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United States Department of Agriculture

Agricultural Research Service

Related Topics

Lihan Huang
Residue Chemistry and Predictive Microbiology
Research Leader

Phone: (215) 233-6621
Fax: (215) 233-6581
Room 0022
600 E MERMAID LN
ERRC
WYNDMOOR, PA, 19038-8598

Projects
DEVELOPMENT OF PREDICTIVE MICROBIAL MODELS FOR FOOD SAFETY AND THEIR ASSOCIATED USE IN INTERNATIONAL MICROBIAL DATABASES
Appropriated (D)
  Accession Number: 422155
FOOD SAFETY & QUALITY, APPLICATION OF NOVEL TECHNOLOGIES & UTILIZATION OF WASTE POMACE FROM FRUIT & VEGETABLE PROCESSING - COLLABORATIVE RES
Nonfunded Cooperative Agreement (N)
  Accession Number: 422849
COLLABORATIVE RESEARCH IN THE AREAS OF FOOD SAFETY AND FUNCTION FOOD DEVELOPMENT BASED ON DAIRY AND OTHER AGRICULTURAL RESOURCES
Nonfunded Cooperative Agreement (N)
  Accession Number: 422935
DEVELOPMENT OF PREDICTIVE MODELS FOR PATHOGENIC AND SPOILAGE MICROORGANISMS IN RAW AND PROCESSED CHINESE FOODS
Nonfunded Cooperative Agreement (N)
  Accession Number: 423410
CONTROL OF FOOD-BORNE BACTERIAL AND VIRAL PATHOGENS USING MICROWAVE TECHNOLOGIES
Reimbursable (R)
  Accession Number: 421314

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Comparative study of thermal inactivation kinetics of Salmonella spp. in peanut butter and peanut butter spread - (Peer Reviewed Journal)
Li, C., Huang, L., Chen, J. 2014. Comparative study of thermal inactivation kinetics of Salmonella spp. in peanut butter and peanut butter spread. Food Control. 45:143-149 doi.org/10.1016/j.foodcont.2014.04.023.
Predictive modeling for growth of non- and cold-adapted Listeria Monocytogenes on fresh-cut cantaloupe at different storage temperatures - (Peer Reviewed Journal)
Hong, Y., Yoon, W., Huang, L., Yuk, H. 2014. Predictive modeling for growth of non- and cold-adapted Listeria Monocytogenes on fresh-cut cantaloupe at different storage temperatures. Journal of Food Science. doi:10.1111/1750.3841.12468.
Effect of high pressure treatment on the survival of Shiga-Toxin producing Escherichia coli in strawberries - (Peer Reviewed Journal)
Hsu, H., Sheen, S., Sites, J.E., Huang, L., Wu, J. 2013. Effect of high pressure treatment on the survival of Shiga-Toxin producing Escherichia coli in strawberries. Food Microbiology. 40 (2014):25-30.
Ipmp 2013 - a Comprehensive Data Analysis Tool for Predictive Microbiology - (Peer Reviewed Journal)
Huang, L. 2014. IPMP 2013 - A comprehensive data analysis tool for predictive microbiology. International Journal of Food Microbiology. 171(2014)100-107.
Thermal inactivation of Escherichia coli O157:H7 in strawberry puree and its effect on anthocyanins and color - (Peer Reviewed Journal)
Hus, H., Huang, L., Wu, S. 2014. Thermal inactivation of Escherichia coli O157:H7 in strawberry puree and its effect on anthocyanins and color. Journal of Food Science. 79(1):74-80.
Growth and survival kinetics of Listeria monocytogenes in cooked egg whites - (Peer Reviewed Journal)
Fang, T., Huang, L. 2013. Growth and survival kinetics of Listeria monocytogenes in cooked egg whites. Food Control. DOI.org/10.1016/j.foodcont.2013.08.034.
Survival and growth parameters of Escherichia Coli 0157:H7, Salmonella Spp. and Listeria Monocytogenes on fresh-cut pieces prepared from whole cantaloupe treated with Lovit sanitizer - (Abstract Only)
Ukuku, D.O., Huang, L. 2013. Survival and growth parameters of Escherichia Coli 0157:H7, Salmonella Spp. and Listeria Monocytogenes on fresh-cut pieces prepared from whole cantaloupe treated with Lovit sanitizer. Meeting Abstract. 2nd International Conference and Exhibition on Nutritional Science and Therapy, Philadelphia, PA., July 15-17, 2013., Volume 1, Page 1.
