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USDA/AFRI Integrated Food Safety Project

Publications & Presentations

Journal Articles | Book Chapters | Proceedings | 2014 USDA/AFRI PI Meeting | 2015 USDA/AFRI PI Meeting | Presentations | Patents

Journal Articles

2012

  • Bosilevac, J. M., & Koohmaraie, M. (2012). Predicting the presence of non-O157 Shiga toxin-producing Escherichia coli in ground beef by using molecular tests for Shiga toxins, intimin, and O serogroups.Applied and Environmental Microbiology,78(19), 7152-7155.
  • Kalchayanand, N., Arthur, T. M., Bosilevac, J. M., Schmidt, J. W., Wang, R., Shackelford, S. D., & Wheeler, T. L. (2012). Evaluation of commonly used antimicrobial interventions for fresh beef inoculated with Shiga toxin–producing Escherichia coli serotypes O26, O45, O103, O111, O121, O145, and O157: H7.Journal of Food Protection®,75(7), 1207-1212.
  • King, D. A., Shackelford, S. D., Kalchayanand, N., & Wheeler, T. L. (2012). Sampling and aging effects on beef longissimus color stability measurements.Journal of animal science,90(10), 3596-3605.
  • Waters, B. W., Amazonas, M., & Hung, Y. C. (2012). Electrolyzed oxidizing water generation methods.The Journal of Functional Water,7(1), 1-13.

2013

  • Basnet, P., Larsen, G. K., Jadeja, R. P., Hung, Y. C., & Zhao, Y. (2013). α-Fe2O3 nanocolumns and nanorods fabricated by electron beam evaporation for visible light photocatalytic and antimicrobial applications.ACS applied materials & interfaces,5(6), 2085-2095.
  • Bolton, S. L., Kotwal, G., Harrison, M. A., Law, S. E., Harrison, J. A., & Cannon, J. L. (2013). Sanitizer efficacy against murine norovirus, a surrogate for human norovirus, on stainless steel surfaces when using three application methods.Applied and environmental microbiology,79(4), 1368-1377.
  • Jadeja, R., & Hung, Y. C. (2013). Influence of nalidixic acid adaptation on sensitivity of various Shiga toxin-producing Escherichia coli to EO water treatment.LWT-Food Science and Technology,54(1), 298-301.
  • Jadeja, R., Hung, Y. C., & Bosilevac, J. M. (2013). Resistance of various shiga toxin-producing Escherichia coli to electrolyzed oxidizing water.Food control,30(2), 580-584. 
  • Kalchayanand, N., Arthur, T. M., Bosilevac, J. M., Wells, J. E., & Wheeler, T. L. (2013). Chromogenic agar medium for detection and isolation of Escherichia coli serogroups O26, O45, O103, O111, O121, and O145 from fresh beef and cattle feces.Journal of Food Protection®,76(2), 192-199.
  • Pangloli, P., & Hung, Y. C. (2013). Effects of water hardness and pH on efficacy of chlorine-based sanitizers for inactivating Escherichia coli O157: H7 and Listeria monocytogenes.Food control,32(2), 626-631.
  • Stelzleni, A. M., Ponrajan, A., & Harrison, M. A. (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 science,95(1), 1-7.
  • Wang, R., King, D. A., Koohmaraie, M., & Bosilevac, J. M. (2013). Impact of sampling area and location on measurement of indicator organisms during beef carcass interventions.Journal of Food Protection®,76(12), 2069-2073.
  • Wang, R., Schmidt, J. W., Arthur, T. M., & Bosilevac, J. M. (2013). The physiologic state of Escherichia coli O157: H7 does not affect its detection in two commercial real-time PCR-based tests.Food microbiology,33(2), 205-212.

