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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Characterization and Interventions for Foodborne Pathogens » People & Locations » Anna Porto-Fett
Anna Porto-Fett (PhD)
Characterization and Interventions for Foodborne Pathogens
Research Food Technologist

Phone: (215) 836-3762
Fax: (215) 233-6581

(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)

Projects
Incidence of Bacterial Pathogens in Regulated Foods and Applied Processing Technologies for Their Destruction
In-House Appropriated (D)
  Accession Number: 439564

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Thermal inactivation of cells of Salmonella spp. in pot pies prepared with a beef, chicken, or meat alternative filling, with and without gravy, during cooking in a convection oven - (Peer Reviewed Journal)
Inactivation of avian influenza virus inoculated into ground beef patties cooked on a commercial open-flame gas grill - (Peer Reviewed Journal)
Inactivation of Listeria monocytogenes and Salmonella spp. during cooking of country ham and fate of L. monocytogenes and Staphylococcus aureus during storage of country ham slices Reprint Icon - (Peer Reviewed Journal)
Luchansky, J.B., Barlow, K., Webb, B., Beczkiewicz, A., Merrill, B., Vinyard, B.T., Shane, L.E., Shoyer, B.A., Osoria, M., Campano, S.G., Porto Fett, A.C. 2024. Inactivation of Listeria monocytogenes and Salmonella spp. during cooking of country ham and fate of L. monocytogenes and Staphylococcus aureus during storage of country ham slices. Journal of Food Protection. https://doi.org/10.1016/j.jfp.2024.100222.
Fate of Listeria monocytogenes, Salmonella spp., and Shiga toxin-producing Escherichia coli on slices of an all-beef soppressata during storage Reprint Icon - (Peer Reviewed Journal)
Luchansky, J.B., Shane, L.E., Osoria, M., Vinyard, B.T., Shoyer, B.A., Campano, S.G., Porto Fett, A.C. 2023. Fate of Listeria monocytogenes, Salmonella spp., and Shiga toxin-producing Escherichia coli on slices of an all-beef soppressata during storage. Foods. https://doi.org/10.3390/foods12101954.
Viability of listeria monocytogenes and salmonella spp. on slices of a german-style bologna containing blends of organic acid salts during storage at 4 or 12C Reprint Icon - (Peer Reviewed Journal)
Luchansky, J.B., Campano, S., Rieker, M., Mahoney, C., Vinyard, B.T., Shane, L.E., Shoyer, B.A., Osoria, M., Porto Fett, A.C. 2022. Viability of listeria monocytogenes and salmonella spp. on slices of a german-style bologna containing blends of organic acid salts during storage at 4 or 12C. Journal of Food Protection. 86(1):100019. https://doi.org/10.1016/j.jfp.2022.100019.
Fate of Listeria monocytogenes and shiga toxin-producing Escherichia coli on bresaola slices during storage. Reprint Icon - (Peer Reviewed Journal)
Porto Fett, A.C., Mccoy, A., Shane, L.E., Henry, E., Osoria, M., Shoyer, B.A., Campano, S.G., Burson, D.R., Luchansky, J.B. 2022. Fate of Listeria monocytogenes and shiga toxin-producing Escherichia coli on bresaola slices during storage. Meat and Muscle Biology. 6(1). https://doi.org/10.22175/mmb.13918.
Viability of Shiga Toxin-Producing Escherichia coli, Salmonella spp., and Listeria monocytogenes During Preparation and Storage of Fuet, a Traditional Dry-Cured Spanish Pork Sausage Reprint Icon - (Peer Reviewed Journal)
Porto Fett, A.C., Espuna, E., Shane, L.E., Shoyer, B.A., Mcgeary, L., Stahler, L., Osoria, M., Luchansky, J.B. 2022. Viability of Shiga toxin-producing Escherichia coli, Salmonella spp., and Listeria monocytogenes during preparation and storage of Fuet, a traditional dry-cured Spanish pork sausage. Journal of Food Protection. https://doi.org/10.4315/JFP-21-356.
Inactivation of Listeria monocytogenes and Shiga toxin-producing Escherichia coli in "soupie", a homemade soppressata - (Peer Reviewed Journal)
Luchansky, J.B., Shoyer, B.A., Shane, L.E., Osoria, M., Campano, S.G., Porto Fett, A.C. 2022. Inactivation of Listeria monocytogenes and Shiga toxin-producing Escherichia coli in "soupie", a homemade soppressata. Food Protection Trends. 42(1):48–57.
Thermal Inactivation of Salmonella spp. Within Refrigerated or Frozen Turkey Burgers Following Pan Frying Reprint Icon - (Peer Reviewed Journal)
Duong, M., Porto Fett, A.C., Shoyer, B.A., Shane, L.E., Osoria, M., Chapman, B., Luchansky, J.B. 2021. Thermal Inactivation of Salmonella spp. Within Refrigerated or Frozen Turkey Burgers Following Pan Frying. Journal of Food Protection. https://doi.org/10.4315/JFP-21-051.
Recovery Rate of Cells of the Seven Regulated Serogroups of Shiga Toxin-Producing Escherichia coli from Raw Veal Cutlets, Ground Veal, and Ground Beef from Retail Stores in the Mid-Atlantic Region of the United States Reprint Icon - (Peer Reviewed Journal)
Jung, Y., Porto Fett, A.C., Parveen, S., Meredith, J., Shoyer, B.A., Henry, E., Trauger, Z., Shane, L.E., Osoria, M., Schwarz, J., Rupert, C., Chapman, B., Moxley, R., Luchansky, J.B. 2021. Recovery rate of cells of the seven regulated serogroups of shiga toxin-producing Escherichia coli from raw veal cutlets, ground veal, and ground beef from retail stores in the mid-atlantic region of the United States. Journal of Food Protection. 84(2):220-232. https://doi.org/10.4315/JFP-20-290.
How food safety savvy are shoppers? Investigating and impacting consumers’ risk identification skills at retail - (Peer Reviewed Journal)
Levine, K., Luchansky, J.B., Porto Fett, A.C., Bryant, V., Herring, C., Chapman, B. 2020. How food safety savvy are shoppers? Investigating and impacting consumers’ risk identification skills at retail. Food Protection Trends. 41:21-35.
Genetic diversity and virulence gene profiles of Listeria monocytogenes isolates from the 2010-2013 interagency market basket survey Reprint Icon - (Peer Reviewed Journal)
Chen, Y., Chen, Y., Pouillot, R., Dennis, S., Xian, Z., Luchansky, J.B., Porto Fett, A.C., Lindsay, J.A., Allard, M., Brown, E., Van Doren, J.M. 2020. Genetic diversity and virulence gene profiles of Listeria monocytogenes isolates from the 2010-2013 interagency market basket survey. PLoS One. https://doi.org/10.1371/journal.pone.0231393.
Inactivation of Shiga toxin-producing cells of Escherichia coli in refrigerated and frozen meatballs using high pressure processing Reprint Icon - (Peer Reviewed Journal)
Porto Fett, A.C., Jackson-Davis, A., Kassama, L., Daniel, M., Oliver, M., Jung, Y.N., Luchansky, J.B. 2020. Inactivation of Shiga toxin-producing cells of Escherichia coli in refrigerated and frozen meatballs using high pressure processing. Microorganisms. https://doi.org/10.3390/microorganisms8030360.
Inactivation of Toxoplasma gondii bradyzoites after salt exposure during preparation of dry cured hams Reprint Icon - (Peer Reviewed Journal)
Fredericks, J.N., Hawkins Cooper, D.S., Hill, D.E., Luchansky, J.B., Porto Fett, A.C., Shoyer, B.A., Fournet, V.M., Urban Jr, J.F., Dubey, J.P. 2020. Inactivation of Toxoplasma gondii bradyzoites after salt exposure during preparation of dry cured hams. Journal of Food Protection. 83(6):1038-1042. https://doi.org/10.4315/0362-028X.JFP-19-461.
