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Items: 1 to 50 of 112

1.

Changes of Antibiotic Resistance Phenotype in Outbreak-Linked Salmonella enterica Strains after Exposure to Human Simulated Gastrointestinal Conditions in Chicken Meat.

DE Sales CV, DE Melo ANF, Niedzwiedzka KM, DE Souza EL, Schaffner DW, Magnani M.

J Food Prot. 2018 Nov;81(11):1844-1850. doi: 10.4315/0362-028X.JFP-18-213.

PMID:
30325224
2.

Intrinsic Parameters and Bacterial Growth Prediction in a Brazilian Minimally Ripened Cheese (Coalho) during Refrigerated Storage.

DA Costa Lima M, DA Conceição ML, Schaffner DW, DE Souza EL.

J Food Prot. 2018 Nov;81(11):1800-1809. doi: 10.4315/0362-028X.JFP-18-265.

PMID:
30299978
3.

Corrigendum to 'Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses' Food Microbiol. 73 288-297.

Campagnollo FB, Margalho LP, Kamimura BA, Feliciano MD, Freire L, Lopes LS, Alvarenga VO, Cadavez VAP, Gonzales-Barron U, Schaffner DW, Sant'Ana AS.

Food Microbiol. 2018 Dec;76:572-574. doi: 10.1016/j.fm.2018.03.005. Epub 2018 Mar 19. No abstract available.

PMID:
30166189
4.

Characterization of Microbial Inactivation Using Plasma-Activated Water and Plasma-Activated Acidified Buffer.

Joshi I, Salvi D, Schaffner DW, Karwe MV.

J Food Prot. 2018 Sep;81(9):1472-1480. doi: 10.4315/0362-028X.JFP-17-487.

PMID:
30088783
5.

Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses.

Campagnollo FB, Margalho LP, Kamimura BA, Feliciano MD, Freire L, Lopes LS, Alvarenga VO, Cadavez VAP, Gonzales-Barron U, Schaffner DW, Sant'Ana AS.

Food Microbiol. 2018 Aug;73:288-297. doi: 10.1016/j.fm.2018.02.006. Epub 2018 Feb 12. Erratum in: Food Microbiol. 2018 Dec;76:572-574.

PMID:
29526214
6.

Bayesian modeling of two- and three-species bacterial competition in milk.

Quinto EJ, Marín JM, Caro I, Mateo J, Schaffner DW.

Food Res Int. 2018 Mar;105:952-961. doi: 10.1016/j.foodres.2017.12.033. Epub 2017 Dec 14.

PMID:
29433294
7.

Influence of Soap Characteristics and Food Service Facility Type on the Degree of Bacterial Contamination of Open, Refillable Bulk Soaps.

Schaffner DW, Jensen D, Gerba CP, Shumaker D, Arbogast JW.

J Food Prot. 2018 Feb;81(2):218-225. doi: 10.4315/0362-028X.JFP-17-251.

PMID:
29320234
8.

Surfactant concentration and type affects the removal of Escherichia coli from pig skin during a simulated hand wash.

Jensen DA, Rogers MA, Schaffner DW.

Lett Appl Microbiol. 2017 Oct;65(4):292-297. doi: 10.1111/lam.12777. Epub 2017 Aug 22.

PMID:
28727890
9.

Effect of Surface Roughness in Model and Fresh Fruit Systems on Microbial Inactivation Efficacy of Cold Atmospheric Pressure Plasma.

Bhide S, Salvi D, Schaffner DW, Karwe MV.

J Food Prot. 2017 Aug;80(8):1337-1346. doi: 10.4315/0362-028X.JFP-17-064.

PMID:
28708029
10.

Modeling the risk of salmonellosis from consumption of pistachios produced and consumed in the United States.

Lambertini E, Barouei J, Schaffner DW, Danyluk MD, Harris LJ.

Food Microbiol. 2017 Oct;67:85-96. doi: 10.1016/j.fm.2017.06.003. Epub 2017 Jun 16.

PMID:
28648297
11.

Predicting and Modelling the Growth of Potentially Pathogenic Bacteria in Coalho Cheese.

de Araújo VG, de Oliveira Arruda MD, Dantas Duarte FN, de Sousa JMB, da Costa Lima M, da Conceição ML, Schaffner DW, de Souza EL.

J Food Prot. 2017 Jul;80(7):1172-1181. doi: 10.4315/0362-028X.JFP-16-523.

PMID:
28604174
12.