2014

  • Basnet, P., & Zhao, Y. (2014). Superior dye adsorption capacity of amorphous WO3 sub-micrometer rods fabricated by glancing angle deposition.Journal of Materials Chemistry A,2(4), 911-914.
  • Chen, D., Zhao, T., & Doyle, M. P. (2014). Transfer of foodborne pathogens during mechanical slicing and their inactivation by levulinic acid-based sanitizer on slicers.Food microbiology,38, 263-269.
  • Grayson, A. L., King, D. A., Shackelford, S. D., Koohmaraie, M., & Wheeler, T. L. (2014). Freezing and thawing or freezing, thawing, and aging effects on beef tenderness.Journal of animal science,92(6), 2735-2740.
  • Jadeja, R., & Hung, Y. C. (2014). Efficacy of near neutral and alkaline pH electrolyzed oxidizing waters to control Escherichia coli O157: H7 and Salmonella Typhimurium DT 104 from beef hides.Food Control,41, 17-20.
  • Schmidt, J. W., Bosilevac, J. M., Kalchayanand, N., Wang, R., Wheeler, T. L., & Koohmaraie, M. (2014). Immersion in antimicrobial solutions reduces Salmonella enterica and Shiga toxin–producing Escherichia coli on beef cheek meat.Journal of Food Protection®,77(4), 538-548.
  • Wang, R., Kalchayanand, N., King, D. A., Luedtke, B. E., Bosilevac, J. M., & Arthur, T. M. (2014). Biofilm formation and sanitizer resistance of Escherichia coli O157: H7 strains isolated from “High Event Period” meat contamination.Journal of Food Protection®,77(11), 1982-1987.
  • Wang, R., Koohmaraie, M., Luedtke, B. E., Wheeler, T. L., & Bosilevac, J. M. (2014). Effects of in-plant interventions on reduction of enterohemorrhagic Escherichia coli and background indicator microorganisms on veal calf hides.Journal of Food Protection®,77(5), 745-751.
  • Waters, B. W., & Hung, Y. C. (2014). The effect of organic loads on stability of various chlorine-based sanitisers.International Journal of Food Science & Technology,49(3), 867-875.
  • Waters, B. W., & Hung, Y. C. (2014). The Effect of pH and chloride concentration on the stability and antimicrobial activity of chlorine-based sanitizers.Journal of food science,79(4), M622-M627.
  • Wheeler, T. L., Kalchayanand, N., & Bosilevac, J. M. (2014). Pre-and post-harvest interventions to reduce pathogen contamination in the US beef industry.Meat science,98(3), 372-382.
  • Zhao, T., Zhao, P., Chen, D., Jadeja, R., Hung, Y. C., & Doyle, M. P. (2014). Reductions of Shiga toxin–producing Escherichia coli and Salmonella Typhimurium on beef trim by lactic acid, levulinic acid, and sodium dodecyl sulfate treatments.Journal of Food Protection®,77(4), 528-537.

