Page Banner

United States Department of Agriculture

Agricultural Research Service

Related Topics

Cheng-An Hwang (Andy)
Residue Chemistry and Predictive Microbiology
Research Food Technologist

Phone: (215) 233-6416
Fax: (215) 233-6581
Room 2125.2
600 E. MERMAID LANE
WYNDMOOR, PA, 19038

Projects
DEVELOPMENT OF PREDICTIVE MICROBIAL MODELS FOR FOOD SAFETY AND THEIR ASSOCIATED USE IN INTERNATIONAL MICROBIAL DATABASES
Appropriated (D)
  Accession Number: 422155
DEVELOPMENT OF PROBABILITY MODELS FOR STAPHYLOCOCCUS AUREUS ENTEROTOXIN PRODUCTION IN HAM AND SAUSAGE PRODUCTS
Nonfunded Cooperative Agreement (N)
  Accession Number: 422640
Development of Predictive Models for the Microbiological Safety and Shelf Life of Fish Products
Nonfunded Cooperative Agreement (N)
  Accession Number: 426110

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Interactive effects of temperature, pH, and water activity on the growth kinetics of Shiga-toxin producing Escherichia coli O104:H4 - (Peer Reviewed Journal)
Juneja, V.K., Mukhopadhyay, S., Ukuku, D.O., Hwang, C., Wu, V.C., Harshavardhan, T. 2014. Interactive effects of temperature, pH, and water activity on the growth kinetics of Shiga-toxin producing Escherichia coli O104:H4. Journal of Food Protection. 77(5):706-712 doi:10.431/0362-028XJFP-13-387.
The influence of acid stress on the growth of Listeria monocytogenes and escherichia coli O157:H7 on cooked ham - (Peer Reviewed Journal) - (17-Sep-13)
Gamma radiation inactivation of non-0157:H7 shiga-toxin producing Escherichia coli in foods - (Abstract Only)
Sommers, C.H., Scullen, B.J., Hwang, C. 2013. Gamma radiation inactivation of non-0157:H7 shiga-toxin producing Escherichia coli in foods. Meeting Abstract. IAFP Annual Meeting, Charlotte, NC.,7/28 to 7/31/2013. P1(1).
Antimicrobial effect of blueberry (Vaccinium corymbosum L.) extracts against the growth of Listeria monocytogenes and Salmonella Enteritidis - (Peer Reviewed Journal)
Shen, X., Sun, X., Xie, Q., Liu, H., Zhao, Y., Pan, Y., Hwang, C., Wu, V.C. 2014. Antimicrobial effect of blueberry (Vaccinium corymbosum L.) extracts against the growth of Listeria monocytogenes and Salmonella Enteritidis. Food Control. 35:159-165 doi.org/10.1016/j.foodcont.2013.06.040.
Phytochemicals in lowbush wild blueberry inactivate Escherichia coli O157:H7 by damaging its cell membrane - (Peer Reviewed Journal)
Lacombe, A., Tadepalli, S., Hwang, C., Wu, V.C. 2013. Phytochemicals in lowbush wild blueberry inactivate Escherichia coli O157:H7 by damaging its cell membrane. Foodborne Pathogens and Disease. 10:994-950.
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.
Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols - (Peer Reviewed Journal)
Juneja, V.K., Hwang, C., Sheen, S., Friedman, M., Altuntas, E., Ayhan, K. 2013. Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols . International Journal of Food Microbiology. 164:54-59.
The effect of potassium sorbate and pH on the growth of Listeria monocytogenes in ham salad - (Peer Reviewed Journal) - (12-Feb-13)
Temperature impact on the growth of Salmonella spp. in raw seafood - (Abstract Only)
Sheen, S., Lin, E., Hwang, C., Sommers, C.H. 2013. Temperature impact on the growth of Salmonella spp. in raw seafood. Meeting Abstract. IFT Annual Meeting, Chicago, IL., July 13-16, 2013.Volume 1,Page 1.
The effect of acid stress on the growth of listeria monocytogenes and escherichia coli O157:H7 in cooked ham - (Abstract Only) - (09-Feb-13)
A probability model for enterotoxin production of Bacillus cereus as a function of pH and temperature - (Peer Reviewed Journal)
Ding, T., Wang, J., Park, M., Hwang, C., Oh, D. 2013. A probability model for enterotoxin production of Bacillus cereus as a function of pH and temperature. Journal of Food Protection. 76(2)343-347.
