D. Schaffner

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Predictive microbiology: Where are we, and Where are we going?

Donald W. Schaffner, Theodore P. Labuza, T. Labuza, 1997 .

USING RISK ANALYSIS TO INFORM MICROBIAL FOOD SAFETY DECISIONS

Michael B. Batz, H. Claycamp, R. Buchanan, 2006 .

Prediction of the Growth Behavior of Aeromonas hydrophila Using a Novel Modeling Approach: Support Vector Machine

J. Liu, D. Schaffner, X. Guan, 2014 .

Modeling the Growth of Escherichia coli under the Effects of Carum copticum Essential Oil, pH, Temperature and NaCl Using Response Surface Methodology

D. Schaffner, M. Shahnia, A. Khanlarkhani, 2012 .

Predicting pathogen growth during short-term temperature abuse of raw pork, beef, and poultry products: use of an isothermal-based predictive tool.

J. Norback, D. Schaffner, S. Ingham, 2007, Journal of food protection.

Comparison of Logistic Regression and Linear Regression in Modeling Percentage Data

Donald W. Schaffner, Lihui Zhao, D. Schaffner, 2001, Applied and Environmental Microbiology.

Bayesian modeling of two- and three-species bacterial competition in milk.

D W Schaffner, E. J. Quinto, D. Schaffner, 2018, Food research international.

Assessing the Performance of Clostridium perfringens Cooling Models for Cooked, Uncured Meat and Poultry Products.

P. Bronstein, D. Schaffner, V. Juneja, 2015, Journal of food protection.

Survival of Staphylococcus aureus ATCC 13565 in Intermediate Moisture Foods is Highly Variable

A. Senecal, D. Schaffner, P. Vora, 2003, Risk analysis : an official publication of the Society for Risk Analysis.

Expansion and Validation of a Predictive Model for the Growth of Bacillus Stearothermophilus in Military Rations

Donald W. Schaffner, Siobain Duffy, S. Duffy, 2002 .

Modeling aflatoxin B1 production by Aspergillus flavus during wheat malting for craft beer as a function of grains steeping degree, temperature and time of germination.

M. Magnani, M. Taniwaki, B. T. Iamanaka, 2020, International journal of food microbiology.

Modelling mould spoilage in cold-filled ready-to-drink beverages by Aspergillus niger and Penicillium spinulosum

Donald W. Schaffner, Siobain Duffy, S. Duffy, 2001 .

Effect of Surface Roughness in Model and Fresh Fruit Systems on Microbial Inactivation Efficacy of Cold Atmospheric Pressure Plasma.

D. Salvi, M. Karwe, D. Schaffner, 2017, Journal of food protection.

Modeling the Inactivation of Viruses from the Coronaviridae Family in Response to Temperature and Relative Humidity in Suspensions or on Surfaces

M. Sanaa, C. Batéjat, L. Guillier, 2020, Applied and Environmental Microbiology.

Virus risk in the food supply chain

D. Schaffner, R. Miranda, Robyn C. Miranda, 2019 .

Farm to fork quantitative microbial risk assessment for norovirus on frozen strawberries

D. Schaffner, R. Miranda, Robyn C. Miranda, 2018, Microbial Risk Analysis.

Modelling Growth and Decline in a Two-Species Model System: Pathogenic Escherichia coli O157:H7 and Psychrotrophic Spoilage Bacteria in Milk

E. J. Quinto, D. Schaffner, J. Mateo, 2020, Foods.

Development and evaluation of a university campus-based food safety media campaign for young adults.

C. Byrd-Bredbenner, C. Bruhn, D. Schaffner, 2012, Journal of food protection.

Scientific Evidence Supports the Use of Alcohol Based Hand Sanitizers as an Effective Alternative to Handwashing in Retail Food and Foodservice Settings When Heavy Soiling is Not Present on Hands.

J. Boyce, D. Schaffner, 2020, Journal of food protection.

Evaluating the Risk of Salmonellosis from Dry Roasted Sunflower Seeds.

D. Schaffner, B. Kottapalli, Stephanie P V Nguyen, 2019, Journal of food protection.

Growth and Survival of Listeria monocytogenes on Intact Fruit and Vegetable Surfaces during Postharvest Handling: A Systematic Literature Review.

L. Strawn, D. Schaffner, Claire M Marik, 2019, Journal of food protection.

Survival or growth of inoculated Escherichia coli O157:H7 and Salmonella on yellow onions (Allium cepa) under conditions simulating food service and consumer handling and storage.

M. Danyluk, L. Harris, D. Schaffner, 2015, Journal of food protection.

Quantifying the effect of hand wash duration, soap use, ground beef debris, and drying methods on the removal of Enterobacter aerogenes on hands.

Dane A. Jensen, M. Danyluk, L. Harris, 2015, Journal of food protection.

Management of risk of microbial cross-contamination from uncooked frozen hamburgers by alcohol-based hand sanitizer.

D. Schaffner, Kristin M Schaffner, 2007, Journal of food protection.

Inoculum Size Influences Bacterial Cross Contamination between Surfaces

R. Montville, D. Schaffner, Donald W. Schaffner, 2003, Applied and Environmental Microbiology.

Norovirus cross-contamination during preparation of fresh produce.

