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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.)

Modeling the effects of temperature, sodium chloride and green tea and their interactions on the thermal inactivation of Listeria monocytogenes in turkey - (Peer Reviewed Journal)
(02-Jun-14)
Comparative study of thermal inactivation kinetics of Salmonella spp. in peanut butter and peanut butter spread - (Peer Reviewed Journal)
Li, C., Huang, L., Chen, J. 2014. Comparative study of thermal inactivation kinetics of Salmonella spp. in peanut butter and peanut butter spread. Food Control. 45:143-149 doi.org/10.1016/j.foodcont.2014.04.023.
Use of enrichment real tme-Polymerase Chain Reaction to enumerate Salmonella on chicken parts - (Peer Reviewed Journal)
(11-Mar-14)
Predictive modeling for growth of non- and cold-adapted Listeria Monocytogenes on fresh-cut cantaloupe at different storage temperatures - (Peer Reviewed Journal)
Hong, Y., Yoon, W., Huang, L., Yuk, H. 2014. Predictive modeling for growth of non- and cold-adapted Listeria Monocytogenes on fresh-cut cantaloupe at different storage temperatures. Journal of Food Science. doi:10.1111/1750.3841.12468.
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.
Ipmp 2013 - a Comprehensive Data Analysis Tool for Predictive Microbiology - (Peer Reviewed Journal)
Huang, L. 2014. IPMP 2013 - A comprehensive data analysis tool for predictive microbiology. International Journal of Food Microbiology. 171(2014)100-107.
Thermal inactivation of Escherichia coli O157:H7 in strawberry puree and its effect on anthocyanins and color - (Peer Reviewed Journal)
Hus, H., Huang, L., Wu, S. 2014. Thermal inactivation of Escherichia coli O157:H7 in strawberry puree and its effect on anthocyanins and color. Journal of Food Science. 79(1):74-80.
Predictive model for growth of Clostridium perfringens during cooling of cooked beef supplemented with NaCl, sodium nitrite and sodium pyrophosphate - (Peer Reviewed Journal)
(24-Oct-13)
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)
Growth and survival kinetics of Listeria monocytogenes in cooked egg whites - (Peer Reviewed Journal)
Fang, T., Huang, L. 2013. Growth and survival kinetics of Listeria monocytogenes in cooked egg whites. Food Control. DOI.org/10.1016/j.foodcont.2013.08.034.
Antimicrobial effect of blueberry (Vaccinium corymbosum L.) extracts against the growth of Listeria monocytogenes and Salmonella Enteritidis - (Peer Reviewed Journal)
Shen, X., Sun, X., Xie, Q., Liu, H., Zhao, Y., Pan, Y., Hwang, C., Wu, V.C. 2014. Antimicrobial effect of blueberry (Vaccinium corymbosum L.) extracts against the growth of Listeria monocytogenes and Salmonella Enteritidis. Food Control. 35:159-165 doi.org/10.1016/j.foodcont.2013.06.040.
Phytochemicals in lowbush wild blueberry inactivate Escherichia coli O157:H7 by damaging its cell membrane - (Peer Reviewed Journal)
Lacombe, A., Tadepalli, S., Hwang, C., Wu, V.C. 2013. Phytochemicals in lowbush wild blueberry inactivate Escherichia coli O157:H7 by damaging its cell membrane. Foodborne Pathogens and Disease. 10:994-950.
Chilled storage of foods - principles - (Book / Chapter)
Hwang, C., Huang, L. 2014. Chilled storage of foods - principles. In: Batt, C.A., Tortorello, M.L. (Eds), Encyclopedia of Food Microbiology, vol 1. Elsevier Ltd, Academic Press, pp. 427-431.
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.
Determination of thermal inactivation kinetics of Listeria monocytogenes in chicken meat by isothermal and dynamic methods     Reprint Icon - (Peer Reviewed Journal)
Huang, L. 2013. Determination of thermal inactivation kinetics of Listeria monocytogenes in chicken meat by isothermal and dynamic methods. Food Control. 33:484-488.
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.
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.
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.
The effect of potassium sorbate and pH on the growth of Listeria monocytogenes in ham salad - (Peer Reviewed Journal)
(12-Feb-13)
The effect of acid stress on the growth of listeria monocytogenes and escherichia coli O157:H7 in cooked ham - (Abstract Only)
(09-Feb-13)
Optimization of a new mathematical model for bacterial growth - (Peer Reviewed Journal)
Huang, L. 2013. Optimization of a new mathematical model for bacterial growth. Journal of Applied Microbiology. 32:283-288.
A probability model for enterotoxin production of Bacillus cereus as a function of pH and temperature - (Peer Reviewed Journal)
Ding, T., Wang, J., Park, M., Hwang, C., Oh, D. 2013. A probability model for enterotoxin production of Bacillus cereus as a function of pH and temperature. Journal of Food Protection. 76(2)343-347.
Mathematical modeling and numerical analysis of the growth of Non-O157 shiga toxin-producing Escherichia coli in spinach leaves - (Peer Reviewed Journal)
Huang, L. 2012. Mathematical modeling and numerical analysis of the growth of Non-O157 shiga toxin-producing Escherichia coli in spinach leaves. International Journal of Food Microbiology. p. 32-41. 10.1016/j.ijfoodmicro.2012.09.019.
Growth kinetics of Listeria monocytogenes and spoilage microorganisms in fresh-cut cantaloupe - (Peer Reviewed Journal)
Fang, T., Liu, Y., Huang, L. 2013. Growth kinetics of Listeria monocytogenes and spoilage microorganisms in fresh-cut cantaloupe. Food Microbiology. http://dx.doi.org/10.1016/j.fm.2012.12.05.
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.
A simplified method for numerical simulation of gas grilling of non-intact beef steaks to elimate Escherichia coli O157:H7 - (Peer Reviewed Journal)
Huang, L. 2012. A simplified method for numerical simulation of gas grilling of non-intact beef steaks to elimate Escherichia coli O157:H7. Journal of Food Engineering. 113:380-388.
Growth kinetics and model comparison of cronobacter sakazakii in reconstituted powdered infant formula - (Peer Reviewed Journal)
Fang, T., Gurtler, J., Huang, L. 2012. Growth kinetics and model comparison of cronobacter sakazakii in reconstituted powdered infant formula. Journal of Food Science. 77(9):247-255.
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.
Last Modified: 8/1/2014
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