Projects

MICROBIAL MODELING AND BIOINFORMATICS FOR FOOD SAFETY AND SECURITY Appropriated (D)   Accession Number: 410312

HACCP ASSISTANCE FOR SMALL AND VERY SMALL MEAT PROCESSORS: CHALLENGE STUDIES AND PREDICTIVE MODELING FOR VALIDATION OF CRITICAL LIMITS Reimbursable (R)   Accession Number: 408609

HACCP ASSISTANCE FOR SMALL AND VERY SMALL PROCESSORS WITH DEVELOPMENT AND VALIDATION OF MEAT CHILLING RATES Reimbursable (R)   Accession Number: 409213

AN INTERNET-BASED PORTAL TO ASSIST SMALL AND VERY SMALL FOOD PROCESSORS IN MEETING FOOD SAFETY REGULATIONS Reimbursable (R)   Accession Number: 408772

AN INTERNET-BASED PREDICTIVE MICROBIOLOGY PORTAL TO ASSIST SMALL AND VERY SMALL FOOD PROCESSORS IN MEETING FOOD SAFETY REGULATIONS Specific Cooperative Agreement (S)   Accession Number: 410153

Publications

Viability of a multi-strain mixture of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage - (Peer Reviewed Journal)

Porto Fett, A.C., Hwang, C., Call, J.E., Juneja, V.K., Ingham, S.C., Ingham, B.H., Luchansky, J.B. 2008. Viability of a multi-strain mixture of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage. Food Microbiology. Vol 25.793-801.

Evaluation and control of the risk of food borne pathogens and spoilage bacteria present in ¿Awa-Uirou¿, a sticky rice cake containing sweet red bean paste - (Peer Reviewed Journal) - (17-Mar-08)

PREDICTIVE MODEL FOR GROWTH OF CLOSTRIDIUM PERFRINGENS DURING COOLING OF COOKED GROUND CHICKEN - (Abstract)

Juneja, V.K., Friedman, M., Thippareddi, H. 2008. Predictive model for growth of clostridium perfringens during cooling of cooked ground chicken. Meeting Abstract. P2-64. page 98.

Overview of Predictive Microbiology Research in the Microbial Food Safety Research Unit at the USDA-Eastern Regional Research Center - (Abstract)

Juneja, V.K., Luchansky, J.B. 2007. Overview of Predictive Microbiology Research in the Microbial Food Safety Research Unit at the USDA-Eastern Regional Research Center . Meeting Abstract.

Control of Clostridium perfringens spores by plant-derived antimicrobials during cooling of cooked ground beef - (Proceedings/Symposium)

Juneja, V.K., Bari, M., Inatsu, Y., Kawamoto, S. 2007. Control of Clostridium perfringens spores by plant-derived antimicrobials during cooling of cooked ground beef. Meeting Abstract. P.26.

Predictive model for growth of Clostridium perfringens at temperatures applicable to cooling of cooked uncured beef and chicken - (Proceedings/Symposium)

Juneja, V.K., Marks, H.M., Huang, L., Thippareddi, H. 2007. Predictive model for growth of Clostridium perfringens at temperatures applicable to cooling of cooked uncured beef and chicken. Meeting Abstract. PA7.

PREDICTIVE MODEL FOR GROWTH OF CLOSTRIDIUM PERFRINGENS DURING COOLING OF COOKED UNCURED BEEF - (Peer Reviewed Journal)

Juneja, V.K., Marks, H., Thippareddi, H.H. 2007. Predictive model for growth of clostridium perfringens during cooling of cooked uncured beef. Food Microbiology. 25:42-55.

ANTIBACTERIAL ACTIVITY OF GUAVA (PSIDIUM GUAJAVA L.) AND NEEM (AZADIRACHTA INDICA A. JUSS.)EXTRACTS AGAINST FOOD BORNE PATHOGENS AND SPOILAGE BACTERIA - (Peer Reviewed Journal)

Hoque, M.M., Inatsu, M.B., Juneja, V.K., Kawamoto, S. 2007. Antibacterial activity of guava (psidium guajava l.) and neem (azadirachta indica a. juss.)extracts against food borne pathogens and spoilage bacteria. Foodborne Pathogens & Disease. 4:481-488.