D. Schaffner, Alvin Lee, S. Grove, 2015, International journal of food microbiology.

FSMA: Testing as a tool for verifying preventive controls

R. Buchanan, D. Schaffner, 2015 .

The survival of foodborne pathogens during domestic washing-up and subsequent transfer onto washing-up sponges, kitchen surfaces and food.

T. Humphrey, D. Schaffner, F. Jørgensen, 2003, International journal of food microbiology.

A framework for developing research protocols for evaluation of microbial hazards and controls during production that pertain to the quality of agricultural water contacting fresh produce that may be consumed raw.

M. Danyluk, J. Lejeune, L. Harris, 2012, Journal of food protection.

Pulsed Electric Fields

G. Barbosa‐Cánovas, M. Pierson, D. Schaffner, 2000 .

Pulsed Electric Fields

G. Barbosa‐Cánovas, M. Pierson, D. Schaffner, 2000 .

Risk assessment of Salmonella in Danish meatballs produced in the catering sector.

T. B. Hansen, M. Nauta, B. Christensen, 2015, International journal of food microbiology.

Quantifying transfer rates of Salmonella and Escherichia coli O157:H7 between fresh-cut produce and common kitchen surfaces.

Dane A. Jensen, M. Danyluk, L. Harris, 2013, Journal of food protection.

A System Model for Understanding the Role of Animal Feces as a Route of Contamination of Leafy Greens before Harvest

R. Buchanan, A. Mishra, A. Pradhan, 2016, Applied and Environmental Microbiology.

Quantifying the Effects of Water Temperature, Soap Volume, Lather Time, and Antimicrobial Soap as Variables in the Removal of Escherichia coli ATCC 11229 from Hands.

Dane A. Jensen, J. Arbogast, D. Schaffner, 2017, Journal of food protection.

Alternative approaches to the risk management of Listeria monocytogenes in low risk foods

M. Wiedmann, E. Hartnett, J. Farber, 2020, Food Control.

Monte Carlo simulations assessing the risk of salmonellosis from consumption of almonds.

M. Danyluk, L. Harris, D. Schaffner, 2006, Journal of food protection.

ComBase models are valid for predicting fate of Listeria monocytogenes on ten whole intact raw fruits and vegetables.

C. Murphy, L. Strawn, D. Schaffner, 2020, Journal of food protection.

Monte Carlo simulation of the risk of contamination of apples with Escherichia coli O 157 : H 7

S. Duffy, D. Schaffner, 2002 .

Monte Carlo simulation of the risk of contamination of apples with Escherichia coli O157:H7.

S. Duffy, D. Schaffner, 2002, International journal of food microbiology.

Monte Carlo Simulation of Pathogen Behavior during the Sprout Production Process

R. Montville, D. Schaffner, 2005, Applied and Environmental Microbiology.

Efficacy of a commercial produce wash on bacterial contamination of lettuce in a food service setting.

Donald W Schaffner, Sarah Smith, D. Schaffner, 2003, Journal of food protection.

Cross contamination of Escherichia coli O157:H7 between lettuce and wash water during home-scale washing.

M. Danyluk, L. Harris, D. Schaffner, 2015, Food microbiology.

Models - what comes after the next generation?

D. Schaffner, R. Mckellar, X. Lu, 2003 .

Short food safety videos promote peer networking and behavior change

Kirsten W. Corda, B. Chamberlin, C. Byrd-Bredbenner, 2015 .

Modeling and Statistical Issues Related to Salmonella in Low Water Activity Foods

M. Danyluk, B. Marks, L. Harris, 2017 .

Current Food Safety Issues of Home-prepared Vegetables and Herbs Stored in Oil

A. Fraser, D. Schaffner, B. Nummer, 2011 .

Characterization of Microbial Inactivation Using Plasma-Activated Water and Plasma-Activated Acidified Buffer.

D. Salvi, M. Karwe, D. Schaffner, 2018, Journal of food protection.

Prevalence of Human Noroviruses in Commercial Food Establishment Bathrooms.

Cortney M. Leone, J. Vinjé, Jianrong Li, 2018, Journal of food protection.

Quantitative Microbial Risk Assessment for Escherichia coli O157:H7 in Fresh-Cut Lettuce.

R. Buchanan, A. Pradhan, Hao Pang, 2017, Journal of food protection.

Higher Concentrations of Bacterial Enveloped Virus Phi6 Can Protect the Virus from Environmental Decay

D. Schaffner, M. Chudaev, Ronald Bangiyev, 2021, bioRxiv.

Quantifying Bacterial Cross-Contamination Rates between Fresh-Cut Produce and Hands.

