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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Microbial and Chemical Food Safety » Research » Research Project #440376

Research Project: Advanced Methods for Predictive Modeling of Bacterial Growth and Survival in Foods

Location: Microbial and Chemical Food Safety

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

Thermal resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella in animal fat – Kinetic analysis and mathematical modeling Reprint Icon - (Peer Reviewed Journal)
Ozturk, S., Huang, L., Hwang, C., Sheen, S. 2024. Thermal resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella in animal fat – Kinetic analysis and mathematical modeling. Food Research International. 190:114652. https://doi.org/10.1016/j.foodres.2024.114652.

Combined effects of high pressure processing and sous-vide cooking on the tenderization of proteolytic enzyme-injected chicken breast Reprint Icon - (Peer Reviewed Journal)
Chen, Y., Sheen, S., Hsu, H. 2024. Combined effects of high pressure processing and sous-vide cooking on the tenderization of proteolytic enzyme-injected chicken breast. LWT - Food Science and Technology. 202:116213. https://doi.org/10.1016/j.lwt.2024.116213.

Numerical simulation of heat transfer during meat ball cooking and microbial food safety enhancement Reprint Icon - (Peer Reviewed Journal)
Sheen, S., Huang, L., Hwang, C. 2024. Numerical simulation of heat transfer during meat ball cooking and microbial food safety enhancement. Journal of Food Science. 1-10. https://doi.org/10.1111/1750-3841.16949.

Growth kinetics of Bacillus cytotoxicus in liquid egg yolk during treatment with phospholipase A2 – A one-step global dynamic analysis Reprint Icon - (Peer Reviewed Journal)
Huang, L., Ahmad, N., Juneja, V.K., Stapp-Kamotani, E., Gabiola, J., Minocha, U., Phillips, R., Hooker, M., Walls, I., Cook, K., Lindsay, J. 2023. Growth kinetics of Bacillus cytotoxicus in liquid egg yolk during treatment with phospholipase A2 – A one-step global dynamic analysis. Food Microbiology. 118:104420. https://doi.org/10.1016/j.fm.2023.104420.

Shelf-life boundaries of listeria monocytogenes in cold smoked salmon during refrigerated storage and temperature abuse Reprint Icon - (Peer Reviewed Journal)
Huang, L., Hwang, C., Sheen, S. 2023. Shelf-life boundaries of listeria monocytogenes in cold smoked salmon during refrigerated storage and temperature abuse. Food Research International. 173:113362. https://doi.org/10.1016/j.foodres.2023.113362.

Dynamic heating temperature simulation using numerical analysis with iPMP applications for thermal lethality evaluation of foodborne pathogens in meats Reprint Icon - (Abstract Only)
Sheen, S., Huang, L. 2023. Dynamic heating temperature simulation using numerical analysis with iPMP applications for thermal lethality evaluation of foodborne pathogens in meats. Meeting Abstract. V19(2) 361-371. https://doi.org/10.1002/aic.690180219.

Inactivation of pathogenic Escherichia coli in ground chicken meat affected by high-pressure, process time, temperature, allyl isothiocyanate, and acetic acid - (Abstract Only)

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. 87(11):5042-5053. 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.

Combination of Ultrasound and Chlorogenic acid for Inactivation of planktonic and biofilm cells of Pseudomonas fluorescens Reprint Icon - (Peer Reviewed Journal)
Sun, J., Huang, L., Sun, Z., Wang, D., Liu, F., Du, L., Wang, D. 2022. Combination of Ultrasound and Chlorogenic acid for Inactivation of planktonic and biofilm cells of Pseudomonas fluorescens. Food Control. 155. https://doi.org/10.1016/j.foodres.2022.111009.