Utiization of quantitative and qualitative methods to investigate the impacts of a pilot media campaign targeting safe cooking techniques and proper thermometer use - (Peer Reviewed Journal)
Cope, S.J., Porto Fett, A.C., Luchansky, J.B., Hochstein, J., Chapman, B. 2020. Utiization of quantitative and qualitative methods to investigate the impacts of a pilot media campaign targeting safe cooking techniques and proper thermometer use. Food Protection Trends. 40:332-348.
Viability of cells of shiga-toxin producing Escherichia coli and Listeria monocytogenes within plant-sourced versus beef-sourced protein samples in response to high pressure Reprint Icon - (Peer Reviewed Journal)
Porto Fett, A.C., Shane, L.E., Shoyer, B.A., Osoria, M., Jung, Y.N., Luchansky, J.B. 2020. Viability of cells of shiga-toxin producing Escherichia coli and Listeria monocytogenes within plant-sourced versus beef-sourced protein samples in response to high pressure. Journal of Food Protection. https://doi.org/10.4315/JFP-19-558.
Viability of Shiga Toxin-producing Escherichia coli, Salmonella, and Listeria monocytogenes within plant burgers and beef burgers during cold storage and following pan frying Reprint Icon - (Peer Reviewed Journal)
Luchansky, J.B., Shoyer, B.A., Jung, Y.N., Shane, L.E., Osoria, M., Porto Fett, A.C. 2020. Viability of Shiga Toxin-producing Escherichia coli, Salmonella, and Listeria monocytogenes within plant burgers and beef burgers during cold storage and following pan frying. Journal of Food Protection. 83(3):434-442.
The efficacy of ultrasound on the inactivation of Shiga toxin-producing Escherichia coli in raw beef trim - (Peer Reviewed Journal)
Jackson-Davis, A., Daniel, M., Luchansky, J.B., Porto Fett, A.C., Kassama, L. 2019. The efficacy of ultrasound on the inactivation of Shiga toxin-producing Escherichia coli in raw beef trim. Foods. 2(5). https://www.doi.org/10.29016/2475-2366/1000120.
Survey of intact and non-intact raw pork collected at retail stores in the mid-Atlantic region of the United States for the seven regulated serogroups of Shiga toxin-producing Escherichia coli Reprint Icon - (Peer Reviewed Journal)
Jung, Y.N., Porto Fett, A.C., Shoyer, B.A., Shane, L.E., Henry, E.D., Osoria, M., Luchansky, J.B. 2019. Survey of intact and non-intact raw pork collected at retail stores in the mid-Atlantic region of the United States for the seven regulated serogroups of Shiga toxin-producing Escherichia coli. Journal of Food Protection. 82. https://www.doi.org/10.4315/0362-028X.JFP-19-192.
Developing a citizen science method to collect whole turkey thermometer usage behaviors - (Peer Reviewed Journal)
Fate of Shiga toxin-producing Escherichia coli in meat bars during processing and storage: a consumers' perspective Reprint Icon - (Peer Reviewed Journal)
Luchansky, J.B., Mayhew, M., Jung, Y.N., Klinedinst, A., Harkins, L., Shane, L.E., Osoria, M., Mcgeary, L., Traugher, Z., Shoyer, B.A., Chapman, B., Cope, S.J., Campano, S.G., Porto Fett, A.C. 2019. Fate of Shiga toxin-producing Escherichia coli in meat bars during processing and storage: a consumers' perspective. Journal of Food Protection. 82(7):1249-1264. https://doi.org/10.4315/0362-028X.JFP-18-453.
Low salt exposure results in inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausage Reprint Icon - (Peer Reviewed Journal)
Fredericks, J.N., Hawkins Cooper, D.S., Hill, D.E., Luchansky, J.B., Porto Fett, A.C., Gamble, H.R., Fournet, V.M., Urban Jr, J.F., Gajadhar, A.A., Holley, R., Dubey, J.P. 2019. Low salt exposure results in inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausage. Food and Waterborne Parasitology. 15:e00047. https://doi.org/10.1016/j.fawpar.2019.e00047.
Thermal inactivation of Salmonella spp. in pate made from chicken livers - (Peer Reviewed Journal)
Porto Fett, A.C., Shoyer, B.A., Shane, L.E., Osoria, M., Henry, E.D., Jung, Y.N., Luchansky, J.B. 2019. Thermal inactivation of Salmonella spp. in pate made from chicken livers. Journal of Food Protection. 82(6):980-987.
Prevalence, levels and viability of Salmonella in/on raw chicken livers - (Peer Reviewed Journal)
Jung, Y.N., Porto Fett, A.C., Shoyer, B.A., Henry, E.D., Shane, L.E., Osoria, M., Luchansky, J.B. 2019. Prevalence, levels and viability of Salmonella in/on raw chicken livers. Journal of Food Protection. 82(5):834-843.
Rapid inactivation of Toxoplasma gondii bradyzoites in dry cured sausage Reprint Icon - (Peer Reviewed Journal)
Hill, D.E., Luchansky, J.B., Porto Fett, A.C., Gamble, H., Urban Jr, J.F., Fournet, V.M., Hawkins Cooper, D.S., Gajadhar, A., Holley, R., Juneja, V.K., Dubey, J.P. 2018. Rapid inactivation of Toxoplasma gondii bradyzoites in dry cured sausage. Food and Waterborne Parasitology. https://doi.org/10.1016/j.fawpar.2018.e00029.
Effect of fermentation and post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli in a dry-fermented-type sausage Reprint Icon - (Peer Reviewed Journal)
Shane, L.E., Porto Fett, A.C., Shoyer, B.A., Phebus, R.K., Thippareddi, H., Hallowell, A.M., Miller, K., Foster-Bey, L., Campano, S.G., Taorimina, P., Glowski, D., Tompkin, R.B., Luchansky, J.B. 2018. Effect of fermentation and post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli in a dry-fermented-type sausage. Italian Journal of Food Safety. https://doi.org/10.4081/ijfs.2018.7250.
Validation of a hot water rinse and lactic acid spray in combination with scaling for treating hide-on carcasses to control biotype I strains of Escherichia coli used as surrogates for Shiga toxin-producing E. coli - (Peer Reviewed Journal)
Hasty, J.D., Henson, J.A., Acuff, G.R., Burson, D.E., Luchansky, J.B., Sevart, N.J., Phebus, R.K., Porto Fett, A.C., Thippareddi, H. 2018. Validation of a hot water rinse and lactic acid spray in combination with scaling for treating hide-on carcasses to control biotype I strains of Escherichia coli used as surrogates for Shiga toxin-producing E. coli. Journal of Food Protection. 81:762-768.
Assessment of the microbiological safety and quality of marinades collected over a 12-month period from specialty retailers near Raleigh, North Carolina - (Peer Reviewed Journal)
Jung, Y.N., Rupert, C., Chapman, B., Porto Fett, A.C., Luchansky, J.B. 2018. Assessment of the microbiological safety and quality of marinades collected over a 12-month period from specialty retailers near Raleigh, North Carolina. Journal of Food Protection. 81:490-496.
Curing conditions to inactivate Trichinella spiralis muscle larvae in ready-to-eat pork sausage - (Peer Reviewed Journal)
Hill, D.E., Luchansky, J.B., Porto Fett, A.C., Gamble, H., Juneja, V.K., Fournet, V.M., Hawkins Cooper, D.S., Holley, R., Gajadhar, A., Dubey, J.P. 2017. Curing conditions to inactivate Trichinella spiralis muscle larvae in ready-to-eat pork sausage. Food and Waterborne Parasitology. 6:1-8.
