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United States Department of Agriculture

Agricultural Research Service

Related Topics

Vijay K Juneja
Residue Chemistry and Predictive Microbiology Research
Microbiology

Phone: (215) 233-6500
Fax: (215) 233-6581
Room 2129.3

600 E MERMAID LN
ERRC
WYNDMOOR , PA 190388598

Projects
Data Acquisition, Development of Predictive Models for Food Safety and their Associated Use in International Pathogen Modeling and Microbial Databases
Appropriated (D)
  Accession Number: 430152
Enhancing Food Safety Education by Incorporating Simulation-Based Learning
Nonfunded Cooperative Agreement (N)
  Accession Number: 428504

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree -
Response surface model for the reduction of Salmonella biofilm on stainless steel with lactic acid, ethanol and chlorine as controlling factors -
Heterocyclic aromatic amine content in chicken burgers and chicken nuggets sold in fast food restaurants and effects of green tea extract and microwave thawing on their formation -
Inactivation of Salmonella enterica and Listeria monocytogenes in cantaloupe puree by high hydrostatic pressure with/without added ascorbic acid -
Mukhopadhyay, S., Sokorai, K.J., Ukuku, D.O., Fan, X., Juneja, V.K., Sites, J.E., Cassidy, J.M. 2016. Inactivation of Salmonella enterica and Listeria monocytogenes in cantaloupe puree by high hydrostatic pressure with/without added ascorbic acid. International Journal of Food Microbiology. 235:77-84. doi: 10.1016/j.ijfoodmicro.2016.07.007.
Effect of pomegranate powder on the heat inactivation of Escherichia coli O157:H4 in ground chicken -
Juneja, V.K., Cadavez, V., Gonzales-Barron, U., Mukhopadhyay, S., Friedman, M. 2016. Effect of pomegranate powder on the heat inactivation of Escherichia coli O157:H4 in ground chicken. Food Control. 70:26-34.
Cross-laboratory comparative study of the impact of experimental and regression methodologies on salmonella thermal inactivation parameters in ground beef -
Effect of grapefruit seed extract on thermal inactivation of Listeria monocytogenes during sous-vide processing of two marinated Mexican meat entrées -
Variability in cell response of Cronobacter sakazakii after mild-heat treatments and its impact on food safety -
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.
Effects of stresses on the growth and Cytotoxicity of Shiga-Toxin producing Escherichia coli in ground beef and spinach -
Yoo, B.K., Liu, Y., Juneja, V.K., Huang, L., Hwang, C. 2016. Effects of stresses on the growth and Cytotoxicity of Shiga-Toxin producing Escherichia coli in ground beef and spinach. Journal of Food Science and Technology. 1:1-7.
Effect of pH, sodium chloride and sodium pyrophosphate on the termal resistance of Escherichia coli O157:H7 in ground beef -
Inactivation of Bacillus cereus and Salmonella enterica serovar Typhimurium by aqueous ozone (O3): Modeling and Uv-Vis spectroscopic analysis -
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.
Survival of Escherichia coli O157:H7 on lettuce harvested from fields irrigated by different irrigation systems and stored under different conditions -
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.
Effects of integrated treatment of nonthermal UV-C light and different antimicrobial wash on Salmonella enterica on plum tomatoes Reprint Icon -
Mukhopadhyay, S., Ukuku, D.O., Juneja, V.K. 2015. Effects of different combined non-thermal treatments against Salmonella enterica on plum tomatoes. Food Control. 56:147-154. DOI: 10.1016/j.foodcont.2015.03.020.
Assessing the performance of Clostridium perfringens cooling models for cooked, uncured meat and poultry products -
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 -
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 -
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 -
Effect of acidified sorbate solutions on the lag phase durations and growth rates of Listeria monocytogenes on meat surfaces Reprint Icon -
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.
Modelling the effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef Reprint Icon -
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 -
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.
Evaluating natural antimicrobials for food application, in natural antimicrobials for food safety and quality -
Ukuku, D.O., Mukhopadhyay, S., Juneja, V.K., Rajkowski, K.T. 2014. Evaluating natural antimicrobials for food application, in natural antimicrobials for food safety and quality. Book Chapter. Oxford, UK: Woodhead Publishing. p. 185-202.
Survival, injury and inactivation of Escherichia coli 0157:H7, salmonella and aerobic mesophilic bacteria in apple juice and cider amended with nisin-edta -
Ukuku, D.O., Geveke, D.J., Mukhopadhyay, S., Olanya, O.M., Juneja, V.K. 2014. Survival, injury and inactivation of Escherichia coli 0157:H7, salmonella and aerobic mesophilic bacteria in apple juice and cider amended with nisin-edta. Journal of Food Processing and Technology. 5:385.