Quantifying the Effects of Water Temperature, Soap Volume, Lather Time, and Antimicrobial Soap as Variables in the Removal of Escherichia coli ATCC 11229 from Hands.

Jensen DA, Macinga DR, Shumaker DJ, Bellino R, Arbogast JW, Schaffner DW.

J Food Prot. 2017 Jun;80(6):1022-1031. doi: 10.4315/0362-028X.JFP-16-370.

PMID:
28504614
13.

Quantification of Transfer of Salmonella from Citrus Fruits to Peel, Edible Portion, and Gloved Hands during Hand Peeling.

Jung J, Friedrich LM, Danyluk MD, Schaffner DW.

J Food Prot. 2017 Jun;80(6):933-939. doi: 10.4315/0362-028X.JFP-16-423.

PMID:
28463082
14.

Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella.

Maffei DF, Sant'Ana AS, Franco BD, Schaffner DW.

Food Res Int. 2017 Feb;92:106-112. doi: 10.1016/j.foodres.2016.12.014. Epub 2016 Dec 28.

PMID:
28290287
15.

Quantifying Bacterial Cross-Contamination Rates between Fresh-Cut Produce and Hands.

Jensen DA, Danyluk MD, Harris LJ, Schaffner DW.

J Food Prot. 2017 Feb;80(2):213-219. doi: 10.4315/0362-028X.JFP-16-240.

PMID:
28221987
16.

Quantitative Microbial Risk Assessment for Escherichia coli O157:H7 in Fresh-Cut Lettuce.

Pang H, Lambertini E, Buchanan RL, Schaffner DW, Pradhan AK.

J Food Prot. 2017 Feb;80(2):302-311. doi: 10.4315/0362-028X.JFP-16-246.

PMID:
28221978
17.

Prediction of Escherichia coli O157:H7, Salmonella , and Listeria monocytogenes Growth in Leafy Greens without Temperature Control.

Mishra A, Guo M, Buchanan RL, Schaffner DW, Pradhan AK.

J Food Prot. 2017 Jan;80(1):68-73. doi: 10.4315/0362-028X.JFP-16-153.

PMID:
28221878
18.

A System Model for Understanding the Role of Animal Feces as a Route of Contamination of Leafy Greens before Harvest.

Mishra A, Pang H, Buchanan RL, Schaffner DW, Pradhan AK.

Appl Environ Microbiol. 2016 Dec 30;83(2). pii: e02775-16. doi: 10.1128/AEM.02775-16. Print 2017 Jan 15.

19.

Microbiology of organic and conventionally grown fresh produce.

Maffei DF, Batalha EY, Landgraf M, Schaffner DW, Franco BD.

Braz J Microbiol. 2016 Dec;47 Suppl 1:99-105. doi: 10.1016/j.bjm.2016.10.006. Epub 2016 Oct 27. Review.

20.

Longer Contact Times Increase Cross-Contamination of Enterobacter aerogenes from Surfaces to Food.

Miranda RC, Schaffner DW.

Appl Environ Microbiol. 2016 Oct 14;82(21):6490-6496. Print 2016 Nov 1.

21.
22.

Effect of temperature abuse on frozen army rations: Part 2: Predicting microbial spoilage.

Karthikeyan JS, Desai KM, Salvi D, Bruins R, Schaffner DW, Karwe MV.

Food Res Int. 2015 Oct;76(Pt 3):587-594. doi: 10.1016/j.foodres.2015.07.012. Epub 2015 Jul 14.

PMID:
28455041
23.

Assessing the Performance of Clostridium perfringens Cooling Models for Cooked, Uncured Meat and Poultry Products.

Mohr TB, Juneja VK, Thippareddi HH, Schaffner DW, Bronstein PA, Silverman M, Cook LV Jr.

J Food Prot. 2015 Aug;78(8):1512-26. doi: 10.4315/0362-028X.JFP-15-015.

PMID:
26219365
24.

Quantitative data analysis to determine best food cooling practices in U.S. restaurants.

Schaffner DW, Brown LG, Ripley D, Reimann D, Koktavy N, Blade H, Nicholas D.

J Food Prot. 2015 Apr;78(4):778-83. doi: 10.4315/0362-028X.JFP-14-252.

25.

Quantifying the effect of hand wash duration, soap use, ground beef debris, and drying methods on the removal of Enterobacter aerogenes on hands.

Jensen DA, Danyluk MD, Harris LJ, Schaffner DW.