2015

  • Chen, D., Zhao, T., & Doyle, M. P. (2015). Control of pathogens in biofilms on the surface of stainless steel by levulinic acid plus sodium dodecyl sulfate.International journal of food microbiology,207, 1-7.
  • Chen, D., Zhao, T., & Doyle, M. P. (2015). Single-and mixed-species biofilm formation by Escherichia coli O157: H7 and Salmonella, and their sensitivity to levulinic acid plus sodium dodecyl sulfate.Food Control,57, 48-53.
  • Chintagari, S., Hung, Y. C., & Hamanaka, D. (2015). Resistance of various STEC strains and serogroups to UV radiation and effect of nalidixic acid adaptation.Food Control,50, 313-319.
  • Kalchayanand, N., Arthur, T. M., Bosilevac, J. M., Schmidt, J. W., Wang, R., Shackelford, S., & Wheeler, T. L. (2015). Efficacy of antimicrobial compounds on surface decontamination of seven Shiga toxin–producing Escherichia coli and Salmonella inoculated onto fresh beef.Journal of Food Protection®,78(3), 503-510.
  • Nagaraj, G., Singh, R., Hung, Y. C., & Mohan, A. (2015). Effect of radio-frequency on heating characteristics of beef homogenate blends.LWT-Food Science and Technology,60(1), 372-376.
  • Rincon, A., A.M. Stelzleni, and R. Singh. 2015. Effects of endpoint temperature and thickness on quality of whole-muscle non-intact steaks cooked in a radio frequency oven. LWT Food Sci and Tech. 64:1323-1328.
  • Yao, K., Basnet, P., Sessions, H., Larsen, G. K., Murph, S. E. H., & Zhao, Y. (2015). Fe2O3–TiO2 core–shell nanorod arrays for visible light photocatalytic applications. Catalysis Today. DOI:10.1016/j.
  • Yemmireddy, V. K., & Hung, Y. C. (2015). Effect of binder on the physical stability and bactericidal property of titanium dioxide (TiO2) nanocoatings on food contact surfaces.Food Control,57, 82-88.
  • Yemmireddy, V. K., & Hung, Y. C. (2015). Effect of food processing organic matter on photocatalytic bactericidal activity of titanium dioxide (TiO2). International journal of food microbiology,204, 75-80.
  • Yemmireddy, V. K., & Hung, Y. C. (2015). Selection of photocatalytic bactericidal titanium dioxide (TiO2) nanoparticles for food safety applications.LWT-Food Science and Technology,61(1), 1-6.
  • Yemmireddy, V. K., Farrell, G. D., & Hung, Y. C. (2015). Development of Titanium Dioxide (TiO2) Nanocoatings on Food Contact Surfaces and Method to Evaluate Their Durability and Photocatalytic Bactericidal Property Journal of food science,80(8), N1903-N1911.
  • Zhao, T.  2015.  Approaches for reduction of Shiga toxin-producing Escherichia coli and Salmonella on hide of cattle. Food: Microbiology, Safety & Hygiene 1 (1):e101
  • Zhao, T.  2015.  Development of a novel microbicide for control of foodborne pathogens. MOJ Food Processing & Technology 1 (1):3-4.

2016

  • Basnet, P., & Zhao, Y. (2016). Tuning the CuxO nanorod composition for efficient visible light induced photocatalysis.Catalysis Science & Technology. DOI:10.1039/C5CY01464F.
  • Fang, J., Cannon, J. L., & Hung, Y. C. (2016). The efficacy of EO waters on inactivating norovirus and hepatitis A virus in the presence of organic matter. Food Control,61, 13-19.
  • Mohan, A., & Pohlman, F. W. (2016). Role of organic acids and peroxyacetic acid as antimicrobial intervention for controlling Escherichia coli O157: H7 on beef trimmings.LWT-Food Science and Technology,65, 868-873.
  • Mohan, A., Jaico, T., Kerr, W., & Singh, R. (2016). Functional properties of bicarbonates on physicochemical attributes of ground beef.LWT-Food Science and Technology,70, 333-341.
  • Nagaraj, G., Purohit, A., Harrison, M., Singh, R., Hung, Y. C., & Mohan, A. (2016). Radiofrequency pasteurization of inoculated ground beef homogenate.Food Control,59, 59-67.
  • Rincon, A. M., & Singh, R. K. (2016). Inactivation of Shiga toxin-producing and nonpathogenic Escherichia coli in non-intact steaks cooked in a radio frequency oven.Food Control,62, 390-396.

