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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Residue Chemistry and Predictive Microbiology Research » Research » Research Project #440376
Research Project: Advanced Methods for Predictive Modeling of Bacterial Growth and Survival in Foods

Location: Residue Chemistry and Predictive Microbiology Research

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Survival of pathogenic Escherichia coli in ground chicken with acetic acid and allyl Isothiocyanate subjected to high hydrostatic pressure Reprint Icon - (Peer Reviewed Journal)
Sheen, S., Huang, C., Chuang, S. 2022. Survival of pathogenic Escherichia coli in ground chicken with acetic acid and allyl Isothiocyanate subjected to high hydrostatic pressure. Journal of Food Science. 1-12. https://doi.org/10.1111/1750-3841.16346.

Efficacy of Gaseous Chlorine Dioxide Generated by Sodium Chlorite - Carbon Dioxide Reaction on Safety and Quality of Blueberries, Cherry Tomatoes, and Grapes Reprint Icon - (Peer Reviewed Journal)
Jiang, T., Guo, F., Fang, T., Hwang, C., Huang, L. 2022. Efficacy of Gaseous Chlorine Dioxide Generated by Sodium Chlorite - Carbon Dioxide Reaction on Safety and Quality of Blueberries, Cherry Tomatoes, and Grapes. Food Control. 143. https://doi.org/10.1016/j.foodcont.2022.109288.

Growth Competition between Lactic Acid Bacteria and Listeria monocytogenes during Meat Fermentation – A Mathematical Modeling Reprint Icon - (Peer Reviewed Journal)
Huang, L., Hwang, C., Liu, Y., Renye Jr, J.A., Jia, Z. 2022. Growth competition between lactic acid bacteria and Listeria monocytogenes during meat fermentation – A Mathematical Modeling. Food Control. 158(2022):111553. https://doi.org/10.1016/j.foodres.2022.111553.