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United States Department of Agriculture

Agricultural Research Service

Research Project: PROCESSING INTERVENTION TECHNOLOGIES FOR ENHANCING THE SAFETY AND SECURITY OF FLUID FOODS AND BEVERAGES

Location: Food Safety and Intervention Technologies

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

Propyl paraben sensitizes heat-resistant Salmonella Enteritidis and Oranienburg to thermal inactivation in liquid egg albumen - (Peer Reviewed Journal)
Gurtler, J., Jin, Z.T. 2012. Propyl paraben sensitizes heat-resistant Salmonella Enteritidis and Oranienburg to thermal inactivation in liquid egg albumen. Journal of Food Protection. 75(3):443-448.
Effect of heat and radio frequency electric field treatments on membrane damage and intracellular leakage of UV-substances of Escherichia coli K-12 in apple juice - (Abstract Only)
Ukuku, D.O., Geveke, D.J., Cooke, P.H. 2011. Effect of heat and radio frequency electric field treatments on membrane damage and intracellular leakage of UV-substances of Escherichia coli K-12 in apple juice. IAFP Meeting, Milwaukee, Wisconsin, 7/31 - 8/3/2011. Volume 1, Page 1.
A bioluminescence ATP assay for estimating surface hydrophobicity and membrane damage of Escherichia coli cells treated with pulsed electric fields - (Peer Reviewed Journal)
Ukuku, D.O., Yuk, H., Zhang, H.Q. 2011. A bioluminescence ATP assay for estimating surface hydrophobicity and membrane damage of Escherichia coli cells treated with pulsed electric fields. Foodborne Pathogens and Disease. Volume 8, Number 10, 2011, Pages 1103-1109.
Sodium benzoate, potassium sorbate, and citric acid induce sublethal injury and enhance pulsed electric field inactivation of E. coli O157:H7 and nonpathogenic surrogate E. coli in strawberry juice - (Peer Reviewed Journal)
Gurtler, J., Bailey, R., Geveke, D.J., Zhang, H.Q. 2011. Sodium benzoate, potassium sorbate, and citric acid induce sublethal injury and enhance pulsed electric field inactivation of E. coli O157:H7 and nonpathogenic surrogate E. coli in strawberry juice. Food Control. 22(2011)1689-1694.
Effect of storage temperatures on injured escherichia coli cell populations in whey and corn meal snacks treated with a twin screw extruder - (Abstract Only)
Ukuku, D.O., Mukhopadhyay, S., Onwulata, C.I. 2011. Effect of storage temperatures on injured escherichia coli cell populations in whey and corn meal snacks treated with a twin screw extruder. IFT Annual Meeting and Food Expo, June 11-14, 2011, New Orleans, LA., Volume 1, P.1.
Viability loss of Escherichia coli cell populations in whey and corn meal snack treated at different temperatures with a twin screw extruder - (Abstract Only)
Ukuku, D.O. 2011. Viability loss of Escherichia coli cell populations in whey and corn meal snack treated at different temperatures with a twin screw extruder. IFT Annual meeting and Food Expo, June 11-14, 2011, New Orleans, LA., Volume 1, P. 1.
Inactivation of Salmonella on tomato stem scars by acidic sanitizing solutions - (Abstract Only)
Gurtler, J., Smelser, A.M. 2011. Inactivation of Salmonella on tomato stem scars by acidic sanitizing solutions [abstract]. IAFP 100th Annual Meeting, July 31-August 3, 2011, Milwaukee, Wisconsin, 1:1.
Thermal inactivation kinetics of Salmonella Enteritidis and Oranienberg in commercially acquired 10% salted liquid whole egg - (Abstract Only)
Gurtler, J., Marks, H.M., Jones, D.R., Bailey, R. 2011. Thermal inactivation kinetics of Salmonella Enteritidis and Oranienberg in commercially acquired 10% salted liquid whole egg [abstract]. IAFP 100th Annual meeting, July 31-August 3, 2011, Milwaukee, Wisconsin. 1:1.
Influence of mycorrhizal fungi on survival of salmonella and E.coli O157:H7 in soil and translocation into allium porrum roots and stem - (Abstract Only)
Gurtler, J., Douds, D.D., Dirks, B.P., Quinlan, J.J., Niemira, B.A. 2011. Influence of mycorrhizal fungi on survival of salmonella and E.coli O157:H7 in soil and translocation into allium porrum roots and stem. International Association for Food Protection Annual Meeting, Milwaukee, Wisconsin, July 31 - August 3, 2011., Volume 1, P. 1.
