Progress 08/15/10 to 08/14/13
Outputs
Target Audience: Target audiences include consumers, industry, academic and government organizations. Dissemination methods include fact based web pages, informal and formal presentations to groups which do not have specific technical training, as well as presentations to groups who do have specialized training. Dissemination also includes peer-reviewed scientific publications and presentations at professional meetings. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Training and professional development was provided for undergraduate and graduate students, as well as scientific and technical support staff. Disciplines included Animal Science, Food Science and Microbiology. How have the results been disseminated to communities of interest? The information produced as a result of this project has been effectively disseminated to consumers, industry and regulatory groups. It has also been disseminated internationally, through various meetings and interactions with international scientists. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
The web site developed as part of the Food Safety Project at Iowa State University (http://www.extension.iastate.edu/foodsafety and www.iowafoodsafety.org) is one of the leading food safety web sites in the world with about two-thirds of the visitors from the United States. This was evidenced by the more than 3 million page views recorded this past year from close to seven million hits (average hits per day of approximately 25,000). Frequently visited pages included the home page, SafeFood Lessons, and the Spanish version of Guide to Food Safety for Retail Operations. The companion page www.iowahaccp.iastate.edu features information about food safety plans for retail foodservices that are based on Hazard Analysis Critical Control Point (HACCP) principles. Concern about nitrite in processed meats has increased consumer demand for natural products manufactured without direct addition of nitrite or nitrate. Studies on commercial products manufactured with natural sources of nitrate and nitrite and labeled as "Uncured" and "No-Nitrite-or-Nitrate-Added" have shown less control of nitrite in these products and greater potential growth of bacterial pathogens. To improve the safety of the "naturally cured" meats, several natural ingredients were studied in a cured, cooked meat model system (80:20 pork, 10% water, 2% salt, 150 or 50 ppm ingoing sodium nitrite) that closely resembled commercial frankfurters to determine their inhibitory effect on Listeria monocytogenes. Results showed that cranberry powder at 1%, 2% and 3% resulted in 2-4 log cfu/g less growth of L. monocytogenes compared to the control with nitrite alone (P<0.05). Other natural compounds, such as cherry powder, lime powder and grape seed extract, also provided measureable inhibition to L. monocytogenes when combined with cranberry powder (P<0.05). However, cranberry addition over 1% also resulted in significant product pH decline and negatively impacted the color, texture and sensory attributes of the frankfurters. Additional studies were conducted to quantify the potential for Clostridium perfringens growth in commercially available processed meats manufactured without the direct addition of nitrite or nitrate. Commercial brands of naturally-cured, no-nitrate-or-nitrite-added frankfurters (10), hams (7) and bacons (9) were obtained from retail stores and challenged with a three-strain inoculation (5 log10 CFU/g) of C. perfringens. Reduced inhibition was observed in seven brands of frankfurters, six brands of hams and four brands of bacons when compared to each respective sodium nitrite added control. These products also demonstrated variation in growth response. The results indicate that commercially available natural/organic naturally-cured meats have more potential for growth of this pathogen than do conventionally-cured products. Eight treatments of hams and frankfurters were prepared. The results suggest that natural/organic cured meats have more potential for pathogen growth than conventionally cured products, but supplemental natural ingredients offer safety improvement.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Shipp, G.M. and J.S. Dickson. 2012. A longitudinal study of the establishment and proliferation of Enterococcus on a Dairy Farm. Foodborne Pathogens and Disease. 9:425-430. doi:10.1089/fpd.2011.0996.
Sullivan, G., A. Jackson-Davis, S. Niebuhr, Y. Xi, K. Schrader, J. Sebranek, and J. Dickson. 2011. Inhibition of Listeria monocytogenes using natural antimicrobials in no-nitrate-or-nitrite-added ham. J. Food Protect. 75:1071-1076.