PREDICTIVE MODELS FOR USE IN THERMALLY PROCESSED FOODS AND THE USDA PATHOGEN MODELING PROGRAM - (Abstract)

Juneja, V.K. 2007. Predictive models for use in thermally processed foods and the usda pathogen modeling program . Meeting Abstract.

HACCP TO DEVELOP SAFE FOOD COOLING, THE SHELF-LIFE LIMITS OF THE CHILLED FOOD FOR A NEW PROCESS IN A RETAIL OPERATION - (Abstract)

Juneja, V.K. 2007. Haccp to develop safe food cooling, the shelf-life limits of the chilled food for a new process in a retail operation. Meeting Abstract.

Antimicrobial Activity of Cloves and Cinnamon Extracts against Food Borne Pathogens and Spoilage bacteria, and Inactivation of Listeria monocytogenes in Ground Chicken meat with their Essential oils - (Peer Reviewed Journal)

Hoque, M.M., Inatsu, M.B., Juneja, V.K., Kawamoto, S. 2007. Antimicrobial Activity of Cloves and Cinnamon Extracts against Food Borne Pathogens and Spoilage bacteria, and Inactivation of Listeria monocytogenes in Ground Chicken meat with their Essential oils. Journal of Food Science and Technology. 72:9-21.

Use of U.S. Department of Agriculture - Pathogen Modeling Program and the Predictive Microbiology Information Portal - (Abstract)

Juneja, V.K. 2007. Use of U.S. Department of Agriculture - Pathogen Modeling Program and the Predictive Microbiology Information Portal . Meeting Abstract.

PREDICTIVE MODEL FOR GROWTH OF CLOSTRIDIUM PERFRINGENS AT TEMPERATURES APPLICABLE TO COOLING OF COOKED UNCURED BEEF AND CHICKEN - (Abstract)

Juneja, V.K., Marks, H.M., Huang, L., Thippareddi, H. 2007. Predictive model for growth of clostridium perfringens at temperatures applicable to cooling of cooked uncured beef and chicken. Meeting Abstract.

Use of Calcium, Potassium, and Sodium Lactates to Control Germination and Outgrowth of Clostridium perfringens Spores during Chilling of Injected Pork - (Peer Reviewed Journal)

Velugoti, P.R., Rajagopal, L., Juneja, V.K., Thippareddi, H. 2007. Use of Calcium, Potassium, and Sodium Lactates to Control Germination and Outgrowth of Clostridium perfringens Spores during Chilling of Injected Pork. Food Microbiology. 24(7-8):687-694.

SOUS VIDE AND COOK-CHILL PROCESSING OF FOODS: CONCEPT DEVELOPMENT AND MICROBIOLOGICAL SAFETY - (Book/Chapter)

Juneja, V.K., Snyder, O.P. 2007. Sous vide and cook-chill processing of foods: concept development and microbiological safety. Blackwell Science. In advances in Thermal and Non Thermal Food Preservation, Ed. Gaurav Tewari and Vijay K. Juneja. Chapter 8, pp.145-163. Blackwell Publishing, Ames, Iowa.

THERMAL PROCESSING OF READY-TO-EAT-MEAT PRODUCTS SHORT COURSE - (Abstract)

Juneja, V.K. 2007. Thermal processing of ready-to-eat-meat products short course. Meeting Abstract.

Intervention Strategies for Pathogen Control and the USDA Pathogen Modeling Program - (Abstract)

Juneja, V.K. 2007. Intervention Strategies for Pathogen Control and the USDA Pathogen Modeling Program. Meeting Abstract.

INTERVENTION TECHNOLOGIES FOR FOOD SAFETY AND PRESERVATION - (Book/Chapter)

Juneja, V.K., Sheen, S., Tewari, G. 2007. Intervention technologies for food safety and preservation. In: Wilson, C.L. editor. Microbial Food Contamination. 2nd edition. CRC Press. Ames, Iowa. p. 347-393.