Chilled storage of foods - principles - (Book / Chapter)
Hwang, C., Huang, L. 2014. Chilled storage of foods - principles. In: Batt, C.A., Tortorello, M.L. (Eds), Encyclopedia of Food Microbiology, vol 1. Elsevier Ltd, Academic Press, pp. 427-431.
Determination of thermal inactivation kinetics of Listeria monocytogenes in chicken meat by isothermal and dynamic methods Reprint Icon - (Peer Reviewed Journal)
Huang, L. 2013. Determination of thermal inactivation kinetics of Listeria monocytogenes in chicken meat by isothermal and dynamic methods. Food Control. 33:484-488.
The effect of potassium sorbate and pH on the growth of Listeria monocytogenes in ham salad - (Peer Reviewed Journal) - (12-Feb-13)
Gene expression profiling of a nisin-sensitive Listeria monocytogenes Scott A CtsR deletion mutant - (Peer Reviewed Journal)
Liu, Y., Morgan, S.L., Ream, A.R., Huang, L. 2012. Gene expression profiling of a nisin-sensitive Listeria monocytogenes Scott A CtsR deletion mutant. Journal of Industrial Microbiology and Biotechnology. 40(5):495-505.
Optimization of a new mathematical model for bacterial growth - (Peer Reviewed Journal)
Huang, L. 2013. Optimization of a new mathematical model for bacterial growth. Journal of Applied Microbiology. 32:283-288.
Mathematical modeling and numerical analysis of the growth of Non-O157 shiga toxin-producing Escherichia coli in spinach leaves - (Peer Reviewed Journal)
Huang, L. 2012. Mathematical modeling and numerical analysis of the growth of Non-O157 shiga toxin-producing Escherichia coli in spinach leaves. International Journal of Food Microbiology. p. 32-41. 10.1016/j.ijfoodmicro.2012.09.019.
Growth kinetics of Listeria monocytogenes and spoilage microorganisms in fresh-cut cantaloupe - (Peer Reviewed Journal)
Fang, T., Liu, Y., Huang, L. 2013. Growth kinetics of Listeria monocytogenes and spoilage microorganisms in fresh-cut cantaloupe. Food Microbiology. http://dx.doi.org/10.1016/j.fm.2012.12.05.
A simplified method for numerical simulation of gas grilling of non-intact beef steaks to elimate Escherichia coli O157:H7 - (Peer Reviewed Journal)
Huang, L. 2012. A simplified method for numerical simulation of gas grilling of non-intact beef steaks to elimate Escherichia coli O157:H7. Journal of Food Engineering. 113:380-388.
Growth kinetics and model comparison of cronobacter sakazakii in reconstituted powdered infant formula - (Peer Reviewed Journal)
Fang, T., Gurtler, J., Huang, L. 2012. Growth kinetics and model comparison of cronobacter sakazakii in reconstituted powdered infant formula. Journal of Food Science. 77(9):247-255.
Survival of Listeria monocytogenes, E.coli 0157:H7 and Salmonella spp. on catfish fillets exposed to microwave heating in a continuous mode - (Peer Reviewed Journal)
Sheen, S., Huang, L., Sommers, C.H. 2012. Survival of Listeria monocytogenes, E.coli 0157:H7 and Salmonella spp. on catfish fillets exposed to microwave heating in a continuous mode. Journal of Food Science. 77(8)2012:E209-E214.
Effects of lactic acid on the growth characteristics of Listeria monocytogenes on cooked ham surfaces - (Peer Reviewed Journal)
Hwang, C., Huang, L., Sheen, S., Juneja, V.K. 2012. Effects of lactic acid on the growth characteristics of Listeria monocytogenes on cooked ham surfaces. Journal of Food Protection. 75(8)1404-1410.
Genes that are involved in high hydrostatic pressure treatments in a Listeria monocytogenes Scott A ctsR deletion mutant Reprint Icon - (Peer Reviewed Journal)
Liu, Y., Huang, L., Joerger, R.D., Gunther, N.W. 2012. Genes that are involved in high hydrostatic pressure treatments in a Listeria monocytogenes Scott A ctsR deletion mutant. Journal of Microbial and Biochemical Technology. 4:050-056.
