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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Microbial and Chemical Food Safety » People & Locations » Angela Burke (Mattrazzo)
Angela M Burke (Mattrazzo)
Microbial and Chemical Food Safety
Biologist

Phone: (215) 233-6429
Fax: (215) 233-6406

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Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Evaluation of chlorine dioxide gas against 4 salmonella enterica serovars artificially contaminated on whole blueberries - (Peer Reviewed Journal)
Evaluation of hot water, chlorine dioxide, and hypochlorous acid treatments in combination with an edible coating for enhancing safety, quality and shelf-life of fresh-cut cantaloupes - (Peer Reviewed Journal)
Alicea, C., Annous, B.A., Mendez, D.P., Burke, A.M., Orellana, L.E. 2018. Evaluation of hot water, chlorine dioxide, and hypochlorous acid treatments in combination with an edible coating for enhancing safety, quality and shelf-life of fresh-cut cantaloupes. Journal of Food Protection. 81:534-541.
Development of combined dry heat and chlorine dioxide gas treatment with mechanical mixing for inactivation of Salmonella enterica serovar Montevideo on mungbean seeds - (Peer Reviewed Journal)
Annous, B.A., Burke, A.M. 2015. Development of combined dry heat and chlorine dioxide gas treatment with mechanical mixing for inactivation of Salmonella enterica serovar Montevideo on mungbean seeds. Journal of Food Protection. 78(5):868-872.
Commercial thermal process for inactivating Salmonella Poona on surfaces of whole fresh cantaloupes - (Abstract Only)
Annous, B.A., Burke, A.M., Sites, J.E., Phillips, J.G. 2013. Commercial thermal process for inactivating Salmonella Poona on surfaces of whole fresh cantaloupes. Meeting Abstract.IAFP Annual Meeting, Charlotte, NC., July 28-31, 2013., Volume 1, Page 1..
Hot water surface pasteurization for inactivating Salmonella on surfaces of mature green tomatoes - (Abstract Only)
Annous, B.A., Burke, A.M., Sites, J.E. 2013. Hot water surface pasteurization for inactivating Salmonella on surfaces of mature green tomatoes. Meeting Abstract.IAFP Annual Meeting, Charlotte, NC., July 28-31, 2013., Volume 1, Page 1..
Commercial thermal process for inactivating Salmonella Poona on surfaces of whole fresh cantaloupes - (Peer Reviewed Journal)
Annous, B.A., Burke, A.M., Sites, J.E., Phillips, J.G. 2013. Commercial thermal process for inactivating Salmonella Poona on surfaces of whole fresh cantaloupes. Journal of Food Protection. Volume 76(3):420-428.
Surface decontamination technologies for enhancing safety and shelf life of cantaloupe - (Abstract Only)
Annous, B.A., Burke, A.M., Sites, J.E. 2012. Surface decontamination technologies for enhancing safety and shelf life of cantaloupe [abstract]. 2012 United Fresh Produce Association and Multi-State Project S294 Annual Meeting. May 1-3, 2012, Dallas, Texas. 1:1.
Inactivation of Salmonella on tomato surfaces using chlorine dioxide gas treatment - (Abstract Only)
Annous,B.,Burke,A.,Sites,J.2010.Inactivation of Salmonella on tomato surfaces using cholorine dioxide gas treatment [abstract].IAFP.Anaheim,CA.p.1.
Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157:H7 from lettuce leaves - (Peer Reviewed Journal)
Keskinen, L.A., Burke, A.M., Annous, B.A. 2009. Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157:H7 from lettuce leaves. International Journal of Food Microbiology. 132:134-140.
Efficacy of chlorine concentration and acidic electrolyzed water in decontaminating lettuce leaves artificially inoculated with Escherichia coli O157:H7 - (Abstract Only)
Keskinen,L.,Burke,A.,Annous,B. 2008.Efficacy of cholorine concentration and acidic electrolyzed water in decomtaminating lettuce leaves artificially inoculated with Escherichia coli O157:H7 [abstract].International Assn for Food Protection.Columbus,OH.p.1.
Development and Validation of a Pilot Scale Enhanced Biosafety Level Two Containment for Performance Evaluation of Produce Disinfection Technologies - (Peer Reviewed Journal)
Sites, J.E., Annous, B.A., Walker, P.N., Burke, A.M. 2008. Development and Validation of a Pilot Scale Enhanced Biosafety Level Two Containment for Performance Evaluation of Produce Disinfection Technologies. Applied Biosafety. 13(1):30-44.