Kudra, L., J. Sebranek, J. Dickson, E. Larson, A. Mendonca, K. Prusa, J. Cordray, A. Jackson-Davis, and Z. Lu. 2011. Control of Listeria monocytogenes on frankfurters and cooked pork chops by irradiation combined with modified atmosphere packaging. J. Food Protect. 75(6):1063-1070.
Sullivan, G.A., A. L. Jackson, K. D. Schrader, Y. Xi, C. Kulchaiyawat, J. G. Sebranek, and J. S. Dickson. 2012. Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth. Meat Sci. 92:808-815.
Kudra, L., J. Sebranek, J. Dickson, A. Mendonca, Q. Zhang, A. Jackson-Davis, and K. Prusa. 2012. Control of Campylobacter jejuni in chicken breast meat by irradiation combined with modified atmosphere packaging. J Food Protect.75:1728-1733.
Consortium of Validation Experts (Dickson corresponding author). 2012. Validation of Antimicrobial Interventions for Small and Very Small Processors: A How-to Guide to Develop and Conduct Validations. Food Protection Trends 33(2):95-104.
Myers, K. J. Cannon, D. Montoya, J. Dickson, S. Lonergan and J. Sebranek. 2013. Effects of high hydrostatic pressure and varying concentrations of sodium nitrite from traditional and vegetable-based sources on the growth of Listeria monocytogenes on ready-to-eat (RTE) sliced ham. Meat Science 93: 262-268.
Wen, X. and J.S. Dickson. 2013. Lateral transfer, vertical translocation, and survival of inoculated bacteria during moisture enhancement of pork. J. Food Protect. 76:595-600.
Horsch, A.M., J.G. Sebranek, J.S. Dickson, S.E. Niebuhr, E.M. Larson, N.A. Lavieri,
B.L. Ruther, and L.A. Wilson. 2013. The effect of pH and nitrite concentration on the
antimicrobial impact of celery juice concentrate compared with conventional sodium
nitrite on Listeria monocytogenes. Meat Science (accepted 3 Aug 2013).
Snyder, H.L. S.E. Niebuhr and J.S. Dickson. 2013. Determination of transfer of methicillin-resistant Staphylococcus aureus from retail pork products onto food contact surfaces and the potential for consumer exposure. Journal of Food Protection (accepted 5 Aug 2013).
Campbell, J.A. , J. S. Dickson, J. C. Cordray, D. Olson, A. F. Mendonca and K. J. Prusa. 2013. Survival of Methicillin-Resistant Staphylococcus aureus during commercial heat treatment of slab bacon and consumer preparation of sliced bacon. Journal of Food Protection. (accepted 22 Aug 2013)
Campbell, J.A. , J. S. Dickson, J. C. Cordray, D. Olson, A. F. Mendonca and K. J. Prusa. 2013. Survival of Methicillin-Resistant Staphylococcus aureus during commercial thermal processes for frankfurters, summer sausage and ham. Foodborne Pathogens and Disease. (accepted 26 August 2013)
|
Progress 08/15/11 to 08/14/12
Outputs
OUTPUTS: The Iowa State University component of the Food Safety Consortium funded four research projects and two diversity graduate assistantships in 2011-2012. The primary basis for research under this research program has been the enhancement of the safety of pork and pork products. Diversity Graduate Assistantships: Recognizing the need to enhance diversity in the field of food safety, the Iowa State University portion of the Food Safety Consortium funded one diversity assistantship. This support was one half of the typical assistantship, with the major professor supplying the matching funds and tuition funding. The student receiving support was Ph.D. student working in the area of risk assessment and microbiological safety of pork products. Research Grants: Preharvest Interventions - The Iowa State University component of the Food Safety Consortium funded one research project relating to Antimicrobial Resistance of Campylobacter in Swine. Drs. Zhang and Phillips studied the the anti-Campylobacter activities of natural compounds from plant extracts. Campylobacter is a major food borne pathogen and prevalence of antibiotic Campylobacter is a concern for public health. Post-Harvest Interventions - The Food Safety Consortium funded one post-harvest research projects, one on decontamination and the other on the safety of naturally cured pork products. Ready-to-eat (RTE) cooked meat products such as hams, sausages and rolls have been the subject of large product recalls and multistate outbreaks linked to Listeria monocytogenes in recent years. Several post-cooking treatments, other than irradiation, have been tested to control L. monocytogenes in RTE meat products, but only with limited successes. Dr. Sebranek's research focused on naturally cured pork products. Concern about