Mathematical modeling of growth of non-O157 Shiga Toxin-producing Escherichia coli in raw ground beef - (Peer Reviewed Journal)
Huang, L., Tu, S., Phillips, J.G., Fratamico, P.M. 2012. Mathematical modeling of growth of non-O157 Shiga Toxin-producing Escherichia coli in raw ground beef. Journal of Food Science. 77(4)217-225.
In-package pasteurization of ready-to-eat meat and poultry product - (Book / Chapter)
Huang, L., Hwang, C. 2012. In-package pasteurization of ready-to-eat meat and poultry product. In: Kerry, J.P., editor. In Advances in meat, poultry and seafood packaging. Philadelphia, PA: Woodhead Publishing Ltd. 313:320.
Effect of temperature on microbial growth rate - thermodynamic analysis, the arrhenius and eyring-polanyi connection - (Peer Reviewed Journal)
Huang, L., Hwang, C., Phillips, J.G. 2011. Effect of temperature on microbial growth rate - thermodynamic analysis, the arrhenius and eyring-polanyi connection. Journal of Food Science. 76:553-560.
Evaluating the effect of temperature on microbial growth rate - the Ratkowsky and a Belehrádek type models - (Peer Reviewed Journal)
Huang, L., Hwang, C., Phillips, J.G. 2011. Evaluating the effect of temperature on microbial growth rate - the Ratkowsky and a Belehrádek type models. Journal of Food Science. 76(8):547-557.
Thermal inactivation of foodborne pathogens and the USDA pathogen modeling program - (Peer Reviewed Journal)
Juneja, V.K., Huang, L., Yan, X. 2011. Thermal inactivation of foodborne pathogens and the USDA pathogen modeling program. Journal of Thermal Analysis. 106(1):191-198.
Survival of Listeria monocytogenes and Salmonella spp. on catfish exposed to microwave heating in a continuous mode - (Abstract Only)
Sheen, S., Huang, L., Sommers, C.H. 2011. Survival of Listeria monocytogenes and Salmonella spp. on catfish exposed to microwave heating in a continuous mode [abstract]. International Microwave Power Institute (IMPI). June 8-10, 2011, New Orleans, LA. 1:1.
Comprehensive approaches for molecular biomarker discovery for the detection and identification of Cronobacter spp. (Enterobacter sakazakii), Salmonella, and other foodborne pathogens Reprint Icon - (Peer Reviewed Journal)
Yan, X., Gurtler, J., Fratamico, P.M., Hu, J., Gunther, N.W., Juneja, V.K., Huang, L. 2011. Comprehensive approaches for molecular biomarker discovery for the detection and identification of Cronobacter spp. (Enterobacter sakazakii), Salmonella, and other foodborne pathogens. Applied and Environmental Microbiology. 77:1833-1843.
Hazards associated with Clostridium perfringens in particular reference to predictive models applicable to cooling of cooked meat and poultry products - (Proceedings)
Juneja, V.K., Huang, L. 2010. Hazards associated with Clostridium perfringens in particular reference to predictive models applicable to cooling of cooked meat and poultry products [abstract]. Cold-Chain-Management. p. 93-99.
Acids in combination with sodium dodecyl sulfate caused quality deterioration of fresh-cut iceburg lettuce during storage in modified atmosphere package - (Peer Reviewed Journal)
Guan, W., Huang, L., Fan, X. 2010. Acids in combination with sodium dodecyl sulfate caused quality deterioration of fresh-cut iceburg lettuce during storage in modified atmosphere package. Journal of Food Science. 75:S435-S440.
Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry - (Peer Reviewed Journal)
Juneja, V.K., Marks, H.M., Huang, L., Thippareddi, H. 2011. Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry. Food Microbiology. 28:791-795.
A new mechanistic growth model for simultaneous determination of lag phase duration and exponential growth rate and a new Belehdradek-type model for evaluating the effect of temperature on growth rate - (Peer Reviewed Journal)
Huang, L. 2010. A new mechanistic growth model for simultaneous determination of lag phase duration and exponential growth rate and a new Belehdradek-type model for evaluating the effect of temperature on growth rate. Food Microbiology. 28:770-776.