Molecular characterization of çig köfte sold at retail in Ankara, Turkey, and evaluation of selected antimicrobials as ingredients to control foodborne pathogens in çig köfte during refrigerated storage - (Peer Reviewed Journal)
Ghazzi, M., Porto Fett, A.C., Ayas, N.D., Ozansoy, G., Cufaoglu, G., Goncuoglu, M., Dluzneski, A., Holinka, S., Shoyer, B.A., Shane, L.E., Stahler, L., Campano, S., Luchansky, J.B. 2018. Molecular characterization of çig köfte sold at retail in Ankara, Turkey, and evaluation of selected antimicrobials as ingredients to control foodborne pathogens in çig köfte during refrigerated storage. Food Control. 84:138-147.
Consumer perceptions of the safety of ready-to-eat foods in retail food establishments - (Peer Reviewed Journal)
Levine, K., Yavelak, M., Luchansky, J.B., Porto Fett, A.C., Chapman, B. 2017. Consumer perceptions of the safety of ready-to-eat foods in retail food establishments. Journal of Food Protection. 80:1364-1377.
Use of air-assisted electrostatic spraying system (ESS)or the sprayed lethality in container(SLIC) method to deliver anticmicrobials onto the surface of beef subprimals to ... shiga toxin-producing cells of Escherichia coli - (Peer Reviewed Journal)
Shiga toxin-producing Escherichia coli in meat: a preliminary simulation study on detection capabilities for three sampling methods - (Proceedings)
Couton, J., Marx, D., Luchansky, J.B., Phebus, R.K., Porto Fett, A.C., Sevart, N., Singh, M., Thippareddi, H. 2017. Shiga toxin-producing Escherichia coli in meat: a preliminary simulation study on detection capabilities for three sampling methods. Applied Statistics In Agriculture Conference Proceedings. PP.90-100. In Proceedings of the 27th Conference on Applied Statistics in Agriculture. Manhattan, KS; Kansas State University, Department of Statistics
Survey for Listeria monocytogenes on ready-to-eat foods from retail establishments in the United States (2010-2013): assessing potential changes of pathogen prevalence and levels in a decade - (Peer Reviewed Journal)
Luchansky, J.B., Chen, Y., Porto Fett, A.C., Pouillot, R., Shoyer, B.A., Johnson-Derycke, R., Eblen, D.R., Shaw, W.K., Van Doren, J.M., Catlin, M., Lee, J., Tikekar, R., Gallagher, D., Lindsay, J.A., Adams, A., Agnella, S., Akingbade, D., Ayala, A., Baker, E.G., Barlow, K., Bauer, N., Benjamin, L.A., Berry, K., Call, J.E., Campano, S.G., Cook, V., Gallagher, D., Gathercole, L., Ghazzi, D., Govoni, J.A., Hay, G., Harvey, C., Hoelzer, K., Kanjanakorn, A., Kause, J., Khokhar, S., King, J., Klein, V., Lopez, J., Martino, K., Mbandi, E., Murphy, M., Nasella, J., Nguyen, T., Oryang, D., Osoria, M., Papadakis, L., Rajakumar, A., Reed, C., Same, M., Shane, L., Spurlino, C.A., Starks, H.E., Torrence, M.E., Williams, L., Wadsworth, S., Wyszkowski, K., Yoo, K., Dennis, S. 2017. Survey for Listeria monocytogenes on ready-to-eat foods from retail establishments in the United States (2010-2013): assessing potential changes of pathogen prevalence and levels in a decade. Journal of Food Protection. 80:903-921.
A shopper's eye view of food safety at retail stores: lessons from photographs taken while grocery shopping - (Peer Reviewed Journal)
Evaluating the efficacy of three USDA-approved antimicrobial sprays for reducing surrogate Shiga toxin-producing cells of "Escherichia coli on bob veal carcasses - (Peer Reviewed Journal)
Sevart, N., Baumann, N., Thippareddi, H., Houser, T.A., Luchansky, J.B., Porto Fett, A.C., Marx, D.B., Acuff, G.R., Phebus, R.K. 2016. Evaluating the efficacy of three USDA-approved antimicrobial sprays for reducing surrogate Shiga toxin-producing cells of "Escherichia coli on bob veal carcasses. Journal of Food Protection. 79(6):956-962.
The effect of deep frying or conventional oven cooking on inactivation of Shiga toxin-producing cells of Escherichia coli (STEC) in meatballs - (Peer Reviewed Journal)
Porto Fett, A.C., Oliver, M., Daniel, M., Shoyer, B.A., Stahler, L.J., Shane, L.E., Kassama, L.S., Jackson-Davis, A., Luchansky, J.B. 2016. The effect of deep frying or conventional oven cooking on inactivation of Shiga toxin-producing cells of Escherichia coli (STEC) in meatballs. Journal of Food Protection. 79(5):723-731.
Microbiological safety of commercial prime rib preparation methods: thermal inactivation of Salmonella spp. in mechanically tenderized beef roasts - (Peer Reviewed Journal)
Calle, A., Porto Fett, A.C., Shoyer, B.A., Luchansky, J.B., Thippareddi, H. 2015. Microbiological safety of commercial prime rib preparation methods: thermal inactivation of Salmonella spp. in mechanically tenderized beef roasts. Journal of Food Protection. 78:2126-2135.
Effect of antimicrobials applied on the surface of beef subprimals via an air-assisted electrostatic spraying system(ESS)or the Sprayed Lethality in Container(SLIC)method to control Shiga toxin-producing cells of Escherichia - (Abstract Only)
Stella, J., Luchansky, J.B., Shoyer, B.A., Shane, L.E., Osoria, M., Sevart, N.J., Phebus, R.K., Thippareddi, H., Porto Fett, A.C. 2015. Effect of antimicrobials applied on the surface of beef subprimals via an air-assisted electrostatic spraying system(ESS)or the Sprayed Lethality in Container(SLIC)method to control Shiga toxin-producing cells of Escherichia. Meeting Abstract. Volume (1) Page 1; STEC CAP Annual Meeting, Manhattan, KS; June 4-5, 2015.
Thermal inactivation of Shiga toxin-producing Escherichia coli cells within veal cordon bleu - (Peer Reviewed Journal)
Kulas, M., Porto Fett, A.C., Swartz, R., Shane, L., Strasser, H., Munson, M., Shoyer, B.A., Luchansky, J.B. 2015. Thermal inactivation of Shiga toxin-producing Escherichia coli cells within veal cordon bleu. Journal of Food Safety. DOI:10.1111/jfs.12188.
Comparative Efficacy of Potassium Levulinate with/without Potassium Diacetate and Potassium Propionate vs Potassium Lactate and Sodium Diacetate for Control of Listeria monocytogenes on commercially prepared uncured t.breast - (Peer Reviewed Journal)
Porto Fett, A.C., Campano, S.G., Shoyer, B.A., Israeli, D., Oser, A., Luchansky, J.B. 2015. Comparative Efficacy of Potassium Levulinate with/without Potassium Diacetate and Potassium Propionate vs Potassium Lactate and Sodium Diacetate for Control of Listeria monocytogenes on commercially prepared uncured t.breast. Journal of Food Protection. 78:927-933.
Thermal inactivation of Shiga toxin-producing Escherichia coli within cubed beef steaks following cooking on a griddle - (Peer Reviewed Journal)
Swartz, R.S., Luchansky, J.B., Kulas, M., Shoyer, B.A., Shane, L.E., Strasser, H., Munson, M., Porto Fett, A.C. 2015. Thermal inactivation of Shiga toxin-producing Escherichia coli within cubed beef steaks following cooking on a griddle. Journal of Food Protection. 78:1013-1017.