Control of Clostridium perfringens Spores by Green Tea Leaf Extracts During Cooling of Cooked Ground Beef, Chicken, and Pork - (Peer Reviewed Journal)

Juneja, V.K., Bari, L.M., Inatsu, Y., Kawamoto, S., Friedman, M. 2007. Control of Clostridium perfringens Spores by Green Tea Leaf Extracts During Cooling of Cooked Ground Beef, Chicken, and Pork. Journal of Food Protection. 70(6):1429-1433.

Fate of Salmonella thyphimurium, Escherichia coli O157:H7, or Listeria monocytogenes on the surface of whole muscle turkey jerky - (Abstract)

Porto Fett, A.C., Call, J.E., Hwang, C., Juneja, V.K., Ingham, S., Ingham, B., Luchansky, J.B. 2007. Fate of Salmonella thyphimurium, Escherichia coli O157:H7, or Listeria monocytogenes on the surface of whole muscle turkey jerky. Meeting Abstract. International Association of Food Protection. P2-46.

Control of Clostridium perfringens Spores by Green Tea Leaf Extracts During Cooling of Cooked Ground Beef, Chicken, and Pork - (Abstract)

Juneja, V.K., Friedman, M. Control of Clostridium perfringens Spores by Green Tea Leaf Extracts During Cooling of Cooked Ground Beef, Chicken, and Pork. Abstract. International Association for Food Protection. P2-36.

Modeling the Survival of Escherichia coli O157:H7 During Fermentation, Drying, and Storage of a Soudjouk-Style Fermented Dry or Semi-Dry Sausage - (Abstract)

Hwang, C., Porto Fett, A.C., Juneja, V.K., Ingham, S.C., Ingham, B.H., Luchansky, J.B. 2007. Modeling the Survival of Escherichia coli O157:H7 During Fermentation, Drying, and Storage of a Soudjouk-Style Fermented Dry or Semi-Dry Sausage. Abstract. International Association for Food Protection. T-707.

CARVACROL, CINNAMALDEHYDE, OREGANO OIL, AND THYMOL INHIBIT CLOSTRIDIUM PERFRINGENS SPORE GERMINATION AND OUTGROWTH IN GROUND TURKEY DURING CHILLING - (Peer Reviewed Journal)

Juneja, V.K., Friedman, M. 2007. Carvacrol, cinnamaldehyde, oregano oil, and thymol inhibit clostridium perfringens spore germination and outgrowth in ground turkey during chilling. Journal of Food Protection. 70:218-222.

CHITOSAN PROTECTS COOKED GROUND BEEF AND TURKEY AGAINST CLOSTRIDIUM PERFRINGENS SPORES DURING CHILLING - (Peer Reviewed Journal)

Juneja, V.K., Thippareddi, T.H., Bari, L., Inatsu, Y., Kawamoto, S., Friedman, M. 2007. Chitosan protects cooked ground beef and turkey against clostridium perfringens spores during chilling. Journal of Food Science. Vol. 71(6):M236-M240.

INHIBITION OF GERMINATION AND OUTGROWTH OF CLOSTRIDIUM PERFRINGENS SPORES BY LACTIC ACID SALTS DURING COOLING OF COOKED GROUND TURKEY - (Peer Reviewed Journal)

Velugoti, P.R., Lalit, B.K., Juneja, V.K., Thippareddi, H. 2007. Inhibition of germination and outgrowth of clostridium perfringens spores by lactic acid salts during cooling of cooked ground turkey. Journal of Food Protection. 70:923-929.

THERMAL INACTIVATION OF FOODBORNE PATHOGENS AND THE USDA PATHOGEN MODELING PROGRAM - (Abstract)

Juneja, V.K. 2006. Thermal inactivation of foodborne pathogens and the usda pathogen modeling program. Meeting abstract. Vol. 2 pages 1-10.