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.
Impact of chlorine, termperature and freezing shock on the growth behavior of Escherichia coli 0157:H7 on ready to eat meats - (Peer Reviewed Journal)
Sheen, S., Hwang, C., Juneja, V.K. 2012. Impact of chlorine, termperature and freezing shock on the growth behavior of Escherichia coli 0157:H7 on ready to eat meats. Food and Nutrition Sciences. DOI: 10.4236/fns.2012.34075.
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.
Modeling the surface cross-contamination of Salmonella spp. on ready-to-eat meat via a slicing operation - (Peer Reviewed Journal)
Sheen, S., Hwang, C. 2011. Modeling the surface cross-contamination of Salmonella spp. on ready-to-eat meat via a slicing operation. Food and Nutrition Sciences. 2:916-924.
Kinetics of thermal destruction of Salmonella in ground chicken by containing trans-cinnamaldehyde and carvacrol - (Peer Reviewed Journal)
Juneja, V.K., Yadav, A.S., Hwang, C., Sheen, S., Mukhopadhyay, S., Friedman, M. 2012. Kinetics of thermal destruction of Salmonella in ground chicken by containing trans-cinnamaldehyde and carvacrol. Journal of Food Protection. 75(2):289-296.
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.
Effects of lactate on the growth of Listeria monocytogenes, Escherichia coli 0157:H7 and Salmonella SPP., in cooked ham at refrigeration and abuse temperatures - (Peer Reviewed Journal)
Hwang, C., Sheen, S., Juneja, V.K. 2011. Effects of lactate on the growth of Listeria monocytogenes, Escherichia coli 0157:H7 and Salmonella SPP., in cooked ham at refrigeration and abuse temperatures. Food and Nutrition Sciences. 2(5):464-470.
Effects of sodium lactate on the survival of Escherichia coli O157:H7 and Salmonella spp. in cooked ham - (Abstract Only)
Hwang, C., Sheen, S., Juneja, V.K. 2011. Effects of sodium lactate on the survival of Escherichia coli O157:H7 and Salmonella spp. in cooked ham [abstract]. IFT Annual Meeting, June 11-14, 2011, New Orleans, Louisiana. 1:1.
Impact of chlorine, temperature and freezing shock on the growth behavior of Escherichia coli O157:H7 on ready-to-eat meats - (Abstract Only)
Sheen, S., Hwang, C., Juneja, V.K. 2011. Impact of chlorine, temperature and freezing shock on the growth behavior of Escherichia coli O157:H7 on ready-to-eat meats. Meeting Abstract. Annual International Association of Food Protection,Pg 1, July 31 thru August 3, 2011, Milwaukee, Wisconsin.
Predictive thermal inactivation model for effects of temperature, cinnamaldehyde and carvacrol on stressed multiple Salmonella serotypes in ground chicken - (Abstract Only)
Juneja, V.K., Yadav, A.S., Hwang, C., Sheen, S. 2011. Predictive thermal inactivation model for effects of temperature, cinnamaldehyde and carvacrol on stressed multiple Salmonella serotypes in ground chicken [abstract]. IFT Annual Meeting, June 11-14, 2011, New Orleans, LA. 1:1.
Modeling the impact of chlorine on the behavior of Listeria monocytogenes on ready-to-eat meats - (Peer Reviewed Journal)
Sheen, S., Hwang, C., Juneja, V.K. 2011. Modeling the impact of chlorine on the behavior of Listeria monocytogenes on ready-to-eat meats. Food Microbiology. 28:1095-1100.
The effects of salt, sodium pyrophosphate and sodium lactate on the probability of growth of Escherichia coli O157:H7 in ground beef - (Peer Reviewed Journal)
Hwang, C., Juneja, V.K. 2011. The effects of salt, sodium pyrophosphate and sodium lactate on the probability of growth of Escherichia coli O157:H7 in ground beef. Journal of Food Protection. 74(4):622-626.
Effect of a native microflora on the growth of Listeria monocytogenes in cooked ham - (Abstract Only)
Hwang, C., Sheen, S. 2010. Effect of a native microflora on the growth of Listeria monocytogenes in cooked ham [abstract]. IAFP Annual Meeting. p. 1.