M. Danyluk, L. Harris, D. Schaffner, 2017, Journal of food protection.

Microbiology of organic and conventionally grown fresh produce

B. Franco, D. Schaffner, M. Landgraf, 2016, Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology].

In Vitro Control of Enterococcus faecalis by Zataria multilfolira Boiss, Origanum vulgare L and Mentha pulegium Essential Oils

D. Schaffner, M. Shahnia, A. Khanlarkhani, 2013 .

Microbiological Quantitative Risk Assessment

D. Schaffner, Silvia Dominguez, 2009 .

Risk of infection with Salmonella and Listeria monocytogenes due to consumption of ready-to-eat leafy vegetables in Brazil

A. Sant’Ana, D. Schaffner, B. Franco, 2014 .

Microbial evaluation of pre- and post-processed tomatoes from Florida, New Jersey and Maryland packinghouses

R. Buchanan, M. Danyluk, K. Schneider, 2017 .

Tracking and modeling norovirus transmission during mechanical slicing of globe tomatoes.

M. Tortorello, D. Schaffner, Di Li, 2014, International journal of food microbiology.

Relationship between Listeria monocytogenes and Listeria spp. in seafood processing plants.

D. Schaffner, W. Alali, 2013, Journal of food protection.

Risk of salmonellosis from consumption of almonds in the North American market

C. Winter, M. Danyluk, L. Harris, 2012 .

Prediction of Escherichia coli O157:H7, Salmonella , and Listeria monocytogenes Growth in Leafy Greens without Temperature Control.

R. Buchanan, A. Mishra, A. Pradhan, 2017, Journal of food protection.

POTENTIAL FOR BACTERIAL GROWTH ON THE FRESH CUT TROPICAL SQUASH, CALABAZA (CURCUBITA MOSCHATA), DURING STORAGE

R. Montville, D. Schaffner, P. Nitzsche, 2003 .

Development of a model to predict growth of Clostridium perfringens in cooked beef during cooling.

S. Smith-Simpson, D. Schaffner, 2005, Journal of food protection.

Evaluation of a predictive model for Clostridium perfringens growth during cooling.

D. Schaffner, Sarah Smith, 2004, Journal of food protection.

Evaluation of a Clostridium perfringens Predictive Model, Developed under Isothermal Conditions in Broth, To Predict Growth in Ground Beef during Cooling

D. Schaffner, Sarah Smith, 2004, Applied and Environmental Microbiology.

Quantification of aflatoxin risk associated with Chinese spices: Point and probability risk assessments for aflatoxin B1

T. Yue, Xubo Zhao, D. Schaffner, 2013 .

Quanti fi cation of a fl atoxin risk associated with Chinese spices : Point and probability risk assessments for a fl atoxin B 1

T. Yue, Xubo Zhao, D. Schaffner, 2013 .

Prediction of Most Probable Number of Listeria monocytogenes Using a Generalized Linear Model and a Modified FDA Listeria Isolation Method.

D. Schaffner, Denise N Blysick-McKennal, 1994, Journal of food protection.

Thermal resistance parameters for Shiga toxin-producing Escherichia coli in apple juice.

V. Scott, D. Schaffner, D. Black, 2011, Journal of food protection.

Influence of several methodological factors on the growth of Clostridium perfringens in cooling rate challenge studies.

D. Schaffner, V. Juneja, Sarah Smith, 2004, Journal of food protection.

Monte Carlo simulation of the shelf life of pasteurized milk as affected by temperature and initial concentration of spoilage organisms

R. Montville, S. Duffy, J. Mcentire, 2003 .

Assessing the effect of sodium dichloroisocyanurate concentration on transfer of Salmonella enterica serotype Typhimurium in wash water for production of minimally processed iceberg lettuce (Lactuca sativa L.)

A. Sant’Ana, B. Franco, D. Schaffner, 2016, Letters in applied microbiology.

Modeling Salmonella enterica fate in fresh-cut pepper (Capsicum annuum L.) during storage as a function of temperature and relative humidity

M. Magnani, D. Schaffner, F. B. Campagnollo, 2020 .

Draft Genome Sequence for Klebsiella michiganensis B199A, Originally Identified as Enterobacter aerogenes

D. Schaffner, Matthew J. Igo, 2022, Microbiology resource announcements.

Analysis of published sprout seed sanitization studies shows treatments are highly variable.

R. Montville, D. Schaffner, 2004, Journal of food protection.

Effects of oregano essential oil and carvacrol on biofilms of Staphylococcus aureus from food-contact surfaces

O. Franco, M. Magnani, D. Schaffner, 2017 .

Role of Salmonella Newport cell surface structures on bacterial attachment and transfer during cucumber peeling

D. Schaffner, J. Jung, 2022, Letters in applied microbiology.

Quantitative data analysis to determine best food cooling practices in U.S. restaurants.

Nicole D. Koktavy, D. Schaffner, David W Reimann, 2015, Journal of food protection.

METHODS FOR THE DETECTION OF FOODBORNE LISTERIA MONOCYTOGENES IN THE U.S.

P. Slade, D. Schaffner, Frances P. Dever, 1993 .

Botulinum Neurotoxin Subtype A4 Originating from Nontoxigenic Clostridium botulinum

H. Drake, D. Schaffner, 2014, Applied and Environmental Microbiology.

Antibiotic Resistance: How Much Do We Know and Where Do We Go from Here?