Modeling the effects of temperature, sodium chloride and green tea and their interactions on the thermal inactivation of Listeria monocytogenes in turkey Reprint Icon -
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.
Effects of UV-C treatment on inactivation of Salmonella and Escherichia coli O157:H7 on tomato surface and steam scars, native microbial loads, and quality of grape tomatoes Reprint Icon -
Mukhopadhyay, S., Ukuku, D.O., Juneja, V.K., Fan, X. 2014. Effects of UV-C treatment on inactivation of Salmonella and Escherichia coli O157:H7 on tomato surface and steam scars, native microbial loads, and quality of grape tomatoes. Food Control. http://dx.doi.org/10.1016/j.foodcont.2014.03.027.
Interactive effects of temperature, pH, and water activity on the growth kinetics of Shiga-toxin producing Escherichia coli O104:H4 Reprint Icon -
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.
Predictive model for growth of Clostridium perfringens during cooling of cooked beef supplemented with NaCl, sodium nitrite and sodium pyrophosphate Reprint Icon -
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 -
Predictive thermal inactivation model for the combined effect of temperature, cinnamaldehyde and carvacrol on starvation-stressed multiple Salmonella serotypes in ground chicken -
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.
Membrane damage and viability loss of thermally treated and high hydrostatic pressurized E. coli 0157:H7 and Salmonella spp. in apple juice Reprint Icon -
Ukuku, D.O., Yamamoto, K., Bari, M., Mukhopadhyay, S., Juneja, V.K., Kawamoto, S. 2013. Membrane damage and viability loss of thermally treated and high hydrostatic pressurized E. coli 0157:H7 and Salmonella spp. in apple juice. Journal of Food Processing and Technology. 4:236 doi:10.4172/2157-7110.1000236.
Efficacy of integrated treatment of UV light and low dose gamma irradiation on Escherichia coli O157:H7 and Salmonella enterica on grape tomatoes Reprint Icon -
Mukhopadhyay, S., Ukuku, D.O., Fan, X., Juneja, V.K. 2013. Efficacy of integrated treatment of UV light and low dose gamma irradiation on Escherichia coli O157:H7 and Salmonella enterica on grape tomatoes. Journal of Food Science. DOI:10.1111/1750-3841.12154.
Predictive thermal inactivation model for effects and interactions of temperature, NaCl, sodium pyrophosphate and sodium lactate on Listeria monocytogenes in ground beef Reprint Icon -
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.
Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols -
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.
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 -
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.
Inactivation of low pathogenicity notifiable avian influenza virus and lentogenic Newcastle disease virus following pasteurization in liquid egg products Reprint Icon -
Chmielewski, R.A., Beck, J.R., Juneja, V.K., Swayne, D.E. 2013. Inactivation of low pathogenicity notifiable avian influenza virus and lentogenic Newcastle disease virus following pasteurization in liquid egg products. LWT - Food Science and Technology. 52(1):27-30.
Phylogenetic identification of bacterial MazF toxin protein motifs among probiotic strains and foodborne pathogens and potential implications of engineered probiotic intervention in food Reprint Icon -
Yan, X., Gurtler, J., Fratamico, P.M., Hu, J., Juneja, V.K. 2012. Phylogenetic identification of bacterial MazF toxin protein motifs among probiotic strains and foodborne pathogens and potential implications of engineered probiotic intervention in food. BioMed Central(BMC) Cell & Bioscience. 2:39.
Growth potential of Clostridium perfringens from spores in acidified beef, pork and poultry products during chilling Reprint Icon -
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.
Inhibition of Clostridium perfringens spore germination and outgrowth by lemon juice and vinegar product in reduced NaCl roast beef Reprint Icon -
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.
Effects of lactic acid on the growth characteristics of Listeria monocytogenes on cooked ham surfaces Reprint Icon -
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.
Impact of chlorine, termperature and freezing shock on the growth behavior of Escherichia coli 0157:H7 on ready to eat meats -
Sheen, S., Hwang, C., Juneja, V.K. 2012. Impact of chlorine, termperature and freezing shock on the growth behavior of Escherichia coli 0157:H7 on ready to eat meats. Food and Nutrition Sciences. DOI: 10.4236/fns.2012.34075.
Survival and growth of Salmonella Enteritidis in membrane processed liquid egg white with pH, temperature and storage conditions as controlling factors -
Mukhopadhyay, S., Ukuku, D.O., Phillips, J.G., Juneja, V.K. 2012. Survival and growth of Salmonella Enteritidis in membrane processed liquid egg white with pH, temperature and storage conditions as controlling factors. Food Microbiology. 75(7):1219-1226.
