Projects

PROCESSING INTERVENTION TECHNOLOGIES FOR ENHANCING THE SAFETY AND SECURITY OF FLUID FOODS AND BEVERAGES Appropriated (D)   Accession Number: 410488

INTERVENTION TECHNOLOGIES FOR ENHANCING THE SAFETY AND SECURITY OF FRESH AND MINIMALLY PROCESSED PRODUCE AND SOLID PLANT-DERIVED FOODS Appropriated (D)   Accession Number: 409637

Publications

Pasteurization of Ready-to-Eat Meats - (Proceedings/Symposium)

Huang, L., Sites, J.E. 2008. Pasteurization of Ready-to-Eat Meats.

Cold Plasma Inactivates Salmonella Stanley and Escherichia coli O157:H7 Inoculated on Golden Delicious Apples - (Peer Reviewed Journal) - (10-Feb-08)

Effect of hot water surface pasteurization of whole fruit on shelf life and quality of fresh-cut cantaloupes - (Peer Reviewed Journal)

Fan, X., Annous, B.A., Beaulieu, J.C., Sites, J.E. 2008. Effect of hot water surface pasteurization of whole fruit on shelf life and quality of fresh-cut cantaloupes. Journal of Food Science. 73(3):M91-M98.

Elimination of Listeria monocytogenes on Hotdogs by Infrared Surface Treatment - (Peer Reviewed Journal)

Huang, L., Sites, J.E. 2008. Elimination of Listeria monocytogenes on Hotdogs by Infrared Surface Treatment. Journal of Food Science. 73:M27-M31.

Development and Validation of a Pilot Scale Enhanced Biosafety Level Two Containment for Performance Evaluation of Produce Disinfection Technologies - (Peer Reviewed Journal)

Sites, J.E., Annous, B.A., Walker, P.N., Burke, A.M. 2008. Development and Validation of a Pilot Scale Enhanced Biosafety Level Two Containment for Performance Evaluation of Produce Disinfection Technologies. Applied Biosafety. 13(1):30-44.

INACTIVATION OF SALMONELLA ON CANTALOUPE SURFACES USING HOT WATER OR CHLORINE DIOXIDE GAS TREATMENTS - (Abstract)

Annous, B.A., Sites, J.E., Burke, A.M. 2006. Inactivation of salmonella on cantaloupe surfaces using hot water or chlorine dioxide gas treatments. Abstract Book of Sixth IFPA and S-294 Poster Session and IFPA 18th Annual Conference Abstracts. 2006. 001-06, Page 1.

THERMAL INACTIVATION OF SALMONELLA ON CANTALOUPES USING HOT WATER - (Peer Reviewed Journal)

Solomon, E.B., Huang, L., Sites, J.E., Annous, B.A. 2006. Thermal inactivation of salmonella on cantaloupes using hot water. Journal of Food Science. 71(2): M25-M30.

THERMAL INACTIVATION OF SALMONELLA ON CANTALOUPE USING HOT WATER - (Abstract)

Solomon, E.B., Sites, J.E., Huang, L., Annous, B.A. 2005. Thermal inactivation of salmonella on cantaloupe using hot water (abstract). Institute of Food Technologists. Available:http://ift.confex.com/ift/2005/techprogram/paper_30545.htm

SURFACE PASTEURIZATION OF WHOLE CANTALOUPES INOCULATED WITH SALMONELLA POONA OR ESCHERICHIA COLI - (Peer Reviewed Journal)

Annous, B.A., Burke, A.M., Sites, J.E. 2004. Surface pasteurization of whole cantaloupes inoculated with salmonella poona or escherichia coli. Journal of Food Protection. 67(9):1876-1885.

EFFICACY OF 1% HYDROGEN PEROXIDE WASH IN DECONTAMINATING APPLES AND CANTALOUPE MELONS - (Peer Reviewed Journal)

SAPERS, G.M., SITES, J.E. EFFICACY OF 1% HYDROGEN PEROXIDE WASH IN DECONTAMINATING APPLES AND CANTALOUPE MELONS. JOURNAL OF FOOD SCIENCE. 2003. V. 68 (5). P. 1793-1797.

VAPOR-PHASE DECONTAMINATION OF APPLES CONTAINING ESCHERICHIA COLI - (Peer Reviewed Journal)

SAPERS, G.M., WALKER, P.N., SITES, J.E., ANNOUS, B.A., EBLEN, D.R. VAPOR-PHASE DECONTAMINATION OF APPLES CONTAINING ESCHERICHIA COLI. JOURNAL OF FOOD SCIENCE. 2003. V. 68 (3). P. 1003-1007.