Impact of chlorine and temperature on Listeria monocytogenes survival growth behavior on ready-to-eat meats - (Abstract Only)
Sheen, S., Hwang, C., Juneja, V.K. 2010. Impact of chlorine and temperature on Listeria monocytogenes survival growth behavior on ready-to-eat meats [abstract]. IAFP Annual Meeting. p. 1.
Growth characteristics of Listeria monocytogenes as affected by a -native microflora in cooked ham under refrigerated and temperature abuse conditions - (Peer Reviewed Journal)
Hwang, C., Sheen, S. 2011. Growth characteristics of Listeria monocytogenes as affected by a -native microflora in cooked ham under refrigerated and temperature abuse conditions. Food Microbiology. 28:350-355.
Delicatessen salads in "refrigerated ready-to-eat foods: microbial concerns and control measures" - (Book / Chapter)
Hwang, C. 2010. Delicatessen salads in "refrigerated ready-to-eat foods: microbial concerns and control measures". In: Hwang, C.A., Huang, L., editors.Ready-to-Eat-Foods: Microbial Concerns and Control Measures. New York, NY: CRC Press. p. 61-80.
Thermal inactivation and post-treatment growth during storage of multiple Salmonella serotypes in ground beef as affected by sodium lactate and oregano oil - (Peer Reviewed Journal)
Juneja, V.K., Hwang, C., Friedman, M. 2010. Thermal inactivation and post-treatment growth during storage of multiple Salmonella serotypes in ground beef as affected by sodium lactate and oregano oil. Journal of Food Science. 75(1):M1-M6.
Effect of salt, smoke compound and temperature on the survival of Listeria monocytogenes in salmon during simulated smoking processes - (Peer Reviewed Journal)
Hwang, C., Sheen, S., Juneja, V.K. 2009. Effect of salt, smoke compound and temperature on the survival of Listeria monocytogenes in salmon during simulated smoking processes. Journal of Food Science. 74(9):M522:M529.
Mathematical modeling the cross-contamination of Escherichia coli O157:H7 on the surface of ready-to-eat meat product while slicing - (Peer Reviewed Journal)
Sheen, S., Hwang, C. 2010. Mathematical modeling the cross-contamination of Escherichia coli O157:H7 on the surface of ready-to-eat meat product while slicing. Food Microbiology. 27:37-43.
Growth Characteristics of Listeria monocytogenes and Native Microflora in Smoked Salmon Stored at Refrigerated and Abuse Temperatures - (Abstract Only)
Hwang, C.,Sheen,S. 2009.Growth characteristics of Listeria Monocytogenes and Native Microflora in smoked salmon stored @ refrigerated and abuse temperatures [abstract].Institute of Food Technologists (IFT) Annual meeting. Anaheim,CA. p.1.
Mathematical modeling the cross-contamination of food pathogens on the surface of ready-to-eat meats while slicing - (Proceedings)
Sheen, S., Hwang, C. 2009. Mathematical modeling the cross-contamination of food pathogens on the surface of ready-to-eat meats while slicing. 6th International Conference on Predictive Modeling in Foods, September 8-12, 2009, Washington, DC. p. 101.
Validation of Commercial Processes for Inactivation of Escherichia Coli O157:h7, Salmonella Typhimurium, and Listeria Monocytogenes on the Surface of Whole Muscle Turkey Jerky - (Peer Reviewed Journal)
Porto Fett, A.C., Call, J.E., Hwang, C., Juneja, V.K., Ingham, S., Ingham, B., Luchansky, J.B. 2009. VALIDATION OF COMMERCIAL PROCESSES FOR INACTIVATION OF ESCHERICHIA COLI O157:H7, SALMONELLA TYPHIMURIUM, AND LISTERIA MONOCYTOGENES ON THE SURFACE OF WHOLE MUSCLE TURKEY JERKY. Poultry Science. 88:1275-1281.
Modeling the Growth Characteristics of Listeria Monocytogenes and Native Microflora in Smoked Salmon - (Peer Reviewed Journal)
Hwang, C., Sheen, S. 2009. MODELING THE GROWTH CHARACTERISTICS OF LISTERIA MONOCYTOGENES AND NATIVE MICROFLORA IN SMOKED SALMON. Journal of Food Science. 74(3):125-130.
