Research Project: Development of Predictive Microbial Models for Food Safety using Alternate Approaches

Location: Microbial and Chemical Food Safety

Publications (Clicking on the reprint icon will take you to the publication reprint.)

Growth and no-growth boundary of Listeria monocytogenes in beef – A logistic modeling - (Peer Reviewed Journal)
Huang, L., Jia, Z., Hwang, C. 2021. Growth and no-growth boundary of Listeria monocytogenes in beef – A logistic modeling. Food Research International. 152. https://doi.org/10.1016/j.foodres.2021.110919.

One-step dynamic analysis of growth kinetics of Bacillus cereus from spores in egg fried rice – Model development, validation, and marko chain monte carlo simulation - (Peer Reviewed Journal)
Huang, L., Hwang, C. 2021. One-step dynamic analysis of growth kinetics of Bacillus cereus from spores in egg fried rice – Model development, validation, and marko chain monte carlo simulation. Food Microbiology. 103. https://doi.org/10.1016/j.fm.2021.103935.

Combination effect of papaya extract and high pressure processing on Salmonella inactivation on raw chicken breast meat and meat quality assessment - (Peer Reviewed Journal)
Chen, Y., Hsu, H., Chai, H., Uknalis, J., Sheen, S. 2021. Combination effect of papaya extract and high pressure processing on Salmonella inactivation on raw chicken breast meat and meat quality assessment. Journal of Food Science. 133, Part B. https://doi.org/10.1016/j.foodcont.2021.108637.

Efficacy of gaseous chlorine dioxide for decontamination of Salmonella, Shiga toxin-producing Escherichia coli, and Listeria monocytogenes on almonds and peppercorns - (Peer Reviewed Journal)
Chai, H., Hwang, C., Huang, L., Wu, V.C., Sheen, L. 2021. Efficacy of gaseous chlorine dioxide for decontamination of Salmonella, Shiga toxin-producing Escherichia coli, and Listeria monocytogenes on almonds and peppercorns. Food Control. https://doi.org/10.1016/j.foodcont.2021.108556.

High Pressure Processing of Raw Meat with Essential Oils- Microbial Survival, Meat Quality, and Models: A Review - (Review Article)
Chuang, S., Sheen, S. 2021. High Pressure Processing of Raw Meat with Essential Oils- Microbial Survival, Meat Quality, and Models: A Review. Food Control. 132. https://doi.org/10.1016/j.foodcont.2021.108529.

Effect of Water Activity on Inactivation of Listeria monocytogenes Using Gaseous Chlorine Dioxide – A Kinetic Analysis - (Peer Reviewed Journal)
Hyeon-Woo, P., Chen, G., Hwang, C., Huang, L. 2020. Effect of water activity on inactivation of listeria monocytogenes using gaseous chlorine dioxide – A kinetic analysis. Food Microbiology. 95:103707. https://doi.org/10.1016/j.fm.2020.103707.

Dynamic kinetic analysis of growth of Listeria monocytogenes in milk - (Peer Reviewed Journal)
Jia, Z., Huang, L., Wei, Z., Yao, Y., Fang, T., Li, C. 2020. Dynamic kinetic analysis of growth of Listeria monocytogenes in milk. Journal of Dairy Science. 104:2654-2667. https://doi.org/10.3168/jds.2020-19442.

Growth Kinetics of Staphylococcus aureus and Background Microorganisms in Camel Milk - (Peer Reviewed Journal)
Xie, Z., Peng, Y., Li, C., Luo, X., Wei, Z., Li, X., Yao, Y., Fang, T., Huang, L. 2020. Growth kinetics of Staphylococcus aureus and background microorganisms in camel milk. Journal of Dairy Science. 103/11. https://doi.org/10.3168/jds.2020-18616.