Determination of antibiotic resistance pattern and bacteriocin sensitivity of Listeria monocytogenes strains isolated from different foods in turkey -
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.
Application of ozonated dry ice (ALIGAL TM Blue Ice) for packaging and transport in the food industry -
Application of ozonated dry ice (AligalTM Blue Ice) for packaging and transport in the food industry -
Fratamico, P.M., Juneja, V.K., Annous, B.A., Rasanayagam, V., Sundar, M., Braithwaite, D., Fisher, S. 2012. Application of ozonated dry ice (AligalTM Blue Ice) for packaging and transport in the food industry. Journal of Food Science. 77(5):M285-M291.
Kinetics of thermal destruction of Salmonella in ground chicken by containing trans-cinnamaldehyde and carvacrol Reprint Icon -
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.
Dynamic predictive model for the growth of salmonella spp. in liquid whole egg -
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.
Omics, microbial modeling, and food safety information infrastructure: a food safety perspective -
Yan, X., Juneja, V.K., Fratamico, P.M., Smith, J.L. 2012. Omics, microbial modeling, and food safety information infrastructure: a food safety perspective. In: Yan, X., Juneja, V., Fratamico, P., Smith, J., editors. Omics Technologies and Microbial Modeling in Food-borne Pathogens. Lancaster, PA: DESTech Publication. p. 3-16.
Effects of lactate on the growth of Listeria monocytogenes, Escherichia coli 0157:H7 and Salmonella SPP., in cooked ham at refrigeration and abuse temperatures Reprint Icon -
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 -
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.
Effects of sodium lactate on the survival of Escherichia coli O157:H7 and Salmonella spp. in cooked ham -
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 -
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.
Impact of chlorine, temperature and freezing shock on the growth behavior of Escherichia coli O157:H7 on ready-to-eat meats -
Sheen, S., Hwang, C., Juneja, V.K. 2011. Impact of chlorine, temperature and freezing shock on the growth behavior of Escherichia coli O157:H7 on ready-to-eat meats. Meeting Abstract. Annual International Association of Food Protection,Pg 1, July 31 thru August 3, 2011, Milwaukee, Wisconsin.
Modeling the impact of chlorine on the behavior of Listeria monocytogenes on ready-to-eat meats -
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.
Comprehensive approaches for molecular biomarker discovery for the detection and identification of Cronobacter spp. (Enterobacter sakazakii), Salmonella, and other foodborne pathogens Reprint Icon -
Yan, X., Gurtler, J., Fratamico, P.M., Hu, J., Gunther, N.W., Juneja, V.K., Huang, L. 2011. Comprehensive approaches for molecular biomarker discovery for the detection and identification of Cronobacter spp. (Enterobacter sakazakii), Salmonella, and other foodborne pathogens. Applied and Environmental Microbiology. 77:1833-1843.
The effects of salt, sodium pyrophosphate and sodium lactate on the probability of growth of Escherichia coli O157:H7 in ground beef -
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.
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 -
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.
Impact of chlorine and temperature on Listeria monocytogenes survival growth behavior on ready-to-eat meats -
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 -
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 -
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.
Review of antimicrobial and antioxidative activities of chitosans in food -
Friedman, M., Juneja, V.K. 2010. Antimicrobial and Antioxidative Activities of Chitosans in Food. Journal of Food Protection. 73: 1737-1761
Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry -
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.
Dynamic model for predicting growth of salmonella spp. in ground sterile pork -
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.
From ontology selection and semantic web to the integrated information system of food-borne diseases and food safety -
Yan, X., Peng, Y., Meng, J., Rusante, J., Fratamico, P.M., Huang, L., Juneja, V.K., Needleman, D.S. 2011. From ontology selection and semantic web to the integrated information system of food-borne diseases and food safety. Software Tools and Algorithms for Biological Systems. 26-34.
Enhancing the thermal destruction of Escherichia coli O157:H7 in ground beef patties by trans-cinnamaldehyde -
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 -
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 -
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 -
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 -
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.
Predictive model for growth of Clostridium perfringens during cooling of cooked ground pork -
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.
Thermal inactivation and post-treatment growth during storage of multiple Salmonella serotypes in ground beef as affected by sodium lactate and oregano oil -
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 -
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.