Thermal inactivation kinetics of heat-resistant Salmonella Enteritidis and Oranienberg in 10% salted liquid egg yolk - (Peer Reviewed Journal)
Gurtler, J., Marks, H.M., Jones, D.R., Bailey, R., Bauer, N.E. 2011. Thermal inactivation kinetics of heat-resistant Salmonella Enteritidis and Oranienberg in 10% salted liquid egg yolk. Journal of Food Protection. 74(6):882-892.
Nonthermal processing technologies for food - (Book / Chapter)
Zhang, H.Q., Barbosa-Canovas, G.V., Balasubramaniam, V.M., Dunne, C.P., Farkas, D.F., Yuan, J.T. 2011. Nonthermal processing technologies for food. Malaysia: IFT Press. 640 p.
Survival, injury and inactivation of human bacterial pathogens in foods: effect of thermal and non-thermal treatments - (Abstract Only)
(24-Oct-10)
UV penetration depth in liquid egg white and liquid whole egg - (Peer Reviewed Journal)
Geveke, D.J., Boyd, G., Zhang, H.Q. 2011. UV penetration depth in liquid egg white and liquid whole egg. Journal of Food Processing and Preservation. 35:754-757.
Behavior of pulsed electric field injured Escherichia coli O157:H7 cells in apple juice amended with pyruvate and catalase - (Peer Reviewed Journal)
Ukuku, D.O., Yuk, H., Zhang, H.Q. 2010. Behavior of pulsed electric field injured Escherichia coli O157:H7 cells in apple juice amended with pyruvate and catalase. Journal of Microbial and Biochemical Technology. 2(6):134-138.
Novel Intervention Technologies to Ensure the Safety of Produce, Shell Eggs and Liquid Foods - (Abstract Only)
GEVEKE,D. 2010. Novel Intervention Technologies to Ensure the Safety of Produce, Shell Eggs and Liquid Foods [abstract].UJNR Food & Agricultural Panel Proceedings. Baltimore, MD. p.1.
Inactivation kinetics of a four-strain composite of Salmonella Enteritidis and Oranienberg in commercial liquid egg yolk - (Peer Reviewed Journal)
Jordan, J.S., Gurtler, J., Marks, H.M., Jones, D.R., Shaw, W.K. 2010. Inactivation kinetics of a four-strain composite of Salmonella Enteritidis and Oranienberg in commercial liquid egg yolk. Food Microbiology. 28:67-75.
Behavior of radio frequency electric fields injured Escherichia coli in nutrient and non nutrient media during storage - (Peer Reviewed Journal)
Ukuku, D.O., Geveke, D.J., Zhang, H.Q. 2010. Behavior of radio frequency electric fields injured Escherichia coli in nutrient and non nutrient media during storage. International Journal of Food Microbiology. 8(3&4):170-174.
Propyl Paraben Sensitizes Heat-Resistant Salmonella Enteritidis and Oranienburg to Thermal Pasteurization in Liquid Egg Albumen - (Abstract Only)
Gurtler,J. 2010. Propyl Paraben Sensitizes Heat-Resistant Salmonella Enteriditis and Oranienburgy to Thermal Pasteurization in Liquid Egg Albumen [abstract].International Assn. for Food Protection (IAFP).Anaheim,CA.p.1.
Thermal Resistance, Biochemical, Serological and Fatty Acid Analysis of Salmonella spp. Isolated from Pasteurized Egg Products - (Abstract Only)
Gurtler,J.,Cray,W.Jr.,Hinton,A.Jr.,2010.Thermal Resistance, Biochemical,Serological and Fatty Acid Analysis of Salmonella spp.isolated from Pasteurized Egg products [abstract].International Assn. for Food Protection (IAFP) 97th Annual meeting.Anaheim,CA.p.1.
Thermal inactivation kinetics of a three-strain composite of Salmonella Enteritidis and Oranienberg in commercially-acquired liquid whole egg and 10% salted liquid egg yolk - (Abstract Only)
Gurtler,J.,Marks,H.,Jones,D.,Rivera,R. 2010. Thermal inactivation kinetics of a three strain composite of salmonella enteritidis and oranienberg in commercially-acquired liquid whole egg and 10% salted liquid egg yolk [abstract]. International Association for Food Protection (IAFP) 97th Annual Meeting. Anaheim,CA. p.1.