Manuscript in preparation

  • Belanger, S.E. and A.M. Stelzleni. 2016. The use of two novel antimicrobials during ground beef processing: I. Shelf life characteristics when manufactured from bench trim at the retail level and displayed in aerobic packaging. (Intended: LWT Food Sci and Tech)
  • Belanger, S.E. and A.M. Stelzleni. 2016. The use of two novel antimicrobials during ground beef processing: II. Shelf life and sensory characteristics when manufactured at the processor level and displayed in anaerobic packaging. (Intended: LWT Food Sci and Tech)
  • Kersey, R.J. and A.M. Stelzleni. 2016. Antimicrobial interventions for blade tenderized whole muscle non-intact beef: I. Evaluation of shelf life and sensory characteristics for boneless beef top sirloin steaks. (Intended: LWT Food Sci and Tech)
  • Kersey, R.J. and A.M. Stelzleni. 2016. Antimicrobial interventions for blade tenderized whole muscle non-intact beef: II. Evaluation of shelf life and sensory characteristics for boneless beef top loin steaks. (Intended: LWT Food Sci and Tech)
  • Rigdon, M. and A.M. Stelzleni. 2016. Effects of alkaline electrolyzed water as a replacement of traditional phosphate enhancement solutions on meat color and shelf life stability. (In progress: Meat Science)
  • Rigdon, M. and A.M. Stelzleni. 2016. Evaluation of alkaline electrolyzed water to replace traditional phosphate enhancement solutions: Effects on water holding capacity, tenderness, and sensory characteristics. (Submitted: Meat Science)
  • Lu Zhu , Pradip Basnet , Les P. Jones , Steven R. Larson, Jane Y. Howe, Ralph A. Tripp, and Yiping Zhao, “Visible Light-Induced Photoeletrochemical and Antimicrobial Properties of Hierarchical CuBi2O4 by Facile Hydrothermal Synthesis”. (submitted).
  • Yemmireddy, V.K, Hung. Y.-C. (2016). Photocatalytic antimicrobial nanocoatings in food safety: Opportunities and challenges. (Review Paper)
  • Yemmireddy, V. K, Hung. Y.-C. (2016). Durability and photocatalytic antimicrobial activity of TiO2 coated plastic cutting board to inactivate STEC

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Book Chapters

  • Waters, B. and Y.-C. Hung.  2013.  Electrolyzed water: food safety applications.  In “Encyclopedia of Agricultural, Food, and Biological Engineering.”  2nd Ed.  D. R. Heldman, ed.  Taylor & Francis Group, New York.   

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Proceedings

  • Hung Y.-C.  2013.  Photocatalytic Nano-coatings on Food Contact Surfaces to prevent cross-contamination.  Proceedings of the 6th UGA-SHOU-SAAS Food Safety and Trade Mini Summit.  Shanghai, China.  Oct. 15-16, 2013.  Pp. 57-70. 
  • Hung, Y.-C., R. Jadeja, S. Chintagari, and K. Yemmireddy.  2013.  Advanced Processing Technologies to Inactivate Shiga Toxin-Producing Escherichia coli on Beef.  Proceedings of the 2013 International Food Machinery & Technology Exhibition.  Tokyo, Japan.  June 11-14, 2013.  Pp: 293-300.
  • Ravirajsinh, Jadeja and Y.-C. Hung.  2012.  Advanced processing technologies to inactivate various strains of shiga toxin-producing Escherichia coli on beef.  Proceedings of the 5th UGA-SHOU-SAAS Food Safety and Trade Initiative mini Summit.  Shanghai, China.  Oct. 30-Nov. 1, 2012.  Pp. 19-30.

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2014 USDA/AFRI PI Meeting, New Orleans, LA USA.

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2015 USDA/AFRI PI Meeting, Portland, OR USA.

