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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.)

Effect of temperature and salt on thermal inactivation of Listeria monocytogenes in Salmon Roe - (Peer Reviewed Journal)
(17-Aug-16)
Dynamic kinetic analysis of growth of Listeria monocytogenes in a simulated comminuted, non-cured cooked pork product - (Peer Reviewed Journal)
Huang, L. 2016. Dynamic kinetic analysis of growth of Listeria monocytogenes in a simulated comminuted, non-cured cooked pork product. Food Control. 71(2017):160-167. DOI:10.1016/j.foodcont.2016.06.043.
Mathematical modeling and Monte Carlo simulation of thermal inactivation of non-proteolytic Clostridium botulinum spores during continuous microwave-assisted pasteurization - (Peer Reviewed Journal)
(20-Jun-16)
Effect of pomegranate powder on the thermal resistance of Escherichia coli O157:H4 in ground chicken - (Peer Reviewed Journal)
(19-May-16)
Evaluating the performance of a new model for predicting the growth of Clostridium perfringens in cooked, uncured meat and poultry products under isothermal, heating, and dynamically cooling conditions - (Peer Reviewed Journal)
(03-May-16)
Cross-laboratory comparative study of the impact of experimental and regression methodologies on salmonella thermal inactivation parameters in ground beef - (Peer Reviewed Journal)
(09-Mar-16)
Effect of grapefruit seed extract on thermal inactivation of Listeria monocytogenes during sous-vide processing of two marinated Mexican meat entrées - (Peer Reviewed Journal)
(05-Mar-16)
Variability in cell response of Cronobacter sakazakii after mild-heat treatments and its impact on food safety - (Peer Reviewed Journal)
Parra-Flores, J., Juneja, V.K., Fernando, G., Aguirre, J. 2016. Variability in cell response of Cronobacter sakazakii after mild-heat treatments and its impact on food safety. Frontiers in Microbiology. doi: 10.3389/fmicb.2016.00535.
Direct dynamic kinetic analysis and computer simulation of growth of Clostridium perfringens in cooked turkey during cooling - (Peer Reviewed Journal)
(04-Dec-15)
Evaluation of reference genes in Vibrio parahaemolyticus for gene expression analysis using quantitative RT-PCR - (Peer Reviewed Journal)
Ma, Y., Xu, X., Sun, X., Zhao, Y., Pan, Y., Hwang, C., Wu, V. 2015. Evaluation of reference genes in Vibrio parahaemolyticus for gene expression analysis using quantitative RT-PCR. PLoS One. 10(12):e0144362. doi:10.1371/journal.pone.0144362.
Effect of pH, sodium chloride and sodium pyrophosphate on the termal resistance of Escherichia coli O157:H7 in ground beef - (Other)
(29-Sep-15)
Growth of Staphylococcus aureus in cooked potato and potato salad – A one-step kinetic analysis - (Peer Reviewed Journal)
(11-Sep-15)
Mathematical modeling and growth kinetics of Clostridium sporogenes in cooked beef - (Peer Reviewed Journal)
Hong, Y., Huang, L., Yoon, W. 2015. Mathematical modeling and growth kinetics of Clostridium sporogenes in cooked beef. Food Microbiology. 60:471-477.
Effect of lag time distribution on the lag phase of bacterial growth - a Monte Carlo analysis - (Peer Reviewed Journal)
(23-Aug-15)
Modeling the effect of water activity, pH, and temperature on the probability of enterotoxin production by Staphylococcus aureus - (Peer Reviewed Journal)
Ding, T., Yu, Y., Hwang, C., Dong, Q., Chen, S., Ye, X., Liu, D. 2016. Modeling the effect of water activity, pH, and temperature on the probability of enterotoxin production by Staphylococcus aureus. Journal of Food Protection. 79(1):148-192.