Modeling the Survival of Escherichia Coli O157:h7, Listeria Monocytogenes and Salmonella Typhimurium During Fermentation, Drying, and Storage of Soudjouk-Style Feremented Sausage - (Peer Reviewed Journal)
Hwang, C., Porto Fett, A.C., Juneja, V.K., Ingham, S., Ingham, B., Luchansky, J.B. 2009. Modeling the survival of escherichia coli o157:h7, listeria monocytogenes and salmonella typhimurium during fermentation, drying, and storage of soudjouk-style feremented sausage. International Journal of Food Microbiology. 129:244-252.
The Probability of Growth of Listeria Monocytogenes in Simulated Smoked Salmon and Typtic Soy Broth As Affected by Salt, Smoke Compound and Storage Temperatures - (Peer Reviewed Journal)
Hwang, C. 2009. THE PROBABILITY OF GROWTH OF LISTERIA MONOCYTOGENES IN SIMULATED SMOKED SALMON AND TYPTIC SOY BROTH AS AFFECTED BY SALT, SMOKE COMPOUND AND STORAGE TEMPERATURES. International Journal of Food Microbiology. 129:244-252.
Viability of a multi-strain mixture of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage - (Peer Reviewed Journal)
Porto Fett, A.C., Hwang, C., Call, J.E., Juneja, V.K., Ingham, S.C., Ingham, B.H., Luchansky, J.B. 2008. Viability of a multi-strain mixture of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage. Food Microbiology. 25:793-801.
Modeling Transfer of Listeria monocytogenes on Deli Meat During Mechanical Slicing - (Peer Reviewed Journal)
Sheen, S., Hwang, C. 2008. Modeling Transfer of Listeria monocytogenes on Deli Meat During Mechanical Slicing. Foodborne Pathogens and Disease. 5(2):135-146.
The Effect of Salt, Smoke Compound, and Storage Temperature on the Growth of Listeria monocytogenes in Simulated Smoked Salmon - (Peer Reviewed Journal)
Hwang, C. 2007. The Effect of Salt, Smoke Compound, and Storage Temperature on the Growth of Listeria monocytogenes in Simulated Smoked Salmon. Journal of Food Protection. 70:2321-2328.
Modeling the Lag Phase and Growth Rate of Listeria monocytogenes in Ground Ham Containing Sodium Lactate and Sodium Diacetate at Various Storage Temperatures - (Peer Reviewed Journal)
Hwang, C., Tamplin, M. 2007. Modeling the Lag Phase and Growth Rate of Listeria monocytogenes in Ground Ham Containing Sodium Lactate and Sodium Diacetate at Various Storage Temperatures. Journal of Food Science and Technology. 72(7):M246-M253.
The Effect of Salt, Smoke Compound and Storage Temperature on the Growth of Listeria Monocytogenes in Simulated Smoked Salmon - (Abstract Only)
Hwang, C. 2007. The Effect of Salt, Smoke Compound and Storage Temperature on the Growth of Listeria Monocytogenes in Simulated Smoked Salmon. Meeting Abstract. Internatinal Association for Food Protection. T2-10.
Fate of Listeria monocytogenes inoculated onto the surface of soudjouk and kippered beef and stored at different temperatures - (Abstract Only)
Jacob, R., Porto Fett, A.C., Call, J.E., Hwang, C., Luchansky, J.B. 2008. Fate of Listeria monocytogenes inoculated onto the surface of soudjouk and kippered beef and stored at different temperatures. Meeting Abstract. P2-45.
Fate of Salmonella thyphimurium, Escherichia coli O157:H7, or Listeria monocytogenes on the surface of whole muscle turkey jerky - (Abstract Only)
Porto Fett, A.C., Call, J.E., Hwang, C., Juneja, V.K., Ingham, S., Ingham, B., Luchansky, J.B. 2007. Fate of Salmonella thyphimurium, Escherichia coli O157:H7, or Listeria monocytogenes on the surface of whole muscle turkey jerky. Meeting Abstract. International Association of Food Protection. P2-46.
