All Stories

  1. Efficacy of sodium hypochlorite and peracetic acid in reducing cross‐contamination during washing of baby spinach at different water quality levels

    Article • Journal of Food Science, January 2025, Wiley

    Donald Schaffner

  2. Risks of foodborne pathogens associated with animal contamination of raw‐agricultural commodities: A review

    Article • Comprehensive Reviews in Food Science and Food Safety, November 2024, Wiley

    Donald Schaffner

  3. The role of hands in cross-contamination of kitchen surfaces during meal preparation

    Article • American Journal of Infection Control, November 2023, Elsevier

    Donald Schaffner

  4. Efficacy of cold plasma-activated water as an environmentally friendly sanitizer in egg washing

    Article • Poultry Science, October 2023, Elsevier

    Donald Schaffner

  5. Growth models for Salmonella, E. coli O157:H7 and L. monocytogenes give different predictions for pathogen growth in cut leafy greens transportation, but are consistent in identifying higher risk conditions

    Article • Food Microbiology, October 2023, Elsevier

    Donald Schaffner

  6. Microbiological Quality and Safety of Pizza Held Out of Temperature Control in University Dining Halls

    Article • Journal of Food Protection, August 2023, Elsevier

    Donald Schaffner

  7. Role of Salmonella Newport cell surface structures on bacterial attachment and transfer during cucumber peeling

    Article • Letters in Applied Microbiology, November 2022, Oxford University Press (OUP)

    Donald Schaffner

  8. Enterobacter aerogenes B199A May Be an Effective Surrogate for Quantifying Transfer of Salmonella Newport 96E01152C-TX from Cucumber Peel to Edible Flesh and Peeler during Peeling

    Article • Journal of Food Protection, October 2022, Elsevier

    Donald Schaffner

  9. Thermal Inactivation of Salmonella enterica and Nonpathogenic Bacterial Surrogates in Wheat Flour by Baking in a Household Oven

    Article • Journal of Food Protection, October 2022, Elsevier

    Donald Schaffner

  10. Modeling the Growth of Salmonella on Sliced Cucumbers as a Function of Temperature and Relative Humidity

    Article • Journal of Food Protection, August 2022, Elsevier

    Donald Schaffner

  11. Draft Genome Sequence for Klebsiella michiganensis B199A, Originally Identified as Enterobacter aerogenes

    Article • Microbiology Resource Announcements, June 2022, ASM Journals

    Donald Schaffner

  12. Initial and Final Cell Concentrations Significantly Influence the Maximum Growth Rate of Listeria monocytogenes in Published Literature Data for Whole Intact Fresh Produce

    Article • Journal of Food Protection, June 2022, Elsevier

    Donald Schaffner

  13. Transfer of MS2 bacteriophage from surfaces to raspberry and pitanga fruits and virus survival in response to sanitization, frozen storage and preservation technologies.

    Article • Food Microbiology, June 2022, Elsevier

    Donald Schaffner

  14. Predictive model for growth of Clostridium botulinum from spores during cooling of cooked ground chicken

    Article • Food Research International, November 2021, Elsevier

    Donald Schaffner

  15. A worldwide systematic review, meta‐analysis, and health risk assessment study of mycotoxins in beers

    Article • Comprehensive Reviews in Food Science and Food Safety, October 2021, Wiley

    Donald Schaffner

  16. Higher Concentrations of Bacterial Enveloped Virus Phi6 Can Protect the Virus from Environmental Decay

    Article • Applied and Environmental Microbiology, October 2021, ASM Journals

    Donald Schaffner

  17. Models for factors influencing pathogen survival in low water activity foods from literature data are highly significant but show large unexplained variance

    Article • Food Microbiology, September 2021, Elsevier

    Donald Schaffner

  18. Wet vs. dry inoculation methods have a significant effect of Listeria monocytogenes growth on many types of whole intact fresh produce

    Article • Journal of Food Protection, June 2021, International Association for Food Protection

    Donald Schaffner

  19. Higher concentrations of bacterial enveloped virus Phi6 can protect the virus from environmental decay

    Article • May 2021, Cold Spring Harbor Laboratory Press

    Donald Schaffner

  20. Scientific Evidence Supports the Use of Alcohol-Based Hand Sanitizers as an Effective Alternative to Hand Washing in Retail Food and Food Service Settings When Heavy Soiling Is Not Present on Hands