Screening of Natural Antimicrobials for Inhibition of E. coli O157:H7 in a Solidified Apple Juice Medium - (Abstract Only)
Aabdulmalik,T.,Boyer,R.,Gurtler,J.,McKinney,J. 2010. Screening of Natural Antimicrobials for Inhibition of E.coli O157:H7 in a solidified apple juice medium [abstract].International Association of Food Protection 97th Annual Meeting. Anaheim,CA. p.1.
High hydrostatic pressure processing of fruit juices and smoothies: research and commercial application - (Book / Chapter)
Sampedro, F., Rodrigo, D., Fan, X. 2010. High hydrostatic pressure processing of fruit juices and smoothies: research and commercial application. In: Doona,C., Kusting, K., Feeherry, F., editors. Case studies in novel food processing technologies. Cambridge, UK: Woodhead Publishing. p. 34-72.
Pasteurization of Liquid Egg White using a Centrifugal Ultraviolet Light Device - (Abstract Only)
Geveke,D.,Torres,D. 2010. Pasteurization of Liquid Egg White using a Centrifugal Ultraviolet Light Device [abstract].Institute of Food Technologists Annual Meeting.Chicago, IL. p.1.
Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juice - (Peer Reviewed Journal)
Gurtler, J., Rivera, R.B., Geveke, D.J., Zhang, H.Q. 2010. Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juice. International Journal of Food Microbiology. 139:1-8.
Incorporation of preservatives in polylactic acid films for inactivating E. coli O157:H7 and extending microbiological shelf-life of strawberry puree - (Peer Reviewed Journal)
Jin, Z.T., Zhang, H.Q., Boyd, G. 2010. Incorporation of preservatives in polylactic acid films for inactivating E. coli O157:H7 and extending microbiological shelf-life of strawberry puree. Journal of Food Protection. 73(5):812-818.
A combined treatment of UV-light and radio frequency electric field for the inactivation of Escherichia coli K-12 in apple juice - (Peer Reviewed Journal)
Ukuku, D.O., Geveke, D.J. 2010. A combined treatment of UV-light and radio frequency electric field for the inactivation of Escherichia coli K-12 in apple juice. International Journal of Food Microbiology. 138:50-55.
Thermal and non-thermal processing of apple cider: storage quality under equivalent process conditions - (Peer Reviewed Journal)
Azhuvalappil, Z., Fan, X., Geveke, D.J., Zhang, H.Q. 2010. Thermal and non-thermal processing of apple cider: storage quality under equivalent process conditions. Journal of Food Quality. 33(5):612-631.
Efficacy of supercritical carbon dioxide for nonthermal inactivation of Escherichia coli K12 in apple cider - (Peer Reviewed Journal)
Yuk, H., Geveke, D.J., Zhang, H.Q. 2010. Efficacy of supercritical carbon dioxide for nonthermal inactivation of Escherichia coli K12 in apple cider. International Journal of Food Microbiology. 138:91-99.
Inactivation of Listeria monocytogenes in Skim Milk and Liquid Egg White by Antimicrobial Bottle Coating with Polylactic Acid and Nisin - (Peer Reviewed Journal)
Jin, Z.T. 2010. Inactivation of Listeria monocytogenes in Skim Milk and Liquid Egg White by Antimicrobial Bottle Coating with Polylactic Acid and Nisin. Journal of Food Science. 75(2):M83-M88.
Thermal inactivation of four human pathogens on catfish - (Abstract Only)
Rajkowski, K.T. 2009. Thermal inactivation of four human pathogens on catfish. 33rd Annual Seafood Science and Technology Conference., 10/26 to 10/28, 2009., New Orleans, LA., Volume 1, P.1.
Behavior of Avirulent Yersinia pestis in Liquid Whole Egg as Affected by Antimicrobials and Thermal Pasteurization - (Peer Reviewed Journal)
Gurtler, J., Rivera, R.B., Zhang, H.Q., Sommers, C.H. 2010. Behavior of Avirulent Yersinia pestis in Liquid Whole Egg as Affected by Antimicrobials and Thermal Pasteurization. Journal of Food Safety. 30:537-557.
Inactivation of microorganisms in apple cider and orange juice using supercritical carbon dioxide - (Abstract Only)
Geveke,D., Yuk,Hyun-Gyun, Novak,J.S., Zhang,H. 2009. Inactivation of microorganisms in apple cider and orange juice using supercritical carbon dioxide [abstract]. 2009 Beijing International Conference on Non-Thermal Processing Technologies. October 13-16, 2009. Beijing, China. p.1.