nitrite in processed meats has increased consumer demand for natural products manufactured without direct addition of nitrite or nitrate. Studies on commercial products manufactured with natural sources of nitrate and nitrite and labeled as "Uncured" and "No-Nitrite-or-Nitrate-Added" have shown less control of nitrite in these products and greater potential growth of bacterial pathogens. Consumer Information: It is imperative that the information developed in the research laboratory be transferred to the general public, in a format which is accessible to them. The Consortium continues to help fund the Food Safety web page designed and maintained under the direction of Dr. Catherine Strohbehn. The Food Safety Consortium (FSC) consumer web-site project continues to receive a significant number of site visits and be recognized for its work. The web site developed as part of the Food Safety Project at Iowa State University (http://www.extension.iastate.edu/foodsafety and www.iowafoodsafety.org ) is one of the leading food safety web sites in the world, with an average of approximately 25,000 hits per day. PARTICIPANTS: Not relevant to this project. TARGET AUDIENCES: Not relevant to this project. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Novel strategies are needed to control the transmission and spread of antibiotic resistant Campylobacter. This study evaluated the anti-Campylobacter activities of natural compounds from plant extracts. In total, two batches of plant extracts from Prunella and hypericum were tested against Campylobacter strains using a disk diffusion assay. Multiple fractions of the extracts from Hypericum inhibited growth of Campylobacter on MH plates, but the extracts from Prunella had little anti-Campylobacter activities. Interestingly some of the fractions showed an enhanced inhibition on bacterial growth in the presence of bile salts, suggesting that the extracts potentially inhibit the function of the multidrug efflux pump CmeABC, which is a key player in bile resistance. These results illustrate the feasibility of using plant extracts to overcome antimicrobial resistance in Campylobacter in swine. Dr. Sebranek's research focused on naturally cured pork products. To improve the safety of the "naturally cured" meats, several natural ingredients were studied in a cured, cooked meat model system (80:20 pork, 10% water, 2% salt, 150 or 50 ppm ingoing sodium nitrite) that closely resembled commercial frankfurters to determine their inhibitory effect on Listeria monocytogenes. Results showed that cranberry powder at 1%, 2% and 3% resulted in 2-4 log cfu/g less growth of L. monocytogenes compared to the control with nitrite alone (P<0.05). Other natural compounds, such as cherry powder, lime powder and grape seed extract, also provided measureable inhibition to L. monocytogenes when combined with cranberry powder (P<0.05). The Food Safety Consortium (FSC) consumer web-site project, under the direction of Dr. Catherine Strohbehn continues to receive a significant number of site visits. The Food Safety Consortium and USDA have enabled the Food Safety Project team to reach millions of consumers with up-to-date food safety information. Providing consumers, foodservice workers, educators and other groups with access to reliable, timely, unbiased food safety information via the World Wide Web is one part of the process to increase knowledge with the goal of improving safe food handling behaviors. The Food Safety Answers page with Ask the Expert feature continued to be used with an average of 200 hits per day. Findings from an assessment of school and child care workers about effectiveness of on-line delivery training, including the SafeFood Lessons was presented at the School Nutrition Association Annual Conference in 2011. Materials developed this year include two additional posters about cleaning and sanitizing and thermometer use and calibrations, in both English and Spanish. Through collaborative efforts with state agencies and educators, three awareness initiatives were promoted: Food Safety Education Month "High-risk Customers - Serve Your Fare with Extra Care"; a webinar with posted handouts on Starting a Fresh Cut Light Produce Processing Business; and a booklet targeted to those setting up temporary food establishments in English, Spanish, and Chinese (Requirements and Procedures for Temporary Food Service Establishments and Farmer's Markets).