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Presentations

  • AMSA – Reciprocal Meats Conference, Madison WI. (Available at www.meatscience.org)
  • Belanger, S.E. and A.M. Stelzleni. 2014. Effects of antimicrobials on shelf life characteristics of ground beef. AMSA – Reciprocal Meats Conference, Madison WI. Meat Sci. 101:134
  • Belanger, S.E. and A.M. Stelzleni. 2014. Effects of antimicrobials on shelf life characteristics of ground beef. AMSA – Reciprocal Meats Conference, Madison WI. (Available at www.meatscience.org)
  • Belanger, S.E. and A.M. Stelzleni. 2015. Effects of antimicrobials on shelf life characteristics of ground beef. NIFA Institute of Food Safety and Nutrition Project Director Meeting. Portland, OR.
  • Bosilevac, M. 2015.  Direct rapid identification of beef lymph nodes containing high levels of Salmonella.  2015 Beef Industry Safety Summit.  Dallas, TX.  March 3-5, 2015.
  • Bosilevac, M. 2015.  Masterful molecular methods: New technologies for Shiga toxin-producing E. coli in the beef chain. The International Association for Food Protection Annual Meeting, Portland, OR.  July 25-29, 2015. Session S21-2.
  • Bosilevac, M and N. Kalchayanand and A. King. 2015.  Effects or organic acid-surfactant mixtures on levels of bacteria and beef quality trait. The International Association for Food Protection Annual Meeting, Portland, OR.  July 25-29, 2015. Session P3-150.
  • Bosilevac S.E. was invited to speak at the Nebraska Governor’s Conference on STEC and presented information on interventions to reduce STEC on beef.
  • Bosilevac S.E. 2015 was invited to speak on “Validating for STECs in Meat Processing at a workshop titled Validating Food Safety in Meat Processing. Sept 23, 2015 Athens, Georgia.
  • Bosilevac S.E. was invited to the 30th Meeting of the Chinese Association of Animal Products Processing and presented information on beef processing intervention technologies to control contamination and addressed a group of graduate students at the Nanjing Agricultural University in a discussion of beef safety practices to control STEC.
  • Cannon, JL.  2012.  Strategies for Control of Norovirus on Food Contact Surfaces.  Center for Food Safety Annual Meeting, Atlanta, GA.  March 7, 2012.
  • Cannon, J. L. and Y.-C. Hung.  2012.  Food safety strategies/technologies to reduce the risk of norovirus in meat processing and retail operations.  2012 IFT annual meeting, June 25-28, 2012.  Las Vegas, NV.
  • Chen, D., T. Zhao, and M. P. Doyle.  2013.  Cross-contamination between deli foods and slicers by Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella and slicer disinfection by sanitizers. The International Association for Food Protection Annual Meeting, July 28-31, 2013, Charlotte, North Carolina.
  • Chen, D., T. Zhao, and M. P. Doyle.  2014.  Growth and control of pathogens in biofilms on the surface of stainless steel by temperature and chemical sanitizers. The International Association for Food Protection Annual Meeting, Aug. 3-6, 2014, Indianapolis, Indiana.
  • Chintagari, S., D. Hamanaka, and Y.-C. Hung.  2012.  Resistance of Escherichia coli O157:H7 and other shiga toxin-producing non-O157 Escherichia coli  to ultraviolet treatment.  International Association for Food Protection 99th Annual Meeting, July 22-25, 2012, Providence, Rhode Island.
  • Chintagari, S., D. Hamanaka, and Y.-C. Hung.  2014.  Ultraviolet Light to Inactivate Foodborne Pathogens.  Proceedings of the 2014 International Food Machinery & Technology Exhibition.  Tokyo, Japan.  June 10-13, 2014.  Pp: 213-220.