Comparison of supplements to enhance recovery of heat-injured Salmonella from egg albumen - (Peer Reviewed Journal)
Gurtler, J., Kornacki, J.L. 2009. Comparison of supplements to enhance recovery of heat-injured Salmonella from egg albumen. Letters in Applied Microbiology. 503-509.
Effect of PEF, HHP and Thermal Treatment on PME Inactivation and Volatile Compounds Concentration of an Orange Juice-Milk Based Beverage - (Peer Reviewed Journal)
Sampedro, F., Geveke, D.J., Fan, X., Zhang, H.Q. 2009. Effect of PEF, HHP and Thermal Treatment on PME Inactivation and Volatile Compounds Concentration of an Orange Juice-Milk Based Beverage. Innovative Food Science and Emerging Technologies. 10:463-469.
Difference in cellular damage and cell death in thermal death time disks and high hydrostatic pressure treated Salmonella Enteritidis (ATCC13076) in liquid whole egg - (Proceedings)
Ukuku, D.O. 2009. Difference in cellular damage and cell death in thermal death time disks and high hydrostatic pressure treated Salmonella Enteritidis (ATCC13076) in liguid whole egg. Proceedings of the United States-Japan Cooperative Program In Natural Resources (UJNR). Food and Agriculture Panel 38th Annual Meeting. October 3-9, 2009, Tsukuba, Japan. p. 107-110.
Leakage of Intracellular UV Materials of High Hydrostatic Pressure-Injured Escherichia Coli O157:H7 Strains in Tomato Juice - (Peer Reviewed Journal)
Ukuku, D.O., Zhang, H.Q., Latiful, B., Yamamoto, K., Kawamoto, S. 2009. Leakage of Intracellular UV Materials of High Hydrostatic Pressure-Injured Escherichia Coli O157:H7 Strains in Tomato Juice. Journal of Food Protection. 72(11):2407-2412.
Inactivation of E. coli O157:H7 and nonpathogenic E. coli in strawberry juice by pulsed electric field, sodium benzoate, potassium sorbate, and citric acid - (Abstract Only)
Gurtler,J.,Geveke,D.,Zhang,H. 2009. Inactivation of E.coli O157:H7 and Nonpathogenic E.coli in Strawberry juice by pulsed electric field, sodium benzoate, potassium sorbate, and citric acid [abstract]. International Association for Food Protection, 96th Annual Meeting.Grapevine,TX.p.1.
Pulsed electric field inactivation of E. coli O157:H7 and surrogate bacteria in orange juice - (Abstract Only)
Gurtler,J.,Geveke,D.,Rivera,R.,Zhang,H. 2009. Pulsed electric field inactivation of E.coli O157:H7 and surrogate bacteria in Orange Juice [abstract].International Association for Food Protection, 96th Annual Meeting.Grapevine, TX. p.1.
Inactivation kinetics of a four-strain composite of Salmonella Enteritidis and Oranienberg in commercially-acquired liquid egg yolk - (Abstract Only)
Gurtler, J., Jordan, J.S., Marks, H.M., Jones, D.R., Shaw, W. 2009. Inactivation kinetics of a four-strain composite of Salmonella Enteritidis and Oranienberg in commercially-acquired liquid egg yolk. [abstract]. International Association for Food Protection. p.1.
Thermal resistance of thirty strains of Salmonella in liquid whole egg: are the optimal bacterial strains being used in challenge studies? - (Abstract Only)
Gurtler, J., Jordan, J.S. 2009. Thermal resistance of thirty strains of Salmonella in liquid whole egg: are the optimal bacterial strains being used in challenge studies?. [abstract]. International Association for Food Protection, 96th Annual Meeting. p.1.
Efficacy of supercritical carbon dioxide for inactivating Lactobacillus plantarum in apple cider - (Abstract Only)
Yuk, H., Geveke, D.J., Zhang, H.Q. 2009. Efficacy of supercritical carbon dioxide for inactivating Lactobacillus plantarum in apple cider. [abstract]. International Association for Food Protection. p. 1.
Supercritical carbon dioxide process for pasteurization of fruit juices - (Abstract Only)
Yuk,H-G.,Geveke, D.,Zhang, H. 2009. Supercritical carbon dioxide process for pasteurization of fruit juices [abstract].Conference of Food Engineering (CoFE 09).Columbus, OH. p.1.