High-throughput mega-method for the analysis of pesticides, veterinary drugs, and environmental contaminants in catfish by UHPLC-MS/MS and robotic mini-SPE cleanup + LPGC-MS/MS - (Peer Reviewed Journal)
Ninga, E., Sapozhnikova, Y.V., Lehotay, S.J., Lightfield, A.R., Monteiro, S. 2020. High-throughput mega-method for the analysis of pesticides, veterinary drugs, and environmental contaminants in catfish by UHPLC-MS/MS and robotic mini-SPE cleanup + LPGC-MS/MS. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.0c00995.

Effect of combination of oxyrase and sodium thioglycolate on growth of Clostridium perfringens under aerobic incubation - (Peer Reviewed Journal)
Jia, Z., Liu, Y., Hwang, C., Huang, L. 2020. Effect of combination of oxyrase and sodium thioglycolate on growth of Clostridium perfringens under aerobic incubation. Food Microbiology. 89:103413. https://doi.org/10.1016/j.fm.2020.103413.

Effect of temperature on the growth of Staphylococcus aureus in ready-to-eat cooked rice with pork floss - (Peer Reviewed Journal)
Lu, K., Sheen, Y., Huang, T., Kao, S., Cheng, C., Hwang, C., Sheen, S., Huang, L., Sheen, L. 2019. Effect of temperature on the growth of Staphylococcus aureus in ready-to-eat cooked rice with pork floss. Food Microbiology. 89:103. https://doi.org/10.1016/j.fm.2019.103374.

Dynamic analysis of growth of Salmonella spp. in raw ground beef – estimation of kinetic parameters, sensitivity analysis, and markov chain Monte Carlo simulation - (Peer Reviewed Journal)
Huang, L. 2019. Dynamic analysis of growth of Salmonella spp. in raw ground beef – estimation of kinetic parameters, sensitivity analysis, and markov chain Monte Carlo simulation. International Journal of Food Microbiology. 108:106878. https://doi.org/10.1016/j.foodcont.2019.106878.

Feasibility and efficacy of using gaseous chlorine dioxide generated by sodium chlorite-acid reaction for pilot-scale decontamination of foodborne pathogens on produce - (Peer Reviewed Journal)
Chai, H., Hwang, C., Huang, L., Wu, V.C., Sheen, L. 2019. Feasibility and efficacy of using gaseous chlorine dioxide generated by sodium chlorite-acid reaction for pilot-scale decontamination of foodborne pathogens on produce. Food Control. 108:106839. https://doi.org/10.1016/j.foodcont.2019.106839.

Growth of clostridium perfringens in roasted chicken and braised beef during cooling-one step dynamic analysis and modeling - (Peer Reviewed Journal)
Li, M., Huang, L., Zhu, Y., Wei, Q. 2019. Growth of clostridium perfringens in roasted chicken and braised beef during cooling-one step dynamic analysis and modeling. International Journal of Food Microbiology. https://doi.org/10.1016/j.foodcont.2019.106739.

Reconciliation of the D/z model and the arrhenius model: the effect of temperature on thermal inactivation of microorganisms - (Peer Reviewed Journal)
Huang, L. 2019. Reconciliation of the D/z model and the arrhenius model: the effect of temperature on thermal inactivation of microorganisms. Journal of Food Science. 295:499-504. https://doi.org/10.1016/j.foodchem.2019.05.150.

Thermal resistance of listeria monocytogenes and Enterococcus faecium unsalted and 10% salted liquid egg yolk - (Peer Reviewed Journal)
Huang, L. 2019. Thermal resistance of listeria monocytogenes and Enterococcus faecium unsalted and 10% salted liquid egg yolk. Journal of Food Safety. Available:https://onlinelibrary.wiley.com/doi/10.1111/jfs.12665.

Growth and survival of bacillus cereus from spores in cooked rice-one-step dynamic analysis and predictive modeling - (Peer Reviewed Journal)
Hwang, C., Huang, L. 2018. Growth and survival of bacillus cereus from spores in cooked rice-one-step dynamic analysis and predictive modeling. Food Control. 96:403-409. https://doi.org/10.1016/j.foodcont.2018.09.036.