  • Chintagari, S., Yen-Con Hung.  2013.  Resistance of Parent and Nalidixic Acid Adapted (NA) Escherichia coli O157:H7 and Other Shiga Toxin-producing non-O157 Escherichia coli to Ultraviolet Treatment.  2013 International Association for Food Protection annual meeting, July 28 - 31. Charlotte, NC.
  • G. Nagaraj, A. Mohan, R. Singh, and Y.-C. Hung.  2012.  Effect of radio frequency technology on heating profile of beef homogenate systems with different combinations of lean to fat ratios.  2012 Reciprocal Meat Conference.  June 17-20, 2012, Fargo, ND.
  • Hung Y.-C.  2013.  Photocatalytic Nano-coatings on Food Contact Surfaces to prevent cross-contamination.  Proceedings of the 6th UGA-SHOU-SAAS Food Safety and Trade Mini Summit.  Shanghai, China.  Oct. 15-16, 2013.  Pp. 57-70. 
  • Hung, Y.-C.  2013.  Advanced processing technologies as multiple hurdles to inactivate Shiga toxin-producing Escherichia coli (STEC) on beef products: An academic and industry collaborative effort.  3rd Asia Pacific International Conference on Food Safety.  Taipei, Taiwan.  Oct. 29-31, 2013.
  • Hung, Y.-C.  2014.  Electrolyzed water and its applications in the US.  Japanese Society for Functional Water annual meeting.  Tokyo, Japan.  Oct. 18-19, 2014.
  • Hung, Y.-C., K. Yemmireddy, Y. Zhao, and P. Basnet.  2014.  Photocatalytic nanocoatings as a new tool to ensure food safety.  17th IUFoST World Congress.  Montreal, Canada.  Aug. 16-21, 2014.
  • Hung, Y.-C., R. Jadeja, S. Chintagari, and K. Yemmireddy.  2013. Advanced Processing Technologies to Inactivate Shiga Toxin-Producing Escherichia coli on Beef.  Proceedings of the 2013 International Food Machinery & Technology Exhibition.  Tokyo, Japan.  June 11-14, 2013.  Pp: 293-300. 
  • Hung, Y.-C., R. Jadeja, T. Zhao, P. Zhao, and M. P. Doyle. 2012.  Electrolyzed oxidizing water (EO water) and levulinic acid plus sodium dodecyl sulfate (LA-SDS - potential Interventions to reduce Escherichia coli O157:H7 on spiked beef trims.  2012 Beef Industry Safety Summit – March 7-9, 2012. Tampa, Florida.
  • Jadeja, R.  and Y.-C. Hung.  2012.  Influence of Nalidixic Acid Resistance on Sensitivity of Various Shiga Toxin-producing Escherichia coli to EO Water Treatment.  International Association for Food Protection 99th Annual Meeting, July 22-25, 2012, Providence, Rhode Island.
  • Jadeja, R. and Y.-C. Hung.  2014.  Efficacy of Various Electrolyzed Oxidizing Waters to Control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 from Cattle Hides.  IAFP Ann Mtg. Indianapolis, IN.  Aug. 3-6, 2014.  P3-67.
  • Jadeja, R. and Y.-C. Hung.  2015.  Novel electrolyzed oxidizing water based cleaning-in-place meat grinder sanitization process development and optimization.  2015 Beef Industry Safety Summit.  Dallas, TX.  March 3-5, 2015.
  • Jadeja, R., and Y.-C. Hung.  2012.  Using Electrolyzed Water as a Non-thermal Treatment to Inactivate Various Strains of Shiga Toxin-Producing Escherichia coli.  16th World Congress of Food Science and Technology.  Aug. 5-9, 2012.  Foz do Iguacu, Brazil.
  • Jadeja, R., Y.-C. Hung, T. Zhao, J. Cannon, and M.P. Doyle.  2014.  Additive effect of bacteriophage cocktail and novel antimicrobials for reduction of Escherichia coli O157:H7 on artificially contaminated beef trim.  2014 Beef Industry Safety Summit.  Dallas, TX.  March 4-6, 2014
  • Jadeja, R., Y.-C. Hung, T. Zhao, P. Zhao, and M. P. Doyle, 2013.  Comparison of current and novel chemical treatments to control Escherichia coli O157:H7 and O26 on beef trims and ground beef patties.  2013 Beef Industry Safety Summit, March, 13-15 Dallas, TX. 
