Jayne Stratton

Microbiology Lab

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

Research Areas
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.
Jayne Stratton
Research 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

Contact Information:
246 Food Innovation Center
Lincoln, NE 68588-6206
402 472 2829