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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Food Safety and Intervention Technologies Research » People & Locations » Laura Shane

Laura Shane
Food Safety and Intervention Technologies Research
Student Trainee (Agricultural Science)

Phone: (215) 233-6789
Fax: (215) 233-6406
Room 0202

USDA,REE,ARS,NAA,ERRC
600 E MERMAID LANE
ERRC
WYNDMOOR , PA 190388598

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Fate of Shiga toxin-producing Escherichia coli in meat bars during processing and storage: a consumers' perspective -
Prevalence, levels and viability of Salmonella in/on raw chicken livers -
Jung, Y.N., Porto Fett, A.C., Shoyer, B.A., Henry, E.D., Shane, L.E., Osoria, M., Luchansky, J.B. 2019. Prevalence, levels and viability of Salmonella in/on raw chicken livers. Journal of Food Protection. 82(5):834-843.
Effect of fermentation and post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli in a dry-fermented-type sausage -
Shane, L.E., Porto Fett, A.C., Shoyer, B.A., Phebus, R.K., Thippareddi, H., Hallowell, A.M., Miller, K., Foster-Bey, L., Campano, S.G., Taorimina, P., Glowski, D., Tompkin, R.B., Luchansky, J.B. 2018. Effect of fermentation and post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli in a dry-fermented-type sausage. Italian Journal of Food Safety. https://doi.org/10.4081/ijfs.2018.7250.
Molecular characterization of çig köfte sold at retail in Ankara, Turkey, and evaluation of selected antimicrobials as ingredients to control foodborne pathogens in çig köfte during refrigerated storage -
Ghazzi, M., Porto Fett, A.C., Ayas, N.D., Ozansoy, G., Cufaoglu, G., Goncuoglu, M., Dluzneski, A., Holinka, S., Shoyer, B.A., Shane, L.E., Stahler, L., Campano, S., Luchansky, J.B. 2018. Molecular characterization of çig köfte sold at retail in Ankara, Turkey, and evaluation of selected antimicrobials as ingredients to control foodborne pathogens in çig köfte during refrigerated storage. Food Control. 84:138-147.
Use of air-assisted electrostatic spraying system (ESS)or the sprayed lethality in container(SLIC) method to deliver anticmicrobials onto the surface of beef subprimals to ... shiga toxin-producing cells of Escherichia coli -
The effect of deep frying or conventional oven cooking on inactivation of Shiga toxin-producing cells of Escherichia coli (STEC) in meatballs -
Porto Fett, A.C., Oliver, M., Daniel, M., Shoyer, B.A., Stahler, L.J., Shane, L.E., Kassama, L.S., Jackson-Davis, A., Luchansky, J.B. 2016. The effect of deep frying or conventional oven cooking on inactivation of Shiga toxin-producing cells of Escherichia coli (STEC) in meatballs. Journal of Food Protection. 79(5):723-731.
Effect of antimicrobials applied on the surface of beef subprimals via an air-assisted electrostatic spraying system(ESS)or the Sprayed Lethality in Container(SLIC)method to control Shiga toxin-producing cells of Escherichia -
Stella, J., Luchansky, J.B., Shoyer, B.A., Shane, L.E., Osoria, M., Sevart, N.J., Phebus, R.K., Thippareddi, H., Porto Fett, A.C. 2015. Effect of antimicrobials applied on the surface of beef subprimals via an air-assisted electrostatic spraying system(ESS)or the Sprayed Lethality in Container(SLIC)method to control Shiga toxin-producing cells of Escherichia. Meeting Abstract. Volume (1) Page 1; STEC CAP Annual Meeting, Manhattan, KS; June 4-5, 2015.
Thermal inactivation of Shiga toxin-producing Escherichia coli within cubed beef steaks following cooking on a griddle -
Swartz, R.S., Luchansky, J.B., Kulas, M., Shoyer, B.A., Shane, L.E., Strasser, H., Munson, M., Porto Fett, A.C. 2015. Thermal inactivation of Shiga toxin-producing Escherichia coli within cubed beef steaks following cooking on a griddle. Journal of Food Protection. 78:1013-1017.