Dynamic model for predicting growth of salmonella spp. in ground sterile pork - (Peer Reviewed Journal)
Velugoti, P.R., Bohra, L.K., Juneja, V.K., Huang, L., Subbiah, J., Wessling, A.L., Thippareddi, H. 2010. Dynamic model for predicting growth of salmonella spp. in ground sterile pork. Food Microbiology. 28:796-803.
Sustainable wireless sensing technologies for imported foods inspection - (Proceedings) - (08-Apr-10)
Elimination of Salmonella in Microwaveable Non-Ready-to-Eat Meats by Power-Controlled Microwave Heating - (Proceedings)
Huang, L. 2010. Elimination of Salmonella in Microwaveable Non-Ready-to-Eat Meats by Power-Controlled Microwave Heating. Meeting Abstract. ISSN:1070-0129.pg.62-66.
From ontology selection and semantic web to the integrated information system of food-borne diseases and food safety - (Peer Reviewed Journal)
Yan, X., Peng, Y., Meng, J., Rusante, J., Fratamico, P.M., Huang, L., Juneja, V.K., Needleman, D.S. 2011. From ontology selection and semantic web to the integrated information system of food-borne diseases and food safety. Software Tools and Algorithms for Biological Systems. 26-34.
Quantitative analysis of vertical translocation and lateral cross-contamination of Escherichia coli O157:H7 during mechanical tenderization of beef - (Peer Reviewed Journal)
Huang, L., Sheen, S. 2011. Quantitative analysis of vertical translocation and lateral cross-contamination of Escherichia coli O157:H7 during mechanical tenderization of beef. Journal of Food Safety. 31:108-114.
Growth kinetics of Escherchia coli O157:H7 in mechanically-tenderized beef - (Peer Reviewed Journal)
Huang, L. 2010. Growth kinetics of Escherchia coli O157:H7 in mechanically-tenderized beef. International Journal of Food Microbiology. 140:40-48.
A New Automated Microwave Heating Process for Cooking and Pasteurization of Microwaveable Foods Containing Raw Meats - (Peer Reviewed Journal)
Huang, L., Sites, J.E. 2010. A New Automated Microwave Heating Process for Cooking and Pasteurization of Microwaveable Foods Containing Raw Meats. Journal of Food Science. 75:E110-E115.
Near-Infrared Surface Pasteurization to Eliminate Listeria monocytogenes on Cooked Chicken Breast Meat Surfaces - (Peer Reviewed Journal)
Huang, L., Sites, J.E. 2012. Near-Infrared Surface Pasteurization to Eliminate Listeria monocytogenes on Cooked Chicken Breast Meat Surfaces. Journal of Food Process Engineering. 35:1-15.
An integrated model for predictive microbiology and simultaneous determination of lag phase duration and exponential growth rate - (Proceedings) - (07-Sep-09)
Microbial profiling, neural network and semantic web: an integrated information system for human pathogen risk management, prevention and surveillance in food safety - (Proceedings)
Yan, X., Peng, Y., Meng, J., Ruzante, J., Fratamico, P.M., Huang, L., Juneja, V.K. 2009. Microbial profiling, neural network and semantic web: an integrated information system for human pathogen risk management, prevention and surveillance in food safety. International Conference on Predictive Modeling in Foods. 1:11-12.
Microwave Heating of TV-Dinner Type Products - (Proceedings)
Huang, L., Sites, J.E. 2009. Microwave Heating of TV-Dinner Type Products. In: Proceedings of International Microwave Power Institute’s 43rd Annual Symposium. July 8 – 10, 2009, Washington, DC. p. 72 – 77.
Simultaneous Determination of Thermal Conductivity and Thermal Diffusivity of Food and Agricultural Materials Using a Transient Plane-Source Method - (Peer Reviewed Journal)
Huang, L., Liu, L.S. 2009. Simultaneous Determination of Thermal Conductivity and Thermal Diffusivity of Food and Agricultural Materials Using a Transient Plane-Source Method. Journal of Food Engineering. 95:179-185.
