrhenius and eyring-polanyi connection - (Peer Reviewed Journal)
Huang, L., Hwang, C., Phillips, J.G. 2011. Effect of temperature on microbial growth rate - thermodynamic analysis, the arrhenius and eyring-polanyi connection. Journal of Food Science. 76:553-560.
Evaluating the effect of temperature on microbial growth rate - the Ratkowsky and a Belehrádek type models - (Peer Reviewed Journal)
Huang, L., Hwang, C., Phillips, J.G. 2011. Evaluating the effect of temperature on microbial growth rate - the Ratkowsky and a Belehrádek type models. Journal of Food Science. 76(8):547-557.
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.
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.
Innovative modeling approaches for risk assessment in food safety - (Book / Chapter)
Oscar, T.P. 2012. Innovative modeling approaches for risk assessment in food safety. Omics Technologies and Microbial Modeling in Food-borne Pathogens. Lancaster, PA: DEStech Publications, Inc. 389-422.
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.
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.
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.
Prevalence, serotype, virulence characteristics, clonality and antibiotic susceptibility of pathogenic Yersinia enterocolitica from swine feces - (Abstract Only)
(23-Oct-10)
Development and validation of a predictive model for survival and growth of Salmonella on chicken skin stored at 4 to 12 deg C - (Peer Reviewed Journal)
Oscar, T.P. 2011. Development and validation of a predictive model for survival and growth of Salmonella on chicken skin stored at 4 to 12 deg C. Journal of Food Protection. 74(2):279-284.
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.
Effect of salt and acidic pH on the stability of virulence plasmid (pYV) in Yersinia enterocolitica and expression of virulence-associated characteristics - (Peer Reviewed Journal)
Bhaduri, S. 2011. Effect of salt and acidic pH on the stability of virulence plasmid (pYV) in Yersinia enterocolitica and expression of virulence-associated characteristics. Food Microbiology. 28:171-173.
Stress responses in pathogenic Yersinia enterocolitica with reference to the stability of the virulence plasmid in food - (Book / Chapter)
(01-Sep-10)
A procedure for monitoring the presence of the virulence plasmid (pYV) in Yersinia pestis under culture conditions - (Peer Reviewed Journal)
Bhaduri, S., Chaney, K.J., Smith, J.L. 2011. A procedure for monitoring the presence of the virulence plasmid (pYV) in Yersinia pestis under culture conditions. Foodborne Pathogens and Disease. 8:459-463.
Effect of a native microflora on the growth of Listeria monocytogenes in cooked ham - (Abstract Only)
Hwang, C., Sheen, S. 2010. Effect of a native microflora on the growth of Listeria monocytogenes in cooked ham [abstract]. IAFP Annual Meeting. p. 1.
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.
Plenary lecture: innovative modeling approaches applicable to risk assessments - (Peer Reviewed Journal)
Oscar, T.P. 2011. Plenary lecture: innovative modeling approaches applicable to risk assessments. Food Microbiology. 28:777-781.
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.
Qualitative map of Salmonella contamination on the chicken carcass - (Peer Reviewed Journal)
Oscar, T.P., Rutto, G.K., Ludwig, J.B., Parveen, S. 2010. Qualitative map of Salmonella contamination on the chicken carcass. Journal of Food Protection. 73:1596-1603.
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.
Impact of mechanical shear on Listeria monocytogenes survival on surfaces - (Peer Reviewed Journal)
Sheen, S., Costa, S., Cooke, P.H. 2010. Impact of mechanical shear on Listeria monocytogenes survival on surfaces. Journal of Food Science. 75(N6):387-393.
Survival of Campylobacter jejuni and Campylobacter coli in retail broiler meat stored at -20, 4 and 12C, and development of predictive models of survival based on temperature and time - (Peer Reviewed Journal)
Speegle, L., Oscar, T.P., Nyati, H., Oyarzabal, O.A. 2010. Survival of Campylobacter jejuni and Campylobacter coli in retail broiler meat stored at -20, 4 and 12C, and development of predictive models of survival based on temperature and time. Journal of Food Protection. 73:1438-1446.
Growth characteristics of Listeria monocytogenes as affected by a -native microflora in cooked ham under refrigerated and temperature abuse conditions - (Peer Reviewed Journal)
Hwang, C., Sheen, S. 2011. Growth characteristics of Listeria monocytogenes as affected by a -native microflora in cooked ham under refrigerated and temperature abuse conditions. Food Microbiology. 28:350-355.
