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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Residue Chemistry and Predictive Microbiology Research » Research » Research Project #430152

Research Project: Data Acquisition, Development of Predictive Models for Food Safety and their Associated Use in International Pathogen Modeling and Microbial Databases

Location: Residue Chemistry and Predictive Microbiology Research

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

Development and Validation of a Neural Network Model for Growth of Salmonella Newport on Cucumber for Use in Risk Assessment - (Peer Reviewed Journal)

Postharvest control of Escherichia coli O157:H7 on romaine lettuce using a novel pelargonic acid sanitizer Reprint Icon - (Peer Reviewed Journal)
Cimowsky, S., Dev Kumar, G., Ribeiro Da Silva, A.B., White, E., Kerr, W.L., Rodrigues, C., Juneja, V.K., Dunn, L.L. 2021. Postharvest control of Escherichia coli O157:H7 on romaine lettuce using a novel pelargonic acid sanitizer. LWT - Food Science and Technology. 112168. https://doi.org/10.1016/j.lwt.2021.112168.

Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphate Reprint Icon - (Peer Reviewed Journal)
Juneja, V.K., Osoria, M., Purohit, A.S., Golden, C.E., Mishra, A., Taneja, N.K., Salazar, J.K., Thippareddi, H., Dev Kumar, G. 2021. Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphate. Meat Science. https://doi.org/10.1016/j.meatsci.2021.108557.

Clostridium perfringens Gastroenteritis Reprint Icon - (Book / Chapter)
Santos García, S., Heredia, N., Labbé, R.G., Juneja, V.K. 2021. Clostridium perfringens Gastroenteritis. Foodborne Infections and Intoxications. 2021, Pages 89-103. https://doi.org/10.1016/B978-0-12-819519-2.00024-4.

A multiple therapy hypothesis for treatment of cOVID-19 patients” Reprint Icon - (Peer Reviewed Journal)
Oscar, T.P. 2020. A multiple therapy hypothesis for treatment of COVID-19 patients. Medical Hypotheses. 145. https://doi.org/10.1016/j.mehy.2020.110353.

A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef - (Peer Reviewed Journal)

Inactivation of Salmonella and Shiga toxin-producing Escherichia coli (STEC) from the surface of alfalfa seeds and sprouts by combined antimicrobial treatments using ozone and electrolyzed water Reprint Icon - (Peer Reviewed Journal)
Mohammad, Z., Kalbasi-Ashtari, A., Riskowski, G., Juneja, V.K., Alejandro, C. 2020. Inactivation of Salmonella and Shiga toxin-producing Escherichia coli (STEC) from the surface of alfalfa seeds and sprouts by combined antimicrobial treatments using ozone and electrolyzed water. Food Research International. https://doi.org/10.1016/j.foodres.2020.109488.

The effect of lauric arginate on the thermal inactivation of starved Listeria monocytogenes in sous-vide cooked ground beef Reprint Icon - (Peer Reviewed Journal)
Juneja, V.K., Osoria, M., Tiwari, U., Xu, X., Golden, C.E., Mukhopadhyay, S., Mishra, A. 2020. The effect of lauric arginate on the thermal inactivation of starved Listeria monocytogenes in sous-vide cooked ground beef. Food Research International. 134. https://doi.org/10.1016/j.foodres.2020.109280.

Validation software tool (VAlT)for predictive microbiology based on the acceptable prediction zone method - (Peer Reviewed Journal)

Thermal inactivation of bacillus cereus spores during cooking of rice to ensure safety of boudin Reprint Icon - (Peer Reviewed Journal)
Juneja, V.K., Hwang, C., Mishra, A., Taylor, T.M. 2020. Thermal inactivation of bacillus cereus spores during cooking of rice to ensure safety of boudin. Food Microbiology. 122. https://doi.org/10.1016/j.lwt.2019.108955.

Process risk model for Salmonella and ground chicken - (Peer Reviewed Journal)

Effect of grape seed extract on heat resistance of Clostridium perfringens vegetative cells in sous vide processed ground beef Reprint Icon - (Peer Reviewed Journal)
Cosansu, S., Juneja, V.K., Osoria, M., Mukhopadhyay, S. 2019. Effect of grape seed extract on heat resistance of Clostridium perfringens vegetative cells in sous vide processed ground beef. International Journal of Food Science and Technology. 120:33-37. https://doi.org/10.1016/j.foodres.2019.02.014.

