Projects

ALTERNATIVE FOOD PROCESSING TECHNOLOGIES Appropriated (D)   Accession Number: 421391

DEVELOPMENT OF ACTIVE PACKAGING MATERIALS, PROCESSING TECHNOLOGIES, AND PRESERVATIVE METHODS FOR FOOD SAFETY AND PRESERVATION Specific Cooperative Agreement (S)   Accession Number: 419966

Publications (Clicking on the reprint icon will take you to the publication reprint.)

Predictive microbiology in food packaging applications - (Other) - (20-May-13)

Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols - (Peer Reviewed Journal) - (14-Mar-13)

Antimicrobial effects of vapor phase thymol, modified atmosphere and their combination against Salmonella spp. on raw shrimp - (Peer Reviewed Journal)

Zhou, S., Sheen, S., Liu, L.S., Pang, Y., Yam, K.L. 2013. Antimicrobial effects of vapor phase thymol, modified atmosphere and their combination against Salmonella spp. on raw shrimp. Journal of Food Science. Volume 78(5):M725-M730.

Antimicrobial effect of allyl isothiocyanate and modified atmosphere on Pseudomonas aeruginosa in fresh catfish fillet under abuse temperatures - (Peer Reviewed Journal)

Pang, Y., Sheen, S., Zhou, S., Liu, L.S., Yam, K. 2013. Antimicrobial effect of allyl isothiocyanate and modified atmosphere on Pseudomonas aeruginosa in fresh catfish fillet under abuse temperatures. Journal of Food Science. Volume 78(4)M555-M559.

Survival of Listeria monocytogenes, E.coli 0157:H7 and Salmonella spp. on catfish fillets exposed to microwave heating in a continuous mode - (Peer Reviewed Journal)

Sheen, S., Huang, L., Sommers, C.H. 2012. Survival of Listeria monocytogenes, E.coli 0157:H7 and Salmonella spp. on catfish fillets exposed to microwave heating in a continuous mode. Journal of Food Science. 77(8)2012:E209-E214.

Effects of lactic acid on the growth characteristics of Listeria monocytogenes on cooked ham surfaces - (Peer Reviewed Journal)

Hwang, C., Huang, L., Sheen, S., Juneja, V.K. 2012. Effects of lactic acid on the growth characteristics of Listeria monocytogenes on cooked ham surfaces. Journal of Food Protection. 75(8)1404-1410.

Impact of chlorine, termperature and freezing shock on the growth behavior of Escherichia coli 0157:H7 on ready to eat meats - (Peer Reviewed Journal)

Sheen, S., Hwang, C., Juneja, V.K. 2012. Impact of chlorine, termperature and freezing shock on the growth behavior of Escherichia coli 0157:H7 on ready to eat meats. Food and Nutrition Sciences. DOI: 10.4236/fns.2012.34075.

Growth behavior of Escherichia coli 0157:H7, Listeria monocytogenes, Salmonella spp. and Pseudomonas aeruginosa on catfish fillets at abuse temperatures - (Abstract Only)

Sheen, S., Pang, Y., Sommers, C.H., Kit, L. 2012. Growth behavior of Escherichia coli 0157:H7, Listeria monocytogenes, Salmonella spp. and Pseudomonas aeruginosa on catfish fillets at abuse temperatures [abstract]. IFT Meeting. June 25-28, 2012, Las Vegas, NV. 1:1.

Inhibition effects of vapor phase thymol and modified atmosphere against Salmonella spp. on raw shrimp - (Abstract Only)

Zhou, S., Sheen, S., Liu, L.S., Pang, Y.H., Yam, K.L. 2012. Inhibition effects of vapor phase thymol and modified atmosphere against Salmonella spp. on raw shrimp [abstract]. IFT Meeting, June 25-28, 2012, Las Vegas, Nevada. 1:1.

Effect of allyl isothiocyanate in headspace and modified atmosphere on Pseduomonas Aeruginosa growth in fresh catfish fillets under abuse temperatures - (Abstract Only)

Pang, Y., Sheen, S., Zhou, S., Liu, L.S., Yam, K.L. 2012. Effect of allyl isothiocyanate in headspace and modified atmosphere on Pseduomonas Aeruginosa growth in fresh catfish fillets under abuse temperatures [abstract]. IFT Annual Meeting, June 25-28, 2012, Las Vegas, Nevada. 1:1.