D. Schaffner, Hua H. Wang, 2011, Applied and Environmental Microbiology.

Computer Simulation of Clostridium botulinum Strain 56A Behavior at Low Spore Concentrations

T. Montville, D. Schaffner, L. Zhao, 2003, Applied and Environmental Microbiology.

Transfer of MS2 bacteriophage from surfaces to raspberry and pitanga fruits and virus survival in response to sanitization, frozen storage and preservation technologies.

M. Magnani, D. Schaffner, F. B. Campagnollo, 2022, Food microbiology.

Quantification of survival and transfer of Salmonella on fresh cucumbers during waxing.

D. Schaffner, Jiin Jung, 2020, Journal of food protection.

Cellulase production by Trichoderma reesei when cultured on xylose‐based media supplemented with sorbose

R. Toledo, D. Schaffner, 1991, Biotechnology and bioengineering.

The Modular Process Risk Model (MPRM): a Structured Approach to Food Chain Exposure Assessment

M. J. Nauta, D. W. Schaffner, M. Nauta, 2008 .

Bootstrap parametric GB2 and bootstrap nonparametric distributions for studying shiga toxin-producing Escherichia coli strains growth rate variability.

E. J. Quinto, D. Schaffner, J. Mateo, 2019, Food research international.

Modeling Yeast Spoilage in Cold-Filled Ready-To-Drink Beverages with Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Candida lipolytica

S. Duffy, D. Schaffner, A. S. Battey, 2002, Applied and Environmental Microbiology.

Successive exposure to Mentha piperita L. essential oil affects the culturability and induces membrane repair in a persister epidemic Salmonella Typhimurium PT4.

G. Cao, M. Magnani, E. L. de Souza, 2020, Microbial pathogenesis.

Efficacy of oregano and rosemary essential oils to affect morphology and membrane functions of noncultivable sessile cells of Salmonella Enteritidis 86 in biofilms formed on stainless steel

A. C. Ritter, M. Magnani, E. Tondo, 2020, Journal of applied microbiology.

Modelling bacterial spoilage in cold‐filled ready to drink beverages by Acinetobacter calcoaceticus and Gluconobacter oxydans

D W Schaffner, D. Schaffner, A S Battey, 2001, Journal of applied microbiology.

Estimation of Bacteriophage MS2 Inactivation Parameters During Microwave Heating of Frozen Strawberries.

K. Dolan, D. Schaffner, Robyn C. Miranda, 2022, Journal of food protection.

Solute‐specific effects of osmotic stress on Staphylococcus aureus

L. Slade, C. Stewart, M. B. Cole, 2005, Journal of applied microbiology.

Time-to-detection, percent-growth-positive and maximum growth rate models for Clostridium botulinum 56A at multiple temperatures.

T. Montville, D. Schaffner, L. Zhao, 2002, International journal of food microbiology.

Oscillating Magnetic Fields

G. Barbosa‐Cánovas, M. Pierson, D. Schaffner, 2000 .

Statistical distributions describing microbial quality of surfaces and foods in food service operations.

R. Montville, D. Schaffner, 2004, Journal of food protection.

Quantitative assessment of the microbial risk of leafy greens from farm to consumption: preliminary framework, data, and risk estimates.

Donald W Schaffner, Michelle D Danyluk, M. Danyluk, 2011, Journal of food protection.

Intrinsic Parameters and Bacterial Growth Prediction in a Brazilian Minimally Ripened Cheese (Coalho) during Refrigerated Storage.

E. L. de Souza, D. Schaffner, M. D. da Conceição, 2018, Journal of food protection.

High Voltage Arc Discharge

G. Barbosa‐Cánovas, M. Pierson, D. Schaffner, 2000 .

Production of aflatoxin B1 and B2 by Aspergillus flavus in inoculated wheat using typical craft beer malting conditions.

M. Magnani, M. Taniwaki, B. T. Iamanaka, 2020, Food microbiology.

Quantification and variability analysis of bacterial cross-contamination rates in common food service tasks.

Y Chen, D W Schaffner, D. Schaffner, 2001, Journal of food protection.

Modeling the inactivation kinetics of Bacillus coagulans spores in tomato pulp from the combined effect of high pressure and moderate temperature

G. Aragão, D. Schaffner, M. Zimmermann, 2013 .

Staphylococcus aureus Growth Boundaries: Moving towards Mechanistic Predictive Models Based on Solute-Specific Effects

L. Slade, C. Stewart, M. B. Cole, 2002, Applied and Environmental Microbiology.

Predicting Salmonella Populations from Biological, Chemical, and Physical Indicators in Florida Surface Waters

M. Danyluk, L. Goodridge, R. McEgan, 2013, Applied and Environmental Microbiology.

Predicting survival of Salmonella in low-water activity foods: an analysis of literature data.

J. Frank, D. Schaffner, S. S. Santillana Farakos, 2014, Journal of food protection.

Modeling the influence of temperature, water activity and water mobility on the persistence of Salmonella in low-moisture foods.

