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United States Department of Agriculture

Agricultural Research Service

Related Topics

Cheng-An Hwang (Andy)
Residue Chemistry and Predictive Microbiology Research
Food Technology

Phone: (215) 233-6416
Fax: (215) 233-6581
Room 2125.2

600 E. MERMAID LANE
WYNDMOOR , PA 19038

Projects
Development of Predictive Microbial Models for Food Safety using Alternate Approaches
Appropriated (D)
  Accession Number: 430595
Development of Predictive Models for the Microbiological Safety and Shelf Life of Fish Products
Nonfunded Cooperative Agreement (N)
  Accession Number: 426110
Development of Testing Technologies for Chemical Residues and Data Processing and Mining Method for Risk Assessment
Nonfunded Cooperative Agreement (N)
  Accession Number: 428698
Microbial Risk Evaluation (including Predictive Microbiology and Risk Assessment) for Certified Agricultural Standards (CAS) Premium Agriculture
Nonfunded Cooperative Agreement (N)
  Accession Number: 429705

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 -
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.
Evaluation of reference genes in Vibrio parahaemolyticus for gene expression analysis using quantitative RT-PCR -
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.
Modeling the effect of water activity, pH, and temperature on the probability of enterotoxin production by Staphylococcus aureus -
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.
Growth of Listeria monocytogenes in Salmon Roe - a kinetic analysis Reprint Icon -
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.
Inactivation of Toxoplasma gondii on blueberries using low dose irradiation without affecting quality -
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.
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.
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.
Rapid detection and differentiation of Listeria monocytogenes and Listeria species in deli meats by a new multiplex PCR method -
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.
The occurrence of Listeria monocytogens in retail ready-to-eat meat and poultry products related to the levels of Acetate and Lactate in the products Reprint Icon -
Ahmed, O., Pangloli, P., Hwang, C., Zivanovic, S., Wu, T., D'Souza, D., Draughon, F.A. 2014. The occurrence of Listeria monocytogens in retail ready-to-eat meat and poultry products related to the levels of Acetate and Lactate in the products. Food Control. http://dx.doi.org/10.1016/j.foodcont.2014.12.015.
Antibacterial activity of the essential oils extracted from cassia bark, bay fruits and cloves against Vibrio parahaemolyticus and Listeria spp -
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.
Processing, quality and safety of irradiation - and high pressure processed meat and seafood products -
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.
Listeria monocytogenes in ready-to-eat foods and intervention strategies -
The influence of acid stress on the growth of Listeria monocytogenes and escherichia coli O157:H7 on cooked ham -
Gamma radiation inactivation of non-0157:H7 shiga-toxin producing Escherichia coli in foods -
Sommers, C.H., Scullen, B.J., Hwang, C. 2013. Gamma radiation inactivation of non-0157:H7 shiga-toxin producing Escherichia coli in foods. Meeting Abstract. IAFP Annual Meeting, Charlotte, NC.,7/28 to 7/31/2013. P1(1).
Antimicrobial effect of blueberry (Vaccinium corymbosum L.) extracts against the growth of Listeria monocytogenes and Salmonella Enteritidis Reprint Icon -
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 -
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 -
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 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.
The effect of potassium sorbate and pH on the growth of Listeria monocytogenes in ham salad -
Temperature impact on the growth of Salmonella spp. in raw seafood -
Sheen, S., Lin, E., Hwang, C., Sommers, C.H. 2013. Temperature impact on the growth of Salmonella spp. in raw seafood. Meeting Abstract. IFT Annual Meeting, Chicago, IL., July 13-16, 2013.Volume 1,Page 1.
The effect of acid stress on the growth of listeria monocytogenes and escherichia coli O157:H7 in cooked ham -
A probability model for enterotoxin production of Bacillus cereus as a function of pH and temperature -
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.
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.
In-package pasteurization of ready-to-eat meat and poultry product -
