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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Residue Chemistry and Predictive Microbiology Research » Research » Research Project #430393

Research Project: Integration of Multiple Interventions to Enhance Microbial Safety, Quality, and Shelf-life of Foods

Location: Residue Chemistry and Predictive Microbiology Research

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

Synthesis and anti-Listeria properties of odorless hybrid bio-based poly-phenolic vegetable branched-chain fatty acids - (Peer Reviewed Journal)

Quality deterioration of grape tomato fruit during storage after treatments with gaseous ozone at conditions that significantly reduced populations of Salmonella on stem scar and smooth surface - (Peer Reviewed Journal)
Wang, L., Fan, X., Sokorai, K.J., Sites, J.E. 2019. Quality deterioration of grape tomato fruit during storage after treatments with gaseous ozone at conditions that significantly reduced populations of Salmonella on stem scar and smooth surface. Food Control. 103:9-20.

Gamma ray, electron beam, and x-ray irradiation for food safety - (Book / Chapter)

Effects of pulsed light and sanitizer wash combination on inactivation of Escherichia coli 0157:H7, microbial loads and apparent quality of spinach leaves - (Peer Reviewed Journal)
Mukhopadhyay, S., Sokorai, K.J., Ukuku, D.O., Fan, X., Olanya, O.M., Juneja, V.K. 2019. Effects of pulsed light and sanitizer wash combination on inactivation of Escherichia coli 0157:H7, microbial loads and apparent quality of spinach leaves. Food Microbiology. 82:127-134. https://doi.org/10.1016/j.fm.2019.01.022.

Gaseous chlorine dioxide maintained the sensory and nutritional zuality of grape tomatoes and reduced populations of salmonella enterica serovar typhimurium - (Peer Reviewed Journal)
Wang, L., Sokorai, K.J., Wu, V.C., Fan, X. 2018. Gaseous chlorine dioxide maintained the sensory and nutritional zuality of grape tomatoes and reduced populations of salmonella enterica serovar typhimurium. Food Control. 96:299-309. https://doi.org/10.1016/j.foodcont.2018.09.023.

Type of tomatoes and water rinse affect efficacy of acid washes against salmonella enterica inoculated on stem scar areas of tomatoes and on product quality - (Peer Reviewed Journal)
Fan, X., Gurtler, J., Sokorai, K.J. 2018. Type of tomatoes and water rinse affect efficacy of acid washes against salmonella enterica inoculated on stem scar areas of tomatoes and on product quality. International Journal of Food Microbiology. 280:57-65.

Improving microbial food safety of fresh fruits and vegetables with aqueous and vaporous essential oils - (Book / Chapter)
Yun, J., Wu, C., Fan, X. 2018. Improving microbial food safety of fresh fruits and vegetables with aqueous and vaporous essential oils. In: Fan, X, Ngo, H., Wu, C (eds.), Natural and Bio-based Antimicrobials for Food Applications, Washington, DC: ACS Publications. pp 87-117.

Development of antibrowning and antimicrobial formulations to minimize listeria monocytogenes contamination and inhibit browning of fresh-cut "Granny Smith" apples - (Peer Reviewed Journal)
Fan, X., Sokorai, K.J., Phillips, J. 2018. Development of antibrowning and antimicrobial formulations to minimize listeria monocytogenes contamination and inhibit browning of fresh-cut "Granny Smith" apples. Postharvest Biology and Technology. 143:43-49.

Inactivation of E.coli O157:H7 and Salmonella on fresh strawberries by antimicrobial washing and coating - (Peer Reviewed Journal)
Guo, M., Jin, Z.T., Gurtler, J., Fan, X., Yadav, M.P. 2018. Inactivation of E.coli O157:H7 and Salmonella on fresh strawberries by antimicrobial washing and coating. Journal of Food Protection. 81(8):1227-1235.

A review: Natural and bio-based antimicrobials for food applications - (Book / Chapter)
Fan, X., Lew, H.N., Wu, C. 2018. A review: Natural and bio-based antimicrobials for food applications.In: Fan, X., Ngo, H., Wu, C. (eds.), Natural and Bio-based Antimicrobials for Food Applications, Washington DC: ACS Publications. pp:1-24.

Microbial inactivation and quality improvement of tomatoes treated by package film with Allyl Isothiocyanate vapor - (Peer Reviewed Journal)
Gao, H., Fan, X., Chen, H., Qin, Y., Wu, W., Jin, Z.T. 2018. Microbial inactivation and quality improvement of tomatoes treated by package film with Allyl Isothiocyanate vapor. International Journal of Food Science and Technology. 53:1983-1991.

Microbial control and food Preservation: Theory and practice: Principles of food preservation - (Book / Chapter)
Mukhopadhyay, S., Ukuku, D.O., Juneja, V.K., Nayak, B., Olanya, O.M. 2018. Microbial control and food Preservation: Theory and practice: Principles of food preservation. Book Chapter. https://doi.org/10.1016/j.cofs.2018.01.013.

The role of emerging technologies to ensure the microbial safety of fresh produce, milk and eggs - (Review Article)
Mukhopadhyay, S., Ukuku, D.O. 2018. The role of emerging technologies to ensure the microbial safety of fresh produce, milk and eggs. Current Opinion in Food Science. https://doi.org/10.1016/j.cofs.2018.01.013.