J. Frank, D. Schaffner, S. Farakos, 2013, International journal of food microbiology.

Longer Contact Times Increase Cross-Contamination of Enterobacter aerogenes from Surfaces to Food

D. Schaffner, Robyn C. Miranda, 2016, Applied and Environmental Microbiology.

Use of Microbial Modeling and Monte Carlo Simulation to Determine Microbial Performance Criteria on Plastic Cutting Boards in Use in Foodservice Kitchens

Donald W. Schaffner, Samantha Sithole, Rebecca Montville, 2004 .

Risk assessment of hand washing efficacy using literature and experimental data.

R. Montville, D. Schaffner, Yuhuan Chen, 2002, International journal of food microbiology.

Modeling of Combined Processing Steps for ReducingEscherichia coli O157:H7 Populations in Apple Cider

S. Duffy, D. Schaffner, S. Ingham, 2001, Applied and Environmental Microbiology.

Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella.

A. Sant’Ana, B. Franco, D. Schaffner, 2017, Food research international.

Glove barriers to bacterial cross-contamination between hands to food.

D W Schaffner, Y Chen, R. Montville, 2001, Journal of food protection.

Evaluating the behavior of Staphylococcus aureus and Bacillus cereus in dairy- and non-dairy-based aqueous slurries during manufacturing of table spreads.

Jairus R. D. David, D. Quaranta, D. Schaffner, 2020, Journal of food protection.

Modeling the growth of Listeria monocytogenes on cut cantaloupe, honeydew and watermelon.

M. Danyluk, D. Schaffner, Loretta M. Friedrich, 2014, Food microbiology.

Modeling the survival of Salmonella on whole cucumbers as a function of temperature and relative humidity.

D. Schaffner, Jiin Jung, 2021, Food microbiology.

Development and validation of a mathematical model for growth of pathogens in cut melons.

M. Danyluk, L. Harris, D. Schaffner, 2013, Journal of food protection.

Fate of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella on fresh-cut celery.

Donald W Schaffner, Michelle D Danyluk, M. Danyluk, 2013, Food microbiology.

Issues to consider when setting intervention targets with limited data for low-moisture food commodities: a peanut case study.

R. C. Whiting, M. Wiedmann, R. Buchanan, 2013, Journal of food protection.

Development of growth and survival models for Salmonella and Listeria monocytogenes during non-isothermal time-temperature profiles in leafy greens

R. Buchanan, A. Mishra, A. Pradhan, 2017 .

Cost, quality, and safety: A nonlinear programming approach to optimize the temperature during supply chain of leafy greens

Donald W. Schaffner, Abhinav Mishra, Robert L. Buchanan, 2016 .

Bayesian modeling of two-species bacterial competition growth and decline rates in milk

E. J. Quinto, D. Schaffner, J. Mateo, 2019, 1905.02459.

Antimicrobials and Food Preservation: A Risk Assessment Approach

D. Schaffner, B. Franco, D. Maffei, 2017 .

Fermentation of Aqueous Plant Seed Extracts by Lactic Acid Bacteria

L. Beuchat, D. Schaffner, 1986, Applied and environmental microbiology.

Numerical simulation of stress distribution in heterogeneous solids during high pressure processing

A. Cuitiño, M. Karwe, D. Schaffner, 2016 .

Microbiological safety assurance system for foodservice facilities

Myron Solberg, James J. Buckalew, C. M. Chen, 1990 .

Modeling the risk of salmonellosis from consumption of pistachios produced and consumed in the United States.

J. Barouei, M. Danyluk, L. Harris, 2017, Food microbiology.

Quantitative microbial risk assessment of antibacterial hand hygiene products on risk of shigellosis.

J. Krowka, D. Schaffner, F. Kruszewski, 2014, Journal of food protection.

Managing the risk of staphylococcal food poisoning from cream-filled baked goods to meet a food safety objective.

C. Stewart, M. B. Cole, D. Schaffner, 2003, Journal of food protection.

Quantitative analysis of the growth of Salmonella stanley during alfalfa sprouting and evaluation of Enterobacter aerogenes as its surrogate.

B. Liu, D. Schaffner, 2007, Journal of food protection.

Validation of mathematical models for Salmonella growth in raw ground beef under dynamic temperature conditions representing loss of refrigeration.

D. Schaffner, J. McConnell, 2014, Journal of food protection.

Modeling the growth boundary of Staphylococcus aureus for risk assessment purposes.

L. Slade, C. Stewart, M. B. Cole, 2001, Journal of food protection.

Effect of the competitive growth of Lactobacillus sakei MN on the growth kinetics of Listeria monocytogenes Scott A in model meat gravy

Donald W. Schaffner, E. J. Quinto, D. Schaffner, 2016 .

Quantification of Salmonella enterica transfer between tomatoes, soil, and plastic mulch.

M. Danyluk, J. Lejeune, S. Micallef, 2019, International journal of food microbiology.

In situ studies of microbial inactivation during high pressure processing

Donald W. Schaffner, Mukund V. Karwe, Alberto M. Cuitiño, 2016 .