Recovery of Shiga toxin-producing Escherichia coli 0157:H7 in tenderized veal cordon bleu following cooking on an electric skillet - (Abstract Only)
Kulas, M., Swartz, R., Shane, L., Strasser, H., Munson, M., Shoyer, B.A., Porto Fett, A.C., Luchansky, J.B. 2014. Recovery of Shiga toxin-producing Escherichia coli 0157:H7 in tenderized veal cordon bleu following cooking on an electric skillet. Abstracts of the Annual Meeting of the International Association for Food Protection.Volume 1, Page 1. Indianapolis, Indiana, 8/3-8/6, 2014.
Thermal inactivation of Shiga toxin-producing Escherichia coli 0157:H7 in cubed beef steaks following cooking on an electric skillet - (Abstract Only)
Swartz, R., Kulas, M., Shane, L., Strasser, H., Munson, M., Shoyer, B.A., Luchansky, J.B., Porto Fett, A.C. 2014. Thermal inactivation of Shiga toxin-producing Escherichia coli 0157:H7 in cubed beef steaks following cooking on an electric skillet. Abstracts of the Annual Meeting of International Association for Food Protection. Volume 1, Page 1. Indianapolis, Indiana.
Prevalence and characterization of Listeria monocytogenes, Salmonella, and Shiga-toxin producing Escherichia coli isolated from small Mexican retail makers of queso fresco - (Peer Reviewed Journal)
Soto-Beltran, M., Gerba, C.P., Porto Fett, A.C., Luchansky, J.B., Chaidez-Quiroz, C. 2015. Prevalence and characterization of Listeria monocytogenes, Salmonella, and Shiga-toxin producing Escherichia coli isolated from small Mexican retail makers of queso fresco. International Journal of Environmental Health Research. 25:140-148.
Thermal inactivation of Escherichia coli 0157:H7 (ECOH) and non-0157 Shiga toxin-producing E.coli (STEC)in mechanically tenderized veal Reprint Icon - (Peer Reviewed Journal)
Luchansky, J.B., Porto Fett, A.C., Shoyer, B.A., Thippareddi, H., Amaya, J., Lemler, M. 2014. Thermal inactivation of Escherichia coli 0157:H7 (ECOH) and non-0157 Shiga toxin-producing E.coli (STEC)in mechanically tenderized veal. Journal of Food Protection. 77:1201-1206.
Viability of Listeria monocytogenes on uncured turkey breast commercially-prepared with and without buffered vinegar during extended storage at 4 degrees and 10 degrees C Reprint Icon - (Peer Reviewed Journal)
Porto Fett, A.C., Campano, S.G., Shoyer, B.A., Wadsworth, S., Luchansky, J.B. 2014. Viability of Listeria monocytogenes on uncured turkey breast commercially-prepared with and without buffered vinegar during extended storage at 4 degrees and 10 degrees C. Journal of Food Protection. 77:981-986.
Improving the microbiological safety of veal: validation of hot water rinse plus lactic acid spray in combination with scalding for hide-on carcasses to control Shiga-toxin producing Escherichia coli (STEC) - (Abstract Only)
Hasty, J., Henson, J., Acuff, G., Burson, D., Luchansky, J.B., Phebus, R., Porto Fett, A.C., Thippareddi, H. 2014. Improving the microbiological safety of veal: validation of hot water rinse plus lactic acid spray in combination with scalding for hide-on carcasses to control Shiga-toxin producing Escherichia coli (STEC). Meeting Abstract. Abstracts of the Annual Meating of the Beef Industry Food Safety Council.
Effect of high pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco Reprint Icon - (Peer Reviewed Journal)
Tomasula, P.M., Renye Jr, J.A., Van Hekken, D.L., Tunick, M.H., Kwoczak, R., Toht, M.J., Leggett, L.N., Luchansky, J.B., Porto Fett, A.C., Phillips, J.G. 2014. Effect of high pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco. Journal of Dairy Science. 97:1281-1295. DOI: 10.3168/JDS.2013-7538.
Prevalence and molecular analyses of Campylobacter jejuni and Salmonella spp. in co-grazing small ruminants and wild-living birds - (Peer Reviewed Journal)
Pao, S., Hagen, B., Kim, C., Wildeus, S., Ettinger, M., Wilson, M., Watts, D., Whitley, N., Porto Fett, A.C., Schwarz, J., Ren, S., Long, W., Li, H., Luchansky, J.B. 2014. Prevalence and molecular analyses of Campylobacter jejuni and Salmonella spp. in co-grazing small ruminants and wild-living birds. Livestock Science. 160:163-171.
Recovery, characterization, and control of Shiga-toxin producing Escherichia coli(STEC) in meats - (Abstract Only)
Porto Fett, A.C., Luchansky, J.B. 2013. Recovery, characterization, and control of Shiga-toxin producing Escherichia coli(STEC) in meats. Meeting Abstract.,Federal Partners STEC Research Summit,Charlotte, NC., August 1-2, 2013., Volume 1, Page 1.
Shiga-toxin Escherichia coli(STEC) in the beef chain: assessing and mitigating the risk by translational science, education and outreach - (Abstract Only)
Luchansky, J.B., Porto Fett, A.C. 2013. Shiga-toxin Escherichia coli(STEC) in the beef chain: assessing and mitigating the risk by translational science, education and outreach. Meeting Abstract. Federal Partners STEC Research Summit, Charlotte, NC., August 1-2, 2013., Volume 1, Page 1..
Viability of Listeria monocytogenes on uncured turkey breast commercially-prepared with and without buffered vinegar during etended storage at 4 deg C and 10 deg C - (Abstract Only)
Porto Fett, A.C., Campano, S., Shoyer, B.A., Wadsworth, S., Luchansky, J.B. 2013. Viability of Listeria monocytogenes on uncured turkey breast commercially-prepared with and without buffered vinegar during etended storage at 4 deg C and 10 deg C. Meeting Abstract. IAFP Annual Meeting, Charlotte, NC., July 28-31, 2013., 76:177-178(P2-159).
Evaluation of beef trim sampling methods for detection of Shiga toxin-producing Escherichia coli (STEC) - (Abstract Only)
Phebus, R., Luchansky, J.B., Porto Fett, A.C., Thippareddi, H., Singh, M., Sullivan, R.R., Hettenbach, S.M., Wolf, J., Paddock, C., Baumann, N., Sevart, N., Minto, M., Milke, D.T., Marx, D.B., Harper, N., Senecal, A. 2013. Evaluation of beef trim sampling methods for detection of Shiga toxin-producing Escherichia coli (STEC). Meeting Abstract. 76:81 (P1-43), International Association of Food Protection Annual Meeting, Charlotte, North Carolina, 7-28 to 7-31, 2013.
Distribution and detection of Shiga toxin-producing Escherichia coli (STEC) during an industrial grinding process of beef trim - (Abstract Only)
Phebus, R.K., Luchansky, J.B., Porto Fett, A.C., Thippareddi, H., Singh, M., Sullivan, R.R., Hettenbach, S., Wolf, J., Paddock, C., Baumann, N., Sevart, N., Minto, M., Harper, N., Senecal, A. 2013. Distribution and detection of Shiga toxin-producing Escherichia coli (STEC) during an industrial grinding process of beef trim. Meeting Abstract.IAFP Annual Meeting, Charlotte, North Carolina, July 28-31, 2013., 76:82 (P1-44).
