All Stories

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. Virus Risk in the Food Supply Chain

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

    Donald Schaffner

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

    Article • Microbial Risk Analysis, June 2018, Elsevier

    Donald Schaffner

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

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

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

    Donald Schaffner

  17. 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

  18. 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

  19. 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

  20. Microbial Risk Analysis of Foods

    Article • October 2007, ASM Journals

    Donald Schaffner