Mathematical Models for the Effects of pH, Temperature, and Sodium Chloride on the Growth of Bacillus stearothermophilus in Salty Carrots

D. Schaffner, T. M. Ng, 1997, Applied and environmental microbiology.

Unmasking seafood mislabeling in U.S. markets: DNA barcoding as a unique technology for food authentication and quality control

Sasan Amini, D. Schaffner, R. Khaksar, 2015 .

Development and validation of a mathematical model to describe the growth of Pseudomonas spp. in raw poultry stored under aerobic conditions.

D. Schaffner, Silvia Dominguez, 2007, International journal of food microbiology.

Modeling the Effect of Temperature on the Growth Rate and Lag Time of Listeria innocua and Listeria monocytogenes.

Donald W Schaffner, D. Schaffner, Yeu-Hsin Duh, 1993, Journal of food protection.

Inoculum Size of Clostridium botulinum 56A Spores Influences Time-to-Detection and Percent Growth-Positive Samples

Donald W. Schaffner, Thomas J. Montville, T. Montville, 2000 .

Analysis of the Influence of Environmental Parameters on Clostridium botulinum Time-to-Toxicity by Using Three Modeling Approaches

T. Montville, D. Schaffner, W. Ross, 1998, Applied and Environmental Microbiology.

Changes in thermo-tolerance and survival under simulated gastrointestinal conditions of Salmonella Enteritidis PT4 and Salmonella Typhimurium PT4 in chicken breast meat after exposure to sequential stresses.

M. Magnani, D. Schaffner, J. F. Maciel, 2017, International journal of food microbiology.

Modeling the survival of Escherichia coli O157:H7 in apple cider using probability distribution functions for quantitative risk assessment.

S. Duffy, D. Schaffner, 2001, Journal of food protection.

Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses.

Ú. Gonzales-Barrón, V. Cadavez, A. Sant’Ana, 2018, Food microbiology.

Effect of high hydrostatic pressure on Salmonella inoculated into creamy peanut butter with modified composition.

M. Karwe, D. Schaffner, T. D'souza, 2014, Journal of food protection.

Risky eating behaviors of young adults-implications for food safety education.

C. Byrd-Bredbenner, C. Bruhn, D. Schaffner, 2008, Journal of the American Dietetic Association.

Modeling the growth of Salmonella in cut red round tomatoes as a function of temperature.

D. Schaffner, Wenjing Pan, 2010, Journal of food protection.

Analysis and modeling of the variability associated with UV inactivation of Escherichia coli in apple cider.

S. Duffy, D. Schaffner, J. Churey, 2000, Journal of food protection.

Effect of high hydrostatic pressure and pressure cycling on a pathogenic Salmonella enterica serovar cocktail inoculated into creamy peanut butter.

M. Karwe, D. Schaffner, T. D'souza, 2012, Journal of food protection.

Survival of salmonella in processed chicken products during frozen storage.

D. Schaffner, Silvia Dominguez, 2009, Journal of food protection.

Evaluation and definition of potentially hazardous foods

M. Pierson, F. Busta, G. Prince, 2003 .

Modeling the growth of Salmonella in raw poultry stored under aerobic conditions.

D. Schaffner, Silvia Dominguez, 2008, Journal of food protection.

Inactivation of Vibrio parahaemolyticus in hard clams (Mercanaria mercanaria) by high hydrostatic pressure (HHP) and the effect of HHP on the physical characteristics of hard clam meat.

M. Karwe, D. Schaffner, Gabriel Mootian, 2013, Journal of food science.

Quantifying the Influence of Relative Humidity, Temperature, and Diluent on the Survival and Growth of Enterobacter aerogenes.

D. Schaffner, Matthew J. Igo, 2019, Journal of food protection.

Microbial safety and consumer acceptability of high-pressure processed hard clams (Mercenaria mercenaria).

B. Tepper, M. Karwe, D. Schaffner, 2011, Journal of food science.

MICROBIOLOGICAL ANALYSIS | Indicator Organisms in Meat

S. Smith-Simpson, D. Schaffner, 2014 .

Mycotoxins in artisanal beers: An overview of relevant aspects of the raw material, manufacturing steps and regulatory issues involved.

M. Magnani, A. Sant’Ana, D. Schaffner, 2021, Food research international.

A worldwide systematic review, meta-analysis, and health risk assessment study of mycotoxins in beers.

M. Magnani, D. Schaffner, D. C. Schabo, 2021, Comprehensive reviews in food science and food safety.

Application of a statistical bootstrapping technique to calculate growth rate variance for modelling psychrotrophic pathogen growth.

D W Schaffner, D. Schaffner, 1994, International journal of food microbiology.

Utilization of mathematical models to manage risk of holding cold food without temperature control.

D. Schaffner, 2013, Journal of food protection.

Curli Production Influences Cross-contamination by Escherichia coli O157:H7 When Washing Fresh-cut Romaine Lettuce.

D. Schaffner, Ann Charles Vegdahl, 2022, Journal of food protection.

Evidence for quorum sensing in Clostridium botulinum 56A

T. Montville, D. Schaffner, L. Zhao, 2006, Letters in applied microbiology.

Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce.

Donald W. Schaffner, Anderson S. Sant'Ana, Bernadette Dora Gombossy de Melo Franco, 2012, Food microbiology.

