Joy’s integrated food safety systems program combines research, teaching, and outreach to assist food production and processing industries (and consumers) in improving food safety to minimize foodborne illness. Joy’s research program covers four thematic areas: (1) pre-harvest food safety, (2) process validation, (3) prevalence of pathogens in food systems, and (4) microbiological quality indicators and spoilage. A list of formal publications is included below. More information on specific projects, including ongoing projects, can be found on the Research Projects page.
Moon, S. H., Waite-Cusic, J., & Huang, E. (2019). Control of Salmonella in chicken meat using a combination of a commercial bacteriophage and plant-based essential oils. Food Control, 110, 106984. https://doi.org/10.1016/j.foodcont.2019.106984
Batty, D., Meunier-Goddik, L., & Waite-Cusic, J. G. (2019). Camembert-type cheese quality and safety implications in relation to the timing of high-pressure processing during aging. Journal of Dairy Science. https://doi.org/10.3168/jds.2018-16236
Batty, D., Waite-Cusic, J. G., & Meunier-Goddik, L. (2019). Influence of cheese-making recipes on the composition and characteristics of Camembert-type cheese. Journal of Dairy Science, 102(1), 164–176. https://doi.org/10.3168/jds.2018-14964
Meunier-Goddik, L., & Waite-Cusic, J. (2019). Chapter 15 – Consumers Acceptance of Raw Milk and its Products. In L. A. Nero & A. F. De Carvalho (Eds.), Raw Milk (pp. 311–350). https://doi.org/10.1016/B978-0-12-810530-6.00015-8
Bigouette et al. (2018). Knowledge, attitudes and practices regarding raw milk consumption in the Pacific Northwest. Food Protection Trends, 38(2), 104-110.
Kuhn, E., Meunier-Goddik, L., & Waite-Cusic, J. G. (2018). Effect of leaving milk trucks empty and idle for 6 h between raw milk loads. Journal of Dairy Science, 101(2), 1767–1776. https://doi.org/10.3168/jds.2017-13387
Kuhn, E., Meunier-Goddik, L., & Waite-Cusic, J. G. (2018). Short communication: Snapshot of industry milk hauling practices in the western United States. Journal of Dairy Science, 101(3), 1960–1966. https://doi.org/10.3168/jds.2017-13279
Minarsich, J., Wright, D., Emch, A., & Waite-Cusic, J. (2018). Adjusting Processing Parameters in an Entry-Level Commercial Dehydrator To Achieve a 5-Log Reduction of Salmonella during the Cooking Step. Journal of Food Protection, 81(3), 348–356. https://doi.org/10.4315/0362-028X.JFP-17-266
Ming, Z., Su, Y.-C., DeWitt, C. M., & Waite‐Cusic, J. (2018). Flow rate of depuration system has minimal impact on Vibrio parahaemolyticus decontamination in Pacific oysters (Crassostrea gigas). Journal of Food Safety, 38(6), e12531. https://doi.org/10.1111/jfs.12531
Ming, Z., Su, Y.-C., DeWitt, C. M., & Waite-Cusic, J. (2018). Impact of Feeding Status on the Efficacy of Depuration for Decontaminating Vibrio parahaemolyticus in Pacific Oysters (Crassostrea gigas). Journal of Aquatic Food Product Technology, 27(5), 627–634. https://doi.org/10.1080/10498850.2018.1461725
Pearson, E. H., Jones, J., & Waite-Cusic, J. G. (2018). Evaluation of Peroxyacetic Acid for Reducing Low Levels of Salmonella on Laboratory-Inoculated and Naturally Contaminated In-Shell Hazelnuts. Journal of Food Protection, 81(2), 254–260. https://doi.org/10.4315/0362-028X.JFP-17-300
Wright, D., Feibert, E., Reitz, S., Shock, C., & Waite-Cusic, J. (2018). Field Evidence Supporting Conventional Onion Curing Practices as a Strategy To Mitigate Escherichia coli Contamination from Irrigation Water. Journal of Food Protection, 81(3), 369–376. https://doi.org/10.4315/0362-028X.JFP-17-231
Darchuk, E., E. Kuhn, J. G. Waite-Cusic, and L. Goddik. 2017. Impact of milk hauling on raw milk quality. China 5thAnnual Dairy Symposium.
Wright, D. G., Minarsich, J., Daeschel, M. A., & Waite‐Cusic, J. (2017). Thermal inactivation of Salmonella spp. in commercial tree nut and peanut butters in finished packaging. Journal of Food Safety, 38(1), e12371. https://doi.org/10.1111/jfs.12371
Emch, A. W., & Waite-Cusic, J. G. (2016). Conventional curing practices reduce generic Escherichia coli and Salmonella spp. on dry bulb onions produced with contaminated irrigation water. Food Microbiology, 53, 41–47. https://doi.org/10.1016/j.fm.2015.08.004
Turbes, G., Linscott, T. D., Tomasino, E., Waite-Cusic, J., Lim, J., & Meunier-Goddik, L. (2016). Evidence of terroir in milk sourcing and its influence on Cheddar cheese. Journal of Dairy Science, 99(7), 5093–5103. https://doi.org/10.3168/jds.2015-10287
Darchuk, E. M., Meunier-Goddik, L., & Waite-Cusic, J. (2015). Short communication: Microbial quality of raw milk following commercial long-distance hauling. Journal of Dairy Science, 98(12), 8572–8576. https://doi.org/10.3168/jds.2015-9771
Darchuk, E. M., Waite-Cusic, J., & Meunier-Goddik, L. (2015). Effect of commercial hauling practices and tanker cleaning treatments on raw milk microbiological quality. Journal of Dairy Science, 98(10), 7384–7393. https://doi.org/10.3168/jds.2015-9746
Ilic, and J.G. Waite-Cusic. 2015. Food safety in the greenhouse: The impact of implementation of the Food Safety Modernization Act (FSMA) on greenhouse operations. Digger Magazine published by the Oregon Association of Nurseries with ongoing technical series provided by Oregon State University. April 2015.