J Food Prot. 2015 Apr;78(4):685-90. doi: 10.4315/0362-028X.JFP-14-245.

PMID:
25836392
26.

Norovirus cross-contamination during preparation of fresh produce.

Grove SF, Suriyanarayanan A, Puli B, Zhao H, Li M, Li D, Schaffner DW, Lee A.

Int J Food Microbiol. 2015 Apr 2;198:43-9. doi: 10.1016/j.ijfoodmicro.2014.12.023. Epub 2014 Dec 27.

PMID:
25590260
27.

Survival or growth of inoculated Escherichia coli O157:H7 and Salmonella on yellow onions (Allium cepa) under conditions simulating food service and consumer handling and storage.

Lieberman VM, Zhao IY, Schaffner DW, Danyluk MD, Harris LJ.

J Food Prot. 2015 Jan;78(1):42-50. doi: 10.4315/0362-028X.JFP-14-281.

PMID:
25581176
28.

Risk assessment of Salmonella in Danish meatballs produced in the catering sector.

Møller CO, Nauta MJ, Schaffner DW, Dalgaard P, Christensen BB, Hansen TB.

Int J Food Microbiol. 2015 Mar 2;196:109-25. doi: 10.1016/j.ijfoodmicro.2014.10.010. Epub 2014 Oct 12.

PMID:
25540860
29.

Cross contamination of Escherichia coli O157:H7 between lettuce and wash water during home-scale washing.

Jensen DA, Friedrich LM, Harris LJ, Danyluk MD, Schaffner DW.

Food Microbiol. 2015 Apr;46:428-433. doi: 10.1016/j.fm.2014.08.025. Epub 2014 Sep 18.

PMID:
25475312
30.

Effect of high hydrostatic pressure on Salmonella inoculated into creamy peanut butter with modified composition.

D'Souza T, Karwe M, Schaffner DW.

J Food Prot. 2014 Oct;77(10):1664-8. doi: 10.4315/0362-028X.JFP-14-062.

PMID:
25285482
31.

Botulinum Neurotoxin Subtype A4 Originating from Nontoxigenic Clostridium botulinum.

Schaffner DW, Drake HL.

Appl Environ Microbiol. 2014 Dec;80(23):7131-2. doi: 10.1128/AEM.03001-14. Epub 2014 Sep 19. No abstract available.

32.

Predicting survival of Salmonella in low-water activity foods: an analysis of literature data.

Santillana Farakos SM, Schaffner DW, Frank JF.

J Food Prot. 2014 Sep;77(9):1448-61. doi: 10.4315/0362-028X.JFP-14-013.

PMID:
25198835
33.

Validation of mathematical models for Salmonella growth in raw ground beef under dynamic temperature conditions representing loss of refrigeration.

McConnell JA, Schaffner DW.

J Food Prot. 2014 Jul;77(7):1110-5. doi: 10.4315/0362-028X.JFP-14-038.

PMID:
24988016
34.

Tracking and modeling norovirus transmission during mechanical slicing of globe tomatoes.

Shieh YC, Tortorello ML, Fleischman GJ, Li D, Schaffner DW.

Int J Food Microbiol. 2014 Jun 16;180:13-8. doi: 10.1016/j.ijfoodmicro.2014.04.002. Epub 2014 Apr 13.

PMID:
24769163
35.

Predicting Bacillus coagulans spores inactivation in tomato pulp under nonisothermal heat treatments.

Zimmermann M, Longhi DA, Schaffner DW, Aragão GM.

J Food Sci. 2014 May;79(5):M935-40. doi: 10.1111/1750-3841.12430. Epub 2014 Apr 8.

PMID:
24712665
36.

Quantitative microbial risk assessment of antibacterial hand hygiene products on risk of shigellosis.

Schaffner DW, Bowman JP, English DJ, Fischler GE, Fuls JL, Krowka JF, Kruszewski FH.

J Food Prot. 2014 Apr;77(4):574-82. doi: 10.4315/0362-028X.JFP-13-366.

PMID:
24680068
37.

Modeling the growth of Listeria monocytogenes on cut cantaloupe, honeydew and watermelon.

Danyluk MD, Friedrich LM, Schaffner DW.

Food Microbiol. 2014 Apr;38:52-5. doi: 10.1016/j.fm.2013.08.001. Epub 2013 Aug 13.

PMID:
24290625
38.

Quantifying transfer rates of Salmonella and Escherichia coli O157:H7 between fresh-cut produce and common kitchen surfaces.