Microbial profiling, neural network and semantic web: an integrated information system for human pathogen risk management, prevention and surveillance in food safety -
Yan, X., Peng, Y., Meng, J., Ruzante, J., Fratamico, P.M., Huang, L., Juneja, V.K. 2009. Microbial profiling, neural network and semantic web: an integrated information system for human pathogen risk management, prevention and surveillance in food safety. International Conference on Predictive Modeling in Foods. 1:11-12.
Thermal inactivation of Bacillus anthracis Sterne in irradiated ground beef heated in a water bath or cooked on commercial grills -
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 -
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.
The Effect of Low Dose Irradiation and Grapefruit Extract on C. perfringens Growth from Spores in sous vide Processed Pork-Based Mexican Entrée -
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.
Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 Degree C -
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 -
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.
VALIDATION OF COMMERCIAL PROCESSES FOR INACTIVATION OF ESCHERICHIA COLI O157:H7, SALMONELLA TYPHIMURIUM, AND LISTERIA MONOCYTOGENES ON THE SURFACE OF WHOLE MUSCLE TURKEY JERKY -
Porto Fett, A.C., Call, J.E., Hwang, C., Juneja, V.K., Ingham, S., Ingham, B., Luchansky, J.B. 2009. VALIDATION OF COMMERCIAL PROCESSES FOR INACTIVATION OF ESCHERICHIA COLI O157:H7, SALMONELLA TYPHIMURIUM, AND LISTERIA MONOCYTOGENES ON THE SURFACE OF WHOLE MUSCLE TURKEY JERKY. Poultry Science. 88:1275-1281.
Potential for growth of Clostridium perfringens from spores in scrapple during cooling -
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.
MODELING THE SURVIVAL OF ESCHERICHIA COLI O157:H7, LISTERIA MONOCYTOGENES AND SALMONELLA TYPHIMURIUM DURING FERMENTATION, DRYING, AND STORAGE OF SOUDJOUK-STYLE FEREMENTED SAUSAGE -
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.
VALIDATION OF COOKING TIMES AND TEMPERATURES FOR THERMAL INACTIVATION OF YERSINIA PESTIS STRAINS KIM5 AND CDC-A1112 IN GROUND BEEF -
Porto Fett, A.C., Juneja, V.K., Luchansky, J.B., Tamplin, M. 2009. VALIDATION OF COOKING TIMES AND TEMPERATURES FOR THERMAL INACTIVATION OF YERSINIA PESTIS STRAINS KIM5 AND CDC-A1112 IN GROUND BEEF. Journal of Food Protection. 72(3): 564-571.
CLOSTRIDIUM PERFRINGENS -
TEA LEAF AND APPLE SKIN POWDERS FACILITATE THERMAL DESTRUCTION OF ESCHERICHIA COLI O157:H7 IN RAW GROUND BEEF -
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 -
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.
Viability of a multi-strain mixture of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage -
Porto Fett, A.C., Hwang, C., Call, J.E., Juneja, V.K., Ingham, S.C., Ingham, B.H., Luchansky, J.B. 2008. Viability of a multi-strain mixture of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage. Food Microbiology. 25:793-801.
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 -
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 -
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.
PREDICTIVE MODEL FOR GROWTH OF CLOSTRIDIUM PERFRINGENS DURING COOLING OF COOKED GROUND CHICKEN -
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.
Control of Clostridium perfringens spores by plant-derived antimicrobials during cooling of cooked ground beef -
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.
Overview of Predictive Microbiology Research in the Microbial Food Safety Research Unit at the USDA-Eastern Regional Research Center -
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.
Predictive model for growth of Clostridium perfringens at temperatures applicable to cooling of cooked uncured beef and chicken -
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 -
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 -
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 -
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 -
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 -
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 -
Juneja, V.K. 2007. Use of U.S. Department of Agriculture - Pathogen Modeling Program and the Predictive Microbiology Information Portal . Meeting Abstract.
PREDICTIVE MODEL FOR GROWTH OF CLOSTRIDIUM PERFRINGENS AT TEMPERATURES APPLICABLE TO COOLING OF COOKED UNCURED BEEF AND CHICKEN -
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.
Use of Calcium, Potassium, and Sodium Lactates to Control Germination and Outgrowth of Clostridium perfringens Spores during Chilling of Injected Pork -
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 -
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 -
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 -
Juneja, V.K. 2007. Intervention Strategies for Pathogen Control and the USDA Pathogen Modeling Program. Meeting Abstract.
INTERVENTION TECHNOLOGIES FOR FOOD SAFETY AND PRESERVATION -
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 -
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.