Modeling the Survival of Escherichia coli O157:H7 During Fermentation, Drying, and Storage of a Soudjouk-Style Fermented Dry or Semi-Dry Sausage - (Abstract Only)
Hwang, C., Porto Fett, A.C., Juneja, V.K., Ingham, S.C., Ingham, B.H., Luchansky, J.B. 2007. Modeling the Survival of Escherichia coli O157:H7 During Fermentation, Drying, and Storage of a Soudjouk-Style Fermented Dry or Semi-Dry Sausage. Abstract. International Association for Food Protection. T-707.
Modeling Transfer of Listria Monocytogenes Between Meat Slicer and Ham During Slicing - (Abstract Only)
Sheen, S., Hwang, C. 2007. Modeling transfer of listria monocytogenes between meat slicer and ham during slicing. Abstract. International Association for Food Protection. T7-06.
Refrigerated Ready-T0-Eat (Rte) Foods: Microbiological Concerns and Control Measures - (Abstract Only)
Hwang, C., Whiting, R., Zink, D. 2006. Refrigerated ready-t0-eat (rte) foods: microbiological concerns and control measures. Abstract. p.61.
The Effect of Sodium Lactate and Sodium Diacetate on the Behavior of Listeria Monocytogenes in Ham Stored at Various Temperatures - (Abstract Only)
Hwang, C., Tamplin, M.L. 2006. The effect of sodium lactate and sodium diacetate on the behavior of listeria monocytogenes in ham stored at various temperatures. Abstract. 052-01.
The Fate of Listeria Monocytogenes in Deli Salads - (Abstract Only)
Hwang, C. 2006. The fate of listeria monocytogenes in deli salads . Abstract. #105-03.
Fate of Listeria Monocytogenes and Escherichia Coli O157:h7 in Soudjouk-Style Fermented Semidry Sausage - (Abstract Only)
Porto Fett, A.C., Hwang, C., Juneja, V.K., Ingham, S.C., Ingham, B.H., Buege, D.R., Luchansky, J.B. 2006. Fate of listeria monocytogenes and escherichia coli o157:h7 in soudjouk-style fermented semidry sausage. [Abstract] Internatinal Association for Food Protection's Annual Meeting P1-30. pg. 102.
Growth of Listeria Monocytogenes in Egg Salad and Pasta Salad Formulated with Mayonnaise of Various Ph and Stored at Refrigerated and Abuse Temperatures - (Peer Reviewed Journal)
Hwang, C., Marmer, B.S. Growth of listeria monocytogenes in egg salad and pasta salad formulated with mayonnaise of various ph and stored at refrigerated and abuse temperatures. Food Microbiology. 24:211-218.
The Effect of Mayonnaise Ph and Storage Temperature on the Behavior of Listeria Monocytogenes in Ham Salad and Potato Salad - (Peer Reviewed Journal)
Hwang, C. 2005. The effect of mayonnaise ph and storage temperature on the behavior of listeria monocytogenes in ham salad and potato salad. Journal of Food Protection. v. 68. p. 1628-1637.
The Behavior of Listeria Monocytogenes in Ham Salad and Potato Salad As Affected by the Mayonnaise Ph and Storage Temperature - (Abstract Only) - (09-Feb-05)
Fate of Listeria Monocytogenes in Ham Salad Introduced by the Ham Treated with An Acid Dip - (Abstract Only) - (09-Feb-05)
The Influence of Mayonnaise Ph and Storage Temperature on the Growth of Listeria Monocytogenes in Seafood Salad - (Peer Reviewed Journal)
Hwang, C., Tamplin, M.L. 2005. The influence of mayonnaise pH and storage temperature on the growth of Listeria monocytogenes in seafood salad. International Journal of Food Microbiology. v. 102. p. 277-285.
Growth of Listeria Monocytogenes in Seafood Salad As Affected by the Ph of Mayonnaise and Storage Temperature - (Abstract Only)
Hwang, C., Tamplin, M.L. 2004. Growth of Listeria monocytogenes in seafood salad as affected by the pH of mayonnaise and storage temperature. International Food Technologists. Abstract. 99D-32.
Modeling the Growth of Listeria Monocytogenes in Deli Salads - (Proceedings)
Hwang, C. 2004. Modeling the growth of Listeria monocytogenes in deli salads. United States Japan Natural Resources Protein Panel. p.309-310.
ARS News Articles
Last Modified: 8/21/2014
Footer Content Back to Top of Page