EFFECTS AND INTERACTIONS OF SODIUM LACTATE, SODIUM DIACETATE, AND PEDIOCIN ON THE THERMAL INACTIVATION OF STARVED CELLS OF LISTERIA MONOCYTOGENES ON THE SURFACE OF BOLOGNA - (Abstract)

Groulescu, C., Juneja, V.K., Ravishankar, S. 2006. Effects and interactions of sodium lactate, sodium diacetate, and pediocin on the thermal inactivation of starved cells of listeria monocytogenes on the surface of bologna. Meeting Abstract.

MODELING THE EFFECT OF TEMPERATURE ON GROWTH OF SALMONELLA IN CHICKEN - (Peer Reviewed Journal)

Juneja, V.K., Melendres, M.V., Huang, L., Gumudavelli, V., Subbia, J., Thippareddi, H. 2007. Modeling the effect of temperature on growth of salmonella in chicken. Food Microbiology. 24:328-335.

EFFECTS AND INTERACTIONS OF TEMPERATURE, SODIUM LACTATE, SODIUM DIACETATE AND PEDIOCIN ON THE STARVED CELLS OF LISTERIA MONOCYTOGENES - (Abstract)

Munukuru, P., Slade, P.J., Juneja, V.K., Ravishankar, S. 2006. Effects and interactions of temperature, sodium lactate, sodium diacetate and pediocin on the starved cells of listeria monocytogenes. Meeting Abstract.

FATE OF LISTERIA MONOCYTOGENES AND ESCHERICHIA COLI O157:H7 IN SOUDJOUK-STYLE FERMENTED SEMIDRY SAUSAGE - (Abstract)

Porto Fett, A.C., Hwang, C., Juneja, V.K., Ingham, S.C., Ingham, B.H., Buege, D.R., Luchansky, J.B. 2006. Fate of listeria monocytogenes and escherichia coli o157:h7 in soudjouk-style fermented semidry sausage. [Abstract] Internatinal Association for Food Protection's Annual Meeting P1-30. pg. 102.

PREDICTIVE MODEL FOR GROWTH OF CLOSTRIDIUM PERFRINGENS DURING COOLING OF COOKED CURED PORK - (Peer Reviewed Journal)

Juneja, V.K., Huang, L., Thippareddi, H. 2006. Predictive model for growth of clostridium perfringens during cooling of cooked cured pork. International Journal of Food Microbiology. 110:85-92.

THERMAL INACTIVATION OF SALMONELLA SPP. IN CHICKEN AS AFFECTED BY PH OF THE MEAT - (Peer Reviewed Journal)

Juneja, V.K. 2007. Thermal inactivation of salmonella spp. in chicken as affected by ph of the meat. International Journal of Food Science and Technology. 42:1443-1448.

THE EFFECT OF GRAPEFRUIT EXTRACT AND TEMPERATURE ABUSE ON GROWTH OF CLOSTRIDIUM PERFRINGENS FROM SPORE INOCULA IN MARINATED, SOUS-VIDE CHICKEN PRODUCTS - (Peer Reviewed Journal)

Juneja, V.K., Fan, X., Pena-Ramos, A., Diaz, M., Pacheco-Aguilar, R. 2006. The effect of grapefruit extract and temperature abuse on growth of clostridium perfringens from spore inocula in marinated, sous-vide chicken products. Innovative Food Science and Emerging Technologies. 7:100-106.

APPROACHES FOR MODELING THERMAL INACTIVATION OF FOODBORNE PATHOGENS - (Book/Chapter)

Juneja, V.K., Huang, L., Harry, M. 2006. Approaches for modeling thermal inactivation of foodborne pathogens. American Chemical Society Abstracts.

GROWTH OF CLOSTRIDIUM PERFRINGENS FROM SPORE INOCULA AT TEMPERATURES APPLICABLE TO COOLING OF COOKED MEAT AND POULTRY - (Proceedings/Symposium)

Juneja, V.K., Bari, M., Inatsu, Y., Kawamoto, S. 2005. Growth of clostridium perfringens from spore inocula at temperatures applicable to cooling of cooked meat and poultry. UJNR Food & Agricultural Panel Proceedings.

