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Brad Shoyer
Office of The Director
Safety and Occupational Health Specialist

Phone: (215) 836-6932
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.)


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 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.
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.
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.
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.
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.
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.
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.
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.
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)
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.
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.
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.
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).
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..
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.
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.
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.
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.
Fate of shiga-toxin producing 0157:H7 and non-0157:H7 Escherichia coli cells within blade-tenderized beef steaks after cooking on a commerical open-flame gas grill - (Peer Reviewed Journal)
Luchansky, J.B., Shoyer, B.A., Call, J., Schlosser, W., Shaw, W., Bauer, N., Latimer, H., Porto-Fett, A. 2012. Fate of shiga-toxin producing 0157:H7 and non-0157:H7 Escherichia coli cells within blade-tenderized beef steaks after cooking on a commerical open-flame gas grill. Journal of Food Protection. 75:62-70.
Fate of Escherichia coli O157:H7 (ECOH) in blade tenderized beef prime rib following searing, cooking and holding under commercial conditions - (Abstract Only)
Porto-Fett, A., Shoyer, B.A., Thippareddi, H., Luchansky, J.B. 2011. Fate of Escherichia coli O157:H7 (ECOH) in blade tenderized beef prime rib following searing, cooking and holding under commercial conditionsm [abstract]. International Association for Food Protection Annual Meeting, July 31-August 3, 2011, Milwaukee, Wisconsin. Poster No. 1-60. p. 79.
Efficacy of a food grade blend of lactate-diacetate-propionate as ingredients to control Listeria monocytogenes on commericially produced frankfurters - (Abstract Only)
Porto-Fett, A., Campano, S.G., Oser, A., Shoyer, B.A., Call, J.E., Luchansky, J.B. 2011. Efficacy of a food grade blend of lactate-diacetate-propionate as ingredients to control Listeria monocytogenes on commericially produced frankfurters [abstract]. International Association for Food Protection Annual Meeting, July 31-August 3, 2011, Milwaukee, Wisconsin. Poster #3-141, p. 208.
Viability of Listeria monocytogenes on commercially-prepared uncured turkey breast, formulated with and without the potassium salts of levulinate, diacetate, and propionate, during extended refrigerated storage - (Abstract Only)
Campano, S.G., Porto-Fett, A., Shoyer, B.A., Israeli, D., Call, J., Oser, A., Luchansky, J.B. 2011. Viability of Listeria monocytogenes on commercially-prepared uncured turkey breast, formulated with and without the potassium salts of levulinate, diacetate, and propionate, during extended refrigerated storage. International Association for Food Protection Annual Meeting, July 31-August 3, 2011, Milwaukee, Wisconsin, Poster No. 3-145. p. 209.
Survival of Salmonella spp. during preparation of blade tenderized, rare beef prime rib - (Abstract Only)
Calle, A., Porto-Fett, A., Shoyer, B.A., Luchansky, J.B., Harshavardhan, T. 2011. Survival of Salmonella spp. during preparation of blade tenderized, rare beef prime rib. International Association for Food Protection Annual Meeting, July 31-August 3, 2011, Milwaukee, Wisconsin. Paper No. 1-57. p. 78.
Thermal inactivation of Escherichia coli O157:H7 (ECOH) in frozen ground beef patties following cooking on commerical open-flame gas and electric clam-shell grills - (Abstract Only)
Luchansky, J.B., Porto-Fett, A., Shoyer, B.A., Call, J., Chen, V., Kause, J., Eblen, D., Cook, V., Mohr, T., Esteban, E., Bauer, N. 2011. Thermal inactivation of Escherichia coli O157:H7 (ECOH) in frozen ground beef patties following cooking on commerical open-flame gas and electric clam-shell grills. International Association for Food Protection Annual Meeting, July 31-August 3, 2011, Milwaukee, Wisconsin., Poster No. P1-56. p. 77.
Inactivation of non-O157:H7 Shiga toxin-producing Escherichia coli (STEC) in frozen ground beef patties - (Abstract Only)
Luchansky, J.B., Porto-Fett, A., Shoyer, B.A., Call, J., Chen, V., Kause, J., Eblen, D., Cook, V., Mohr, T., Esteban, E., Bauer, N. 2011. Inactivation of non-O157:H7 Shiga toxin-producing Escherichia coli (STEC) in frozen ground beef patties. IAFP Meeting, July 31-August 3, 2011, Milwaukee, Wisconsin., Poster No.1-55. p. 77.
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.
Validation of food grade salts of organic acids as ingredients to control Listeria monocytogenes on pork scrapple during extended refrigerated storage - (Peer Reviewed Journal)
Porto-Fett, A., Campano, S., Call, J.E., Shoyer, B.A., Yoder, L., Gartner, K., Tufft, L., Oser, A., Lee, J., Luchansky, J.B. 2011. Validation of food grade salts of organic acids as ingredients to control Listeria monocytogenes on pork scrapple during extended refrigerated storage. Journal of Food Protection. 74:394-402.
Viability of Listeria monocytogenes on pork scrapple formulated with and without antimicrobials during extended refrigerated storage - (Abstract Only)
Port0-Fett, A., Yoder, L., Gartner, K.M., Tufft, L., Campano, S., Oser, A., Shoyer, B.A., Call, J.E., Luchansky, J.B. 2010. Viability of Listeria monocytogenes on pork scrapple formulated with and without antimicrobials during extended refrigerated storage [abstract]. IAFP Annual Meeting. p. 1.
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.
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.
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.
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.
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.
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.
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).
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.
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