Cooling of cooked RTE meats and computer simulation - (Book / Chapter)
Huang, L., Sheen, S. 2010. Cooling of cooked RTE meats and computer simulation. In: Hwang, A. and Huang. L., editors. Ready-to-Eat Foods, Microbial Concerns and Control Measures. Boca Raton, FL: CRC Press, Taylor & Francis Group. p.191-228.
Translocation and thermal inactivation of Shiga-toxin producing Escherichia coli in non-intact beef - (Abstract Only)
Luchansky,J.,Huang,L.,Sommers,C.,Shoyer,B.,Call,J.,Porto-Fett,A. 2009. Translocation and thermal inactivation of Shiga-toxin producing Escherichia coli in non-intact beef [abstract].ProSafe Beef Conference.Dublin,Ireland.p.1.
Improving Microbial Safety of Fresh Produce Using Thermal Treatment - (Book / Chapter)
Fan, X., Annous, B.A., Huang, L. 2009. Improving Microbial Safety of Fresh Produce Using Thermal Treatment. In: Fan, X., Niemira, B.A., Doona, C.J., Feeherry, F.E., Gravani, R.B., editors. Microbial Safety of Fresh Produce. Ames, IA: Willey-Blackwell. p. 241-262.
Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 Degree C - (Peer Reviewed Journal)
Juneja, V.K., Melendes, M., Huang, L., Subbiah, J., Thippareddi, H. 2009. Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 Degree C. International Journal of Food Microbiology. 131:106-111.
Growth parameters of escherichia coli O157:H7, salmonella and listeria monocytogenes and aerobic mesophilic bacteria of apple cider amended with nisin-EDTA - (Peer Reviewed Journal)
Ukuku, D.O., Zhang, H.Q., Huang, L. 2009. Growth parameters of escherichia coli O157:H7, salmonella and listeria monocytogenes and aerobic mesophilic bacteria of apple cider amended with nisin-EDTA. Foodborne Pathogens and Disease. 6(4):487-494.
Factors Affecting Thermally Induced Furan Formation - (Peer Reviewed Journal)
Fan, X., Huang, L., Sokorai, K.J. 2008. Factors Affecting Thermally Induced Furan Formation. Journal of Agricultural and Food Chemistry. 56:9490-9494.
Thermal Inactivation of Listeria Monocytogenes in Ground Beef Under Isothermal and Dynamic Temperature Conditions - (Peer Reviewed Journal)
Huang, L. 2008. Thermal Inactivation of Listeria Monocytogenes in Ground Beef Under Isothermal and Dynamic Temperature Conditions. Journal of Food Engineering. 90:380-387.
Pasteurization of Ready-to-Eat Meats - (Proceedings)
Huang, L., Sites, J.E. 2008. Pasteurization of Ready-to-Eat Meats. In: International Microwave Power Institute's 42nd Annual Symposium, June 25-27, 2008, New Orleans, LA. 37-42.
Growth Kinetics of Listeria monocytogenes in Broth and Beef Frankfurters– Determination of Lag Phase Duration and Exponential Growth Rate under Isothermal Conditions - (Peer Reviewed Journal)
Huang, L. 2008. Growth Kinetics of Listeria monocytogenes in Broth and Beef Frankfurters– Determination of Lag Phase Duration and Exponential Growth Rate under Isothermal Conditions. Journal of Food Science. 73(5):E235-E242.
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.
Predictive model for growth of Clostridium perfringens at temperatures applicable to cooling of cooked uncured beef and chicken - (Proceedings)
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 at Temperatures Applicable to Cooling of Cooked Uncured Beef and Chicken - (Abstract Only)
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.
Numerical Analysis of Survival of Listeria monocytogenes during In- Package Pasteurization of Frankfurters by Hot Water Immersion - (Peer Reviewed Journal)
Huang, L. 2007. Numerical Analysis of Survival of Listeria monocytogenes during In- Package Pasteurization of Frankfurters by Hot Water Immersion. Journal of Food Science. 72(5):E285-E292.
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.
Computer Simulation of Heat Transfer During in-Package Pasteurization of Beef Frankfurters by Hot Water Immersion - (Peer Reviewed Journal) - (01-Aug-06)
Ensuring the Safety of Frankfurters by Thermal Processing - (Abstract Only)
Huang, L. 2006. Ensuring the safety of frankfurters by thermal processing . 2006 IFT Annual Meeting & Food Expo. Orlando, FL. 6/28/06. p. 1.