Fate of Salmonella thyphimurium, Escherichia coli O157:H7, or Listeria monocytogenes on the surface of whole muscle turkey jerky -
Porto Fett, A.C., Call, J.E., Hwang, C., Juneja, V.K., Ingham, S., Ingham, B., Luchansky, J.B. 2007. Fate of Salmonella thyphimurium, Escherichia coli O157:H7, or Listeria monocytogenes on the surface of whole muscle turkey jerky. Meeting Abstract. International Association of Food Protection. P2-46.
Control of Clostridium perfringens Spores by Green Tea Leaf Extracts During Cooling of Cooked Ground Beef, Chicken, and Pork -
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 the Survival of Escherichia coli O157:H7 During Fermentation, Drying, and Storage of a Soudjouk-Style Fermented Dry or Semi-Dry Sausage -
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.
CHITOSAN PROTECTS COOKED GROUND BEEF AND TURKEY AGAINST CLOSTRIDIUM PERFRINGENS SPORES DURING CHILLING -
Juneja, V.K., Thippareddi, T.H., Bari, L., Inatsu, Y., Kawamoto, S., Friedman, M. 2007. Chitosan protects cooked ground beef and turkey against clostridium perfringens spores during chilling. Journal of Food Science. Vol. 71(6):M236-M240.
CARVACROL, CINNAMALDEHYDE, OREGANO OIL, AND THYMOL INHIBIT CLOSTRIDIUM PERFRINGENS SPORE GERMINATION AND OUTGROWTH IN GROUND TURKEY DURING CHILLING -
Juneja, V.K., Friedman, M. 2007. Carvacrol, cinnamaldehyde, oregano oil, and thymol inhibit clostridium perfringens spore germination and outgrowth in ground turkey during chilling. Journal of Food Protection. 70:218-222.
INHIBITION OF GERMINATION AND OUTGROWTH OF CLOSTRIDIUM PERFRINGENS SPORES BY LACTIC ACID SALTS DURING COOLING OF COOKED GROUND TURKEY -
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.
THERMAL INACTIVATION OF FOODBORNE PATHOGENS AND THE USDA PATHOGEN MODELING PROGRAM -
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 -
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.
MODELING THE EFFECT OF TEMPERATURE ON GROWTH OF SALMONELLA IN CHICKEN -
Juneja, V.K., Melendres, M.V., Huang, L., Gumudavelli, V., Subbia, J., Thippareddi, H. 2007. Modeling the effect of temperature on growth of salmonella in chicken. Food Microbiology. 24:328-335.
EFFECTS AND INTERACTIONS OF TEMPERATURE, SODIUM LACTATE, SODIUM DIACETATE AND PEDIOCIN ON THE STARVED CELLS OF LISTERIA MONOCYTOGENES -
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.
FATE OF LISTERIA MONOCYTOGENES AND ESCHERICHIA COLI O157:H7 IN SOUDJOUK-STYLE FERMENTED SEMIDRY SAUSAGE -
Porto Fett, A.C., Hwang, C., Juneja, V.K., Ingham, S.C., Ingham, B.H., Buege, D.R., Luchansky, J.B. 2006. Fate of listeria monocytogenes and escherichia coli o157:h7 in soudjouk-style fermented semidry sausage. [Abstract] Internatinal Association for Food Protection's Annual Meeting P1-30. pg. 102.
PREDICTIVE MODEL FOR GROWTH OF CLOSTRIDIUM PERFRINGENS DURING COOLING OF COOKED CURED PORK -
Juneja, V.K., Huang, L., Thippareddi, H. 2006. Predictive model for growth of clostridium perfringens during cooling of cooked cured pork. International Journal of Food Microbiology. 110:85-92.
THERMAL INACTIVATION OF SALMONELLA SPP. IN CHICKEN AS AFFECTED BY PH OF THE MEAT -
Juneja, V.K. 2007. Thermal inactivation of salmonella spp. in chicken as affected by ph of the meat. International Journal of Food Science and Technology. 42:1443-1448.
THE EFFECT OF GRAPEFRUIT EXTRACT AND TEMPERATURE ABUSE ON GROWTH OF CLOSTRIDIUM PERFRINGENS FROM SPORE INOCULA IN MARINATED, SOUS-VIDE CHICKEN PRODUCTS -
Juneja, V.K., Fan, X., Pena-Ramos, A., Diaz, M., Pacheco-Aguilar, R. 2006. The effect of grapefruit extract and temperature abuse on growth of clostridium perfringens from spore inocula in marinated, sous-vide chicken products. Innovative Food Science and Emerging Technologies. 7:100-106.