Jensen DA, Friedrich LM, Harris LJ, Danyluk MD, Schaffner DW.

J Food Prot. 2013 Sep;76(9):1530-8. doi: 10.4315/0362-028X.JFP-13-098.

PMID:
23992497
39.

Modeling the influence of temperature, water activity and water mobility on the persistence of Salmonella in low-moisture foods.

Farakos SM, Frank JF, Schaffner DW.

Int J Food Microbiol. 2013 Sep 2;166(2):280-93. doi: 10.1016/j.ijfoodmicro.2013.07.007. Epub 2013 Jul 16.

40.

Relationship between Listeria monocytogenes and Listeria spp. in seafood processing plants.

Alali WQ, Schaffner DW.

J Food Prot. 2013 Jul;76(7):1279-82. doi: 10.4315/0362-028X.JFP-13-030.

PMID:
23834807
41.

Utilization of mathematical models to manage risk of holding cold food without temperature control.

Schaffner DW.

J Food Prot. 2013 Jun;76(6):1085-94. doi: 10.4315/0362-028X.JFP-12-424.

PMID:
23726207
42.

Effect of lime juice on Vibrio parahaemolyticus and Salmonella enterica inactivation during the preparation of the raw fish dish ceviche.

Mathurand P, Schaffner DW.

J Food Prot. 2013 Jun;76(6):1027-30. doi: 10.4315/0362-028X.JFP-12-526.

PMID:
23726199
43.

Development and validation of a mathematical model for growth of pathogens in cut melons.

Li D, Friedrich LM, Danyluk MD, Harris LJ, Schaffner DW.

J Food Prot. 2013 Jun;76(6):953-8. doi: 10.4315/0362-028X.JFP-12-398.

PMID:
23726189
44.

Predicting Salmonella populations from biological, chemical, and physical indicators in Florida surface waters.

McEgan R, Mootian G, Goodridge LD, Schaffner DW, Danyluk MD.

Appl Environ Microbiol. 2013 Jul;79(13):4094-105. doi: 10.1128/AEM.00777-13. Epub 2013 Apr 26.

45.

Fate of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella on fresh-cut celery.

Vandamm JP, Li D, Harris LJ, Schaffner DW, Danyluk MD.

Food Microbiol. 2013 May;34(1):151-7. doi: 10.1016/j.fm.2012.11.016. Epub 2012 Dec 5.

PMID:
23498192
46.

Issues to consider when setting intervention targets with limited data for low-moisture food commodities: a peanut case study.

Schaffner DW, Buchanan RL, Calhoun S, Danyluk MD, Harris LJ, Djordjevic D, Whiting RC, Kottapalli B, Wiedmann M.

J Food Prot. 2013 Feb;76(2):360-9. doi: 10.4315/0362-028X.JFP-12-171.

PMID:
23433390
47.

Inactivation of Vibrio parahaemolyticus in hard clams (Mercanaria mercanaria) by high hydrostatic pressure (HHP) and the effect of HHP on the physical characteristics of hard clam meat.

Mootian GK, Flimlin GE, Karwe MV, Schaffner DW.

J Food Sci. 2013 Feb;78(2):E251-7. doi: 10.1111/1750-3841.12014. Epub 2013 Jan 16.

PMID:
23324022
48.

A framework for developing research protocols for evaluation of microbial hazards and controls during production that pertain to the quality of agricultural water contacting fresh produce that may be consumed raw.

Harris LJ, Bender J, Bihn EA, Blessington T, Danyluk MD, Delaquis P, Goodridge L, Ibekwe AM, Ilic S, Kniel K, Lejeune JT, Schaffner DW, Stoeckel D, Suslow TV.

J Food Prot. 2012 Dec;75(12):2251-73. doi: 10.4315/0362-028X.JFP-12-252.

PMID:
23212026
49.

Development and evaluation of a university campus-based food safety media campaign for young adults.

Abbot JM, Policastro P, Bruhn C, Schaffner DW, Byrd-Bredbenner C.

J Food Prot. 2012 Jun;75(6):1117-24. doi: 10.4315/0362-028X.JFP-11-506.

PMID:
22691481
50.

An expert panel report of a proposed scientific model demonstrating the effectiveness of antibacterial handwash products.

Boyce JM, Dupont HL, Massaro J, Sack D, Schaffner DW.

Am J Infect Control. 2012 Oct;40(8):742-9. doi: 10.1016/j.ajic.2011.09.016. Epub 2012 Feb 1.

PMID:
22300895

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