PREDICTIVE MODEL FOR GROWTH OF CLOSTRIDIUM PERFRINGENS IN ROAST BEEF DURING COOLING AND INHIBITION OF SPORE GERMINATION AND OUTGROWTH BY SALTS OF ORGANIC ACIDS - (Peer Reviewed Journal)

Sanchez-Plata, M.X., Amezquita, A., Blankenship, E., Burson, D.E., Juneja, V.K., Thippareddi, H. 2005. Predictive model for growth of clostridium perfringens in roast beef during cooling and inhibition of spore germination and outgrowth by salts of organic acids. Journal of Food Protection. Vol.68(12):2594-2605.

CURRENT FOOD SAFETY ISSUES AND RESEARCH AT THE USDA AGRICULTURAL RESEARCH SERVICE - (Abstract)

Juneja, V.K. 2005. Current food safety issues and research at the usda agricultural research service. Meeting Abstract.

DELAYED CLOSTRIDIUM PERFRINGENS GROWTH FROM A SPORE INOCULA BY SODIUM LACTATE IN SOUS-VIDE CHICKEN PRODUCTS - (Abstract)

Juneja, V.K. 2006. Delayed clostridium perfringens growth from a spore inocula by sodium lactate in sous-vide chicken products. {Abstract}. Food Microbiology 23:105-111.

PREDICTIVE MODELS FOR USE IN THERMALLY PROCESSED FOODS - (Abstract)

Juneja, V.K. 2005. Predictive models for use in thermally processed foods. Meeting Abstract.

DELAYED CLOSTRIDIUM PERFRINGENS GROWTH FROM A SPORE INOCULA BY SODIUM LACTATE IN SOUS-VIDE CHICKEN PRODUCTS - (Peer Reviewed Journal)

Juneja, V.K. 2006. Delayed clostridium perfringens growth from a spore inocula by sodium lactate in sous-vide chicken products. Food Microbiology. 23:105-111.

GROWTH KINETICS OF SALMONELLA SPP. PRE-AND-POST-THERMAL TREATMENT - (Peer Reviewed Journal)

Juneja, V.K., Marks, H.M. 2006. Growth kinetics of salmonella spp. pre-and-post-thermal treatment. International Journal of Food Microbiology. 109:54-59.

OUTGROWTH OF CLOSTRIDIUM PERFRINGENS SPORES IN COOKED FOOD UNDER VACUMM - (Proceedings/Symposium)

Juneja, V.K. 2004. Outgrowth of clostridium perfringens spores in cooked food under vacumm. Meeting Abstract.

PATHOGEN RESISTANCE AND ADAPTATION TO HEAT STRESS - (Book/Chapter) - (09-Nov-04)

THERMAL TREATMENTS TO CONTROL PATHOGENS IN MUSCLE FOODS - (Abstract)

Juneja, V.K. 2004. Thermal treatments to control pathogens in muscle foods. Meeting Abstract.

EFFECTIVENESS OF IRRADIATION TREATMENTS IN KILLING LISTERIA MONOCYTOGENES ON FRESH VEGETABLES AT REFRIGERATED TEMPERATURE - (Peer Reviewed Journal) - (15-Aug-04)

APPROACHES FOR MODELING THERMAL INACTIVATION OF FOODBORNE PATHOGENS - (Abstract)

Juneja, V.K. 2004. Approaches for modeling thermal inactivation of foodborne pathogens. Meeting Abstract.

THERMAL TREATMENTS TO CONTROL PATHOGENS IN MUSCLE FOODS WITH PARTICULAR REFERENCE TO SOUS VIDE PRODUCTS - (Abstract)

Juneja, V.K. 2004. Thermal treatments to control pathogens in muscle foods with particular reference to sous vide products. Meeting Abstract.