  • Kalchayanand, N., Arthur, T.M., Bosilevac, J.M., Wheeler, T.L. 2012. Detection methods and intervention strategies for shiga toxin-producing E. coli in beef [abstract]. Annual Meeting of the Institute of Food Technologists. 061-01:52.
  • Kalchayanand, N., Arthur, T.M., Bosilevac, J.M., Wheeler, T.L. 2012. Non-O157 Shiga toxin-producing Escherichia coli: prevalence associated with meat animals and controlling interventions. Proceedings of American Meat Science Association 64th Annual Reciprocal Meat Conference, June 19-22, 2011, Kansas State University, Manhattan Kansas. p.1-9.
  • Kalchayanand, N., Bosilevac, J.M., Wheeler, T.L.  2013.  Ultraviolet light (UV) and UV-ozone interventions reduce shiga toxin-producing Escherichia coli (STEC) on contaminated fresh beef. American Society for Microbiology General Meeting. Poster No. 1596 p.166. 
  • Kalchayanand, N., Bosilevac, J.M., Wheeler, T.L. 2012. Efficacy of ultraviolet light (UV) and UV-ozone as an intervention to reduce pathogens-contaminated fresh beef.[Abstract] Annual Meeting of the Institute of Food Technologists.June 25-28, 2012, Las Vegas, Nevada. Abstract 035-71:25
  • Kersey, R.J. and A.M. Stelzleni. 2014. Antimicrobial interventions for blade tenderized whole muscle non-intact beef strip loins: Evaluation of shelf-life and sensory characteristics. AMSA Reciprocal Meats Conference, Madison WI. Meat Sci. 101:147 (Available at www.meatscience.org)
  • Kersey, R.J. and A.M. Stelzleni. 2015. Antimicrobial interventions for blade tenderized whole muscle non-intact beef strip loins: Evaluation of shelf-life and sensory characteristics. NIFA Institute of Food Safety and Nutrition Project Director Meeting. Portland, OR.
  • Mckeith, R.O., D.A. King, A.L. Grayson, S.D. Shackelford, J.W. Savell, T.L. Wheeler.  2013. Influence of mitochondrial efficiency on beef lean color stability.  American Meat Science Association Conference Reciprocal.p. 82.
  • Nagaraj, G., R. Singh, Y.-C. Hung, A. Mohan and A. Purohit.  2015. Radio-frequency pasteurization of inoculated ground beef homogenate with Escherichia coli. The International Association for Food Protection Annual Meeting, Portland, OR.  July 25-29, 2015. Session P2-85.
  • Rigdon, M. and A.M. Stelzleni. 2015. Effects of alkaline electrically oxidized water on pork loin enhancement. ASAS Southern Section, Atlanta GA.
  • Rosson, Parr and Flynn Adcock.  Conducting Economic Impact Assessments.  Presentation.  AFRI Joint Principal Investigator Meeting 2014 USDA-AFRI Integrated Food Safety Program, New Orleans, LA,  June  2014.
  • Rosson, Parr and Flynn Adcock.  Economic Impacts of E. coli on U.S.  Poster presented at the  USDA NIFA Food Safety Project Director Meeting, Portland, OR, July 2015.
  • Rosson, Parr and Flynn Adcock.  Economic Impacts of U.S. Beef Processing Industry.  Presentation.  AFRI Annual Advisory Board Meeting and Project P.I. Meetings, Dallas, TX, Mach 2014.
  • Rosson, Parr and Flynn Adcock.  Economic Impacts of U.S. Beef Processing Industry.  Presentation.  AFRI Principal Investigator Meeting, Institute of Food Technologists Annual, Chicago, IL, July 2013.
  • Rosson, Parr and Flynn Adcock.  Economic Impacts of U.S. Beef Processing Industry.  Presentation.  Beef AFRI Research Project Group Meeting, Beef Industry Safety Summit Meeting, Dallas, TX, March 2013.
  • Rosson, Parr and Flynn Adcock.  Economic Impacts of U.S. Beef Processing Industry.  Presentation.  Beef AFRI Research Project Group Meeting, Beef Industry Safety Summit Meeting, Las Vegas, NV, June 2012.
  • Rosson, Parr and Flynn Adcock.  Economic Impacts of U.S. Beef Processing Industry.  Presentation.  Beef AFRI Research Project Group Meeting, Beef Industry Safety Summit Meeting, Tampa, March 2012.
