Dr. Jayne Stratton
Research Assistant Professor
B.S (Biology) – University of Nebraska-Lincoln
M.S. (Food Science & Technology) – University of Nebraska-Lincoln
Ph.D. (Food Science & Technology) – University of Nebraska-Lincoln
232 Food Industry Complex
Lincoln, NE 68583-0919
Teaching and/or Extension activities:
Microbiological analysis of food, Director of Better Process Control School, Process Authority Review of Acidified Foods, quality control assistance to small processors
Food safety microbiology, rapid detection methods for pathogens (Listeria, E. coli O157:H7, Salmonella), evaluation of interventions for the reduction of pathogens in various food and pet food matrices
Five selected publications
- Reuss, R.M., J.E. Stratton, D.A. Smith, P.E. Read, S.L. Cuppett, and A.M. Parkhurst.
- 2010. Malolactic Fermentation as a Technique for the Deacidification of Hard Apple Cider. J. Food Science 75(1): C74-C78.
- Meneses, Y., J. Stratton, M. Hardin, M. Sanchez-Plata, and R. Van-Santen. Evaluation and Performance of the PremiTest Salmonella Serotyping System on Pork and Poulty Isolates from Commercial Sources, 2010. Journal of Food Protection, Volume 73 Supplement A: 138
- Stratton, J., and Y. Meneses. 2011. Characterization and Antibiotic Resistance Profiles of Salmonella spp. isolated in Pork and Poultry Plants. Annual meeting of International Association of Food Protection, July 31- Aug 3. Milwaukee, WI.
- Brashears, M.M., J. Stratton, and A. Amezquita. 2001. Validation of the use of antibiotic-resistant strains of Escherichia coli O157:H7 and Salmonella spp. for recovery of injured cells subjected to stress conditions encountered during competitive inhibition. J. Food Protection 64(10): 1466-1471.