    Article • Journal of Food Protection, May 2021, Elsevier

    Donald Schaffner

  21. ComBase models are valid for predicting fate of Listeria monocytogenes on ten whole intact raw fruits and vegetables

    Article • Journal of Food Protection, November 2020, International Association for Food Protection

    Donald Schaffner

  22. Quantification of survival and transfer of Salmonella on fresh cucumbers during waxing

    Article • Journal of Food Protection, October 2020, International Association for Food Protection

    Donald Schaffner

  23. Validation of a Simple Two Point Method to Assess Restaurant Compliance with Food Code Cooling Rates

    Article • Journal of Food Protection, August 2020, International Association for Food Protection

    Donald Schaffner

  24. Modeling the Inactivation of Viruses from the Coronaviridae Family in Response to Temperature and Relative Humidity in Suspensions or on Surfaces

    Article • Applied and Environmental Microbiology, July 2020, ASM Journals

    Donald Schaffner

  25. Quantifying the Influence of Relative Humidity, Temperature, and Diluent on the Survival and Growth of Enterobacter aerogenes

    Article • Journal of Food Protection, November 2019, International Association for Food Protection

    Donald Schaffner

  26. Modeling the Risk of Salmonellosis from Consumption of Peanuts in the United States

    Article • Journal of Food Protection, April 2019, International Association for Food Protection

    Donald Schaffner

  27. Virus Risk in the Food Supply Chain

    Article • Current Opinion in Food Science, December 2018, Elsevier

    Donald Schaffner

  28. Farm to Fork Quantitative Microbial Risk Assessment for Norovirus on Frozen Strawberries

    Article • Microbial Risk Analysis, June 2018, Elsevier

    Donald Schaffner

  29. Influence of Soap Characteristics and Food Service Facility Type on the Degree of Bacterial Contamination of Open, Refillable Bulk Soaps

    Article • Journal of Food Protection, January 2018, International Association for Food Protection

    Donald Schaffner

  30. Quantifying the Effects of Water Temperature, Soap Volume, Lather Time, and Antimicrobial Soap as Variables in the Removal of Escherichia coli ATCC 11229 from Hands

    Article • Journal of Food Protection, June 2017, International Association for Food Protection

    Donald Schaffner

  31. Quantification of Transfer of Salmonella from Citrus Fruits to Peel, Edible Portion, and Gloved Hands during Hand Peeling

    Article • Journal of Food Protection, May 2017, International Association for Food Protection

    Donald Schaffner

  32. Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella

    Article • Food Research International, February 2017, Elsevier

    Donald Schaffner

  33. Quantifying Bacterial Cross-Contamination Rates between Fresh-Cut Produce and Hands

    Article • Journal of Food Protection, February 2017, International Association for Food Protection

    Donald Schaffner, Linda J Harris

  34. A System Model for Understanding the Role of Animal Feces as a Route of Contamination of Leafy Greens before Harvest

    Article • Applied and Environmental Microbiology, November 2016, ASM Journals

    Donald Schaffner, Hao Pang

  35. Longer Contact Times Increase Cross-Contamination of Enterobacter aerogenes from Surfaces to Food

    Article • Applied and Environmental Microbiology, September 2016, ASM Journals

    Donald Schaffner

  36. Cross contamination of Escherichia coli O157:H7 between lettuce and wash water during home-scale washing

    Article • Food Microbiology, April 2015, Elsevier

    Donald Schaffner, Linda J Harris

  37. Quantifying the Effect of Hand Wash Duration, Soap Use, Ground Beef Debris, and Drying Methods on the Removal of Enterobacter aerogenes on Hands

    Article • Journal of Food Protection, April 2015, International Association for Food Protection

    Donald Schaffner, Linda J Harris

  38. Quantitative Data Analysis To Determine Best Food Cooling Practices in U.S. Restaurants

    Article • Journal of Food Protection, April 2015, International Association for Food Protection

    Donald Schaffner

  39. Microbial Risk Analysis of Foods

    Article • October 2007, ASM Journals

    Donald Schaffner