Development and validation of predictive models for growth of non-0157 shiga-toxigenic Escherichia coli (STEC) and Salmonella spp. in ground beef, lettuce, and non fat dry milk - (Abstract Only)
Speight, B., Thippareddi, H., Cepeda, J., Harper, N., Phebus, R.K., Senecal, A., Luchansky, J.B., Porto Fett, A.C. 2013. Development and validation of predictive models for growth of non-0157 shiga-toxigenic Escherichia coli (STEC) and Salmonella spp. in ground beef, lettuce, and non fat dry milk. Meeting Abstract.IAFP Annual Meeting, Charlotte, NC, July 28-31, 2013., 76:144(P2-55).
Control of shiga toxin-producing Escherichia coli (STEC) in raw, fermented, and further processed non-intact beef - (Abstract Only)
Porto Fett, A.C., Shoyer, B.A., Luchansky, J.B. 2013. Control of shiga toxin-producing Escherichia coli (STEC) in raw, fermented, and further processed non-intact beef. Meeting Abstract. STEC Coordinated Agricultural Project Annual Meeting., Lincoln, Nebraska., May 28-30,2013. Volume 1,Page 1..
Validation of fermentation and cooking parameters for dry-fermented sausage to control Shiga toxin-producing Escherichia coli (STEC) - (Abstract Only)
Shane, L., Foster-Bey, L., Shoyer, B.A., Porto Fett, A.C., Luchansky, J.B. 2013. Validation of fermentation and cooking parameters for dry-fermented sausage to control Shiga toxin-producing Escherichia coli (STEC). Meeting Abstract. STEC Coordinated Agricultural Project Annual Meeting.,May 28-30, 2013., Lincoln, Nebraska., Volume 1,Page 1.
Translocation and Fate of Shiga toxin-producting Escherichia coli in subprimals following blade tenderization and vacuum tumbling - (Abstract Only)
Foster-Bey, L., Shane, L., Shoyer, B.A., Luchansky, J.B., Porto Fett, A.C. 2013. Translocation and Fate of Shiga toxin-producting Escherichia coli in subprimals following blade tenderization and vacuum tumbling. [Abstract]. STEC Coordinated Agricultural Project Annual Meeting, May 28-30, 2013. Lincoln, NE. 1:1.
Thermal inactivation of Escherichia coli 0157:H7 (ECOH) and non-0157 Shiga-toxin producing E.coli (STEC) in mechanically tenderized veal - (Abstract Only)
Luchansky, J.B., Porto Fett, A.C., Shoyer, B.A., Thippareddi, H., Amaya, J., Lemler, M. 2013. Thermal inactivation of Escherichia coli 0157:H7 (ECOH) and non-0157 Shiga-toxin producing E.coli (STEC) in mechanically tenderized veal. Meeting Abstract. IAFP Annual Meeting, Charlotte, NC, July 28-31,2013.,76:87(P1-61).
Effect of storage temperature and cooking time on viability of Listeria monocytogenes and Escherichia coli 0157:H7 in/on goetta - (Peer Reviewed Journal)
Porto Fett, A.C., Pierre, J., Shoyer, B.A., Luchansky, J.B. 2013. Effect of storage temperature and cooking time on viability of Listeria monocytogenes and Escherichia coli 0157:H7 in/on goetta. Journal of Food Safety. Vol. 33,p.128-136.
Shiga-toxin producing 0157:H7 and non-0157:H7 Escherichia coli cells within refrigerated, frozen, or frozen then thawed ground beef patties cooked on commercial open-flame gas or clam-shell electric grills - (Peer Reviewed Journal)
Luchansky, J.B., Porto Fett, A.C., Shoyer, B.A., Phillips, J.G., Chen, V., Kause, J., Eblen, D., Cook, V.L., Mohr, T.B., Esteban, E., Bauer, N. 2013. Shiga-toxin producing 0157:H7 and non-0157:H7 Escherichia coli cells within refrigerated, frozen, or frozen then thawed ground beef patties cooked on commercial open-flame gas or clam-shell electric grills. Journal of Food Protection. 76:1500-1513.
Prevalence, levels, and relatedness of Listeria monocytogenes isolated from raw and ready-to-eat foods at retail markets in Culiacan, Sinaloa, Mexico - (Peer Reviewed Journal)
Castaneda-Ruelas, M., Castro-Del Campo, N., Felix, J., Valdez Torres, J., Guzman-Uriarte, R., Luchansky, J.B., Porto Fett, A.C., Shoyer, B.A., Chaidez-Quiroz, C. 2013. Prevalence, levels, and relatedness of Listeria monocytogenes isolated from raw and ready-to-eat foods at retail markets in Culiacan, Sinaloa, Mexico. Journal of Microbiology Research. 3(2):92-98.
Thermal inactivation of shiga toxin-producing 0157:H7 and non-0157-H7 cells of Escherichia coli within wafers of ground beef - (Peer Reviewed Journal)
Luchansky, J.B., Porto Fett, A.C., Shoyer, B.A., Phillips, J.G., Eblen, D., Evans, P., Bauer, N. 2013. Thermal inactivation of shiga toxin-producing 0157:H7 and non-0157-H7 cells of Escherichia coli within wafers of ground beef. Journal of Food Protection. 76:1434-1437.
Fate of Escherichia coli O157:H7 in mechanically tenderized beef prime rib following searing, cooking and holding under commercial conditions - (Peer Reviewed Journal)
Porto Fett, A.C., Shoyer, B.A., Harshavardhan, T., Luchansky, J.B. 2013. Fate of Escherichia coli O157:H7 in mechanically tenderized beef prime rib following searing, cooking and holding under commercial conditions. Journal of Food Protection. 76:405-412.
Effect of storage and cooking on viability of Listeria monocytogenes and Escherichia coli 0157:H7 in/on goetta - (Abstract Only)
Piere, J., Porto Fett, A.C., Shoyer, B.A., Luchansky, J.B. 2012. Effect of storage and cooking on viability of Listeria monocytogenes and Escherichia coli 0157:H7 in/on goetta [abstract]. International Association for Food Protection Annual Meeting, July 22-25, 2012, Providence, Rhode Island. 1:1.
Occurrence and characterization of Listeria monocytogenes isolated from food markets in Culiacan, Sinaloa, Mexico - (Abstract Only)
Castaneda-Ruelas, G.M., Castro Delcampo, N., Leon Felix, J., Benigno Valdez-Torre, J., Guzman-Uriarte, R., Martinez-Rodriguez, C., Luchansky, J.B., Porto Fett, A.C., Shoyer, B.A., Quiroz Chaidez, C. 2012. Occurrence and characterization of Listeria monocytogenes isolated from food markets in Culiacan, Sinaloa, Mexico [abstract]. 112th General Meeting of the American Society for Microbiology, June 16-19, 2012, San Francisco, California. 1:1.
Prevalence and sources of Listeria monocytogenes in blue crab (Callinectus sapidus) meat and blue crab processing plants - (Peer Reviewed Journal)
Pagadala, S., Parveen, S., Rippen, T., Luchansky, J.B., Porto Fett, A.C., Bowers, J., Tamplin, M.L., Wiedmann, M., Call, J.E. 2012. Prevalence and sources of Listeria monocytogenes in blue crab (Callinectus sapidus) meat and blue crab processing plants. Food Microbiology. 31:263-270.
Effect of storage at 4 and 10 C on growth of Listeria monocytogenes in Queso Fresco - (Peer Reviewed Journal)
Leggett, L.N., Tomasula, P.M., Van Hekken, D.L., Porto Fett, A.C., Shoyer, B.A., Luchansky, J.B., Renye Jr, J.A., Farkye, N. 2012. Effect of storage at 4 and 10 C on growth of Listeria monocytogenes in Queso Fresco. Journal of Food Safety. 32:236-245.
