Skip to main content
ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Characterization and Interventions for Foodborne Pathogens » Research » Research Project #439564
Research Project: Incidence of Bacterial Pathogens in Regulated Foods and Applied Processing Technologies for Their Destruction

Location: Characterization and Interventions for Foodborne Pathogens

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.