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Mark A. Harrison

Josiah Meigs Distinguished Teaching Professor and Graduate Coordinator of Food Science
  • Food Science & Technology
Mailing Address:
Athens, CAES Campus
Shipping Address:
Athens, CAES Campus

Description of Research Interests

Food microbiology and toxicology; Occurrence and survival characteristics of bacterial pathogens in processed food; Shelf-life extension of processed foods; Pathogen detection methodology.

Courses Taught

FDST(MIBO) 4030/6030-4030L/6030L: Food Microbiology
FDST 4100/6100: Governmental Regulation of Food Safety and Quality
FDST 8050: Foodborne Pathogens and Toxins
FDST 8090: Advanced Food Microbiology

Selected Recent Publications

Cosby, D.E., Cox, N.A., Harrison, M.A., Berrang, M.E., and Wilson, J.L. 2017. Colonization of day-old broilers with Campylobacter coli through different inoculation routes. Journal of Veterinary Research and Microbiology, 4, 1096-1100.

Park, S., Harrison, M.A., and Berrang, M.E. 2017. Postchill Antimicrobial treatments to control Salmonella, Listeria, and Campylobacter contamination on chicken skin used in ground chicken. J. Food Protection, 80(5), 857-862. doi:10.4315/0362-028X.JFP-16-254

Berrang, M.E., Harrison, M.A., Meinersmann, R.J., and Gamble, G.R. 2017. Self-contained chlorine dioxide generation and delivery pods for decontamination of floor drains1. J. Appl Poultry Research. doi:10.3382/japr/pfx009

Nagaraj, G. A. Purohit, M. Harrison, R. Singh, YC. Hung and A. Mohan.  2016.  Radiofrequency pasteurization of inoculated ground beef homogenate.  Food Control.  59:59-67.  

Lim, W. and M.A. Harrison. 2016. Effectiveness of UV light as a means to reduce Salmonella contamination on tomatoes and food contact surfaces.  Food Control.  66:166-173.

Peng, Ye, Xiangyu Deng, Mark A. Harrison, and Walid Q. Alali. 2016.  Salmonella levels associated with skin of turkey parts.  J Food Prot. 5:801-805.

Hudson, Lauren K., Mark A. Harrison, Mark E. Berrang, and Deana R. Jones.  2016.  Alternative antimicrobial commercial egg washing procedures.  J. Food Prot.  79:1216–1220. 

Cox, N.A., L.J. Richardson, D.E. Cosby, M.E. Berrang, J.L. Wilson, and M.A. Harrison.  2016.  A four‐quadrant sequential streak technique to evaluate Campylobacter selective broths for suppressing background flora in broiler carcass rinses.  J. Food Safety.  DOI 10.1111/jfs.12311

Harrison, J.A., F.J. Critzer, and M.A. Harrison.  2016.  Regulatory and knowledge gaps associated with small and very small food businesses as identified by regulators and food safety educators – implications for food safety training. Food Protection Trends 36(6):420-427 

Cox, N.A., L.J. Richardson, and M.A. Harrison.  2015.  Efficiency of several cultural methods and a chick bioassay to recover dry-stressed Campylobacter.  J. Food Safety.  35:91-101.

Cosby, D.E., N.A. Cox, M.A. Harrison, J. Wilson, R. Buhr, P.J. Fedorka-Cray, Paula.  2015.  Salmonella and Antimicrobial Resistance in Broilers:  A Review.  J Appl Poultry Res.  24:408-426.  

Cox, N.A., L.J. Richardson, D.E. Cosby, M.E. Berrang, and M.A. Harrison.  2015.  Recovery of Campylobacter from external and internal spleen samples from baby broiler chicks following various routes of inoculation.  J. Food Safety.  36:132-135.

Cui, Yue, Husnu S. Guran, Mark A. Harrison, Charles L. Hofacre, and Walid Q. Alali.  2015.  Salmonella levels in turkey neck skins, drumstick bones, and spleens in relation to ground turkey.  J. Food Prot.  78:1945-1953.

Wu, Diezhang, Walid Q. Alali, Mark A. Harrison, and Charles L. Hofacre.  2014.  Prevalence of Salmonella in neck skin and bone of chickens.  J. Food Prot.  77(9):1193-1197. 

Mako, Stephanie L., Mark A. Harrison, Vijendra Sharma, and Fanbin Kong.  2014.  Microbiological quality of packaged ice from various sources in Georgia.  J. Food Prot.  J. Food Protect. 77(9):1546–1553.

Schambach, B.T., M.E. Berrang, M.A. Harrison, and R.J. Meinersmann.  2014.  Chemical additive to enhance antimicrobial efficacy of chlorine and control cross-contamination during immersion chill of broiler carcasses.  J. Food Protect. 77(9):1583–1587.

Stelzieni, A.M., A. Ponrajan, and M.A. Harrison. 2013. Effects of buffered vinegar and sodium dodecyl sulfate plus levulinic acid on Salmonella Typhimurium survival, shelf-life, and sensory characteristics of ground beef patties. Meat Sci. 95:1-7.