Effect of storage at 4 and 10 C on growth of listeria monocytogenes in Queso Fresco - (Peer Reviewed Journal)
Leggett, L.N., Tomasula, P.M., Van Hekken, D.L., Porto Fett, A.C., Shoyer, B.A., Luchansky, J.B., Renye Jr, J.A., Farkye, N. 2012. Effect of storage at 4 and 10 C on growth of listeria monocytogenes in Queso Fresco. Journal of Food Safety. 32:236-245.
Thermal inactivation of shiga toxin-producing 0157:H7 (ECOH) and non-0157:H7 shiga toxin-producing (STEC) Escherichia coli cells in wafers of ground beef - (Abstract Only)
Luchansky, J.B., Porto Fett, A.C., Shoyer, B.A., Phillips, J.G., Eblen, D., Kause, J., Evans, P., Shaw, W., Bauer, N. 2012. Thermal inactivation of shiga toxin-producing 0157:H7 (ECOH) and non-0157:H7 shiga toxin-producing (STEC) Escherichia coli cells in wafers of ground beef [abstract]. July 22-25, 2012, Providence, Rhode Island. 1:1.
Prevalence and levels of Listeria monocytogenes (Lm) in ready-to-eat foods (RTE) at retail. - (Abstract Only)
Luchansky, J.B., Porto Fett, A.C., Dennis, S., Chen, Y., Pouillot, R., Hoelzer, K., Gathercole, L., Papadakis, L., Williams, L., Shoyer, B.A., Lee, J., Lindsay, J.A., Kause, J., Mbandi, E., Eblen, D., Shaw, W., Gallagher, D., Cook, V., Bauer, N.E., Johnson, R., King, J., Murphy, M., Nasella, J., Starks, H.E., Khokhar, S., Spurlino, C., Nguyen, T., Berry, K., Kanjanakorn, A., Wadsworth, S., Baker, E.G., Harvey, C., Reed, C., Martino, K., Benjamin, L.A. 2012. Prevalence and levels of Listeria monocytogenes (Lm) in ready-to-eat foods (RTE) at retail [abstract]. Annual Meeting of the International Association for Food Protection. July 22-25, 2012, Providence, Rhode Island, 1:1.
Pilot-scale crossflow-microfiltration and pasturization to remove spores of Bacillus anthracis (Sterne) from milk - (Peer Reviewed Journal)
Tomasula, P.M., Mukhopadhyay, S., Datta, N., Porto Fett, A.C., Call, J.E., Luchansky, J.B., Renye Jr, J.A., Tunick, M.H. 2011. Pilot-scale crossflow-microfiltration and pasturization to remove spores of Bacillus anthracis (Sterne) from milk. Journal of Dairy Science. 94:4277-4291.
Use of high pressure processing to control Listeria monocytogenes in packaged Queso Fresco - (Abstract Only)
Tomasula, P.M., Leggett, L.N., Kwoczak, R., Van Hekken, D.L., Tunick, M.H., Renye Jr, J.A., Toht, M.J., Mukhopadhyay, S., Porto Fett, A.C., Luchansky, J.B. 2011. Use of high pressure processing to control Listeria monocytogenes in packaged Queso Fresco [abstract]. American Dairy Science Association Abstracts. 94(1):480.
Inactivation of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli in brine-injected, gas-grilled steaks - (Peer Reviewed Journal)
Luchansky, J.B., Porto Fett, A.C., Shoyer, B.A., Call, J.E., Schlosser, W., Shaw, W., Bauer, N., Latimer, H. 2011. Inactivation of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli in brine-injected, gas-grilled steaks. Journal of Food Protection. 74:1054-1064.
Removal of Bacillus anthracis sterne spore from commercial unpasteurized liquid egg white using crossflow microfiltration - (Peer Reviewed Journal)
Mukhopadhyay, S., Tomasula, P.M., Luchansky, J.B., Porto Fett, A.C., Call, J.E. 2011. Removal of Bacillus anthracis sterne spore from commercial unpasteurized liquid egg white using crossflow microfiltration. Journal of Food Processing and Preservation. 35:550-562.
Removal of Salmonella Enteritidis from commercial† unpasteurized liquid egg white using pilot scale crossflow tangential microfiltration - (Peer Reviewed Journal)
Mukhopadhyay, S., Tomasula, P.M., Luchansky, J.B., Porto Fett, A.C., Call, J.E. 2010. Removal of Salmonella Enteritidis from commercial† unpasteurized liquid egg white using pilot scale crossflow tangential microfiltration. Internationl Journal of Microbiology. DOI: 10.1016/j.ijfoodmicro.2010.07.009.
Thermal inactivation of Shiga-toxin producing cells of Escherichia coli in chemically-injected beef steaks cooked on a commericial open-flame gas grill - (Abstract Only)
Translocation of Shiga-toxin producting cells of Escherichia coli in chemically-injected beef subprimals - (Abstract Only)
Evaluation of fermentation, drying, and high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and/or Genoa salami - (Peer Reviewed Journal)
Porto Fett, A.C., Call, J.E., Shoyer, B.A., Hill, D.E., Pshebniski, C., Cocoma, G., Luchansky, J.B. 2010. Evaluation of fermentation, drying, and high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and/or Genoa salami. International Journal of Food Microbiology. 140:61-75.
Removal of Bacillus anthracis sterne spore from commercial unpasteurized liquid egg white - (Abstract Only)
Mukhopadhyay, S., Tomasula, P.M., Kwoczak, R., Porto Fett, A.C., Call, J.E., Luchansky, J.B. 2010. Removal of Bacillus anthracis sterne spore from commercial unpasteurized liquid egg white. Meeting Abstract. 273-01. p.77.
Control of Listeria monocytogenes on commercially-produced frankfurters prepared with and without potassium lactate and sodium diacetate and surface .....using the Sprayed Lethality in Container (SLIC®) delivery method - (Peer Reviewed Journal)
Porto Fett, A.C., Campano, S., Oser, A., Smith, J., Call, J.E., Luchansky, J.B. 2010. Control of Listeria monocytogenes on commercially-produced frankfurters prepared with and without potassium lactate and sodium diacetate and surface .....using the Sprayed Lethality in Container (SLIC®) delivery method. Meat Science. 85:312-318.
Biofilm formation and antimicrobial resistance of Salmonella spp. isolated from nopal stems and water and soil samples - (Proceedings)
Anguiano, H., Salgado, P., De Los Santos, A., Campos, C.E., Porto Fett, A.C., Luchansky, J.B. 2009. Biofilm formation and antimicrobial resistance of Salmonella spp. isolated from nopal stems and water and soil samples. [abstract]. National Meeting of Food Microbiology, Hygience and Food Toxicology and XI International Meeting of Food Safety. p.1.
Potential for growth of Clostridium perfringens from spores in pork scrapple during cooling - (Peer Reviewed Journal)
Juneja, V.K., Porto Fett, A.C., Gartner, K., Tuft, L., Luchansky, J.B. 2010. Potential for growth of Clostridium perfringens from spores in pork scrapple during cooling. Foodborne Pathogens and Disease. 7(2)153-157.
Thermal inactivation of Bacillus anthracis Sterne in irradiated ground beef heated in a water bath or cooked on commercial grills - (Peer Reviewed Journal)
Juneja, V.K., Porto Fett, A.C., Call, J.E., Marks, H., Tamplin, M., Luchansky, J.B. 2010. Thermal inactivation of Bacillus anthracis Sterne in irradiated ground beef heated in a water bath or cooked on commercial grills. Innovative Food Science and Emerging Technologies. 11:123-129.