Inactivation of Salmonella in tomato stem scars by organic acid wash and chitosan-allyl isothiocyanate coating - (Peer Reviewed Journal)
Mukhopadhyay, S., Sokorai, K.J., Ukuku, D.O., Jin, Z.T., Fan, X., Olanya, O.M., Juneja, V.K. 2018. Inactivation of Salmonella in tomato stem scars by organic acid wash and chitosan-allyl isothiocyanate coating. International Journal of Food Microbiology. 266:234-240.

Application of ultraviolet C technology for surface decontamination of fresh produce - (Review Article)
Fan, X., Huang, R., Chen, H. 2017. Application of ultraviolet C technology for surface decontamination of fresh produce. Current Opinion in Food Science. 70:9-19.

Antimicrobial edible coatings and films from micro-emulsions and their food applications - (Peer Reviewed Journal)
Guo, M., Yadav, M.P., Jin, Z.T. 2017. Antimicrobial edible coatings and films from micro-emulsions and their food applications. Food Control. 263:9-16. https://doi.org/10.1016/j.ijfoodmicro.2017.10.002.

Biochemical degradation and physical migration of nutritive compounds in blueberries after PEF and thermal pretreatments and osmotic dehydration - (Peer Reviewed Journal)
Yu, Y., Jin, Z.T., Fan, X., Wu, J. 2017. Biochemical degradation and physical migration of nutritive compounds in blueberries after PEF and thermal pretreatments and osmotic dehydration. Food Chemistry. 239:1219-1215.10.1016/j.foodchem.2017.07.071.

Antimicrobial activity and inactivation mechanism of lactonic and free acid sophorolipids against Escherichia coli O157:H7 - (Peer Reviewed Journal)
Zhang, X., Ashby, R.D., Solaiman, D., Liu, Y., Fan, X. 2017. Antimicrobial activity and inactivation mechanism of lactonic and free acid sophorolipids against Escherichia coli O157:H7. Biocatalysis and Agricultural Biotechnology. 11(C):176-182. doi: 10.1016/j.bcab.2017.07.002.

Cold Plasma-activated hydrogen peroxide aerosol inactivates Escherichia coli 0157:H7, Salmonella Typhimurium, and Listeria innocua and maintains quality of grape tomato, spinach and cantaloupe - (Peer Reviewed Journal)
Jiang, Y., Sokorai, K.J., Pyrgiotakis, G., Demokritou, P., Li, X., Jin, Z.T., Mukhopadhyay, S., Fan, X. 2017. Cold Plasma-activated hydrogen peroxide aerosol inactivates Escherichia coli 0157:H7, Salmonella Typhimurium, and Listeria innocua and maintains quality of grape tomato, spinach and cantaloupe. International Journal of Food Microbiology. 249:53-60.

Pulsed electric fields for pasteurization: defining processing conditions - (Book / Chapter)

Effects of pulsed electric fields pretreatment and drying method on drying characteristics and nutritive quality of blueberries - (Peer Reviewed Journal)
Yu, Y., Jin, Z.T., Xiao, G. 2017. Effects of pulsed electric fields pretreatment and drying method on drying characteristics and nutritive quality of blueberries. Journal of Food Processing and Preservation. doi: 10.1111/jfpp.13303.

Radiochromic film dosimetry for UV-C treatments of apple fruit - (Peer Reviewed Journal)
Yan, R., Yun, J., Gurtler, J., Fan, X. 2017. Radiochromic film dosimetry for UV-C treatments of apple fruit. Postharvest Biology and Technology. 127:14-20.

Inactivation of Salmonella spp. and Listeria spp. by palmitic, stearic and oleic acid sophorolipids and thiamine dilauryl sulfate - (Peer Reviewed Journal)
Zhang, X., Ashby, R.D., Solaiman, D., Uknalis, J., Fan, X. 2016. Inactivation of Salmonella spp. and Listeria spp. by palmitic, stearic and oleic acid sophorolipids and thiamine dilauryl sulfate. Frontiers in Microbiology. doi: 10.3389/fmicb.2016.02076.

Effects of pulsed electrical field processing on microbial survival, quality change and nutritional characteristics of blueberries - (Peer Reviewed Journal)
Jin, Z.T., Yu, Y., Gurtler, J. 2016. Effects of pulsed electrical field processing on microbial survival, quality change and nutritional characteristics of blueberries. LWT - Food Science and Technology. 77:517-524. doi: 10.1016/j.lwt.2016.12.009.

Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree - (Peer Reviewed Journal)
Mukhopadhyay, S., Sokorai, K.J., Ukuku, D.O., Fan, X., Juneja, V.K. 2016. Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree. Food Research International. doi: 10.1016/j.foodres.2016.11.029.

Osmotic dehydration of blueberries pretreated with pulsed electric fields: Effects on drying rate, and microbiological and nutritional qualities - (Peer Reviewed Journal)
Yu, Y., Jin, Z.T., Fan, X., Xu, Y. 2016. Osmotic dehydration of blueberries pretreated with pulsed electric fields: Effects on drying rate, and microbiological and nutritional qualities. Drying Technology: An International Journal. doi: 10.1080/07373937.2016.1260583.

Inactivation of Salmonella Typhimurium and quality preservation of cherry tomatoes by in-package aerosolization of antimicrobials - (Peer Reviewed Journal)
Jiang, Y., Fan, X., Li, X., Gurtler, J., Mukhopadhyay, S., Jin, Z.T. 2016. Inactivation of Salmonella Typhimurium and quality preservation of cherry tomatoes by in-package aerosolization of antimicrobials. Food Control. doi: 10.1016/j.foodcont.2016.08.031.