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.
Delicatessen salads in "refrigerated ready-to-eat foods: microbial concerns and control measures" - (Book / Chapter)
Hwang, C. 2010. Delicatessen salads in "refrigerated ready-to-eat foods: microbial concerns and control measures". In: Hwang, C.A., Huang, L., editors.Ready-to-Eat-Foods: Microbial Concerns and Control Measures. New York, NY: CRC Press. p. 61-80.
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.
Effect of fat in ground beef on the growth and virulence plasmid (pYV) stability in Yersinia pestis - (Peer Reviewed Journal)
Bhaduri, S. 2010. Effect of fat in ground beef on the growth and virulence plasmid (pYV) stability in Yersinia pestis. International Journal of Food Microbiology. 136:372-375.
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.
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.
Applications for predictive microbiology to food packaging - (Other)
Sheen, S. 2009. Applications for predictive microbiology to food packaging. The Wiley Encyclopedia of Packaging Technology. p. 59-63.
Mathematical modeling the cross-contamination of Escherichia coli O157:H7 on the surface of ready-to-eat meat product while slicing - (Peer Reviewed Journal)
Sheen, S., Hwang, C. 2010. Mathematical modeling the cross-contamination of Escherichia coli O157:H7 on the surface of ready-to-eat meat product while slicing. Food Microbiology. 27:37-43.
General regression neural network and Monte Carlo simulation model for survival and growth of Salmonella on raw chicken skin as a function of serotype, temperature and time for use in risk assessment - (Peer Reviewed Journal)
Oscar, T.P. 2009. General regression neural network and Monte Carlo simulation model for survival and growth of Salmonella on raw chicken skin as a function of serotype, temperature and time for use in risk assessment. Journal of Food Protection. 72(10):2078-2087.
Growth Characteristics of Listeria monocytogenes and Native Microflora in Smoked Salmon Stored at Refrigerated and Abuse Temperatures - (Abstract Only)
Hwang, C.,Sheen,S. 2009.Growth characteristics of Listeria Monocytogenes and Native Microflora in smoked salmon stored @ refrigerated and abuse temperatures [abstract].Institute of Food Technologists (IFT) Annual meeting. Anaheim,CA. p.1.
Modeling Surface Cross-contamination of Salmonella spp. on Ready-to-Eat Meat via Slicing Operation - (Abstract Only)
Sheen,S.2009.Modeling Cross-contamination of salmonella spp. on Ready-to-Eat meat via slicing operation[abstract].Institute of Food Technology's Annual Meeting.Anaheim,CA.p.1.
Persistence of Salmonella Spp. on Chicken Skin after Exposure to An Italian Marinade - (Peer Reviewed Journal)
Oscar, T.P., Singh, M. 2009. Persistance of Salmonells spp. on Chicken Skin after Exposure to an Italian Marinade. Journal of Rapid Methods and Automation in Microbiology. 17(3):369-382.
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.
Growth Model of a Plasmid-Bearing Virulent Strain of Yersinia Pseudotuberculosis in Raw Ground Beef - (Peer Reviewed Journal)
Bhaduri, S., Phillips, J.G. 2010. GROWTH MODEL OF A PLASMID-BEARING VIRULENT STRAIN OF YERSINIA PSEUDOTUBERCULOSIS IN RAW GROUND BEEF. Zoonoses and Public Health. DOI: 10.1111/j.1863-2378.2009.01271.
Mathematical modeling the cross-contamination of food pathogens on the surface of ready-to-eat meats while slicing - (Proceedings)
Sheen, S., Hwang, C. 2009. Mathematical modeling the cross-contamination of food pathogens on the surface of ready-to-eat meats while slicing. 6th International Conference on Predictive Modeling in Foods, September 8-12, 2009, Washington, DC. p. 101.
Food Risk Analysis - (Book / Chapter)
(25-Mar-09)
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.
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.
Development and Validation of a Predictive model for Listeria monocytogenes Scott A as a function of Temperature, pH and Lactate and Diacetate Mixture - (Peer Reviewed Journal)
Abou-Zeid, K.A., Yoon,, K.S., Oscar, T.P., Whiting, R.C. 2009. Development and Validation of a Predictive model for Listeria monocytogenes Scott A as a function of Temperature, pH and Lactate and Diacetate Mixture. Journal of Microbiology and Biotechnology. 19(7):718-726.