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 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.
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.
Computer-Controlled Microwave Heating to in-Package Pasteurize Beef Frankfurters for Elimination of Listeria Monocytogenes - (Peer Reviewed Journal)
Huang, L. 2005. Computer-controlled microwave heating to in-package pasteurize beef frankfurters for elimination of listeria monocytogenes. Journal of Food Process Engineering. 453-477.
Thermal Inactivation of Salmonella on Cantaloupe Using Hot Water - (Abstract Only)
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
Dynamic Measurement and Mathematical Modeling of the Temperature History on Hot Dog Surfaces During Vacuum-Steam-Vacuum Processes - (Peer Reviewed Journal)
Huang, L. 2004. Dynamic measurement and mathematical modeling of the temperature history on hot dog surfaces during vacuum-steam-vacuum processes. Journal of Food Engineering. 71:109-118.
Numerical Analysis of Heat Transfer During Surface Pasteurization of Hot Dogs with Vacuum-Steam-Vacuum Technology - (Peer Reviewed Journal)
Huang, L. 2004. Numerical analysis of heat transfer during surface pasteurization of hot dogs with vacuum-steam-vacuum technology. Journal of Food Science. 69(9):E455-E464.
Infrared Surface Pasteurization of Turkey Frankfurters - (Peer Reviewed Journal)
Huang, L. 2004. Infrared surface pasteurization of turkey frankfurters. Innovative Food Science and Emerging Technologies. 5:345-351.
Engineering Analysis of Vacuum-Steam-Vacuum Surface Pasteurization Processes - (Abstract Only)
Huang, L. 2004. Engineering analysis of vacuum-steam-vacuum surface pasteurization processes. Institute of Food Technologists. Paper No. 17H-23.
Thermal Resistance of Listeria Monocytogenes, Salmonella Heidelberg, and Escherichia Coli O157:h7 at Elevated Temperatures - (Peer Reviewed Journal)
Huang, L. 2004. Thermal resistance of listeria monocytogenes, salmonella heidelberg, and escherichia coli O157:h7 at elevated temperatures. Journal of Food Protection. 67(8):1666-1670.
Numerical Analysis of the Growth of Clostridium Perfringens in Cooked Beef under Isothermal and Dynamic Conditions - (Peer Reviewed Journal)
Huang, L. 2004. Numerical analysis of the growth of clostridium perfringens in cooked beef under isothermal and dynamic conditions. Journal of Food Safety. 24:53-70.
Kinetic Analysis of Microbial Growth in Food Systems under Isothermal Conditions - (Peer Reviewed Journal) - (07-Jan-04)
Mathematical Modeling of Growth of Clostridium Perfringens in Cooked Beef - (Peer Reviewed Journal)
HUANG, L. MATHEMATICAL MODELING OF GROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED BEEF. JOURNAL OF APPLIED MICROBIOLOGY. 2003. V. 23. P. 91-105.
Dynamic Computer Simulation of the Multiplication of Clostridium Perfringens in Cooked Ground Beef - (Peer Reviewed Journal)
HUANG, L. DYNAMIC COMPUTER SIMULATION OF CLOSTRIDIUM PERFRINGENS IN COOKED GROUND BEEF. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2003. V. 87. P. 217-227.
Estimatation of Growth of Clostridium Perfringens in Cooked Beef under Fluctuating Temperature Conditions - (Peer Reviewed Journal)
HUANG, L. ESTIMATATION OF GROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED BEEF UNDER FLUCTUATING TEMPERATURE CONDITIONS. APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 2002. V. 20. P. 549-559.
Thermal Inactivation of E. Coli O157:h7 in Ground Beef: Effect of Sodium Lactate and Comparison of Different Predictive Models - (Peer Reviewed Journal) - (30-Oct-02)
Description of Growth of Clostridium Perfringens in Cooked Beef with Multiple Linear Models - (Peer Reviewed Journal)
HUANG, L. DESCRIPTION OF GROWTH OF CLOSTRIDIUM PERFRINGENS IN COOKED BEEF WITH MULTIPLE LINEAR MODELS. FOOD MICROBIOLOGY. 2002. V. 19. P. 577-587.
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Last Modified: 8/27/2014