Publications
- Zhou, F., K.M. Harmon, K.-J. Yoon, D. G. Olson and J. S. Dickson. 2011. Inactivation of Feline Calicivirus as a Surrogate for Norovirus on Lettuce By Electron Beam Irradiation. J. Food Protect. 74:1500-1503.
- Wen, X. and J.S. Dickson. 2012. Survival of Campylobacter jejuni and Salmonella enterica Typhimurium in vacuum packed, moisture enhanced pork. J. Food Protect. 75:576-579.
- Over, K. F., N.S. Hettiarachchy, A.V.S. Perumalla, M.G. Johnson, J-F. Meullenet, J.S. Dickson, M.J. Holtzbauer, S.E. Niebuhr, B. Davis. 2010. Antilisterial Activity and Consumer Acceptance of Grape Seed and Green Tea Extracts and Tartaric Acid Vacuum-Infused into Chicken Breast Meat. Journal of Food Science. 75(7):M455-M461.
- Kudra, L.L., J.G. Sebranek, J.S. Dickson, A.F. Mendonca, Q. Zhang, A. Jackson-Davis and K.J. Prusa. 2011. Control of Salmonella enterica Typhimurium in Chicken Breast Meat by Irradiation Combined with Modified Atmosphere Packaging. J. Food Protect. 74:1833-1839.
- Kudra, L.L., J.G. Sebranek, J.S. Dickson, A.F. Mendonca, E. M. Larson, A.L. Jackson-Davis and Z. Lu. 2011. Effects of Vacuum or Modified Atmosphere Packaging in Combination with Irradiation for Control of Escherichia coli O157:H7 in Ground Beef Patties. J. Food Protect. 74:2018-2023.
- Shipp, G. M. and J.S. Dickson. 2012. A longitudinal study of the establishment and proliferation of Enterococcus on a Dairy Farm. Foodborne Pathogens and Disease. 9:425-430.
- Kudra, L., J. Sebranek, J. Dickson, E. Larson, A. Mendonca, K. Prusa, J. Cordray, A. Jackson-Davis, and Z. Lu. 2011. Control of Listeria monocytogenes on frankfurters and cooked pork chops by irradiation combined with modified atmosphere packaging. J. Food Protect. 75(6):1063-1070.
|
Progress 08/15/10 to 08/14/11
Outputs
OUTPUTS: The Iowa State University component of the Food Safety Consortium funded four research projects and one diversity graduate assistantship in 2010-2011. The primary basis for research under this research program has been the enhancement of the safety of pork and pork products. The research projects encompassed many aspects of food safety as it is currently viewed, from the farm to the consumer. Diversity Graduate Assistantships: Recognizing the need to enhance diversity in the field of food safety, the Iowa State University portion of the Food Safety Consortium funded one diversity assistantship in 2010-2011. Research Grants: Preharvest Interventions - The Iowa State University component of the Food Safety Consortium funded one research project relating to Antimicrobial Resistance of Campylobacter in Swine. Post-Harvest Interventions - The Food Safety Consortium funded two post-harvest research projects, one on decontamination and the other on the safety of naturally cured pork products. The rapid growth in consumer demand for natural and organic foods has resulted in a proliferation of processed pork products that are marketed as natural and organic. However, in the case of cured pork products like hams, bacon and frankfurters, the traditional curing agents, nitrite and nitrate, are not permitted in natural and organic products because the regulations for natural and organic products do not permit the use of "preservatives". Because these products cannot be produced with typical cured meat properties without nitrite or nitrate, the industry has developed a new approach that utilizes vegetable juice powder as a natural source of nitrate which is then used to provide the typical cure. However, this approach results in significantly less nitrite in the products. It has been suggested that these products represent a greater risk of bacterial pathogens and will require additional antimicrobial measures to provide consumers with the degree of safety that is expected of these products. Therefore this project was proposed to determine the relative risk of bacterial pathogens in natural and organic "cured" pork products and to suggest means of assuring safety of these products. Consumer Information: It is imperative that the information developed in the research laboratory be transferred to the general public, in a format which is accessible to them. The Consortium continues to help fund the Food Safety web page designed and maintained under the direction of Dr. Catherine Strohbehn. The web site developed as part of the Food Safety Project at Iowa State University is one of the leading food safety web sites in the world with about two-thirds of its visitors from the United States. More than 3 million page views were recorded this past year from close to nine million hits. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The web site developed as part of the Food Safety Project at Iowa State University (http://www.extension.iastate.edu/foodsafety and www.iowafoodsafety.org ) is one of the leading food safety web sites in the world with about two-thirds of the visitors from the United States. This was evidenced by the more than 3 million page views recorded this past year from close to nine seven million hits (average hits per day of approximately 25,000). Frequently visited pages included the home page, SafeFood Lessons, and the Spanish version of Guide to Food Safety for Retail Operations. The companion page www.iowahaccp.iastate.edu features information about food safety plans for retail foodservices that are based on HACCP principles. Concern about nitrite in processed meats has increased consumer demand for natural products manufactured without direct addition of nitrite or nitrate. Studies on commercial products manufactured with natural sources of nitrate and nitrite and labeled as "Uncured" and "No-Nitrite-or-Nitrate-Added" have shown less control of nitrite in these products and greater potential growth of bacterial pathogens. To improve the safety of the "naturally cured" meats, several natural ingredients were studied in a cured, cooked meat model system (80:20 pork, 10% water, 2% salt, 150 or 50 ppm ingoing sodium nitrite) that closely resembled commercial frankfurters to determine their inhibitory effect on Listeria monocytogenes. Results showed that cranberry powder at 1%, 2% and 3% resulted in 2-4 log cfu/g less growth of L. monocytogenes compared to the control with nitrite alone (P<0.05). Other natural compounds, such as cherry powder, lime powder and grape seed extract, also provided measureable inhibition to L. monocytogenes when combined with cranberry powder (P<0.05). However, cranberry addition over 1% also resulted in significant product pH decline and negatively impacted the color, texture and sensory attributes of the frankfurters. Additional studies were conducted to quantify the potential for Clostridium perfringens growth in commercially available processed meats manufactured without the direct addition of nitrite or nitrate. Commercial brands of naturally-cured, no-nitrate-or-nitrite-added frankfurters (10), hams (7) and bacons (9) were obtained from retail stores and challenged with a three-strain inoculation (5 log10 CFU/g) of C. perfringens. Reduced inhibition was observed in seven brands of frankfurters, six brands of hams and four brands of bacons when compared to each respective sodium nitrite-added control. These products also demonstrated variation in growth response. The results indicate that commercially available natural/organic naturally-cured meats have more potential for growth of this pathogen than do conventionally-cured products. Eight treatments of hams and frankfurters were prepared. The results suggest that natural/organic cured meats have more potential for pathogen growth than conventionally-cured products, but supplemental natural ingredients offer safety improvement.
Publications
- Cornick, NA. 2010. Tylosin and chlorotetracycline decrease the duration of fecal shedding of Escherichia coli O157:H7 in swine. Vet. Microbiol. 143:417-419.
- Puttamreddy, S, NA Cornick, and FC Minion. 2010. Genome-wide transposon mutagenesis reveals a role for pO157 genes in biofilm development in E. coli O157:H7 EDL933. Infect. Immun. 78:2377-2384.
- Kim, Y.H., S.M. Lonergan, E. Huff-Lonergan and J.G. Sebranek. 2010. High oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization. Meat Science 85:759-767.