Predictive model for growth of Bacillus cereus at temperatures applicable to cooling of cooked pasta Reprint Icon - (Peer Reviewed Journal)
Juneja, V.K., Golden, C.E., Mishra, A., Harrison, M.A., Mohr, T. 2019. Predictive model for growth of Bacillus cereus at temperatures applicable to cooling of cooked pasta. Journal of Food Science. https://doi.org/10.1111/1750-3841.14448.

Short-term and long-term effects of pathogen reduction interventions on Salmonellosis from whole chickens Reprint Icon - (Peer Reviewed Journal)
Oscar, T.P. 2018. Short-term and long-term effects of pathogen reduction interventions on Salmonellosis from whole chickens. Food Science and Nutrition. 6:2515-2522. https://doi.org/10.1002/fsn3.859.

Predictive model for growth of bacillus cereus during cooling of cooked rice Reprint Icon - (Peer Reviewed Journal)
Juneja, V.K., Golden, C.E., Mishra, A., Harrison, M.A., Mohr, T., Silverman, M. 2019. Predictive model for growth of bacillus cereus during cooling of cooked rice. International Journal of Food Microbiology. 290:49-58. https://doi.org/10.1016/j.ijfoodmicro.2018.09.023.

Virulence and antibiotic resistance profiles of Cronobacter sakazakii and Enterobacter spp. involved in the diarrheic hemorrhagic outbreak in Mexico Reprint Icon - (Peer Reviewed Journal)
Flores, J., Aguirre, J., Juneja, V.K., Cruz-Cordova, A., Silva-Sanchez, J., Forsythe, S. 2018. Virulence and antibiotic resistance profiles of Cronobacter sakazakii and Enterobacter spp. involved in the diarrheic hemorrhagic outbreak in Mexico. Frontiers in Microbiology. 9(2206). https://doi.org/10.3389/fmicb.2018.02206.

The effects of grapefruit seed extract on the thermal inactivation of listeria monocytogenes in sous-vide processed doner kebabs Reprint Icon - (Peer Reviewed Journal)
Haskaraca, G., Juneja, V.K., Mukhopadhyay, S., Kolsarici, N. 2018. The effects of grapefruit seed extract on the thermal inactivation of listeria monocytogenes in sous-vide processed doner kebabs. Food Control. 95:71-76. https://doi.org/10.1016/j.foodcont.2018.07.006.

The effect of previous life cycle stage on the growth kinetics, morphology and antimicrobial resistance of Salmonella Typhimurium DT104 in brain heart infusion and ground chicken extract Reprint Icon - (Peer Reviewed Journal)
Hawkins, J., Uknalis, J., Oscar, T.P., Schwartz, J., Vimini, B., Parveen, S. 2018. The effect of previous life cycle stage on the growth kinetics, morphology and antimicrobial resistance of Salmonella Typhimurium DT104 in brain heart infusion and ground chicken extract. bioRxiv. Available:https://doi.org/10.1101/326579. https://doi.org/10.1101/326579.

Growth of Clostridium perfringens in sous vide cooked ground beef with added grape seed extract - (Peer Reviewed Journal)
Cosansu, S., Juneja, V.K. 2018. Growth of Clostridium perfringens in sous vide cooked ground beef with added grape seed extract. Meat Science. 143:252-256.

Neural network model for growth of Salmonella Typhimurium in brain heart infusion broth - (Peer Reviewed Journal)
Oscar, T.P. 2018. Neural network model for growth of Salmonella Typhimurium in brain heart infusion broth. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.13856.

Development and validation of a neural network model for predicting growth of Salmonella Newport on diced roma tomatoes during simulated salad preparation and serving: extrapolation to other serotypes - (Peer Reviewed Journal)
Oscar, T.P. 2018. Development and validation of a neural network model for predicting growth of Salmonella Newport on diced roma tomatoes during simulated salad preparation and serving: extrapolation to other serotypes. International Journal of Food Science and Technology. 53(7):1789-1801.

Thermal inactivation of shiga-toxin producing escherichia coli in ground beef with varying fat contect Reprint Icon - (Peer Reviewed Journal)
Brar, J.S., Waddell, J.N., Bailey, M., Corkran, S., Velasquez, C., Juneja, V.K., Singh, M. 2018. Thermal inactivation of shiga-toxin producing escherichia coli in ground beef with varying fat contect. Journal of Food Protection. 81:986-992. https://doi.org/10.4315/0362-028X.JFP-17-455.

