51AV

Food Microbiology Lab

Research

The Food Microbiology Laboratory focuses on research related to the use of natural antimicrobials in different food systems.  Specifically, we conduct research that focuses on the microbiological safety of unpasteurized juice, poultry and beef and the control of foodborne pathogens by the use of natural antimicrobials.

 

People

 

  

Bria Cooper

Graduate Student (Master’s)

bcooper7@bulldogs.aamu.edu

 

Sowjanya Tamatamu
Graduate Student (Master’s)
stamatam@bulldogs.aamu.edu

 

Publications

• Thomas-Popo E., Mendonca A., Dickson J., Shaw A., Coleman S., Daraba A., Jackson-Davis A, Woods F. 2019.  Isoeugenol significantly inactivates Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in refrigerated tyndallized pineapple juice with added Yucca schidigera extract.  Food Control. doi: https://doi.org/10.1016/j.foodcont.2019.106727.
• Jackson-Davis A.L., D. Bethel, L. Staley, A.S. Woods, L.S. Kassama.   Investigating the Effects of lactic-citric acid blend and sodium lauryl sulfate on the inhibition of Shiga toxin-producing Escherichia coli in a broth system. Journal of Nutrition and Food Sciences. 8: 722. doi: 10.4172/2155-9600.1000722
• Farley, C., A. Kassu, B. Nayana, Jackson-Davis, J. Boateng, P. Ruffin, A. Sharma. 2017.  Short distance standoff ramen detection of extra virgin olive oil adulterated with canola and grapeseed oils.  Applied Spectroscopy.  71:1340-1347

• Porto-Fett, A.C.S., M. Oliver, M. Daniel, B. Shoyer, Stahler, L. Shane, L. Kassama, A. Jackson-Davis, J. Luchansky.  2016.  The effect of deep frying or conventional oven cooking on inactivation of Shiga toxin-producing cells of Escherichia coli (STEC) in meatballs. Journal of Food Protection.  79: 723-731.
• Sullivan, G.A., A.L. Jackson–Davis, K.D. Schrader, Y. Xi, C. Kulchaiyawat, J.G. Sebranek, J.S. Dickson.  2012.  Survey of naturally and conventionally cured products for physio-chemical characteristics that affect bacterial growth. Meat Science 92:808 – 815.
• Sebranek, J.G., A.L. Jackson–Davis, K.L. Myers, N.A. Lavieri.  2012.  Beyond celery and starter culture:  Advances in natural/organic curing processes in the United States.  Meat Science.  92:267– 273.
• Kudra, L.L., J.G. Sebranek, J.S. Dickson, A.F. Mendonca, Q. Zhang, A.L. Jackson–Davis, K.J. Prusa. Control of Campylobacter jejuni in chicken breast meat by irradiation combined with modified atmosphere packaging including carbon monoxide.  Journal of Food Protection 75:1728 –1733.
• Sullivan, G.A., A.L. Jackson, S.E. Niebuhr, K.D. Schrader, J.G. Sebranek, J.S. Dickson.  2012.  Inhibition of Listeria monocytogenes using natural antimicrobials in no-nitrate-or-nitrite added ham. Journal of Food Protection 75:1071–1076.
• Kudra, L.L., J.G. Sebranek, J.S. Dickson, E.M. Larson, A.F. Mendonca, K. J. Prusa, J.C. Cordray, A.L. Jackson–Davis, and L. Zheng. 2012.  Control of Listeria monocytogenes on frankfurters and pre-cooked pork chops by irradiation combined with modified atmosphere packaging. Journal of Food Protection.  75:1063 – 1070.
• Kudra, L.L., J.G. Sebranek, J.S. Dickson, A.F. Mendonca, E.M. Larson, A.L. Jackson–Davis, Z. Lu. 2012.  Control of Escherichia coli O157:H7 in ground beef patties by irradiation combined with vacuum and modified atmosphere packaging.  Journal of Food Protection.  74:2018 – 2023.

• Yuan, Xi, G.S. Sullivan, A.L. Jackson, G.H. Zhou, J.G. Sebranek. 2011. Effects of natural antimicrobials on inhibition of Listeria monocytogenes and on chemical, physical and sensory attributes of naturally-cured frankfurters. Meat Science. 90:130 –138.
• Kudra, L.L., J.G. Sebranek, J.S. Dickson, A.F. Mendonca, Q. Zhang, A.L. Jackson–Davis, K.J. Prusa. Control of Salmonella enterica Typhimurium in chicken breast meat by irradiation combined with modified atmosphere packaging.  2011.  Journal of Food Protection.  74:1833 –1839.
• Yuan, Xi, G.S. Sullivan, A.L. Jackson, G.H. Zhou, J.G. Sebranek. 2011.  Use of natural antimicrobials to improve the control of Listeria monocytogenes in a cured meat model system.  Meat Science. 88:503 – 511.

• Jackson, A.L., G.S. Sullivan, C. Kulchaiyawat J.G. Sebranek, J.S. Dickson.  2011.  Survival and growth of Clostridium perfringens in commercial no-nitrate-or-nitrite added (natural and organic) frankfurters, hams and bacon. Journal of Food Protection.  74: 410 – 416.

• Jackson, A.L., C. Kulchaiyawat, G.S. Sullivan, J.G. Sebranek, J.S. Dickson.  2011.  Use of natural ingredients to control growth of Clostridium perfringens in naturally cured frankfurters and hams.  Journal of Food Protection.  74:417 – 424.