Predictive model for growth of Clostridium botulinum from spores during cooling of cooked ground chicken.

A. Mishra, R. Jadeja, D. Schaffner, 2021, Food research international.

The application of the WLF equation to predict lag time as a function of temperature for three psychrotrophic bacteria.

D. Schaffner, 1995, International journal of food microbiology.

Comparative effect of different test methodologies on Bacillus coagulans spores inactivation kinetics in tomato pulp under isothermal conditions

G. Aragão, D. Schaffner, S. Miorelli, 2013 .

Modeling the germination kinetics of clostridium botulinum 56A spores as affected by temperature, pH, and sodium chloride.

D W Schaffner, T. Montville, D. Schaffner, 2000, Journal of food protection.

Food safety self-reported behaviors and cognitions of young adults: results of a national study.

C. Byrd-Bredbenner, C. Bruhn, D. Schaffner, 2007, Journal of food protection.

Pulsed Light Technology

Donald W. Schaffner, Gustavo V. Barbosa-Cánovas, G. Barbosa‐Cánovas, 2000 .

Comparison of food safety cognitions and self-reported food-handling behaviors with observed food safety behaviors of young adults

C. Byrd-Bredbenner, C. Bruhn, D. Schaffner, 2009, European Journal of Clinical Nutrition.

Development and Implementation of a Food Safety Knowledge Instrument

C. Byrd-Bredbenner, C. Bruhn, D. Schaffner, 2007 .

Growth characteristics of virulent Bacillus anthracis and potential surrogate strains.

T. Montville, D. Schaffner, S. Padhi, 2006, Journal of food protection.

Thermal resistance of spores from virulent strains of Bacillus anthracis and potential surrogates.

T. Montville, D. Schaffner, M. Bonnet, 2005, Journal of food protection.

Effect of temperature abuse on frozen army rations: Part 2: Predicting microbial spoilage.

D. Salvi, K. Desai, M. Karwe, 2015, Food research international.

Influence of Soap Characteristics and Food Service Facility Type on the Degree of Bacterial Contamination of Open, Refillable Bulk Soaps.

C. Gerba, J. Arbogast, D. Schaffner, 2018, Journal of food protection.

Quantitative risk assessment of Listeria monocytogenes in traditional Minas cheeses: The cases of artisanal semi-hard and fresh soft cheeses

Ú. Gonzales-Barrón, V. Cadavez, A. Sant’Ana, 2018, Food Control.

Microbial risk analysis of foods.

Donald W. Schaffner, D. Schaffner, 2008 .

A meta-analysis of the published literature on the effectiveness of antimicrobial soaps.

R. Montville, D. Schaffner, 2011, Journal of food protection.

Microbial Inactivation by Non-equilibrium Short-Pulsed Atmospheric Pressure Dielectric Barrier Discharge (Cold Plasma): Numerical and Experimental Studies

D. Salvi, G. Fridman, M. Karwe, 2020, Food Engineering Reviews.

Germination, Growth, and Toxin Production of Nonproteolytic Clostridium botulinum as Affected by Multiple Barriers

D. Schaffner, P. Elliott, 2001 .

Effects of the Essential Oil from Origanum vulgare L. on Survival of Pathogenic Bacteria and Starter Lactic Acid Bacteria in Semihard Cheese Broth and Slurry.

M. Magnani, E. L. de Souza, D. Schaffner, 2016, Journal of food protection.

Predictive model for growth of Clostridium botulinum from spores at temperatures applicable to cooling of cooked ground pork

A. Mishra, D. Schaffner, V. Juneja, 2022, Innovative Food Science & Emerging Technologies.

Predicting Bacillus coagulans spores inactivation in tomato pulp under nonisothermal heat treatments.

G. Aragão, D. Schaffner, D. Longhi, 2014, Journal of food science.

Development of Food Safety Psychosocial Questionnaires for Young Adults

C. Byrd-Bredbenner, C. Bruhn, D. Schaffner, 2007 .

Extracting survival parameters from isothermal, isobaric, and "iso-concentration" inactivation experiments by the "3 end points method".

M. Peleg, M. Normand, M. Corradini, 2009, Journal of food science.

Quantitative risk assessment of microbial sampling effectiveness

S. Duffy, D. Schaffner, 2002 .

Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese.

Ú. Gonzales-Barrón, V. Cadavez, A. Sant’Ana, 2020, Food microbiology.

Development of a risk-ranking framework to evaluate potential high-threat microorganisms, toxins, and chemicals in food.

G M Paoli, R Newsome, N Tran, 2009, Journal of food science.

Quantification of Transfer of Salmonella from Citrus Fruits to Peel, Edible Portion, and Gloved Hands during Hand Peeling.

M. Danyluk, D. Schaffner, Loretta M. Friedrich, 2017, Journal of food protection.

Surfactant concentration and type affects the removal of Escherichia coli from pig skin during a simulated hand wash

D. Schaffner, D. Jensen, M. A. Rogers, 2017, Letters in applied microbiology.

Bacillus megaterium spore germination is influenced by inoculum size

S. Duffy, D. Schaffner, L. Zhao, 2002, Journal of applied microbiology.

Sanitizer Type and Contact Time Influence Salmonella Reductions in Preharvest Agricultural Water Used on Virginia Farms.

