EXTENSION: Food Safety; Regulatory Issues in Food Processing;
TEACHING: Quality Assurance of Foods - HACCP/Food Safety Segment
Research Area:
1. Development and validation of intervention technologies for the food industry to control foodborne pathogens;
2. Nonthermal Food Processing and safety;
3. Development and evaluation of rapid detection and identification methods for foodborne pathogens;
4. Predictive microbiology; and
5. Development and evaluation of food safety systems
Five Selected Publications:
Velugoti, P. R., L. Rajagopal, V. Juneja and H. Thippareddi. 2007. Use of calcium, potassium, and sodium lactates to control germination and outgrowth of Clostridium perfringens spores during chilling of injected pork. Food Microbiol. 24(7-8): 687-694.
Juneja, V.K., M.V. Melendres, Huang, L., Gumudavelli, V., Subbiah, J., H. Thippareddi 2007. Modeling the effect of temperature on growth of Salmonella in chicken. Food Microbiology, 24: 328-335
Velugoti, P. R., Bohra, L. K. Juneja, V. K., and H. Thippareddi. 2007. Inhibition of Germination and Outgrowth of Clostridium perfringens Spores by Lactic Acid Salts during Cooling of Injected Turkey J. Food Prot. 70(4): 923-929
Juneja, V. K., Valenzuela Melendres. M., Huang, L., Gumudavelli, V., Subbiah, J., and H. Thippareddi. 2007. Modeling the effect of temperature on growth of Salmonella in chicken. Food Microbiol. 24(4):328-335.
Stacey K. Stoltenberg, Kelly J. K. Getty, H. Thippareddi, Randall K. Phebus, and Thomas M. Loughin. 2006. Fate of Escherichia coli O157:H7 During Production of Snack Sticks Made from Beef or a Venison/Beef Fat Blend and Directly Acidified with Citric or Lactic Acid. J Food Science. 71(6): 228-234.