Inactivation of Bacillus cereus and Salmonella enterica serovar Typhimurium by aqueous ozone (O3): Modeling and Uv-Vis spectroscopic analysis - (Peer Reviewed Journal)
Devatkal, S.K., Jaiswal, P., Kaur, A., Juneja, V.K. 2015. Inactivation of Bacillus cereus and Salmonella enterica serovar Typhimurium by aqueous ozone (O3): Modeling and Uv-Vis spectroscopic analysis. Ozone Science and Engineering. doi: 10.1080/01919512.2015.1079119.
Growth of Listeria monocytogenes in Salmon Roe - a kinetic analysis     Reprint Icon - (Peer Reviewed Journal)
Li, C., Huang, L., Hwang, C., Chen, J. 2015. Growth of Listeria monocytogenes in Salmon Roe - a kinetic analysis. Food Control. DOI:10.1016/j.foodcont.2015.06.016.
Survival of Escherichia coli O157:H7 on lettuce harvested from fields irrigated by different irrigation systems and stored under different conditions - (Peer Reviewed Journal)
Zhu, L., Juneja, V.K., Ravishankar, S., Jorge, F. 2015. Survival of Escherichia coli O157:H7 on lettuce harvested from fields irrigated by different irrigation systems and stored under different conditions. Journal of Agriculture & Life Sciences. www.jalsnet.com/journals/Vol-2-No-1-June-2015/2.
Inactivation of Toxoplasma gondii on blueberries using low dose irradiation without affecting quality - (Abstract Only)
Lacombe, A.C., Breard, A., Hwang, C., Fan, X., Huang, L., Yoo, B.K., Niemira, B.A., Gurtler, J., Wu, V. 2015. Inactivation of Toxoplasma gondii on blueberries using low dose irradiation without affecting quality. Meeting Abstract. IAFP Annual Meeting. Portland, Oregon. July 25-28, 2015. Volume 1, Page 1.
Direct construction of predictive models for describing growth Salmonella enteritidis in liquid eggs – a one-step approach     Reprint Icon - (Peer Reviewed Journal)
Huang, L. 2015. Direct construction of predictive models for describing growth Salmonella enteritidis in liquid eggs – a one-step approach. Food Control. DOI: 10.1016j.foodcont.2015.03.051.
Assessing the performance of Clostridium perfringens cooling models for cooked, uncured meat and poultry products - (Peer Reviewed Journal)
Mohr, T.B., Juneja, V.K., Thippareddi, H.H., Schaffner, D.W., Bronstein, P.A., Silverman, M., Cook, Jr., L.V. 2015. Assessing the performance of Clostridium perfringens cooling models for cooked, uncured meat and poultry products. Journal of Food Protection. 8:1512-1526.
Modeling the survival of Salmonella on slice cooked ham as a function of apple skin polyphenols, acetic acid, oregano essential oil and carvacrol     Reprint Icon - (Peer Reviewed Journal)
Zhang, Q., Mukhopadhyay, S., Hwang, C., Xu, X., Juneja, V.K. 2015. Modeling the survival of Salmonella on slice cooked ham as a function of apple skin polyphenols, acetic acid, oregano essential oil and carvacrol. Journal of Food Processing and Technology. DOI: 10.1111/jfpp.12486.
Growth characteristics of Shiga toxin-producing Escherichia coli (STEC) stressed by chlorine, sodium chloride, acid, and starvation on lettuce and cantaloupe     Reprint Icon - (Peer Reviewed Journal)
Yoo, B.K., Liu, Y., Juneja, V.K., Huang, L., Hwang, C. 2015. Growth characteristics of Shiga toxin-producing Escherichia coli (STEC) stressed by chlorine, sodium chloride, acid, and starvation on lettuce and cantaloupe. Food Control. 55:97-102.
Thermal inactivation of Salmonella Typhimurium on dressed chicken skin previously exposed to acidified sodium chlorite or carvacrol - (Peer Reviewed Journal)
(11-Feb-15)
Effect of acidified sorbate solutions on the lag phase durations and growth rates of Listeria monocytogenes on meat surfaces     Reprint Icon - (Peer Reviewed Journal)
Hwang, C., Juneja, V.K., Huang, L. 2015. Effect of acidified sorbate solutions on the lag phase durations and growth rates of Listeria monocytogenes on meat surfaces. Journal of Food Protection. 78(6):1154-1160.