Modeling the Growth Characteristics of Listeria Monocytogenes and Native Microflora in Smoked Salmon - (Peer Reviewed Journal)
Hwang, C., Sheen, S. 2009. MODELING THE GROWTH CHARACTERISTICS OF LISTERIA MONOCYTOGENES AND NATIVE MICROFLORA IN SMOKED SALMON. Journal of Food Science. 74(3):125-130.
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.
Clonality and Antibiotic Susceptibility of Yersinia enterocolitica Isolated From U.S. Market Weight Hogs - (Peer Reviewed Journal)
Bhaduri, S., Wesley, I.V., Richards, H., Draughon, A., Wallace, M. 2009. Clonality and Antibiotic Susceptibility of Yersinia enterocolitica Isolated From U.S. Market Weight Hogs. Foodborne Pathogens and Disease. 6(3):351-356.
The Probability of Growth of Listeria Monocytogenes in Simulated Smoked Salmon and Typtic Soy Broth As Affected by Salt, Smoke Compound and Storage Temperatures - (Peer Reviewed Journal)
Hwang, C. 2009. THE PROBABILITY OF GROWTH OF LISTERIA MONOCYTOGENES IN SIMULATED SMOKED SALMON AND TYPTIC SOY BROTH AS AFFECTED BY SALT, SMOKE COMPOUND AND STORAGE TEMPERATURES. International Journal of Food Microbiology. 129:244-252.
Predictive Microbiology and Food Safety Applications - (Abstract Only)
Sheen,S. 2008.Predictive Microbiology and Food Safety Applications [abstract].Lecture-Graduate School.Rutgers University,New Brunswick,NJ.p.1.
Predictive Model for Survival and Growth of Salmonella Typhimurium Dt104 on Chicken Skin During Temperature Abuse - (Peer Reviewed Journal)
Oscar, T.P. 2009. PREDICTIVE MODEL FOR SURVIVAL AND GROWTH OF SALMONELLA TYPHIMURIUM DT104 ON CHICKEN SKIN DURING TEMPERATURE ABUSE. Journal of Food Protection. 72(2):304-314.
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.
Modeling surface transfer of L. monocytogenes on salami during slicing - (Peer Reviewed Journal)
Sheen, S. 2008. Modeling surface transfer of L. monocytogenes on salami during slicing. Journal of Food Science. Vol 73. (6). pg. 304-311.
Food Surface Texture Measurement Using Reflective Confocal Laser Scanning Microscopy - (Peer Reviewed Journal)
Sheen, S., Bao, G., Cooke, P.H. 2008. Food surface texture measurement using reflective confocal laser scanning microscopy. Journal of Food Science and Technology. 73(5):227-234.
An enumeration method and sampling plan for mapping the number and distribution of a multiple antibiotic resistant strain (ATCC 700408) of Salmonella typhimurium DT104 on the carcass of Cornish game hens - (Peer Reviewed Journal)
(23-Mar-08)
Use of the Pathogen Modeling Program (PMP) and the Predictive Microbiology Information Portal (PMIP) - (Abstract Only)
Sheen,S. 2008. Use of the Pathogen Modeling (PMP) and the Predictive Microbiology Information Portal (PMIP)[abstractt].Ohio State University Invitation on Thermal Processing of Ready-to-Eat Meat Products.Ohio State University.p.1.
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.
Modeling surface transfer of Listeria monocytogenes between Salami and round blade - (Abstract Only)
Sheen,S.2008.Modeling surface transfers of Listeria Monocytogenes between salami and round blade [abstract].IFT Annual Meeting.New Orleans,LA.p.1.
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.
Growth Model of a Plasmid-bearing Virulent Strain of Yersinia pseudotuberculosis in Raw Ground Beef - (Abstract Only)
Bhaduri, S., Phillips, J.G. 2008. Growth Model of a Plasmid-bearing Virulent Strain of Yersinia pseudotuberculosis in Raw Ground Beef. Meeting Abstract. P5-04. page 153.