  • Smith, C.B., K. F. Roache, C. Ma, Y.-C. Hung, and J. L. Cannon.  2012.  Norovirus and Hepatitis A Virus Inactivation on Stainless Steel and Gloves by Electrolyzed Oxidizing Water and Levulinic Acid Plus SDS.  2012 Center for Food Safety annual meeting.  March 6-7, 2012.  Atlanta, GA.
  • Wang, R., N. Kalchayanand, J.K. Bosilevac, T.M. Arthur.  2013.  Biofilm formation and sanitizer resistance contributes to “High Event” meat contamination by E. coli O157:H7.  2013 International Association for Food Protection annual meeting.  P1-48 Page No.48.
  • Wheeler, T.L., Kalchayanand, N., Bosilevac, J.M., 2014. Pre- and post-harvest interventions to reduce pathogen contamination in the U.S. beef industry. In: Proceedings of the 60th International Congress of Meat Science and technology, August 17-18, 2014, Punta Del Este, Uruguay. Journal of Meat Science. 98:372-382.
  • Yemmireddy, K. and Y.-C. Hung.  2014.  Effect of Organic Matter on Photocatalytic Bactericidal Activity of Titanium Dioxide.  IFT Ann Mtg. New Orleans, LA. June 21-24, 2014. Session 246-28.
  • Yemmireddy, K. and Y.-C. Hung.  2014.  Selection of Bactericidal Titanium Dioxide (TiO2) Nanoparticles for Food Safety Applications.  IFT Ann Mtg. New Orleans, LA. June 21-24, 2014. Session 248-16.
  • Yemmireddy, K. and Y.-C. Hung.  2015.  Durability and bactericidal activity of titanium dioxide (TiO2) nanocoatings on food contact surfaces.  IFT Ann Mtg. Chicago, IL. July 11-14, 2015. Session 125-35.
  • Zhao, T.  2014.  Efficacy of a novel bactericide for elimination of biofilm in food processing facilities. 3rd International Conference and Exhibition on Food Processing & Technology. Las Vegas, Nevada; July 21-23, 2014.
  • Zhao, T., and P. Zhao.  2014.  Inactivation of foodborne sporeformers by levulinic acid plus sodium dodecyl sulfate. 114th Ann. Meet. Am. Soc. Microbiol., Boston, MA, May 17-20, 2014.
  • Zhao, T., L. Wang, P. Zhao, D. Chen and M. P. Doyle.  2015. Reduction Shiga toxin-producing E. coli and Salmonella Typhimurium on cattle hides by spray treatment with levulinic acid plus sodium dodecyl sulfate. The International Association for Food Protection Annual Meeting, Portland, OR.  July 25-29, 2015. Session P3-120.
  • Zhao, T., P. Zhao, M. P. Doyle, R. Jadeja, and Y. Hung.  2012.  Bactericidal characteristics of lactic acid and levulinic acid plus sodium dodecyl sulfate in pure culture and comparison of different intervention approaches for inactivation of Shiga toxin producing Escherichia coli on beef trim.  International Association for Food Protection 99th Annual Meeting, July 22-25, 2012, Providence, Rhode Island.
  • Zhao, T., Wang L., Zhao, P., Chen, D., and Doyle, M. P.  Reduction of Shiga Toxin-producing E. coli and Salmonella Typhimurium on cattle hides by spray treatment with levulinic acid plus sodium dodecyl sulfate. The International Association for Food Protection Annual Meeting, July 25-28, 2015, Portland, Oregon.

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Patents

  • Hung, Y.-C., and D. Chung.  2012.  Method and apparatus for electrolyzed water.  U.S. Patent #8,211,288.
  • Zhao, Y., Y.-C. Hung, P. Basnet, R. Jadeja.  2013.  Biocidal iron oxide coating, methods of making and methods of use.  U.S. Provisional Patent application No. 61/589,631.
  • Jadeja, R. and Y.-C. Hung.  2015.  System and method for in-place meat grinder sanitization.  US Provisional Patent application No. 62/143,430.

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University of Georgia (UGA) College of Agricultural and Environmental Sciences (CAES)