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United States Department of Agriculture

Agricultural Research Service

Related Topics

Research Project: DEVELOPMENT OF PREDICTIVE MICROBIAL MODELS FOR FOOD SAFETY AND THEIR ASSOCIATED USE IN INTERNATIONAL MICROBIAL DATABASES

Location: Residue Chemistry and Predictive Microbiology

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

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.
Mathematical modeling of growth of non-O157 Shiga Toxin-producing Escherichia coli in raw ground beef - (Peer Reviewed Journal)
Huang, L., Tu, S., Phillips, J.G., Fratamico, P.M. 2012. Mathematical modeling of growth of non-O157 Shiga Toxin-producing Escherichia coli in raw ground beef. Journal of Food Science. 77(4)217-225.
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.
Last Modified: 4/25/2014
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