Contamination and changes of food factors during processing with modeling applications-safety related issues - (Proceedings)

Sheen, S. 2012. Contamination and changes of food factors during processing with modeling applications-safety related issues. Proceedings of International Conference on Food Factors. 20(1):411-414.

The effect of cryogenic freezing and gamma irradiation on the survival of Salmonella on frozen shrimp - (Peer Reviewed Journal)

Sommers, C.H., Rajkowski, K.T., Sheen, S., Samer, C., Bender, E. 2011. The effect of cryogenic freezing and gamma irradiation on the survival of Salmonella on frozen shrimp. Journal of Food Processing and Technology. DOI: 10.4172/2157-7110 S8-001.

Microbial food safety - modeling and applications - (Abstract Only)

Sheen, S. 2011. Microbial food safety - modeling and applications [abstract]. Department of Food Science and Technology, November 25, 2011, Hungkuang University. Taiwan. 1:1.

Modeling and applications in microbial food safety - (Abstract Only)

Sheen, S. 2011. Modeling and applications in microbial food safety. Meeting Abstract. Food Safety Management Symposium. November 17-19, 2011, Taipei, Taiwan. 1:1.

Kinetics of thermal destruction of Salmonella in ground chicken by containing trans-cinnamaldehyde and carvacrol - (Peer Reviewed Journal)

Juneja, V.K., Yadav, A.S., Hwang, C., Sheen, S., Mukhopadhyay, S., Friedman, M. 2012. Kinetics of thermal destruction of Salmonella in ground chicken by containing trans-cinnamaldehyde and carvacrol. Journal of Food Protection. 75(2):289-296.

Modeling the surface cross-contamination of Salmonella spp. on ready-to-eat meat via a slicing operation - (Peer Reviewed Journal) - (18-Aug-11)

Contamination or changes of food factors during processing and modleing-safety related issue - (Abstract Only)

Sheen, S. 2011. Contamination or changes of food factors during processing and modleing-safety related issue. Meeting Abstract. 2011 International Conference on Food Factors, Taipei, Taiwan, November 20-23, 2011., Volume 1, page 1.

Effects of lactate on the growth of Listeria monocytogenes, Escherichia coli 0157:H7 and Salmonella SPP., in cooked ham at refrigeration and abuse temperatures - (Peer Reviewed Journal)

Hwang, C., Sheen, S., Juneja, V.K. 2011. Effects of lactate on the growth of Listeria monocytogenes, Escherichia coli 0157:H7 and Salmonella SPP., in cooked ham at refrigeration and abuse temperatures. Food and Nutrition Sciences. 2(5):464-470.

Crispy and crunchy textures: a critical evaluation of rigid foods - (Review Article) - (15-Mar-11)

Instrumental textural perception of food and comparative biomaterials - (Peer Reviewed Journal) - (03-Mar-11)

Survival of Listeria monocytogenes and Salmonella spp. on catfish exposed to microwave heating in a continuous mode - (Abstract Only)

Sheen, S., Huang, L., Sommers, C.H. 2011. Survival of Listeria monocytogenes and Salmonella spp. on catfish exposed to microwave heating in a continuous mode [abstract]. International Microwave Power Institute (IMPI). June 8-10, 2011, New Orleans, LA. 1:1.

Effects of sodium lactate on the survival of Escherichia coli O157:H7 and Salmonella spp. in cooked ham - (Abstract Only)

Hwang, C., Sheen, S., Juneja, V.K. 2011. Effects of sodium lactate on the survival of Escherichia coli O157:H7 and Salmonella spp. in cooked ham [abstract]. IFT Annual Meeting, June 11-14, 2011, New Orleans, Louisiana. 1:1.

Impact of chlorine, temperature and freezing shock on the growth behavior of Escherichia coli O157:H7 on ready-to-eat meats - (Abstract Only)

Sheen, S., Hwang, C., Juneja, V.K. 2011. Impact of chlorine, temperature and freezing shock on the growth behavior of Escherichia coli O157:H7 on ready-to-eat meats. Meeting Abstract. Annual International Association of Food Protection,Pg 1, July 31 thru August 3, 2011, Milwaukee, Wisconsin.