Improved estimation of thermal resistance of Escherichia coli 0157:H7 salmonella spp., and Listeria monocytogenes in meat and poultry-a global analysis - (Peer Reviewed Journal)
Huang, L., Hwang, C., Fang, T. 2019. Improved estimation of thermal resistance of Escherichia coli 0157:H7 salmonella spp., and Listeria monocytogenes in meat and poultry-a global analysis. Food Control. 96:2938. https://doi.org/10.1016/j.foodcont.2018.08.026.

Dynamic analysis of competitive growth of escherichia coli 0157:H7 in raw ground beef - (Peer Reviewed Journal)
Hwang, C., Huang, L. 2018. Dynamic analysis of competitive growth of escherichia coli 0157:H7 in raw ground beef. Food Control. 93:251-259. https://doi.org/10.1016/j.foodcont.2018.06.017.

Growth of non-toxigenic clostridium botulinum mutant LNT01 in cooked beef: one-step kinetic analysis and comparison with C. sporogenes and C. perfringens - (Peer Reviewed Journal)
Huang, L. 2018. Growth of non-toxigenic clostridium botulinum mutant LNT01 in cooked beef: one-step kinetic analysis and comparison with C. sporogenes and C. perfringens. Food Research International. 107:248-256.

Growth and no-growth boundary of Clostridium perfringens in cooked meat: a probabilistic anaylysis - (Peer Reviewed Journal)
Huang, L., Li, C., Hwang, C. 2017. Growth and no-growth boundary of Clostridium perfringens in cooked meat: a probabilistic anaylysis. International Journal of Food Microbiology. 107:248-256.

The risk of Vibrio parahaemolyticus infections associated with consumption of raw oysters as affected by processing and distribution conditions in Taiwan - (Peer Reviewed Journal)
Huang, Y., Hwang, C., Huang, L., Wu, V.C., Hsiao, H. 2017. The risk of Vibrio parahaemolyticus infections associated with consumption of raw oysters as affected by processing and distribution conditions in Taiwan. Food Control. 86:101-109.

IPMP Global Fit – A one-step direct data analysis tool for predictive microbiology - (Peer Reviewed Journal)
Huang, L. 2017. IPMP Global Fit – A one-step direct data analysis tool for predictive microbiology. International Journal of Food Microbiology. 263:38-48.

Dynamic analysis of growth of Salmonella Enteritidis in liquid egg whites - (Peer Reviewed Journal)
Huang, L., Hwang, C. 2017. Dynamic analysis of growth of Salmonella Enteritidis in liquid egg whites. Food Control. 80:125-130. doi: 10.1016/j.foodcont.2017.04.044.

Growth of Salmonella Enteritidis in liquid egg whites during refrigerated storage and temperature abuse: A one-step dynamic analysis - (Abstract Only)
Huang, L. 2017. Growth of Salmonella Enteritidis in liquid egg whites during refrigerated storage and temperature abuse: A one-step dynamic analysis. Meeting Abstract. IAFP [abstract].

Dynamic identification of growth and survival kinetic parameters of microorganisms in foods - (Review Article)
Huang, L. 2017. Dynamic identification of growth and survival kinetic parameters of microorganisms in foods. Current Opinion in Food Science. 14:85-92.

In-situ generation of chlorine dioxide for surface decontamination of produce - (Peer Reviewed Journal)
Hwang, C., Huang, L., Wu, V.C. 2017. In-situ generation of chlorine dioxide for surface decontamination of produce. Journal of Food Protection. 80(4):567-572.

Growth and survival of Salmonella Paratyphi A in roasted marinated chicken during refrigerated storage: Effect of temperature abuse and computer simulation for cold chain management - (Peer Reviewed Journal)
Li, M., Huang, L., Yuan, Q. 2016. Growth and survival of Salmonella Paratyphi A in roasted marinated chicken during refrigerated storage: Effect of temperature abuse and computer simulation for cold chain management. International Journal of Food Microbiology. doi: 10.1016/j.foodcont.2016.11.023.