APPROACHES FOR MODELING THERMAL INACTIVATION OF FOODBORNE PATHOGENS -
Juneja, V.K., Huang, L., Harry, M. 2006. Approaches for modeling thermal inactivation of foodborne pathogens. American Chemical Society Abstracts.
GROWTH OF CLOSTRIDIUM PERFRINGENS FROM SPORE INOCULA AT TEMPERATURES APPLICABLE TO COOLING OF COOKED MEAT AND POULTRY -
Juneja, V.K., Bari, M., Inatsu, Y., Kawamoto, S. 2005. Growth of clostridium perfringens from spore inocula at temperatures applicable to cooling of cooked meat and poultry. UJNR Food & Agricultural Panel Proceedings.
PREDICTIVE MODEL FOR GROWTH OF CLOSTRIDIUM PERFRINGENS IN ROAST BEEF DURING COOLING AND INHIBITION OF SPORE GERMINATION AND OUTGROWTH BY SALTS OF ORGANIC ACIDS -
Sanchez-Plata, M.X., Amezquita, A., Blankenship, E., Burson, D.E., Juneja, V.K., Thippareddi, H. 2005. Predictive model for growth of clostridium perfringens in roast beef during cooling and inhibition of spore germination and outgrowth by salts of organic acids. Journal of Food Protection. Vol.68(12):2594-2605.
CURRENT FOOD SAFETY ISSUES AND RESEARCH AT THE USDA AGRICULTURAL RESEARCH SERVICE -
Juneja, V.K. 2005. Current food safety issues and research at the usda agricultural research service. Meeting Abstract.
DELAYED CLOSTRIDIUM PERFRINGENS GROWTH FROM A SPORE INOCULA BY SODIUM LACTATE IN SOUS-VIDE CHICKEN PRODUCTS -
Juneja, V.K. 2006. Delayed clostridium perfringens growth from a spore inocula by sodium lactate in sous-vide chicken products. {Abstract}. Food Microbiology 23:105-111.
PREDICTIVE MODELS FOR USE IN THERMALLY PROCESSED FOODS -
Juneja, V.K. 2005. Predictive models for use in thermally processed foods. Meeting Abstract.
DELAYED CLOSTRIDIUM PERFRINGENS GROWTH FROM A SPORE INOCULA BY SODIUM LACTATE IN SOUS-VIDE CHICKEN PRODUCTS -
Juneja, V.K. 2006. Delayed clostridium perfringens growth from a spore inocula by sodium lactate in sous-vide chicken products. Food Microbiology. 23:105-111.
GROWTH KINETICS OF SALMONELLA SPP. PRE-AND-POST-THERMAL TREATMENT -
Juneja, V.K., Marks, H.M. 2006. Growth kinetics of salmonella spp. pre-and-post-thermal treatment. International Journal of Food Microbiology. 109:54-59.
OUTGROWTH OF CLOSTRIDIUM PERFRINGENS SPORES IN COOKED FOOD UNDER VACUMM -
Juneja, V.K. 2004. Outgrowth of clostridium perfringens spores in cooked food under vacumm. Meeting Abstract.
PATHOGEN RESISTANCE AND ADAPTATION TO HEAT STRESS -
THERMAL TREATMENTS TO CONTROL PATHOGENS IN MUSCLE FOODS -
Juneja, V.K. 2004. Thermal treatments to control pathogens in muscle foods. Meeting Abstract.
EFFECTIVENESS OF IRRADIATION TREATMENTS IN KILLING LISTERIA MONOCYTOGENES ON FRESH VEGETABLES AT REFRIGERATED TEMPERATURE -
A RAPID METHOD TO MEASURE HEAT-INDUCED DAMAGE TO DNA IN CLOSTRIDIUM PERFRINGENS -
Novak, J.S., Sommers, C.H., Juneja, V.K. 2005. A rapid method to measure heat-induced damage to dna in clostridium perfringens. Food Control. 16:399-404.
APPROACHES FOR MODELING THERMAL INACTIVATION OF FOODBORNE PATHOGENS -
Juneja, V.K. 2004. Approaches for modeling thermal inactivation of foodborne pathogens. Meeting Abstract.
THERMAL TREATMENTS TO CONTROL PATHOGENS IN MUSCLE FOODS WITH PARTICULAR REFERENCE TO SOUS VIDE PRODUCTS -
Juneja, V.K. 2004. Thermal treatments to control pathogens in muscle foods with particular reference to sous vide products. Meeting Abstract.