Huang, L., Hwang, C. 2012. In-package pasteurization of ready-to-eat meat and poultry product. In: Kerry, J.P., editor. In Advances in meat, poultry and seafood packaging. Philadelphia, PA: Woodhead Publishing Ltd. 313:320.
Modeling the surface cross-contamination of Salmonella spp. on ready-to-eat meat via a slicing operation -
Sheen, S., Hwang, C. 2011. Modeling the surface cross-contamination of Salmonella spp. on ready-to-eat meat via a slicing operation. Food and Nutrition Sciences. 2:916-924.
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.
Effect of temperature on microbial growth rate - thermodynamic analysis, the arrhenius and eyring-polanyi connection -
Huang, L., Hwang, C., Phillips, J.G. 2011. Effect of temperature on microbial growth rate - thermodynamic analysis, the arrhenius and eyring-polanyi connection. Journal of Food Science. 76:553-560.
Evaluating the effect of temperature on microbial growth rate - the Ratkowsky and a Belehrádek type models -
Huang, L., Hwang, C., Phillips, J.G. 2011. Evaluating the effect of temperature on microbial growth rate - the Ratkowsky and a Belehrádek type models. Journal of Food Science. 76(8):547-557.
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.
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.
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.
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.
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.
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.
Effect of a native microflora on the growth of Listeria monocytogenes in cooked ham -
Hwang, C., Sheen, S. 2010. Effect of a native microflora on the growth of Listeria monocytogenes in cooked ham [abstract]. IAFP Annual Meeting. p. 1.
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.
Growth characteristics of Listeria monocytogenes as affected by a -native microflora in cooked ham under refrigerated and temperature abuse conditions -
Hwang, C., Sheen, S. 2011. Growth characteristics of Listeria monocytogenes as affected by a -native microflora in cooked ham under refrigerated and temperature abuse conditions. Food Microbiology. 28:350-355.
Delicatessen salads in "refrigerated ready-to-eat foods: microbial concerns and control measures" -
Hwang, C. 2010. Delicatessen salads in "refrigerated ready-to-eat foods: microbial concerns and control measures". In: Hwang, C.A., Huang, L., editors.Ready-to-Eat-Foods: Microbial Concerns and Control Measures. New York, NY: CRC Press. p. 61-80.
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.
Mathematical modeling the cross-contamination of Escherichia coli O157:H7 on the surface of ready-to-eat meat product while slicing -
Sheen, S., Hwang, C. 2010. Mathematical modeling the cross-contamination of Escherichia coli O157:H7 on the surface of ready-to-eat meat product while slicing. Food Microbiology. 27:37-43.
Growth Characteristics of Listeria monocytogenes and Native Microflora in Smoked Salmon Stored at Refrigerated and Abuse Temperatures -
Hwang, C.,Sheen,S. 2009.Growth characteristics of Listeria Monocytogenes and Native Microflora in smoked salmon stored @ refrigerated and abuse temperatures [abstract].Institute of Food Technologists (IFT) Annual meeting. Anaheim,CA. p.1.
Mathematical modeling the cross-contamination of food pathogens on the surface of ready-to-eat meats while slicing -
Sheen, S., Hwang, C. 2009. Mathematical modeling the cross-contamination of food pathogens on the surface of ready-to-eat meats while slicing. 6th International Conference on Predictive Modeling in Foods, September 8-12, 2009, Washington, DC. p. 101.
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.
MODELING THE GROWTH CHARACTERISTICS OF LISTERIA MONOCYTOGENES AND NATIVE MICROFLORA IN SMOKED SALMON -
Hwang, C., Sheen, S. 2009. MODELING THE GROWTH CHARACTERISTICS OF LISTERIA MONOCYTOGENES AND NATIVE MICROFLORA IN SMOKED SALMON. Journal of Food Science. 74(3):125-130.
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.
THE PROBABILITY OF GROWTH OF LISTERIA MONOCYTOGENES IN SIMULATED SMOKED SALMON AND TYPTIC SOY BROTH AS AFFECTED BY SALT, SMOKE COMPOUND AND STORAGE TEMPERATURES -
Hwang, C. 2009. THE PROBABILITY OF GROWTH OF LISTERIA MONOCYTOGENES IN SIMULATED SMOKED SALMON AND TYPTIC SOY BROTH AS AFFECTED BY SALT, SMOKE COMPOUND AND STORAGE TEMPERATURES. International Journal of Food Microbiology. 129:244-252.
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.
Modeling Transfer of Listeria monocytogenes on Deli Meat During Mechanical Slicing -