Electrotechnologies to process foods - (Proceedings)
Zhang, H.Q. 2009. Electrotechnologies to process foods. In: Proceedings of 2009 Food Safety Summit - New and Innovative Technologies for Food Safety, April 27, 2009, Washington, DC. p. 2-13.
Use of Biopolymers in Antimicrobial Food Packaging - (Trade Journal)
Jin, Z.T., Liu, L.S. 2009. Use of Biopolymers in Antimicrobial Food Packaging. Bioplastics Magazine. 4:30-31.
Pasteurization of Grapefruit Juice using a Centrifugal Ultraviolet Light Device - (Abstract Only)
Geveke, D., Torres, D.,2009. Pasteurization of Grapefruit Juice using a Centrifugal Ultraviolet Light Device [abstract].Institute of Food Technologists Annual Meeting. Anaheim, CA. p.1.
Cronobacter sakazakii in foods and factors affecting its survival, growth, and inactivation - (Peer Reviewed Journal)
Beuchat, L.R., Kim, H., Gurtler, J., Lin, L., Ryu, J., Richards, G. 2009. Cronobacter sakazakii in foods and factors affecting its survival, growth, and inactivation. International Journal of Food Microbiology. 136:204-213.
Eggs and Foodborne Disease - (Proceedings)
(01-Mar-09)
Nonthermal processing technologies as food safety intervention processes - (Proceedings)
Zhang, H.Q. 2009. Nonthermal Processing Technologies as Food Safety Intervention Processes. In: Proceedings of the Conference of Food Engineering (COFE), April 5-8, 2009, Columbus, Ohio. p. 157.
Thermal Inactivation of Salmonella in Commercially-Processed Liquid Egg Yolk - (Abstract Only)
Jordan,J.,Gurtler,J.,Marks,H.,Jones,D. 2009. Thermal Inactivation of Salmonella in Commercially-Processed Liquid Egg Yolk [abstract].American Society of Microbiology 109th General Meeting.Philadelphia,PA.p.1.
Application of zinc oxide quantum dots in food safety - (Book / Chapter)
(08-Feb-09)
Survival and Growth of Salmonella Enteritidis in Liquid Egg Products Varying by Temperature, Product Composition, and Carbon Dioxide Concentration - (Peer Reviewed Journal)
Gurtler, J., Conner, D.E. 2009. Survival and Growth of Salmonella Enteritidis in Liquid Egg Products Varying by Temperature, Product Composition, and Carbon Dioxide Concentration. Foodborne Pathogens and Disease. 6(5):1-7.
Pulsed electric fields - (Peer Reviewed Journal)
Ravishankar, S., Zhang, H.Q., Kempkes, M.I. 2008. Pulsed electric fields. Food Science and Technology International. 14(5)429-432.
Evaluation of plating media for recovering Salmonella from thermally treated egg albumen - (Peer Reviewed Journal)
Gurtler, J. 2009. Evaluation of plating media for recovering Salmonella from thermally treated egg albumen. Journal of Applied Poultry Research. 18:297-309.
Growth parameters of escherichia coli O157:H7, salmonella and listeria monocytogenes and aerobic mesophilic bacteria of apple cider amended with nisin-EDTA - (Peer Reviewed Journal)
Ukuku, D.O., Zhang, H.Q., Huang, L. 2009. Growth parameters of escherichia coli O157:H7, salmonella and listeria monocytogenes and aerobic mesophilic bacteria of apple cider amended with nisin-EDTA. Foodborne Pathogens and Disease. 6(4):487-494.
Stress, Sublethal Injury, Resuscitation and Virulence of Bacterial Foodborne Pathogens: A Review - (Review Article)
Wesche, A.M., Gurtler, J., Marks, B.P., Ryser, E.T. 2009. Stress, Sublethal Injury, Resuscitation and Virulence of Bacterial Foodborne Pathogens. Journal of Food Protection. 72(5):1121-1138.
Comparison of aluminum thermal-death-time disks with a pilot-scale pasteurizer on the thermal inactivation of Escherichia coli K12 in apple cider - (Peer Reviewed Journal)
Yuk, H., Geveke, D.J., Zhang, H.Q., Jin, Z.T. 2009. Comparison of aluminum thermal-death-time disks with a pilot-scale pasteurizer on the thermal inactivation of Escherichia coli K12 in apple cider. Food Control. 20:1053-1057.