EFFECT OF SPICES AND ORGANIC ACIDS ON THE GROWTH OF CLOSTRIDIUM PERFRINGENS FROM SPORE INCOULA DURING COOLING OF SOUS-VIDE COOKED GROUND BEEF PRODUCTS - (Peer Reviewed Journal)

Juneja, V.K., Sabah, J.R., Fung, D.Y. 2003. Effect of spices and organic acids on the growth of clostridium perfringens from spore incoula during cooling of sous-vide cooked ground beef products. Journal of Food Protection. 67(9):1840-1847.

HEAT RESISTANCE KINETICS VARIATION AMONG VARIOUS ISOLATES OF ESCHERICHIA COLI - (Abstract)

Juneja, V.K., Marks, H.M. 2004. Heat resistance kinetics variation among various isolates of escherichia coli. Meeting Abstract.

HEAT RESISTANCE KINETICS VARIATION AMONG VARIOUS ISOLATES OF ESCHERICHIA COLI - (Peer Reviewed Journal)

Juneja, V.K., Marks, H.M. 2005. Heat resistance kinetics variation among various isolates of escherichia coli. Innovative Food Science and EmergingTechnologies. 6:155-161.

INHIBITORY EFFECTS OF ORGANIC ACID SALTS ON GROWTH OF CLOSTRIDIUM PERFRINGENS FROM SPORE INOCULA DURING CHILLING OF MARINATED GROUND TURKEY BREAST - (Peer Reviewed Journal)

Juneja, V.K., Thippareddi, H. 2004. Inhibitory effects of organic acid salts on growth of clostridium perfringens from spore inocula during chilling of marinated ground turkey breast. International Journal of Food Microbiology. 93:155-163.

CONTROL OF CLOSTRIDIUM PERFRINGENS IN A MODEL ROAST BEEF BY SALTS OF ORGANIC ACIDS DURING CHILLING - (Peer Reviewed Journal)

Juneja, V.K., Thipparedii, H. 2004. Control of Clostridium perfringens in a model roast beef by salts of organic acids during chilling. Journal of Food Safety. 24:95-108.

EFFICACY OF COMBINED/MULTIPLE PRESERVATION METHODS WITH PARTICULAR REFERENCE TO CONTROL OF ESCHERICHIA COLI - (Other)

Juneja, V.K. 2003. Efficacy of combined/multiple preservation methods with particular reference to control of escherichia coli. Book Chapter. pp.204-227

INTERVENTION STRATEGIES FOR CONTROL OF FOODBORNE PATHOGENS - (Proceedings/Symposium)

Juneja, V.K. 2003. Intervention strategies for control of foodborne pathogens. Meeting Abstract. Ch.11.204-227.

PREDICTIVE MODEL FOR THE COMBINED EFFECT OF TEMPERATURE, SODIUM LACTATE, AND SODIUM DIACETATE ON THE HEAT RESISTANCE OF LISTERIA MONOCYTOGENES IN BEEF - (Abstract)

Juneja, V.K. 2003. Predictive model for the combined effect of temperature, sodium lactate, and sodium diacetate on the heat resistance of Listeria monocytogenes in beef. (Abstract). Institute of Food Technologists. 60C-17.

EFFECT OF SPICES AND ORGANIC ACIDS ON THE GROWTH OF CLOSTRIDIUM PERFRINGENS FROM SPORE INOCULA DURING COOLING OF SOUS-VIDE COOKED GROUND BEEF PRODUCTS - (Abstract)

Sabah, J.R., Juneja, V.K., Fung, D.C. 2003. Effect of spices and organic acids on the growth of Clostridium perfringens from spore inocula during cooling of sous-vide cooked ground beef products. (Abstract). Institute Food Technologists. 60C-6.