EFFECT OF SPICES AND ORGANIC ACIDS ON THE GROWTH OF CLOSTRIDIUM PERFRINGENS FROM SPORE INCOULA DURING COOLING OF SOUS-VIDE COOKED GROUND BEEF PRODUCTS -
Juneja, V.K., Sabah, J.R., Fung, D.Y. 2003. Effect of spices and organic acids on the growth of clostridium perfringens from spore incoula during cooling of sous-vide cooked ground beef products. Journal of Food Protection. 67(9):1840-1847.
HEAT RESISTANCE KINETICS VARIATION AMONG VARIOUS ISOLATES OF ESCHERICHIA COLI -
Juneja, V.K., Marks, H.M. 2004. Heat resistance kinetics variation among various isolates of escherichia coli. Meeting Abstract.
HEAT RESISTANCE KINETICS VARIATION AMONG VARIOUS ISOLATES OF ESCHERICHIA COLI -
Juneja, V.K., Marks, H.M. 2005. Heat resistance kinetics variation among various isolates of escherichia coli. Innovative Food Science and EmergingTechnologies. 6:155-161.
INHIBITORY EFFECTS OF ORGANIC ACID SALTS ON GROWTH OF CLOSTRIDIUM PERFRINGENS FROM SPORE INOCULA DURING CHILLING OF MARINATED GROUND TURKEY BREAST -
Juneja, V.K., Thippareddi, H. 2004. Inhibitory effects of organic acid salts on growth of clostridium perfringens from spore inocula during chilling of marinated ground turkey breast. International Journal of Food Microbiology. 93:155-163.
CONTROL OF CLOSTRIDIUM PERFRINGENS IN A MODEL ROAST BEEF BY SALTS OF ORGANIC ACIDS DURING CHILLING -
Juneja, V.K., Thipparedii, H. 2004. Control of Clostridium perfringens in a model roast beef by salts of organic acids during chilling. Journal of Food Safety. 24:95-108.
AN ULTRASTRUCTURAL COMPARISON OF SPORES FROM VARIOUS STRAINS OF CLOSTRIDIUMPERFRINGENS AND CORRELATIONS WITH HEAT RESISTANCE PARAMETERS -
Novak, J.S., Juneja, V.K., Mcclane, B.A. 2003. An ultrastructural comparison of spores from various strains of clostridiumperfringens and correlations with heat resistance parameters. Canadian Journal of Microbiology. 86:239-247
INTERVENTION STRATEGIES FOR CONTROL OF FOODBORNE PATHOGENS -
Juneja, V.K. 2003. Intervention strategies for control of foodborne pathogens. Meeting Abstract. Ch.11.204-227.
EFFICACY OF COMBINED/MULTIPLE PRESERVATION METHODS WITH PARTICULAR REFERENCE TO CONTROL OF ESCHERICHIA COLI -
Juneja, V.K. 2003. Efficacy of combined/multiple preservation methods with particular reference to control of escherichia coli. Book Chapter. pp.204-227
PREDICTIVE MODEL FOR THE COMBINED EFFECT OF TEMPERATURE, SODIUM LACTATE, AND SODIUM DIACETATE ON THE HEAT RESISTANCE OF LISTERIA MONOCYTOGENES IN BEEF -
Juneja, V.K. 2003. Predictive model for the combined effect of temperature, sodium lactate, and sodium diacetate on the heat resistance of Listeria monocytogenes in beef. (Abstract). Institute of Food Technologists. 60C-17.
EFFECT OF SPICES AND ORGANIC ACIDS ON THE GROWTH OF CLOSTRIDIUM PERFRINGENS FROM SPORE INOCULA DURING COOLING OF SOUS-VIDE COOKED GROUND BEEF PRODUCTS -
Sabah, J.R., Juneja, V.K., Fung, D.C. 2003. Effect of spices and organic acids on the growth of Clostridium perfringens from spore inocula during cooling of sous-vide cooked ground beef products. (Abstract). Institute Food Technologists. 60C-6.
A COMPARATIVE HEAT INACTIVATION STUDY OF INDIGENOUS MICROFLORA IN BEEF WITH THAT OF LISTERIA MONOCYTOGENES, SALMONELLA SEROTYPES AND ESCHERICHIA COLI O157:H7 -
Juneja, V.K. 2003. A comparative heat inactivation study of indigenous microflora in beef with that of listeria monocytogenes, salmonella serotypes and escherichia coli o157:h7. Letters in Applied Microbiology. 37:292-298
PREDICTIVE THERMAL INACTIVATION MODEL FOR SALMONELLA SEROTYPES WITH TEMPERATURE, SODIUM LACTATE, NAC1 AND SODIUM PYROPHOSPHATE AS CONTROLLING FACTORS -
Juneja, V.K., Marks, H.M., Mohr, T. 2003. Predictive thermal inactivation model for salmonella serotypes with temperature, sodium lactate, nac1 and sodium pyrophosphate as controlling factors. Applied and Environmental Microbiology. 69(9):5138-5156.