- Jeon, B., W. T. Muraoka, and Q. Zhang. 2010. Advances in Campylobacter biology and implications for biotechnological applications. Microbial Biotechnology 3:242-258.
- Mao, G., G.A. Kraus, I. Kim, M.E. Spurlock, T.B. Bailey, P.M. Dixon, Q. Zhang, and D.C. Beitz. 2010. Mitochondrially targeted vitamin E normalizes hepatic mitochondrial 4 oxidative stress and inhibits fat deposition in mice. J. Nutrition. 140:1425-1431.
- Burrough, E.R., K. DiVerde, O. Sahin, P.J. Plummer, Q. Zhang, and M.J. Yaeger, DVM. 2011. Expression of Toll-like receptors 2 and 4 in subplacental trophoblasts from guinea pigs aborting following infection with Campylobacter jejuni. Vet. Pathol. 48(2):381-388
- Muraoka Wayne T. and Qijing Zhang. 2011. Phenotypic and genotypic evidence for L-fucose utilization by Campylobacter jejuni. J. Bacteriol. 193(5):1065-75.
- Qin, Shang-Shang, Cong-Ming Wua, Yang Wang, Byeonghwa Jeon, Zhang-Qi Shen, Yu Wang, Qijing Zhang, Jian-Zhong Shen. 2011. Antimicrobial resistance in Campylobacter coli isolated from pigs in two northern provinces of China. International Journal of Food Microbiology. 146:94-98.
- Routh, Mathew D., Yaramah Zalucki, Chih-Chia Su, Feng Long, Qijing Zhang, William M. Shafer, and Edward Yu. 2011. Efflux pumps of the Resistance Nodulation Division family: a perspective of their structure, function, and regulation in Gram negative bacteria. Advances in Enzymology and Related Areas of Molecular Biology. 77:109-146.
- Hsiang-Ting Lei, Zhangqi Shen, Priyanka Surana, Mathew D. Routh, Chih-Chia Su, Qijing Zhang and Edward W. Yu. 2011. Crystal structures of CmeR-bile acid complexes from Campylobacter jejuni. Protein Science 20:712-23.
- Wan-Jiang Zhang, Cong-Ming Wu, Yang Wang, Zhang-Qi Shen, Lei Dai, Jing Han, Steven L. Foley, Jian-Zhong Shen, and Qijing Zhang. 2011. The new genetic environment of cfr on plasmid pBS-1 02 in a Bacillus strain. J. Antimicrob. Chemother. 66(5):1174-1175
- Oakland M, B. Jeon, O. Sahin, Z. Shen, and Q. Zhang. 2011. Functional Characterization of a Lipoprotein-Encoding Operon in Campylobacter jejuni. PLoS One. 6(5): e20084. doi:10.1371/journal.pone.0020084.
- Sebranek, J.G. 2009. Functional properties of muscle proteins: implications for processed meat product characteristics. Proc. Reciprocal Meat Conf. 62:1-7.
- Delgado JE, Wolt JD. 2010. Fumonisin B1 and implications in nursery swine productivity: a quantitative exposure assessment. J Anim Sci 88:3767-3777.
- A.M. OConnor, J.M. Sargeant, I.A. Gardner, J.S. Dickson, M.E. Torrence, and consensus meeting participants: C.E. Dewey, I.R. Dohoo, R.B. Evans, J.T. Gray, M. Greiner, G. Keefe, S.L. Lefebvre, P.S. Morley, A. Ramirez, W. Sischo, D.R. Smith, K. Snedeker, J. Sofos, M.P. Ward, R. Wills. 2010. The REFLECT Statement: Methods and Processes of Creating Reporting Guidelines for Randomized Controlled Trials for Livestock and Food Safety. J Vet Intern Med 2010;24:57-64
- Singh, M., H.R. Mullins, S.M. Simpson and J.S. Dickson. 2010. Effect of acid adaptation on thermal tolerance of Escherichia coli O157:H7 and Salmonella enterica in meat serum. J. Food Safety 30:111-123.