Effect of storage and subsequent re-heating on viability of Listeria monocytogenes on pork scrapple - (Peer Reviewed Journal)
Adekunle, A.O., Porto Fett, A.C., Call, J.E., Shoyer, B.A., Gartner, K., Tuft, L., Luchansky, J.B. 2009. Effect of storage and subsequent re-heating on viability of Listeria monocytogenes on pork scrapple. Journal of Food Protection. 72(12):2530-2537.
Evaluation of high pressure processing, freezing, and fermentation/drying on viability of Trichinella spiralis larvae in raw pork and in Genoa salami - (Abstract Only)
Call, J.,Porto-Fett,A.,Shoyer,B.,Pshebniski,C.,Cocoma,G.,Hill,D.,Luchansky,J. 2009. Evaluation of high pressure processing, freezing and fermentation/dryaing on viability of Trichinella spiralis larvae in raw pork and in Genoa salami [abstract].IAFP Annual Meeting.Grapevine,TX.p.1.
Characterization of Salmonella spp. from nopal leaves and associated soil and water samples in Morelos, Mexico - (Abstract Only)
Hernandez, A.M., Landa, P., Mora-A, G., Eslava, A., Call, J.E., Porto Fett, A.C., Luchansky, J.B. 2009. Characterization of Salmonella spp. from nopal leaves and associated soil and water samples in Morelos, Mexico. [abstract]. International Association for Food Protection. p.1.
Control of Listeria monocytogenes on commercial frankfurters prepared with and without potassium lactate and sodium diacetate and surface treated with lauric arginate....(SLIC®) delivery method - (Abstract Only)
Campano,S., Port-Fett,A,Smith,J.,Oser,A.,Shoyer,B.,Call,J.,Luchansky,J. 2009. Control of Listeria monocytogenes on commercial frankfurters prepared with and without potassium lactate and sodium diacetate and surface treated with lauric arginate...(SLIC) delivery method [abstract].Reciprocal Meat Conference (RMC) Annual Meeting. Rogers, Arkansas. p.1.
Listeria monocytogenes - (Book / Chapter)
Porto Fett, A.C., Call, J.E., Muriana, P., Freier, T., Luchansky, J.B. 2010. Listeria monocytogenes. In: Juneja, V.K., Sofos, J.N., editors. Pathogens and Toxins in Foods: Challenges and Interventions. Washington, DC: Amreican Society for Microbiology Press. 6:95-107.
Survival of Listeria monocytogenes on slices of turkey bacon during extended storage at 4 Degrees and 10 Degrees C - (Abstract Only)
Griffith, E., Porto Fett, A.C., Oser, A., Call, J.E., Shoyer, B.A., Luchansky, J.B. 2009. Survival of Listeria monocytogenes on slices of turkey bacon during extended storage at 4 Degrees and 10 Degrees C. [abstract]. American Society for Microbiology's Annual Meeting. p.1.
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.
BEHAVIOR OF ESCHERICHIA COLI O157:H7, LISTERIA MONOCYTOGENES, AND SALMONELLA TYPHIMURIUM IN TEEWURST, A RAW SPREADABLE SAUSAGE - (Peer Reviewed Journal)
Dourou, D., Porto Fett, A.C., Shoyer, B.A., Call, J.E., Nychas, G.E., Illg, E.K., Luchansky, J.B. 2009. BEHAVIOR OF ESCHERICHIA COLI O157:H7, LISTERIA MONOCYTOGENES, AND SALMONELLA TYPHIMURIUM IN TEEWURST, A RAW SPREADABLE SAUSAGE. International Journal of Food Microbiology. 130 245-250.
Removal of Salmonella enteritidis from unpasteurized liquid egg white using a cross flow microfiltration - (Abstract Only)
Mukhopadhyay, S., Tomasula, P.M., Call, J.E., Porto Fett, A.C., Luchansky, J.B. 2009. Removal of Salmonella enteritidis from unpasteurized liquid egg white using a cross flow microfiltration [abstract]. Institute of Food Technologies Annual Meeting. 123(54):156-157.
THERMAL INACTIVATION OF ESCHERICHIA COLI O157:H7 IN BLADE TENDERIZED BEEF STEAKS COOKED ON A COMMERCIAL OPEN-FLAME GAS GRILL - (Peer Reviewed Journal)
Luchansky, J.B., Porto Fett, A.C., Shoyer, B.A., Phebus, R.K., Thippareddi, H., Call, J.E. 2009. THERMAL INACTIVATION OF ESCHERICHIA COLI O157:H7 IN BLADE TENDERIZED BEEF STEAKS COOKED ON A COMMERCIAL OPEN-FLAME GAS GRILL. Journal of Food Protection. 72(7):1404-1411.
Effectiveness of fermentation/drying and post-process pressurization on viability of Listeria monocytogenes and Salmonella spp. in Genoa salami - (Abstract Only)
Call,J.,Porto-Fett,A.,Shoyer,B.,Pshebniski,C.,Cocoma,G.,Luchansky,J. 2009.Effectiveness of fermentation/drying and post-process pressurization on viability of Listeria Monocytogenes and salmonella spp. in Genoa salami [abstract].IAFP.Grapevine,TX. p.1.
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.
Growth of Listeria monocytogenes on Queso Fresco during storage at 4 deg and 10 deg C - (Abstract Only)
Leggett,L.,Porto-Fett,A.,Call,J.,Shoyer,B.,Kwoczak,R.,Farkye,N.,Van Hekken,D.,Tomasula,P.,Luchansky,J. 2009.Growth of Listeria Monocytogenes on Queso Fresco during storage at 4 deg and 10 deg C [abstract].American Society of Microbiology Annual Meeting.Philadelphia,PA. p.1.
Potential for growth of Clostridium perfringens from spores in scrapple during cooling - (Abstract Only)
Juneja, V.K., Porto Fett, A.C., Gartner, K., Tufft, L., Luchansky, J.B. 2009. Potential for growth of Clostridium perfringens from spores in scrapple during cooling. American Society for Microbiology Annual Meeting. (P-114).p435.
Viability of Listeria monocytogenes surface inoculated onto slices of pork scrapple during storage at 4 Degrees, 10 Degrees, and 21 Degrees C - (Abstract Only)
Adekunle, A., Porto Fett, A.C., Call, J.E., Shoyer, B.A., Gartner, K., Tufft, L., Luchansky, J.B. 2009. Viability of Listeria monocytogenes surface inoculated onto slices of pork scrapple during storage at 4 Degrees, 10 Degrees, and 21 Degrees C. Meeting Abstract. (P-044-P421).
Viability of Listeria monocytogenes on boneless, fully-cooked hams prepared without lactates and packaged in fibrous casings that were subsequently surface treated with lauric arginate using the SLIC® delivery method - (Abstract Only)
Smith, J.L., Oser, A., Porto Fett, A.C., Call, J.E., Luchansky, J.B. 2009. Viability of Listeria monocytogenes on boneless, fully-cooked hams prepared without lactates and packaged in fibrous casings that were subsequently surface treated with lauric arginate using the SLIC® delivery method. Meeting Abstract. (P-105-P434).
Characterization of Listeria monocytogenes isolated from Blue Crab Meat and Blue Crab Processing Plants - (Abstract Only)
Pagadala, S., Parveen, S., Luchansky, J.B., Porto Fett, A.C., Rippen, T., Wiedmann, M. 2009. Characterization of Listeria monocytogenes isolated from Blue Crab Meat and Blue Crab Processing Plants. Meeting Abstract. (P-041-P420).
EFFECTIVENESS OF CROSS-FLOW MICROFILTRATION FOR REMOVAL OF MICROORGANISMS ASSOCIATED WITH UNPASTEURIZED LIQUID EGG WHITE FROM PROCESS PLANT - (Peer Reviewed Journal)
Mukhopadhyay, S., Tomasula, P.M., Van Hekken, D.L., Luchansky, J.B., Call, J.E., Porto Fett, A.C. 2009. EFFECTIVENESS OF CROSS-FLOW MICROFILTRATION FOR REMOVAL OF MICROORGANISMS ASSOCIATED WITH UNPASTEURIZED LIQUID EGG WHITE FROM PROCESS PLANT. Journal of Food Science. 74(6):M319-M327.