PREDICTIVE MODEL FOR THE COMBINED EFFECT OF TEMPERATURE, SODIUM LACTATE, AND SODIUM DIACETATE ON THE HEAT RESISTANCE OF LISTERIA MONOCYTOGENES IN BEEF -
Juneja, V.K. 2003. Predictive model for the combined effect of temperature, sodium lactate, and sodium diacetate on the heat resistance of listeria monocytogenes in beef. Journal of Food Protection. 66:804-811.
CHARACTERIZING NON-LINEAR CONCAVE SURVIVAL CURVES FOR SALMONELLA SPP. SUBJECTED TO DIFFERENT HEATING RATES IN SOUS-VIDE COOKED BEEF -
Juneja, V.K., Marks, H.M. 2003. Characterizing non-linear concave survival curves for salmonella spp. subjected to different heating rates in sous-vide cooked beef. Innovative Food Science and Emerging Technologies. 4:395-402.
RESEARCH TRENDS - 2003 AND BEYOND -
Juneja, V.K. 2002. Research trends - 2003 and beyond. Food Technologists Institute. 56(11):36.
THERMAL INACTIVATION OF E. COLI O157:H7 IN GROUND BEEF: EFFECT OF SODIUM LACTATE AND COMPARISON OF DIFFERENT PREDICTIVE MODELS -
MATHEMATICAL DESCRIPTION OF NON-LINEAR SURVIVAL CURVES OF LISTERIA MONOCYTOGENES AS DETERMINED IN A BEEF GRAVY MODEL SYSTEM AT 57.5 TO 65C -
Juneja, V.K., Marks, H.M. 2003. Mathematical description of non-linear survival curves of listeria monocytogenes as determined in a beef gravy model system at 57.5 to 65c. Innovative Food Science and Emerging Technologies. 4:307-317.
MICROBIOLOGICAL SAFETY OF THERMALLY PROCESSED FOODS -
HOT TOPICS IN FOOD MICROBIOLOGY -
PATHOGENIC ESCHERICHIA COLI IN FOODS -
PREDICITIVE MODELS FOR USE IN PROCESSED FOODS -
SOUS-VIDE PROCESSED FOODS: SAFETY HAZARDS AND CONTROL OF MICROBIAL RISKS -
Juneja, V.K. 2003. Sous-vide processed foods: safety hazards and control of microbial risks. Novak, J., Sapers, G., Juneja, V. editors. CRC Press. Microbial Safety of Minimally Processed Fods. Chapter 5. p. 97-124.
PREDICTIVE MODELS FOR USE IN COOKED FOODS -
CONTROL OF CLOSTRIDIUM PERFRINGENS GERMINATION AND OUTGROWTH BY BUFFERED SODIUM CITRATE DURING CHILLING OF ROAST BEEF AND INJECTED PORK -
Thippareddi, H., Juneja, V.K., Phebus, R.K., Marsden, J.L., Kastner, C.L. 2003. Control of clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork. Journal of Food Protection. 60:376-381.
CONTROL OF CLOSTRIDIUM PERFRINGENS GERMINATION AND OUTGROWTH BY BUFFERED SODIUM CITRATE DURING CHILLING OF ROAST BEEF AND INJECTED PORK. -
Thippareddi, H., Juneja, V.K., Phebus, R.K., Marsden, J.L., Kastner, C.L. 2002. Control of clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork. 48th International Congress Meat Science & Technology. 11:968-969.
INTERVENTION STRATEGIES FOR CONTROL OF FOODBORNE PATHOGENS -
PREDICTIVE MODELS FOR CLOSTRIDIUM PERFRINGENS APPLICABLE TO COOLING -
Juneja, V.K. 2002. Predictive models for Clostridium perfringens applicable to cooling. (Abstract) International Association Food Protection. S-13.
INCREASED THERMOTOLERANCE OF CLOSTRIDIUM PERFRINGENS SPORES FOLLOWING SUBLETHAL HEAT SHOCK -
Juneja, V.K. 2002. Increased thermotolerance of Clostridium perfringens spores following sublethal heat shock. (Abstract). International Association Food Protection. P05-P221.
CONTROLLING CLOSTRIDIUM PERFRINGENS HAZARDS DURING COOLING -
Juneja, V.K., Ravishankar, S. 2002. Controlling Clostridium perfringens hazards during cooling. (Abstract). International Association Food Protection. S-13.
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