C. Murphy, C. Rock, L. Strawn, 2023, Journal of food protection.

Predicting and Modelling the Growth of Potentially Pathogenic Bacteria in Coalho Cheese.

E. L. de Souza, D. Schaffner, M. D. da Conceição, 2017, Journal of food protection.

How food safe is your home kitchen? A self-directed home kitchen audit.

C. Byrd-Bredbenner, D. Schaffner, Jaclyn Maurer Abbot, 2010, Journal of nutrition education and behavior.

Modification of a Predictive Model To Include the Influence of Fat Content on Salmonella Inactivation in Low-Water-Activity Foods.

L. Trimble, J. Frank, D. Schaffner, 2020, Journal of food protection.

Modeling the Risk of Salmonellosis from Consumption of Peanuts in the United States.

D. Schaffner, Kaitlyn E. Casulli, S. Calhoun, 2019, Journal of food protection.

Improvement of the Quality, Health Promoting and Performance Enhancement Attributes of Combat Rations

Donald W. Schaffner, Mukund V. Karwe, William Franke, 2014 .

Scientific, Regulatory and Behavioral Considerations of Hand Hygiene

D. Schaffner, D. Grinstead, M. Sampson, 2012 .

Simulation and modelling of the effect of small inoculum size on time to spoilage by Bacillus stearothermophilus

S. Duffy, D. Schaffner, Lihui Zhao, 2001 .

Survival of Pathogens on Surfaces and the Influence of Inoculating Matrix on Survival Capabilities

D. Schaffner, Matthew J. Igo, 2021, Detection and Enumeration of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater.

Mathematical Frameworks for Modeling Listeria Cross‐contamination in Food‐

D. Schaffner, 2004 .

Estimating microbial growth parameters from non-isothermal data: a case study with Clostridium perfringens.

M. Peleg, M. Normand, M. Corradini, 2007, International journal of food microbiology.

A comparison of dynamic tertiary and competition models for describing the fate of Listeria monocytogenes in Minas fresh cheese during refrigerated storage.

Ú. Gonzales-Barrón, V. Cadavez, A. Sant’Ana, 2019, Food microbiology.

Efficacy of Grignard Pure to Inactivate Airborne Phage MS2, a Common SARS-CoV-2 Surrogate

T. Choueiri, G. Mainelis, A. Galione, 2023, Environmental science & technology.

Microbiological Food Safety: New Developments in Risk Assessment

A. Sant’Ana, D. Schaffner, 2010 .

Microbial risk assessment of staphylococcal food poisoning in Korean kimbab.

D. Schaffner, M. Rho, 2007, International journal of food microbiology.

Efficacy of cold plasma-activated water as an environmentally friendly sanitizer in egg washing

D. Salvi, Juzhong Tan, M. Karwe, 2023, Poultry science.

Mathematical modeling and assessment of microbial migration during the sprouting of alfalfa in trays in a nonuniformly contaminated seed batch using Enterobacter aerogenes as a surrogate for Salmonella Stanley.

B. Liu, D. Schaffner, 2007, Journal of food protection.

Wheat craft beer made from AFB1-contaminated wheat malt contains detectable mycotoxins, retains quality attributes, but differs in some fermentation metabolites.

E. Furlong, M. Magnani, D. Schaffner, 2023, Food research international.

Effects of the Essential Oil from Origanum vulgare L. on Survival of Pathogenic Bacteria and Starter Lactic Acid Bacteria in Semihard Cheese Broth and Slurry.

M. Magnani, E. L. de Souza, D. Schaffner, 2016, Journal of food protection.

Cross contamination of Escherichia coli O157:H7 between lettuce and wash water during home-scale washing.

Dane A. Jensen, M. Danyluk, L. Harris, 2015, Food microbiology.

Microbiological quality of vegetable proteins during the preparation of a meat analog

D. Schaffner, G. C. Filho, T. C. Penna, 2005 .

Risk assessment of Salmonella in Danish meatballs produced in the catering sector.

T. B. Hansen, M. Nauta, B. Christensen, 2015, International journal of food microbiology.

Fermentation of aqueous extract of peanuts with Lactobacillus bulgaricus in a semi-continuous stirred tank reactor

L. Beuchat, R. Chiou, D. Schaffner, 1985 .

Ninja Kitchen to the rescue: Evaluation of a food safety education game for middle school youth

Donald W. Schaffner, Barbara Chamberlin, Carol Byrd-Bredbenner, 2013 .

Predictive food microbiology Gedanken experiment : why do microbial growth data require a transformation ?

Donald W. Schaffner, D. Schaffner, 1998 .

A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef.

A. Mishra, H. Thippareddi, D. Schaffner, 2021, Food microbiology.

Quantitative assessment of the microbial risk of leafy greens from farm to consumption: preliminary framework, data, and risk estimates.

M. Danyluk, D. Schaffner, 2011, Journal of food protection.