- Morey, A., S. R. McKee, J. S. Dickson and M. Singh. 2010. Efficacy of ultraviolet light exposure against survival of Listeria monocytogenes on conveyor belts. Foodborne Pathogens and Disease 7:737-740.
- Hurd, Scott; Vaughn, Michael; Holtkamp, Derald; Dickson, James; Warnick, Lorin 2010. Quantitative risk from fluoroquinolone-resistant Salmonella and Campylobacter due to treatment of dairy heifers with enrofloxacin for bovine respiratory disease. Foodborne Pathogens and Disease 7:1305-1322
- Grant, M.A., C. Hedberg, R. Johnson, J. Harris, C.M. Logue, J. Meng, J. Sofos and J.S. Dickson. 2011. The Significance of Non-O157 Shiga Toxin-producing Escherichia coli in Food. Food Protection Trends. 31(1):33-45.
- Jackson, A.L., G.A. Sullivan, C. Kulchaiyawat, J.G. Sebranek and J.S. Dickson. 2011. Survival and Growth of Clostridium perfringens in Commercial No-Nitrate-or-Nitrite-Added (Natural and Organic) Frankfurters, Hams, and Bacon. J. Food Protect., 74:410-416.
- Renouf M, Hendrich S. (2011) Lesser in vitro anaerobic cecal isoflavone disappearance rates were associated with greater apparent absorption of daidzein and genistein in Golden Syrian hamsters. Food Funct. 2:273-8.
- Richards Adams IK, Hausafus CO, Hendrich S. (2010). A critical thinking approach increases offerings of dark green leafy, dark yellow/orange, cruciferous vegetables, and tomatoes in the diets of low-income children. Forum Fam Cons Iss, http://ncsu.edu/ffci/publications/2010/v15-n1-2010-spring/index-v15-n 1-march-2010.php.
- Hendrich S (2010) N-3 Fatty Acids: Clinical trials in People with Type 2 Diabetes. Adv Nutr. 1:3-7.
- Licklider B, Hendrich S, Wiersema J, Thompson J, Haynes C. (2010). Developing responsible learners: Ask more than you tell. J Learning Communities Res, 5:77-83
- Hasjim J, Lee S-O, Hendrich S, Setiawan S, Ai Y, Jane, J-L. (2010) Characterization of a novel resistant-starch and its effects on postprandial plasma-glucose and insulin responses. Cereal Chem 87:257-62.
- Hendrich S (2010) Battling obesity with resistant starch. Food Technol Mar 2010, 23-30.
- Simons AL, Renouf M, Murphy PA, Hendrich S. (2010) Greater apparent absorption of flavonoids is associated with lesser human fecal flavonoid disappearance rates. J Agric Fd Chem 58:141-147.
- Park, H-Y., Nam, M-H., Lee, H-S., Jun, W., Hendrich, S., Lee, K-W. (2010) Isolation of caffeic acid from Perilla frutescens and its role in enhancing γ-glutamylcysteine synthetase activity and glutathione level. Food Chem 119:724-30.
- Wu, X., Kohut, M., Cunnick J., Bailey, T., Hendrich S. (2009) Effects of deoxynivalenol on circulating and splenic leukocyte and hematological response in BALB/c mice: dose response and time course. Food Addit. Contam. A 26:1070-80.
- Ye Z, Liu Z, Henderson A, Lee K, Hostetter J, Wannemuehler M, Hendrich S. (2009) Increased CYP4B1 mRNA Is associated with the Inhibition of dextran sulfate sodium-induced colitis by caffeic acid in mice. Exp Biol Med 234:605-16.
- Arendt, S., Ellis, J., Strohbehn, C.H., & Paez, P. 2011. Development and use of an instrument to measure retail foodservice employees motivation for following food safety practices. Journal of Foodservice Business Research, 14(1):68-85.