Impact of Thermal and Nonthermal Processing Technologies on Unfermented Apple Cider Aroma Volatiles - (Peer Reviewed Journal)
Azhuvalappil, Z., Fan, X., Zhang, H.Q., Rouseff, R.L. 2009. Impact of Thermal and Nonthermal Processing Technologies on Unfermented Apple Cider Aroma Volatiles. Journal of Agricultural and Food Chemistry. 57:924-929.
Shelf-Life Study of an Orange Juice-Milk Based Beverage after PEF and Thermal Processing - (Peer Reviewed Journal)
Sampedro, F., Geveke, D.J., Fan, X., Rodrigo, D., Zhang, H.Q. 2009. Shelf-Life Study of an Orange Juice-Milk Based Beverage after PEF and Thermal Processing. Journal of Food Science. 74(2):S107-S112.
Inactivation of Lactobacillus plantarum in apple cider using radio frequency electric fields - (Peer Reviewed Journal)
Geveke, D.J., Gurtler, J., Zhang, H.Q. 2009. Inactivation of Lactobacillus plantarum in apple cider using radio frequency electric fields. Journal of Food Protection. 72(3):656-661.
Radio frequency electric fields as a nonthermal process - (Book / Chapter)
Geveke, D.J. 2011. Radio Frequency Electric Fields as a Nonthermal Process. In: Zhang, H.Q., Barbosa-Canovas, G.V., Balasubramaniam, V.M., Farkas, D., Yuan, J.L., editors. Nonthermal Processing Technologies for Food. Chichester, West Sussex, UK: Wiley-Blackwell. p. 213-221.
Nonthermal inactivation of Escherichia coli K12 in buffered peptone water using a pilot-plant scale supercritical carbon dioxide system with gas-liquid porous metal contractor - (Peer Reviewed Journal)
Yuk, H., Geveke, D.J., Zhang, H.Q. 2009. Nonthermal inactivation of Escherichia coli K12 in buffered peptone water using a pilot-plant scale supercritical carbon dioxide system with gas-liquid porous metal contractor. Food Control. 20:847-851.
Antimicrobial Efficacy of Zinc Oxide Quantum Dots Against Listeria Monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 - (Peer Reviewed Journal)
Jin, Z.T., Zhang, H.Q., Sun, D., Su, J.Y., Sue, H. 2009. Antimicrobial Efficacy of Zinc Oxide Quantum Dots Against Listeria Monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7. Journal of Food Science. 74(1):M46-M52.
Factors Affecting Thermally Induced Furan Formation - (Peer Reviewed Journal)
Fan, X., Huang, L., Sokorai, K.J. 2008. Factors Affecting Thermally Induced Furan Formation. Journal of Agricultural and Food Chemistry. 56:9490-9494.
Membrane damage and viability loss of Escherichia coli K-12 and Salmonella entertidis in liquid egg by thermal death time disk treatment - (Peer Reviewed Journal)
Ukuku, D.O., Jin, Z.T., Zhang, H.Q. 2008. Membrane damage and viability loss of Escherichia coli K-12 and Salmonella entertidis in liquid egg by thermal death time disk treatment. Journal of Food Protection. 71(10):1988-1995.
Effects of pH and Temperature on Inactivation of Salmonella Tyhimurium DT104 in Liquid Whole Egg by Pulsed Electric Fields - (Peer Reviewed Journal)
Jin, Z.T., Zhang, H.Q., Hermawan, N., Dantzer, W. 2009. Effects of pH and Temperature on Inactivation of Salmonella Tyhimurium DT104 in Liquid Whole Egg by Pulsed Electric Fields. Journal of Food Science and Technology. 44:367-372.
Performance of Media for Recovery of Salmonella from Thermally-Treated Egg White - (Abstract Only)
Gurtler, J. 2008.Performance of Media for Recovery of Salmonella from thermally-treated egg white [abstract].International Association for Food Protection 95th Annual Meeting. Columbus,OH. p.1.
Survival of Yersinia in whole liquid egg as influenced by the presence of nisin - (Abstract Only)
Gurtler, J., Zhang, H., Sommers, C., 2008. Survival of Yersinia in whole liquid egg as influenced by the presence of nisin. [abstract]. International Association for Food Protection - 95th Annual Meeting. p. 1.