Predictive thermal inactivation model for effects of temperature, cinnamaldehyde and carvacrol on stressed multiple Salmonella serotypes in ground chicken - (Abstract Only)

Juneja, V.K., Yadav, A.S., Hwang, C., Sheen, S. 2011. Predictive thermal inactivation model for effects of temperature, cinnamaldehyde and carvacrol on stressed multiple Salmonella serotypes in ground chicken [abstract]. IFT Annual Meeting, June 11-14, 2011, New Orleans, LA. 1:1.

Modeling the impact of chlorine on the behavior of Listeria monocytogenes on ready-to-eat meats - (Peer Reviewed Journal)

Sheen, S., Hwang, C., Juneja, V.K. 2011. Modeling the impact of chlorine on the behavior of Listeria monocytogenes on ready-to-eat meats. Food Microbiology. 28:1095-1100.

Predictive microbiology for food packaging applications - (Abstract Only)

Sheen,S. 2010. Predictive microbiology for food packaging applications [abstract]. Lecture,Graduate School,Dept. of food Science,Rutgers University. New Brunswick, NJ. p.1.

Impact of chlorine and temperature on Listeria monocytogenes survival growth behavior on ready-to-eat meats - (Abstract Only)

Sheen, S., Hwang, C., Juneja, V.K. 2010. Impact of chlorine and temperature on Listeria monocytogenes survival growth behavior on ready-to-eat meats [abstract]. IAFP Annual Meeting. p. 1.

Effect of a native microflora on the growth of Listeria monocytogenes in cooked ham - (Abstract Only)

Hwang, C., Sheen, S. 2010. Effect of a native microflora on the growth of Listeria monocytogenes in cooked ham [abstract]. IAFP Annual Meeting. p. 1.

Impact of mechanical shear on Listeria monocytogenes survival on surfaces - (Peer Reviewed Journal)

Sheen, S., Costa, S., Cooke, P.H. 2010. Impact of mechanical shear on Listeria monocytogenes survival on surfaces. Journal of Food Science. 75(N6):387-393.

Growth characteristics of Listeria monocytogenes as affected by a -native microflora in cooked ham under refrigerated and temperature abuse conditions - (Peer Reviewed Journal)

Hwang, C., Sheen, S. 2011. Growth characteristics of Listeria monocytogenes as affected by a -native microflora in cooked ham under refrigerated and temperature abuse conditions. Food Microbiology. 28:350-355.

Quantitative analysis of vertical translocation and lateral cross-contamination of Escherichia coli O157:H7 during mechanical tenderization of beef - (Peer Reviewed Journal)

Huang, L., Sheen, S. 2011. Quantitative analysis of vertical translocation and lateral cross-contamination of Escherichia coli O157:H7 during mechanical tenderization of beef. Journal of Food Safety. 31:108-114.

Effect of salt, smoke compound and temperature on the survival of Listeria monocytogenes in salmon during simulated smoking processes - (Peer Reviewed Journal)

Hwang, C., Sheen, S., Juneja, V.K. 2009. Effect of salt, smoke compound and temperature on the survival of Listeria monocytogenes in salmon during simulated smoking processes. Journal of Food Science. 74(9):M522:M529.

Mathematical modeling the cross-contamination of Escherichia coli O157:H7 on the surface of ready-to-eat meat product while slicing - (Peer Reviewed Journal)

Sheen, S., Hwang, C. 2010. Mathematical modeling the cross-contamination of Escherichia coli O157:H7 on the surface of ready-to-eat meat product while slicing. Food Microbiology. 27:37-43.

Applications for predictive microbiology to food packaging - (Other)

Sheen, S. 2009. Applications for predictive microbiology to food packaging. The Wiley Encyclopedia of Packaging Technology. p. 59-63.

Modeling Surface Cross-contamination of Salmonella spp. on Ready-to-Eat Meat via Slicing Operation - (Abstract Only)

Sheen,S.2009.Modeling Cross-contamination of salmonella spp. on Ready-to-Eat meat via slicing operation[abstract].Institute of Food Technology's Annual Meeting.Anaheim,CA.p.1.

Growth Characteristics of Listeria monocytogenes and Native Microflora in Smoked Salmon Stored at Refrigerated and Abuse Temperatures - (Abstract Only)

Hwang, C.,Sheen,S. 2009.Growth characteristics of Listeria Monocytogenes and Native Microflora in smoked salmon stored @ refrigerated and abuse temperatures [abstract].Institute of Food Technologists (IFT) Annual meeting. Anaheim,CA. p.1.