Bolton , S.L., G. Kotwal, M. A. Harrison, S. E. Law, J. A. Harrison, and J. L. Cannon.  2013.  Sanitizer efficacy against murine norovirus, a surrogate for human norovirus, on stainless steel surfaces using three application methods.  Appl. Environ. Microbiol.  79:1368-1377.

Morales, C.A. , J. Guard, R. Sanchez-Ingunza, D.H. Shah, and M. Harrison. 2012. Virulence and metabolic characteristics of Salmonella enterica serovar Enteritidis strains with different sefD variants in hens.  Appl. Environ. Microbiol. 78:6405-6412.

Musgrove, M.T., J.D. Shaw, and M.A. Harrison. 2012. Salmonella collected from nest run cart shelves in commercial shell egg processing facilities.  Poultry Sci. 91:2386-2389.

Pittenger, L.G., J.G. Frye, V. McNerney, J. Reeves, J. Haro, P.J. Fedorka-Cray, M.A. Harrison, and M.D. Englen. 2012. Analysis of Campylobacter  jejuni whole-genome DNA microarrays: Significance of prophage and hypervariable regions for discriminating isolates.  Foodborne Path. Dis. 9:473-479.

Ponrajan, A., M.A. Harrison, T.D. Pringle, J.R. Segers, B.K. Lowe, R.O. McKeith, and A.M. Stelzleni. 2012. Effect of sodium citrate plus sodium diacetate or buffered vinegar on quality attributes of enhanced beef top sirloins.  Meat Sci. 91:43-49.

Ponrajan, A., M.A. Harrison, T.D. Pringle, J.R. Segers, B.K. Lowe, R.O. McKeith, and A.M. Stelzleni. 2012. Effects of sodium citrate plus sodium diacetate and buffered vinegar on quality attributes of enhanced beef top rounds. Food Nutr. Sci. 3:354-362. 

Ponrajan, A., M.A. Harrison, J.R. Segers, B.K. Lowe, R.O. McKeith, T.D. Pringle, K.G. Martino, J.H. Mulligan, and A.M. Stelzleni. 2011. Effects of sodium citrate plus sodium diacetate and buffered vinegar on Escherichia coli O157:H7 and psychrotrophic bacteria in brine-injected beef. J. Food Prot. 74:359-364.

Richardson , L.J., N.A. Cox, R.J. Buhr, and M.A. Harrison. 2011. Isolation of Campylobacter from circulating blood of commercial broilers.  Avian Dis. 55:375-378.

Akins, E.D., P.L. Rule, M.R. Keener, H.S. Sellers, J.E. Line, M. Simmons, M.A. Harrison, and K.L. Hiett. 2009. Simplified capacitance monitoring for the determination of Campylobacter spp. growth rates.  J. Rapid Methods and Automation in Microbiology 17:3-8.

Doering, H.J., M.A. Harrison, R.A. Morrow, W.C. Hurst, and W.L. Kerr. 2009. Use of the systems approach to determine the fate of Escherichia coli O157:H7 on fresh lettuce and spinach.  J. Food Prot. 72:1560-1568.

Hunter, S.M., M.E. Berrang, R.J. Meinersmann, and M.A. Harrison. 2009. Genetic diversity of Campylobacter on broiler carcasses collected preevisceration and postchill in 17 US poultry processing plants.  J. Food Prot. 72:49-54.

Johnston, M.A., M.A. Harrison, and R.A. Morrow. 2009. Microbial antagonists of Escherichia coli O157:H7 on fresh-cut lettuce and spinach.  J. Food Prot. 72:1569-1575.

Kim, J.K. and M.A. Harrison. 2009. Surrogate selection for Escherichia coli O157:H7 based on cryotolerance and attachment to Romaine lettuce.  J. Food Prot. 72:1385-1391.

Ladely, S.R., R.J. Meinersmann , M.E. Englen, P.J. Fedorka-Cray, and M.A. Harrison. 2009. 23S rRNA gene mutations contributing to macrolide resistance in Campylobacter jejuni and Campylobacter coli.  Foodborne Pathogens Dis. 6:91-98.

Pittenger, L.G., M.D. Englen, C.T. Parker, J.G. Frye, B. Quinones, S.T. Horn, I. Son, P.J. Fedorka-Cray, and M.A. Harrison. 2009. Genotyping Campylobacter jejuni by comparative genome indexing: An evaluation with pulsed-field gel electrophoresis and flaA SVR sequencing.  Foodborne Pathogens Dis. 6:337-349.

Richardson, L.J., N.A. Cox, J.S. Bailey, M.E. Berrang, J.M. Cox, R.J. Buhr, P.J. Fedorka-Dray, and M.A. Harrison. 2009. Evaluation of TECRA broth, Bolton broth, and direct plating for recovery of Campylobacter spp. from broiler carcass rinsates from commercial plants.  J. Food Prot. 72:972-977.