Comparison of supplements to enhance recovery of thermally-injured Salmonella from liquid egg white - (Abstract Only)
Gurtler,J., Kornacki, J. 2008. Comparison of supplements to enhance recovery of thermally-injured salmonella from liquid egg white [abstract].International Association for Food Proection, 95th Annual Meeting. Columbus, OH. p.1.
Evaluation of Glass Capillary Tube and TDT Disk Methods for Determining Thermal Inactivation Kinetics of Salmonella in Liquid Whole Egg - (Abstract Only)
Gurtler,J.,Zhang,H.,Zhang,L.,Ryser,E.,Stratton,J. 2008. Evaluation of Glass Capillary Tube and TDT Disk Methods for Determining Thermal Inactivation Kinetics of Salmonella in Liquid Whole Egg [abstract].International Association for Food Protection, 95th Annual Meeting. Columbus, OH. p.1.
Comparison of thermal inactivation kinetics of E. coli K12 in apple cider using conventional glass tubes, aluminum thermal-death-time disks, and a pilot-scale pasteurizer - (Abstract Only)
Yuk, H., Geveke, D.J., Zhang, H.Q., Jin, Z.T. 2007. Comparison of thermal inactivation kinetics of E. coli K12 in apple cider using conventional glass tubes, aluminum thermal-death-time disks, and a pilot-scale pasteurizer. [astract]. Institute of Food Technologist. (IFT) Annual Meeting. p. 1.
Inactivation of E. coli K12 in buffered peptone water and apple cider by pilot-plant scale supercritical carbon dioxide system - (Abstract Only)
Yuk,H-Gyun,Geveke, D.,Zhang,H. 2008. Inactivation of E.coli K12 in buffered peptone water and apple cider by pilot-lant scale supercritical carbon dioxide system [abstract].Institute of Food Technologists (IFT) Annual Meeting.New Orelaans. LA. p.1.
Penetration depth of UV in liquid egg white and whole egg - (Abstract Only)
Geveke, D., Boyd, G.,Zhang, H. 2008. Penetration depth of UV in liquid egg white and whole egg [abstract]. Institute of Food Technologists Annual Meeting. p.1.
UV inactivation of E. coli in liquid egg white - (Peer Reviewed Journal)
Geveke, D.J. 2008. UV inactivation of e. coli in liquid egg white. Food and Bioprocess Technology. 1(2):201-206.
Biodegradable polylactic acid polymer with nisin for use in antimicrobial food packaging - (Peer Reviewed Journal)
Jin, Z.T., Zhang, H.Q. 2008. Biodegradable polylactic acid polymer with nisin for use in antimicrobial food packaging. Journal of Food Science. 73(3):M127-M134.
Antimicrobial activity of nisin incorporated in pectin and polylactic acid composite films against Listeria monocytogenes - (Peer Reviewed Journal)
Jin, Z.T., Liu, L.S., Zhang, H.Q., Hicks, K.B. 2009. Antimicrobial activity of nisin incorporated in pectin and polylactic acid composite films against Listeria monocytogenes. International Journal of Food Science and Technology. 44:322-329.
Membrane Damage and Viability Loss of Escherichia coli K-12 in Apple Juice Treated with Radio Frequency Electric Fields - (Peer Reviewed Journal)
Ukuku, D.O., Geveke, D.J., Cooke, P.H., Zhang, H.Q. 2008. Membrane Damage and Viability Loss of Escherichia coli K-12 in Apple Juice Treated with Radio Frequency Electric Fields. Journal of Food Protection. 71(4):684-690.
Effect of Hydrostatic Pressure Pulsing on the Inactivation of Salmonella Enteritidis in Liquid Whole Egg - (Peer Reviewed Journal)
Bari, M.L., Ukuku, D.O., Mori, M., Kawamoto, S., Yamamoto, K. 2008. Effect of Hydrostatic Pressure Pulsing on the Inactivation of Salmonella Enteritidis in Liquid Whole Egg. Foodborne Pathogens and Disease. 5(2):175-182.
Electrical Properties of Foods     Reprint Icon - (Book / Chapter)
Zhang, H.Q. 2007. Electrical properties of foods. In: Food Engineering, Barbosa-Canovas GV editors. Encyclopedia of Life Support Systems (EOLSS). Developed under the Auspices of the UNESCO, Eolss Publishers. Oxford, UK. 1:115-125.
Effect of ionizing radiation on furan formation in fresh-cut fruits and vegetables - (Peer Reviewed Journal)
Fan, X., Sokorai, K.J. 2008. Effect of ionizing radiation on furan formation in fresh-cut fruits and vegetables. Journal of Food Science. 73(2):C79-C83.
