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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Microbial and Chemical Food Safety » Research » Research Project #439573

Research Project: Development and Validation of Predictive Models and Pathogen Modeling Programs; and Data Acquisition for International Microbial Databases

Location: Microbial and Chemical Food Safety

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

Suppression of pathogens in properly refrigerated raw milk - (Peer Reviewed Journal)

Modeling the fate of listeria monocytogenes and salmonella enterica on fresh whole and chopped wood ear and enoki mushrooms Reprint Icon - (Peer Reviewed Journal)
Fay, M.L., Salazar, J.K., George, J., Chavda, N.J., Lingareddygari, P., Patil, G.R., Juneja, V.K., Ingram, D. 2023. Modeling the fate of listeria monocytogenes and salmonella enterica on fresh whole and chopped wood ear and enoki mushrooms. Journal of Food Protection. 114. https://doi.org/10.1016/j.fm.2023.104304.

Poultry food assess risk model for salmonella and chicken gizzards: II. Illness dose step Reprint Icon - (Peer Reviewed Journal)
Oscar, T.P. 2023. Poultry food assess risk model for salmonella and chicken gizzards: II. Illness dose step. Journal of Food Protection. 86(6):100091. https://doi.org/10.1016/j.jfp.2023.100091.

Optimizing the effects of nisin and NaCl to thermal inactivate Listeria monocytogenes in ground beef with chipotle sauce during sous-vide processing Reprint Icon - (Peer Reviewed Journal)
Hernandez-Mendoza, E., Peña-Ramos, E.A., Juneja, V.K., Valenzuela-Melendres, M., Scheuren-Acevedo, M.S., Osoria, M. 2023. Optimizing the effects of nisin and NaCl to thermal inactivate Listeria monocytogenes in ground beef with chipotle sauce during sous-vide processing. Journal of Food Protection. 86(5):100086. https://doi.org/10.1016/j.jfp.2023.100086.

Ready-to-eat egg products formulated with nisin and organic acids to control Listeria monocytogenes Reprint Icon - (Peer Reviewed Journal)
Shrestha, S., Erdmann, J.J., Riemann, M., Kroegera, K., Juneja, V.K., Brown, T. 2023. Ready-to-eat egg products formulated with nisin and organic acids to control Listeria monocytogenes. Journal of Food Protection. 86:100081. https://doi.org/10.1016/j.jfp.2023.100081.

Bacteria: Clostridium perfringens - (Book / Chapter)

Poultry food assess risk model for salmonella and chicken gizzards: I. Initial contamination Reprint Icon - (Peer Reviewed Journal)
Oscar, T.P. 2023. Poultry food assess risk model for salmonella and chicken gizzards: I. Initial contamination. Journal of Food Protection. 86(2). https://doi.org/10.1016/j.jfp.2022.100036.

Characteristics of Foodborne Hazard and Diseases: Sublethally Injured and Viable but Nonculturable Cells - (Book / Chapter)

Effect of citral on the thermal inactivation of Escherichia coli O157:H7 in ground beef Reprint Icon - (Peer Reviewed Journal)
Lopez-Romero, J.C., García-Dávila, J., Peña-Ramos, E.A., González-Ríos, H., Valenzuela-Melendres, M., Osoria, M., Juneja, V.K. 2022. Effect of citral on the thermal inactivation of Escherichia coli O157:H7 in ground beef. Journal of Food Protection. 85(11):1635–1639. https://doi.org/10.4315/JFP-22-086.

Antibiotic resistance influences growth rates and cross-tolerance to lactic acid in E. coli O157:H7 H1730 Reprint Icon - (Peer Reviewed Journal)
Oguadinma, I.C., Mishra, A., Juneja, V.K., Devkumar, G. 2022. Antibiotic resistance influences growth rates and cross-tolerance to lactic acid in E. coli O157:H7 H1730. Foodborne Pathogens and Disease. 19(9). https://doi.org/10.1089/fpd.2022.0009.

Advances in multi-omics based quantitative microbial risk assessment in the dairy sector: A semi-systematic review Reprint Icon - (Review Article)
Joshi, A., Bhardwaj, D., Kaushik, A., Juneja, V.K., Thakur, S., Taneja, N. 2022. Advances in multi-omics based quantitative microbial risk assessment in the dairy sector: A semi-systematic review. Food Research International. 156:111323. https://doi.org/10.1016/j.foodres.2022.111323.

Predictive model for growth of Clostridium botulinum from spores at temperatures applicable to cooling of cooked ground pork Reprint Icon - (Peer Reviewed Journal)
Juneja, V.K., Sidhu, G., Xu, X., Osoria, M., Glass, K.A., Schill, K.M., Golden, M., Schaffner, D.W., Kumar, G.D., Subash, S., Singh, M., Mishra, A. 2022. Predictive model for growth of Clostridium botulinum from spores at temperatures applicable to cooling of cooked ground pork. Innovative Food Science and Emerging Technologies. 77:102960. https://doi.org/10.1016/j.ifset.2022.102960.

Clostridium perfringens - (Book / Chapter)

Microbiological Safety of Meat | Bacillus cereus - (Book / Chapter)

Predictive model for growth of Clostridium botulinum from spores during cooling of cooked ground chicken Reprint Icon - (Peer Reviewed Journal)
Juneja, V.K., Xu, X., Osoria, M., Glass, K.A., Schill, K.M., Golden, M., Schaffner, D.W., Devkumar, G., Dunn, L., Jadeja, R., Shrestha, S., Mishra, A. 2021. Predictive model for growth of Clostridium botulinum from spores during cooling of cooked ground chicken. Poultry Science. https://doi.org/10.1016/j.foodres.2021.110695.