RISK OF APPLE CONTAMINATION WITH ESCHERICHIA COLI O157:H7 DUE TO CLOSE PROXIMITY OF AN ORCHARD TO AN ACTIVE PASTURE - (Abstract Only)
Annous, B.A., Burke, A.M., Wallace, M., Kushad, M. 2006. Risk of apple contamination with escherichia coli o157:h7 due to close proximity of an orchard to an active pasture. Abstract Book of Sixth IFPA and S-294 Poster Session and IFPA 18th Annual Conference. 2006. 002-06. Page 1.
INACTIVATION OF SALMONELLA ON CANTALOUPE SURFACES USING HOT WATER OR CHLORINE DIOXIDE GAS TREATMENTS - (Abstract Only)
Annous, B.A., Sites, J.E., Burke, A.M. 2006. Inactivation of salmonella on cantaloupe surfaces using hot water or chlorine dioxide gas treatments. Abstract Book of Sixth IFPA and S-294 Poster Session and IFPA 18th Annual Conference Abstracts. 2006. 001-06, Page 1.
COMBINATION OF HOT WATER SURFACE PASTEURIZATION OF WHOLE FRUIT AND LOW DOSE GAMMA IRRADIATION OF FRESH-CUT CANTALOUPE - (Peer Reviewed Journal)
Fan, X., Annous, B.A., Sokorai, K.J., Burke, A.M., Mattheis, J.P. 2006. Combination of hot water surface pasteurization of whole fruit and low dose gamma irradiation of fresh-cut cantaloupe. Journal of Food Protection. 69(4):912-919.
BIOFILM FORMATION BY SALMONELLA SPP. ON CANTALOUPE SURFACES - (Peer Reviewed Journal)
Solomon, E.B., Cooke, P.H., Burke, A.M., Ukuku, D.O., Annous, B.A. 2005. Biofilm formation by salmonella spp. on cantaloupe surfaces. Journal of Food Safety. 25:276:287.
IMPROVED RECOVERY PROCEDURE FOR EVALUATION OF SANITIZER EFFICACY IN DISINFECTING CONTAMINATED CANTALOUPES - (Peer Reviewed Journal)
Sapers, G.M., Annous, B.A., Jones, D.M., Burke, A.M. 2005. Improved recovery procedure for evaluation of sanitizer efficacy in disinfecting contaminated cantaloupes. Journal of Food Science. 70(4): M242-M247.
SURFACE PASTEURIZATION OF WHOLE CANTALOUPES INOCULATED WITH SALMONELLA POONA OR ESCHERICHIA COLI - (Peer Reviewed Journal)
Annous, B.A., Burke, A.M., Sites, J.E. 2004. Surface pasteurization of whole cantaloupes inoculated with salmonella poona or escherichia coli. Journal of Food Protection. 67(9):1876-1885.
EFFICACY OF ACIDIC ELECTROLYZED WATER AND OTHER SANITIZING SOLUTIONS IN REDUCING ESCHERICHIA COLI O157:H7 POPULATIONS IN INACCESSIBLE REGIONS OF THE APPLE - (Proceedings)
Annous, B.A., Burke, A.M. 2002. Efficacy of acidic electrolyzed water and other sanitizing solutions in reducing escherichia coli o157:h7 populations in inaccessible regions of the apple. Proceedings of the United States - Japan/Cooperative Program in Natural Resources (UJNR) Protein Resources Panel, 31st Annual Meeting, December 1-5, 2002, Monterey, California. p. E1-E7.
EFFICACY OF DIFFERENT WASHING AGENTS IN REDUCING THE POPULATIONS OF ESCHERICHIA COLI 0157:H7 ON ARTIFICIALLY INOCULATED GOLDEN DELICIOUS APPLES - (Proceedings)
Annous, B.A., Burke, A.M. 2001. Efficacy of different washing agents in reducing the populations of escherichia coli 0157:h7 on artificially inoculated golden delicious apples. Meeting Abstract, Proceedings of the United States - Japan, 30th Annual Meeting, Tsukuba, Ibaraki,p.86-92.
A STUDY OF U.S. ORCHARDS TO IDENTIFY POTENTIAL SOURCES OF ESCHERICHIA COLI 0157:H7 - (Peer Reviewed Journal)