A COMPARATIVE HEAT INACTIVATION STUDY OF INDIGENOUS MICROFLORA IN BEEF WITH THAT OF LISTERIA MONOCYTOGENES, SALMONELLA SEROTYPES AND ESCHERICHIA COLI O157:H7 - (Peer Reviewed Journal)

Juneja, V.K. 2003. A comparative heat inactivation study of indigenous microflora in beef with that of listeria monocytogenes, salmonella serotypes and escherichia coli o157:h7. Letters in Applied Microbiology. 37:292-298

PREDICTIVE THERMAL INACTIVATION MODEL FOR SALMONELLA SEROTYPES WITH TEMPERATURE, SODIUM LACTATE, NAC1 AND SODIUM PYROPHOSPHATE AS CONTROLLING FACTORS - (Peer Reviewed Journal)

Juneja, V.K., Marks, H.M., Mohr, T. 2003. Predictive thermal inactivation model for salmonella serotypes with temperature, sodium lactate, nac1 and sodium pyrophosphate as controlling factors. Applied and Environmental Microbiology. 69(9):5138-5156.

PREDICTIVE MODEL FOR THE COMBINED EFFECT OF TEMPERATURE, SODIUM LACTATE, AND SODIUM DIACETATE ON THE HEAT RESISTANCE OF LISTERIA MONOCYTOGENES IN BEEF - (Peer Reviewed Journal)

Juneja, V.K. 2003. Predictive model for the combined effect of temperature, sodium lactate, and sodium diacetate on the heat resistance of listeria monocytogenes in beef. Journal of Food Protection. 66:804-811.

RESEARCH TRENDS - 2003 AND BEYOND - (Other)

Juneja, V.K. 2002. Research trends - 2003 and beyond. Food Technologists Institute. 56(11):36.

MATHEMATICAL DESCRIPTION OF NON-LINEAR SURVIVAL CURVES OF LISTERIA MONOCYTOGENES AS DETERMINED IN A BEEF GRAVY MODEL SYSTEM AT 57.5 TO 65C - (Peer Reviewed Journal)

Juneja, V.K., Marks, H.M. 2003. Mathematical description of non-linear survival curves of listeria monocytogenes as determined in a beef gravy model system at 57.5 to 65c. Innovative Food Science and Emerging Technologies. 4:307-317.

MICROBIOLOGICAL SAFETY OF THERMALLY PROCESSED FOODS - (Abstract) - (10-Sep-02)

HOT TOPICS IN FOOD MICROBIOLOGY - (Abstract) - (24-Aug-02)

PATHOGENIC ESCHERICHIA COLI IN FOODS - (Abstract) - (24-Aug-02)

PREDICITIVE MODELS FOR USE IN PROCESSED FOODS - (Abstract) - (24-Aug-02)

SOUS-VIDE PROCESSED FOODS: SAFETY HAZARDS AND CONTROL OF MICROBIAL RISKS - (Book/Chapter)

Juneja, V.K. 2003. Sous-vide processed foods: safety hazards and control of microbial risks. Novak, J., Sapers, G., Juneja, V. editors. CRC Press. Microbial Safety of Minimally Processed Fods. Chapter 5. p. 97-124.

PREDICTIVE MODELS FOR USE IN COOKED FOODS - (Abstract) - (20-Jul-02)

CONTROL OF CLOSTRIDIUM PERFRINGENS GERMINATION AND OUTGROWTH BY BUFFERED SODIUM CITRATE DURING CHILLING OF ROAST BEEF AND INJECTED PORK - (Peer Reviewed Journal)

Thippareddi, H., Juneja, V.K., Phebus, R.K., Marsden, J.L., Kastner, C.L. 2003. Control of clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork. Journal of Food Protection. 60:376-381.

CONTROL OF CLOSTRIDIUM PERFRINGENS GERMINATION AND OUTGROWTH BY BUFFERED SODIUM CITRATE DURING CHILLING OF ROAST BEEF AND INJECTED PORK. - (Proceedings/Symposium)

Thippareddi, H., Juneja, V.K., Phebus, R.K., Marsden, J.L., Kastner, C.L. 2002. Control of clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork. 48th International Congress Meat Science & Technology. 11:968-969.

INTERVENTION STRATEGIES FOR CONTROL OF FOODBORNE PATHOGENS - (Abstract) - (09-Apr-02)