Cooling of cooked RTE meats and computer simulation - (Book / Chapter)

Huang, L., Sheen, S. 2010. Cooling of cooked RTE meats and computer simulation. In: Hwang, A. and Huang. L., editors. Ready-to-Eat Foods, Microbial Concerns and Control Measures. Boca Raton, FL: CRC Press, Taylor & Francis Group. p.191-228.

Mathematical modeling the cross-contamination of food pathogens on the surface of ready-to-eat meats while slicing - (Proceedings)

Sheen, S., Hwang, C. 2009. Mathematical modeling the cross-contamination of food pathogens on the surface of ready-to-eat meats while slicing. 6th International Conference on Predictive Modeling in Foods, September 8-12, 2009, Washington, DC. p. 101.

MODELING THE GROWTH CHARACTERISTICS OF LISTERIA MONOCYTOGENES AND NATIVE MICROFLORA IN SMOKED SALMON - (Peer Reviewed Journal)

Hwang, C., Sheen, S. 2009. MODELING THE GROWTH CHARACTERISTICS OF LISTERIA MONOCYTOGENES AND NATIVE MICROFLORA IN SMOKED SALMON. Journal of Food Science. 74(3):125-130.

Predictive Microbiology and Food Safety Applications - (Abstract Only)

Sheen,S. 2008.Predictive Microbiology and Food Safety Applications [abstract].Lecture-Graduate School.Rutgers University,New Brunswick,NJ.p.1.

Modeling surface transfer of L. monocytogenes on salami during slicing - (Peer Reviewed Journal)

Sheen, S. 2008. Modeling surface transfer of L. monocytogenes on salami during slicing. Journal of Food Science. Vol 73. (6). pg. 304-311.

FOOD SURFACE TEXTURE MEASUREMENT USING REFLECTIVE CONFOCAL LASER SCANNING MICROSCOPY - (Peer Reviewed Journal)

Sheen, S., Bao, G., Cooke, P.H. 2008. Food surface texture measurement using reflective confocal laser scanning microscopy. Journal of Food Science and Technology. 73(5):227-234.

Use of the Pathogen Modeling Program (PMP) and the Predictive Microbiology Information Portal (PMIP) - (Abstract Only)

Sheen,S. 2008. Use of the Pathogen Modeling (PMP) and the Predictive Microbiology Information Portal (PMIP)[abstractt].Ohio State University Invitation on Thermal Processing of Ready-to-Eat Meat Products.Ohio State University.p.1.

Modeling surface transfer of Listeria monocytogenes between Salami and round blade - (Abstract Only)

Sheen,S.2008.Modeling surface transfers of Listeria Monocytogenes between salami and round blade [abstract].IFT Annual Meeting.New Orleans,LA.p.1.

Modeling Transfer of Listeria monocytogenes on Deli Meat During Mechanical Slicing - (Peer Reviewed Journal)

Sheen, S., Hwang, C. 2008. Modeling Transfer of Listeria monocytogenes on Deli Meat During Mechanical Slicing. Foodborne Pathogens and Disease. 5(2):135-146.

MODELLING TRANSFER OF LISTERIA MONOCYTOGENES DURING SLICING OF "GRAVAD" SALMON - (Peer Reviewed Journal)

Aarnisalo, K., Sheen, S., Raaska, L., Tamplin, M. 2007. Modelling transfer of listeria monocytogenes during slicing of "gravad" salmon. International Journal of Food Microbiology. 118(1):69-78.

INTERVENTION TECHNOLOGIES FOR FOOD SAFETY AND PRESERVATION - (Book / Chapter)

Juneja, V.K., Sheen, S., Tewari, G. 2007. Intervention technologies for food safety and preservation. In: Wilson, C.L. editor. Microbial Food Contamination. 2nd edition. CRC Press. Ames, Iowa. p. 347-393.

MODELING TRANSFER OF LISTRIA MONOCYTOGENES BETWEEN MEAT SLICER AND HAM DURING SLICING - (Abstract Only)

Sheen, S., Hwang, C. 2007. Modeling transfer of listria monocytogenes between meat slicer and ham during slicing. Abstract. International Association for Food Protection. T7-06.