Control of bacillus cereus spore germination and outgrowth in cooked rice during chilling by nonorganic and organic apple, orange, and potato peel powders Reprint Icon - (Peer Reviewed Journal)
Juneja, V.K., Friedman, M., Mohr, T.B., Silverman, M., Mukhopadhyay, S. 2017. Control of bacillus cereus spore germination and outgrowth in cooked rice during chilling by nonorganic and organic apple, orange, and potato peel powders. Journal of Food Processing and Preservation. 42:e13558. https://doi.org/10.1111/jfpp.13558.

Influence of cooling rate on growth of Bacillus cereus from spore inocula in cooked rice, beans, pasta, and combination products containing meat or poultry - (Peer Reviewed Journal)
Juneja, V.K., Mohr, T.B., Silverman, M., Snyder, P. 2018. Influence of cooling rate on growth of Bacillus cereus from spore inocula in cooked rice, beans, pasta, and combination products containing meat or poultry. Journal of Food Protection. 81(3):430-436.

Effects and interactions of gallic acid, eugenol and temperature on thermal inactivation of Salmonella spp. in ground chicken - (Peer Reviewed Journal)
Lopez-Romeroa, J., Valenzuela-Melendres, M., Juneja, V.K., Garcia-Davilaa, J., Pedro Camoua, J., Pena-Ramosa, A., Gonzalez-Riosa, H. 2017. Effects and interactions of gallic acid, eugenol and temperature on thermal inactivation of Salmonella spp. in ground chicken. Food Research International. 103:289-294.

Dynamic predictive model for growth of Bacillus cereus from spores in cooked beans - (Peer Reviewed Journal)
Juneja, V.K., Mishra, A., Pradhan, A. 2018. Dynamic predictive model for growth of Bacillus cereus from spores in cooked beans. Journal of Food Protection. 81(2):308-315.

Thermal resistance of Cronobacter sakazakii isolated from baby food ingredients of dairy origin - (Peer Reviewed Journal)
Dalkilic-Kaya, G., Heperkan, D., Juneja, V.K., Heperkan, H.A. 2017. Thermal resistance of Cronobacter sakazakii isolated from baby food ingredients of dairy origin. Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.13463.

Thermal inactivation of Listeria monocytogenes and Salmonella spp. in sous-vide processed marinated chicken breast - (Peer Reviewed Journal)
Karyotis, D., Skandamis, P.N., Juneja, V.K. 2017. Thermal inactivation of Listeria monocytogenes and Salmonella spp. in sous-vide processed marinated chicken breast. Food Research International. 100:894-898.

Modeling the effect of inoculum size on the thermal inactivation of Salmonella Typhimurium to elimination in ground chicken thigh meat - (Peer Reviewed Journal)
Oscar, T.P. 2017. Modeling the effect of inoculum size on the thermal inactivation of Salmonella Typhimurium to elimination in ground chicken thigh meat. Journal of Food Science and Technology. 5(4):135-142.

Interventions for fresh produce - (Book / Chapter)

Risk of Salmonellosis from chicken parts prepared from whole chickens sold in flow pack wrappers and subjected to temperature abuse - (Peer Reviewed Journal)
Oscar, T.P. 2017. Risk of Salmonellosis from chicken parts prepared from whole chickens sold in folw pack wrappers and subjected to temperature abuse. Journal of Food Protection. 80:104-112.

Response surface model for the reduction of Salmonella biofilm on stainless steel with lactic acid, ethanol and chlorine as controlling factors - (Peer Reviewed Journal)
Zhang, Q., Ye, K., Juneja, V.K., Xu, X. 2016. Response surface model for the reduction of Salmonella biofilm on stainless steel with lactic acid, ethanol and chlorine as controlling factors. Journal of Food Safety. doi: 10.1111/jfs.12332.

Neural network model for thermal inactivation of Salmonella Typhimurium to elimination in ground chicken: Acquisition of data by whole sample enrichment, miniature most-probable-number method - (Peer Reviewed Journal)
Oscar, T.P. 2017. Neural network model for thermal inactivation of Salmonella Typhimurium to elimination in ground chicken: Acquisition of data by whole sample enrichment, miniature most-probable-number method. Journal of Food Protection. 80(1):104-112. doi: 10.431510362-028x.jfp-16-199.