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.
VALIDATION OF COOKING TIMES AND TEMPERATURES FOR THERMAL INACTIVATION OF YERSINIA PESTIS STRAINS KIM5 AND CDC-A1112 IN GROUND BEEF - (Peer Reviewed Journal)
Porto Fett, A.C., Juneja, V.K., Luchansky, J.B., Tamplin, M. 2009. VALIDATION OF COOKING TIMES AND TEMPERATURES FOR THERMAL INACTIVATION OF YERSINIA PESTIS STRAINS KIM5 AND CDC-A1112 IN GROUND BEEF. Journal of Food Protection. 72(3): 564-571.
Application of Membrane Separation Technology for Removal of Microorganisms from Unpasteurized Liquid Egg White - (Proceedings)
Mukhopadhyay, S., Tomasula, P.M., Van Hekken, D.L., Luchansky, J.B., Kwoczak, R., Call, J.E., Porto Fett, A.C. 2008. Application of Membrane Separation Technology for Removal of Microorganisms from Unpasteurized Liquid Egg White. UJNR Food & Agricultural Panel Proceedings. pg. 68-69.
A Retail Survey of Brazilian Milk and Minas Frescal Cheese, and a Contaminated Dairy Plant, To Establish The Prevalence, Relatedness, and Sources of Listeria monocytogenes - (Peer Reviewed Journal)
Brito, J.R., Santos, E.M., Oliveira, M.M., Arcuri, E.F., Lange, C.C., Brito, M.A., Souza, G.N., Beltran, J.M., Call, J.E., Liu, Y., Porto Fett, A.C., Luchansky, J.B. 2008. A retail survey of brazilian milk and minas frescal cheese, and a contaminated dairy plant, to establish the prevalence, relatedness, and sources of listeria monocytogenes. Applied and Environmental Microbiology. Vol.74, No.15. pg 4954-4961.
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.
Effectiveness of bacteriophage to control the outgrowth of Listeria monocytogenes on the surface of frankfurters - (Abstract Only)
Call, J.E., Porto Fett, A.C., Luchansky, J.B. 2008. Effectiveness of bacteriophage to control the outgrowth of Listeria monocytogenes on the surface of frankfurters. Meeting Abstract. P2-57. Page 96.
Isolation and Characterization of Listeria monocytogenes from Blue Crab Meat (Callinectus sapidus) and Blue Crab Processing Plants - (Abstract Only)
Pagadala, S., Parveen, S., Rippen, T., Tamplin, M.L., Luchansky, J.B., Porto Fett, A.C., Wiedman, M. Isolation and Characterization of Listeria monocytogenes from Blue Crab Meat (Callinectus sapidus) and Blue Crab Processing Plants. Meeting Abstract. P5-63 DSC. page 173.
The Prevalence of Listeria monocytogenes in Queso Fresco in Sinaloa, Mexico - (Abstract Only)
Chaidez, C., Martinez, C., Soto, M., Duarte, N., Call, J.E., Porto Fett, A.C., O Connor, C., Luchansky, J.B. 2008. The Prevalence of Listeria monocytogenes in Queso Fresco in Sinaloa, Mexico. Meeting Abstract. P2-16. Page 82.
Efficacy of a surface spray application of lauric arginate derivatives to control Listeria monocytogenes on roast beef and pastrami - (Abstract Only)
Santiago-Connolly, L.M., Bartholomew, G.W., Dorsa, W.J., Porto Fett, A.C., Smith, J., Call, J.E., Luchansky, J.B. 2008. Efficacy of a surface spray application of lauric arginate derivatives to control Listeria monocytogenes on roast beef and pastrami. Meeting Abstract. (P5-32) pg. 163.
VALIDATION OF A COMMERCIAL PROCESS FOR INACTIVATION OF ESCHERICHIA COLI O157:H7, SALMONELLA, AND LISTERIA MONOCYTOGENES ON THE SURFACE OF WHOLE MUSCLE BEEF JERKY STRIPS - (Peer Reviewed Journal)
Porto Fett, A.C., Call, J.E., Luchansky, J.B. 2009. VALIDATION OF A COMMERCIAL PROCESS FOR INACTIVATION OF ESCHERICHIA COLI O157:H7, SALMONELLA, AND LISTERIA MONOCYTOGENES ON THE SURFACE OF WHOLE MUSCLE BEEF JERKY STRIPS. Journal of Food Protection. 71(5):918-926.
Behavior of foodborne pathogens in Teewurst raw spreadable sausage - (Abstract Only)
Dourou, D., Porto Fett, A.C., Shoyer, B.A., Luchansky, J.B. 2007. Behavior of foodborne pathogens in Teewurst raw spreadable sausage. Meeting Abstract. PB3.
Inactivation of Listeria monocytogenes on the surface of cooked turkey breast and roast beef using high pressure processing and food grade chemicals - (Abstract Only)
Jacob, R., Porto Fett, A.C., Luchansky, J.B. 2007. Inactivation of Listeria monocytogenes on the surface of cooked turkey breast and roast beef using high pressure processing and food grade chemicals. Meeting Abstract. IAFP. P2-44.
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.
EFFECT OF STORAGE TEMPERATURE ON THE VIABILITY OF LISTERIA MONOCYTOGENES IN QUESO BLANCO - (Peer Reviewed Journal)
Uhlich, G.A., Luchansky, J.B., Tamplin, M.L., Molina-Corral, F.J., Anandan, S., Porto Fett, A.C. 2006. Effect of storage temperature on the viability of listeria monocytogenes in queso blanco. Journal of Food Safety. 26:202-214.
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.
FATE OF BACILLUS ANTHRACIS (STERNE) IN PASTEURIZED WHOLE LIQUID EGG STORED AT DIFFERENT TEMPERATURES AND COOKED USING A COMMERCIAL GRILL - (Abstract Only)
Porto Fett, A.C., Brito, J., Tomasula, P.M., Luchansky, J.B. 2006. Fate of bacillus anthracis (sterne) in pasteurized whole liquid egg stored at different temperatures and cooked using a commercial grill. [Abstract] International Association of Food Protection's Annual Meeting. P5-38. pg. 185
EFFECT OF STORAGE TEMPERATURE ON VIABILITY OF LISTERIA MONOCYTOGENES IN QUESO BLANCO - (Abstract Only)
Uhlich, G.A., Luchansky, J.B., Tamplin, M.L., Molina-Corral, F., Anandan, S., Porto Fett, A.C. 2006. Effect of storage temperature on viability of listeria monocytogenes in queso blanco. [Abstract] 12th Australian Food Microbiology Conference.
CONTROL OF ESCHERICHIA COLI O157:H7 AND LISTERIA MONOCYTOGENES IN RAW AND READY-TO-EAT MEAT PRODUCTS - (Proceedings)
Luchansky, J.B., Call, J.E., Porto Fett, A.C. 2005. Control of escherichia coli o157:h7 and listeria monocytogenes in raw and ready-to-eat meat products. UJNR Food & Agricultural Panel Proceedings. p.362.
Fate of surface inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium on kippered beef during extended storage at refrigeration and abusive temperatures - (Peer Reviewed Journal)
Jacob, R., Porto Fett, A.C., Call, J.E., Luchansky, J.B. 2009. Fate of surface inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium on kippered beef during extended storage at refrigeration and abusive temperatures. Journal of Food Protection. 72:403-407.
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