Detection of Yersinia Pestis by Comparison of Virulence Plasmid (Pyv/pcd)-Associated Phenotypes in Yersinia Species - (Peer Reviewed Journal)
Bhaduri, S., O Connor, C. 2008. Comparison of Virulence Plasmid (pYV/pCD)-Associated Phenotypes in Yersinia Species. Journal of Food Safety. 28:453-466.
Modeling Transfer of Listeria monocytogenes on Deli Meat During Mechanical Slicing - (Peer Reviewed Journal)
Sheen, S., Hwang, C. 2008. Modeling Transfer of Listeria monocytogenes on Deli Meat During Mechanical Slicing. Foodborne Pathogens and Disease. 5(2):135-146.
The Behavior of Bacillus Anthracis Strains Sterne (Avirulent) and Ames K01610 (Virulent) in Sterile Raw Gound Beef - (Peer Reviewed Journal)
Tamplin, M.L., Stewart, T.E., Phillips, R., Luchansky, J.B., Kelley, L. 2008. The behavior of bacillus anthracis strains sterne (avirulent) and ames k01610 (virulent) in sterile raw gound beef. Applied and Environmental Microbiology. 74:1111-1116.
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.
Modelling Transfer of Listeria Monocytogenes During Slicing of "gravad" Salmon - (Peer Reviewed Journal)
Aarnisalo, K., Sheen, S., Raaska, L., Tamplin, M. 2007. Modelling transfer of listeria monocytogenes during slicing of "gravad" salmon. International Journal of Food Microbiology. 118(1):69-78.
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.
Modeling the Lag Phase and Growth Rate of Listeria monocytogenes in Ground Ham Containing Sodium Lactate and Sodium Diacetate at Various Storage Temperatures - (Peer Reviewed Journal)
Hwang, C., Tamplin, M. 2007. Modeling the Lag Phase and Growth Rate of Listeria monocytogenes in Ground Ham Containing Sodium Lactate and Sodium Diacetate at Various Storage Temperatures. Journal of Food Science and Technology. 72(7):M246-M253.
The Effect of Salt, Smoke Compound, and Storage Temperature on the Growth of Listeria monocytogenes in Simulated Smoked Salmon - (Peer Reviewed Journal)
Hwang, C. 2007. The Effect of Salt, Smoke Compound, and Storage Temperature on the Growth of Listeria monocytogenes in Simulated Smoked Salmon. Journal of Food Protection. 70:2321-2328.
Prevalence and Antimicrobial Resistance of Salmonella spp. Recovered from Processed Poultry - (Peer Reviewed Journal)
Parveen, S., Taabodi, M., Mohamed, T., Schwarz, J.P., Oscar, T.P., Harter-Dennis, J., Hubert, S., White, D. 2007. Prevalence and Antimicrobial Resistance of Salmonella spp. Recovered from Processed Poultry. Journal of Food Protection. 70(11):2466-2472.
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.
The Effect of Salt, Smoke Compound and Storage Temperature on the Growth of Listeria Monocytogenes in Simulated Smoked Salmon - (Abstract Only)
Hwang, C. 2007. The Effect of Salt, Smoke Compound and Storage Temperature on the Growth of Listeria Monocytogenes in Simulated Smoked Salmon. Meeting Abstract. Internatinal Association for Food Protection. T2-10.
Comparison of virulence plasmid (pYV/pCD)-associated phenotypes in Yersinia species - (Abstract Only)
Bhaduri, S. 2007. Comparison of virulence plasmid (pYV/pCD)-associated phenotypes in Yersinia species. Abstract. International Associatin for Food Protection. T5-11.
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.
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 Transfer of Listria Monocytogenes Between Meat Slicer and Ham During Slicing - (Abstract Only)
Sheen, S., Hwang, C. 2007. Modeling transfer of listria monocytogenes between meat slicer and ham during slicing. Abstract. International Association for Food Protection. T7-06.
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.
Behavior of Yersinia Pestis Strains Kim5 and Cdc A1122 in Raw Ground Beef - (Abstract Only)
Bhaduri, S., Tamplin, M.L. 2006. Behavior of yersinia pestis strains kim5 and cdc a1122 in raw ground beef. Meeting Abstract.
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.
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.
The Fate of Listeria Monocytogenes in Deli Salads - (Abstract Only)
Hwang, C. 2006. The fate of listeria monocytogenes in deli salads . Abstract. #105-03.
Last Modified: 7/22/2014
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