- Jeon, Byeonghwa, Yang Wang, Haihong Hao, Yi-Wen Barton, Qijing Zhang. 2011. Contribution of CmeG to antibiotic and oxidative stress resistance in Campylobacter jejuni. J. Antimicrob. Chemother. 66(1):79-85.
- Burrough, Eric R., Orhan Sahin, Paul J. Plummer, Kevin DiVerde, Qijing Zhang, Michael J. Yaeger. 2011. Comparison of two commercial ovine Campylobacter vaccines and an experimental bacterin in a guinea pig model. Am. J. Vet. Res. 72: 799-805.
- Plummer, Paul, Jinge Zhu, Masato Akiba, Dehua Pei, and Q. Zhang. 2011. Identification of a Key Amino Acid of LuxS Involved in AI-2 Production in Campylobacter jejuni. PLoS ONE 6 (1): e15876. doi:10.1371/journal.pone.0015876.
- Jiang, H., Przybyszewski, J., Mitra, D., Becker, C., Brehm-Stecher, B., Tentinger, A., and R.S., MacDonald. 2011. Soy protein diet, but not Lactobacillus rhamnosus GG, Decreases Mucin-1, trefoil Factor-3 and tumor necrosis factor-(alpha) in colon of dextran sodium sulfate-treated C57BL/6 Mice. J. Nutr. 141:1230-1246.
- Bisha, B., Kim, H.J. and B.F. Brehm-Stecher. 2011. Improved DNA-FISH for cytometric detection of Candida spp. J. Appl. Microbiol. 110:881-892.
- J.D. Floros, R. Newsome, W. Fisher, G.V. Barbosa-Canovas, H. Chen, C.P. Dunne, J.B. German, R.L. Hall, D.R. Heldman, M.V. Karwe, S.J. Knabel, T.P. Labuza, D.B. Lund, M. Newell-McGloughlin, J.L. Robinson, J.G. Sebranek, R.L. Shewfelt, W.F. Tracy, C.M. Weaver and G.R. Ziegler. 2010. Feeding the world today and tomorrow: the importance of food science and technology. Comp. Rev. Food Sci. and Food Safety 9:572-599.
- Kim, Y.H., E. Huff-Lonergan, J.G. Sebranek and S.M. Lonergan, 2010. Effects of lactate /phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphere. Meat Sci. 86:852-858.
- Jackson, A.L., C. Kulchaiyawat, G.A. Sullivan, J.G. Sebranek and J.S. Dickson. 2011. Use of Natural Ingredients To Control Growth of Clostridium perfringens in Naturally Cured Frankfurters and Hams. J. Food Protect., 74:417-424.
- Wolt JD, Peterson RKD. 2010. Prospective formulation of environmental risk assessments: probabilistic screening for Cry1A(b) maize risk to aquatic insects. Ecotox Environ Safe 73:1182-1188.
- Correia AP, Wolt JD. 2010. Graduate education in risk analysis for food, agriculture and veterinary medicine: challenges and opportunities. J Nat Resour Life Sci Educ 39:109-119.
- Wolt JD, Kees P, A Raybould, Fitzpatrick JW, Burachik M, Gray A, Olin SS, Schiemann J, Sears M, Wu F. 2010. Problem formulation in the environmental risk assessment for Genetically modified plants. Trans Res 19:425-436.
- Shelton AM, Naranjo SE, Romeis J, Hellmich RL, Wolt JD, Federici BA, Albajes R, Bigler F,Burgess EPJ, Dively GP, Gatehouse AMR, Malone LA, Roush R, Sears M, Sehnal F, Ferry NA, Bell HA. 2009. Appropriate analytical methods are necessary to assess nontarget effects of insecticidal proteins in GM crops through meta analysis. Environ Entomol 38(6):1533-1538.
- Wolt JD. 2009. Advancing environmental risk assessment for transgenic biofeedstock crops. Biotechnol Biofuels 2:27.
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