Sheen, S., Hwang, C. 2008. Modeling Transfer of Listeria monocytogenes on Deli Meat During Mechanical Slicing. Foodborne Pathogens and Disease. 5(2):135-146.
Modeling the Lag Phase and Growth Rate of Listeria monocytogenes in Ground Ham Containing Sodium Lactate and Sodium Diacetate at Various Storage Temperatures -
Hwang, C., Tamplin, M. 2007. Modeling the Lag Phase and Growth Rate of Listeria monocytogenes in Ground Ham Containing Sodium Lactate and Sodium Diacetate at Various Storage Temperatures. Journal of Food Science and Technology. 72(7):M246-M253.
The Effect of Salt, Smoke Compound, and Storage Temperature on the Growth of Listeria monocytogenes in Simulated Smoked Salmon -
Hwang, C. 2007. The Effect of Salt, Smoke Compound, and Storage Temperature on the Growth of Listeria monocytogenes in Simulated Smoked Salmon. Journal of Food Protection. 70:2321-2328.
The Effect of Salt, Smoke Compound and Storage Temperature on the Growth of Listeria Monocytogenes in Simulated Smoked Salmon -
Hwang, C. 2007. The Effect of Salt, Smoke Compound and Storage Temperature on the Growth of Listeria Monocytogenes in Simulated Smoked Salmon. Meeting Abstract. Internatinal Association for Food Protection. T2-10.
Fate of Listeria monocytogenes inoculated onto the surface of soudjouk and kippered beef and stored at different temperatures -
Jacob, R., Porto Fett, A.C., Call, J.E., Hwang, C., Luchansky, J.B. 2008. Fate of Listeria monocytogenes inoculated onto the surface of soudjouk and kippered beef and stored at different temperatures. Meeting Abstract. P2-45.
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.
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.
MODELING TRANSFER OF LISTRIA MONOCYTOGENES BETWEEN MEAT SLICER AND HAM DURING SLICING -
Sheen, S., Hwang, C. 2007. Modeling transfer of listria monocytogenes between meat slicer and ham during slicing. Abstract. International Association for Food Protection. T7-06.
REFRIGERATED READY-T0-EAT (RTE) FOODS: MICROBIOLOGICAL CONCERNS AND CONTROL MEASURES -
Hwang, C., Whiting, R., Zink, D. 2006. Refrigerated ready-t0-eat (rte) foods: microbiological concerns and control measures. Abstract. p.61.
THE EFFECT OF SODIUM LACTATE AND SODIUM DIACETATE ON THE BEHAVIOR OF LISTERIA MONOCYTOGENES IN HAM STORED AT VARIOUS TEMPERATURES -
Hwang, C., Tamplin, M.L. 2006. The effect of sodium lactate and sodium diacetate on the behavior of listeria monocytogenes in ham stored at various temperatures. Abstract. 052-01.
THE FATE OF LISTERIA MONOCYTOGENES IN DELI SALADS -
Hwang, C. 2006. The fate of listeria monocytogenes in deli salads . Abstract. #105-03.
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.
GROWTH OF LISTERIA MONOCYTOGENES IN EGG SALAD AND PASTA SALAD FORMULATED WITH MAYONNAISE OF VARIOUS PH AND STORED AT REFRIGERATED AND ABUSE TEMPERATURES -
Hwang, C., Marmer, B.S. Growth of listeria monocytogenes in egg salad and pasta salad formulated with mayonnaise of various ph and stored at refrigerated and abuse temperatures. Food Microbiology. 24:211-218.
THE EFFECT OF MAYONNAISE PH AND STORAGE TEMPERATURE ON THE BEHAVIOR OF LISTERIA MONOCYTOGENES IN HAM SALAD AND POTATO SALAD -
Hwang, C. 2005. The effect of mayonnaise ph and storage temperature on the behavior of listeria monocytogenes in ham salad and potato salad. Journal of Food Protection. v. 68. p. 1628-1637.
THE BEHAVIOR OF LISTERIA MONOCYTOGENES IN HAM SALAD AND POTATO SALAD AS AFFECTED BY THE MAYONNAISE PH AND STORAGE TEMPERATURE -
FATE OF LISTERIA MONOCYTOGENES IN HAM SALAD INTRODUCED BY THE HAM TREATED WITH AN ACID DIP -
THE INFLUENCE OF MAYONNAISE PH AND STORAGE TEMPERATURE ON THE GROWTH OF LISTERIA MONOCYTOGENES IN SEAFOOD SALAD -
Hwang, C., Tamplin, M.L. 2005. The influence of mayonnaise pH and storage temperature on the growth of Listeria monocytogenes in seafood salad. International Journal of Food Microbiology. v. 102. p. 277-285.
GROWTH OF LISTERIA MONOCYTOGENES IN SEAFOOD SALAD AS AFFECTED BY THE PH OF MAYONNAISE AND STORAGE TEMPERATURE -
Hwang, C., Tamplin, M.L. 2004. Growth of Listeria monocytogenes in seafood salad as affected by the pH of mayonnaise and storage temperature. International Food Technologists. Abstract. 99D-32.
MODELING THE GROWTH OF LISTERIA MONOCYTOGENES IN DELI SALADS -
Hwang, C. 2004. Modeling the growth of Listeria monocytogenes in deli salads. United States Japan Natural Resources Protein Panel. p.309-310.
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Last Modified: 5/2/2016
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