Furan formation in sugar solutions and apple cider upon ultraviolet treatment - (Peer Reviewed Journal)
Fan, X., Geveke, D.J. 2007. Furan formation in sugar solutions and apple cider upon ultraviolet treatment. Journal of Agricultural and Food Chemistry. 55:7816-7821.
Radio Frequency Electric Fields Inactivation of Escherichia coli in Apple Cider - (Peer Reviewed Journal)
Geveke, D.J., Brunkhorst, C. 2007. Radio Frequency Electric Fields Inactivation of Escherichia coli in Apple Cider. Journal of Food Engineering. 85:215-221.
Thermal resistance of Salmonella enteritidis and Escherichia coli K12 in liquid egg determined by thermal-death-time disks - (Peer Reviewed Journal)
Jin, Z.T., Zhang, H.Q., Boyd, G., Tang, J. 2008. Thermal resistance of Salmonella enteritidis and Escherichia coli K12 in liquid egg determined by thermal-death-time disks. Journal of Food Engineering. 84:608-614.
Selected pathogens of concern to industrial food processors: infectious, toxigenic, toxico-infectious, selected emerging pathogenic bacteria - (Book / Chapter)
Behling, R.G., Eifert, J., Erickson, M.C., Gurtler, J., Kornacki, J.L., Line, J.E., Radcliff, R., Ryser, E.T., Stawick, B., Yan, Z. 2010. Selected pathogens of concern to industrial food processors: infectious, toxigenic, toxico-infectious, selected emerging pathogenic bacteria. In: Kornack, J.L. Editor. Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment. New York, NY: Springer. 140 p.
Antimicrobial activity of nisin and lactic acid incorporated polylactic acid films against Listeria monocytogenes and Escherichia coli O157:H7 - (Abstract Only)
Jin, Z.T., Zhang, H.Q. 2007. Antimicrobial activity of nisin and lactic acid incorporated polylactic acid films against Listeria monocytogenes and Escherichia coli O157:H7 [abstract]. International Food Technologists Annual Meeting. Paper No. 206-03. p. 292.
Application of pectin in combination with nisin in antimicrobial food packaging - (Abstract Only)
Jin, Z.T., Zhang, H.Q., Liu, L.S., Hicks, K.B. 2007. Application of pectin in combination with nisin in antimicrobial food packaging [abstract]. International Food Technologists annual Meeting. Paper No. 206-06. p. 292.
Radio Frequency Electric Fields Inactivation of Lactobacillus plantarum in Apple Cider - (Abstract Only)
Geveke, D.J. 2007. Radio Frequency Electric Fields Inactivation of Lactobacillus plantarum in Apple Cider. [abstract]. International Food Technologists Annual Meeting. Paper No. 189-44.
Pulsed Electric Fields: Processing System, Microbial and Enzyme Inhibition, and Shelf Life Extension of Foods - (Review Article)
Zhang, H.Q. 2007. Pulsed Electric Fields: Processing System, Microbial and Enzyme Inhibition, and Shelf Life Extension of Foods. IEEE Transactions on Plasma Science. 35(1):59-73.
Efficiency of high pressure treatment on the inactivation of Escherichia coli O157:H7 in tomato juice and Salmonella in liquid whole egg - (Proceedings)
Bari, L., Mori, M., Ukuku, D.O., Kawamoto, S., Yamamoto, K. 2007. Efficiency of high pressure treatment on the inactivation of Escherichia coli O157:H7 in tomato juice and Salmonella in liquid whole egg. In: Proceedings of the 4th International Conference on High Pressure Bioscience and Biotechnology. September 27, 2006, Tsukuba, Japan. p.272-279.
Advances in radio frequency electric fields, ultraviolet light, and dense-phase carbon dioxide processing - (Abstract Only)
Geveke, D.J. 2006. Advances in radio frequency electric fields, ultraviolet light, and dense-phase carbon dioxide processing [abstract]. IFT Nonthermal Processing Division Workshop on Application of Novel Technologies in Food and Biotechnology. p. 1.
An Outlook of Nonthermal Processing Technologies As Food Safety Intervention Strategies - (Abstract Only)
Zhang, H.Q. 2006. An outlook of nonthermal processing technologies as food safety intervention strategies. IFT Annual Meeting, June 24-28, 2006, Orlando, FL. Paper No. 17-01. p. 1.
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