Lowder, A. C., Waite-Cusic, J. G., & Mireles DeWitt, C. A. (2014). High pressure–low temperature processing of beef: Effects on survival of internalized E. coli O157:H7 and quality characteristics. Innovative Food Science & Emerging Technologies, 26, 18–25. https://doi.org/10.1016/j.ifset.2014.08.003
Yan, Y., Waite-Cusic, J. G., Kuppusamy, P., & Yousef, A. E. (2013). Intracellular Free Iron and Its Potential Role in Ultrahigh-Pressure-Induced Inactivation of Escherichia coli. Applied and Environmental Microbiology, 79(2), 722–724. https://doi.org/10.1128/AEM.02202-12
Jinneman, K. C., Waite-Cusic, J. G., & Yoshitomi, K. J. (2012). Evaluation of shiga toxin-producing Escherichia coli (STEC) method for the detection and identification of STEC O104 strains from sprouts. Food Microbiology, 30(1), 321–328. https://doi.org/10.1016/j.fm.2011.12.007
Waite-Cusic, J.G.,and W. Lin. Evaluation of the BAM EHEC qPCR assay results in the ORA mobile laboratory and field laboratories. Food and Drug Administration, Office of Regulatory Affairs, Laboratory Information Bulletin No. 4511
Waite-Cusic, J. G., Diono, B. H. S., & Yousef, A. E. (2011). Screening for Listeria monocytogenes Surrogate Strains Applicable to Food Processing by Ultrahigh Pressure and Pulsed Electric Field. Journal of Food Protection, 74(10), 1655–1661. https://doi.org/10.4315/0362-028X.JFP-11-099
Waite‐Cusic, J. G., & Yousef, A. E. (2011). Inactivation of Pathogenic Bacteria by Fd&c Red No. 3 and High-Pressure Processing Combination Treatment in Food Systems. Journal of Food Safety, 31(4), 472–479. https://doi.org/10.1111/j.1745-4565.2011.00323.x
Waite, J.G., and A.E. Yousef. 2010. Chapter 2: Overview of Food Safety. In:Ortega-Rivas, E. Processing Effects on Safety and Quality of Foods. CRC Press Series on Contemporary Food Engineering. Pp 11-65.
Waite, J. G., Jones, J. M., Turek, E. J., Dunne, C. P., Wright, A. O., Yang, T. C. S., … Yousef, A. E. (2009). Production of Shelf-Stable Ranch Dressing Using High-Pressure Processing. Journal of Food Science, 74(2), M83–M93. https://doi.org/10.1111/j.1750-3841.2008.01064.x
Waite, Joy G., Jones, J. M., & Yousef, A. E. (2009). Isolation and identification of spoilage microorganisms using food-based media combined with rDNA sequencing: Ranch dressing as a model food. Food Microbiology, 26(3), 235–239. https://doi.org/10.1016/j.fm.2009.01.001
Yousef, A.E., and G. Waite. 2009. Chapter 3: Antimicrobial properties of hydroxyxanthenes. In:Laskin, A.I., G.M. Gadd, and S. Sariaslani. Advances in Applied Microbiology. Elsevier: San Diego, CA. 69:79-98.
Waite, J.G. and A.E. Yousef. 2009. Food microbiology projects: student ownership from topic selection and experimentation to presentation in ten weeks. MicrobeLibrary Curriculum Resource http://archive.microbelibrary.org/edzine/details.asp?id=2931&Lang=
Waite, Joy G., & Yousef, A. E. (2008). Enhanced Inactivation of Foodborne Pathogenic and Spoilage Bacteria by FD&C Red No. 3 and Other Xanthene Derivatives during Ultrahigh Pressure Processing. Journal of Food Protection, 71(9), 1861–1867. https://doi.org/10.4315/0362-028X-71.9.1861
Waite, J. G., & Daeschel, M. A. (2007). Contribution of Wine Components to Inactivation of Food-Borne Pathogens. Journal of Food Science, 72(7), M286–M291. https://doi.org/10.1111/j.1750-3841.2007.00453.x
Kuhn, E., Waite-Cusic, J., & Goddik, L. (2016). 0531 Hauling and receiving practices at dairy processing facilities. Journal of Animal Science, 94(suppl_5), 254–254. https://doi.org/10.2527/jam2016-0531
Goddik, L., Baird, C., & Waite-Cusic, J. (2016). Regional milk sourcing impact on non-starter lactic acid bacteria (NSLAB) in raw milk and cheddar cheese during aging. Journal of Animal Science, 94, 262. doi: http://dx.doi.org/10.2527/jam2016-0549