Rapid detection and differentiation of Listeria monocytogenes and Listeria species in deli meats by a new multiplex PCR method - (Peer Reviewed Journal)
Iu, H., Lu, L., Pan, Y., Sun, X., Hwang, C., Zhao, Y., Wu, V.C. 2015. Rapid detection and differentiation of Listeria monocytogenes and Listeria species in deli meats by a new multiplex PCR method. Food Control. 52:78-84.
Mathematical modeling of growth Salmonella and spoilage microorganisms in raw oysters     Reprint Icon - (Peer Reviewed Journal)
Fang, T., Huang, L., Liu, L., Mei, F., Chen, J. 2015. Mathematical modeling of growth Salmonella and spoilage microorganisms in raw oysters. Food Control. DOI: 10.1016/j.foodcont.2014.12.036.
Modelling the effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef     Reprint Icon - (Peer Reviewed Journal)
Juneja, V.K., Cadavez, V., Gonzales-Barron, U., Mukhopadhyay, S. 2014. Modelling the effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef. Food Research International. 69:289-304.
Application of ultraviolet-C light on oranges for the inactivation of postharvest wound pathogens     Reprint Icon - (Peer Reviewed Journal)
Gunduz, G.T., Juneja, V.K., Pazira, F. 2015. Application of ultraviolet-C light on oranges for the inactivation of postharvest wound pathogens. Food Control. DOI: 10.1016/j.foodcont.2015.04.003.
Dynamic determination of kinetic parameters and computer simulation of growth of Clostridium perfringens in cooked beef     Reprint Icon - (Peer Reviewed Journal)
Huang, L. 2014. Dynamic determination of kinetic parameters and computer simulation of growth of Clostridium perfringens in cooked beef. International Journal of Food Microbiology. DOI: 10.1016/j.ifoodmicro.2014.11.025.
Antibacterial activity of the essential oils extracted from cassia bark, bay fruits and cloves against Vibrio parahaemolyticus and Listeria spp - (Peer Reviewed Journal)
Liu, H., Lu, L., Zhao, Y., Pan, Y., Sun, X., Hwang, C., Wu, V. 2014. Antibacterial activity of the essential oils extracted from cassia bark, bay fruits and cloves against Vibrio parahaemolyticus and Listeria spp. Natural Product Communications. 9(12):1-5.
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.
Comparative study of thermal inactivation kinetics of Salmonella spp. in peanut butter and peanut butter spread     Reprint Icon - (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.
Processing, quality and safety of irradiation - and high pressure processed meat and seafood products - (Book / Chapter)
(07-Apr-14)
Use of enrichment real time-Polymerase Chain Reaction to enumerate Salmonella on chicken parts     Reprint Icon - (Peer Reviewed Journal)
Oscar, T.P. 2014. Use of enrichment real tme-Polymerase Chain Reaction to enumerate Salmonella on chicken parts. Journal of Food Protection. 77(7):1086-1092.
Predictive modeling for growth of non- and cold-adapted Listeria Monocytogenes on fresh-cut cantaloupe at different storage temperatures     Reprint Icon - (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     Reprint Icon - (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.
Listeria monocytogenes in ready-to-eat foods and intervention strategies - (Book / Chapter)
(12-Dec-13)
IPMP 2013 - A comprehensive data analysis tool for predictive microbiology     Reprint Icon - (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     Reprint Icon - (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     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)
Growth and survival kinetics of Listeria monocytogenes in cooked egg whites     Reprint Icon - (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     Reprint Icon - (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     Reprint Icon - (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     Reprint Icon - (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     Reprint Icon - (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     Reprint Icon - (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: 8/25/2016
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