{"id":17,"date":"2019-02-11T23:58:13","date_gmt":"2019-02-11T23:58:13","guid":{"rendered":"http:\/\/blogs.oregonstate.edu\/waitecusiclab\/?page_id=17"},"modified":"2022-01-13T16:08:36","modified_gmt":"2022-01-13T16:08:36","slug":"research","status":"publish","type":"page","link":"https:\/\/blogs.oregonstate.edu\/waitecusiclab\/research\/","title":{"rendered":"Publications"},"content":{"rendered":"

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. \u00a0Joy’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. \u00a0A list of formal publications is included below. \u00a0More information on specific projects, including ongoing projects, can be found on the Research Projects page.<\/p>\n

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2022<\/span><\/h3>\n

Bland, R., Waite-cusic, J., Weisberg, A. J., Riutta, E. R., Chang, J. H., & Kovacevic, J. (2022). Adaptation to a Commercial Quaternary Ammonium Compound Sanitizer Leads to Cross-Resistance to Select Antibiotics in Listeria monocytogenes Isolated From Fresh Produce Environments. 12(January), 1\u201312. https:\/\/doi.org\/10.3389\/fmicb.2021.782920<\/a><\/p>\n

Rush, C. E., Johnson, J., Burroughs, S., Riesgaard, B., Torres, A., Meunier-goddik, L., Waite-cusic, J. (2022). Evaluating Paenibacillus odorifer for its potential to reduce shelf life in reworked high-temperature , short-time fluid milk products. JDSC<\/em>, 4\u201311. https:\/\/doi.org\/10.3168\/jdsc.2021-0168<\/a><\/p>\n

2021<\/span><\/h3>\n

Bland RN, Johnson JD, Waite-Cusic JG,<\/strong> Weisberg AJ, Riutta ER, Chang JH, Kovacevic J. (2021) Application of Whole Genome Sequencing to Understand Diversity and Presence of Genes Associated with Sanitizer Tolerance in\u00a0Listeria monocytogenes<\/em>\u00a0from Produce Handling Sources.\u00a0Foods<\/em>. 2021; 10(10):2454. https:\/\/doi.org\/10.3390\/foods10102454<\/a><\/p>\n

Boucher, C., Waite-Cusic, J.<\/strong>, Stone, D., & Kovacevic, J. (2021). Relative performance of commercial citric acid and quaternary ammonium sanitizers against Listeria monocytogenes<\/em> under conditions relevant to food industry. Food Microbiology<\/em>, 97<\/em>(January), 103752. https:\/\/doi.org\/10.1016\/j.fm.2021.103752<\/a><\/p>\n

Emch, A. W., Burroughs, S., Gaspar-Hernandez, J., & Waite-Cusic, J. G.<\/strong> (2021). Salmonella<\/em> Growth during the Soaking Step of \u2018Sprouted\u2019 Grain, Nut, and Seed Production. Food Protection Trends<\/em>, 41<\/em>(3), 314. https:\/\/doi.org\/10.4315\/1541-9576-41.3.314<\/a><\/p>\n

Johnson, J., Curtin, C., & Waite-Cusic, J.<\/strong> (2021). The Cheese Production Facility Microbiome Exhibits Temporal and Spatial Variability. Frontiers in Microbiology<\/em>, 12<\/em>(March), 1\u201313. https:\/\/doi.org\/10.3389\/fmicb.2021.644828<\/a><\/p>\n

Johnson, J., Selover, B., Curtin, C., & Waite-Cusic, J.<\/strong> (2021). Non-starter bacterial communities in aged Cheddar cheese: Patterns on two timescales. Applied and Environmental Microbiology<\/em>, November<\/em>. https:\/\/doi.org\/10.1128\/aem.01939-21<\/a><\/p>\n

Jorgensen, J., Bland, R., Waite-Cusic, J.<\/strong>, & Kovacevic, J. (2021). Diversity and antimicrobial resistance of Listeria<\/em> spp. and L. monocytogenes<\/em> clones from produce handling and processing facilities in the Pacific Northwest. Food Control<\/em>, 123<\/em>(June 2020), 107665. https:\/\/doi.org\/10.1016\/j.foodcont.2020.107665<\/a><\/p>\n

Mays, C., Garza, G. L., Waite-Cusic, J.<\/strong>, Radniecki, T. S., & Navab-Daneshmand, T. (2021). Impact of biosolids amendment and wastewater effluent irrigation on enteric antibiotic-resistant bacteria \u2013 a greenhouse study. Water Research X<\/em>, 13<\/em>(September), 100119. https:\/\/doi.org\/10.1016\/j.wroa.2021.100119<\/a><\/p>\n

Mohamed, H. M. H., Burroughs, S., Emch, A. W., & Waite-Cusic, J.<\/strong> (2021). Enhancing the reduction of Salmonella<\/em> and Listeria monocytogenes<\/em> during traditional salami processing by adding a finishing phase. Food Control<\/em>, 131<\/em>(July 2021), 108432. https:\/\/doi.org\/10.1016\/j.foodcont.2021.108432<\/a><\/p>\n

Rush, C. E., Meunier-Goddik, L., & Waite-Cusic, J.<\/strong> (2021). Rework practices used during milk processing: An industry survey. Food Protection Trends<\/em>, In review<\/em>(1), 58\u201367.<\/p>\n

Selover, B., & Waite-Cusic, J. G.<\/strong> (2021). Growth potential and biofilm development of nonstarter bacteria on surfaces exposed to a continuous whey stream. Journal of Dairy Science<\/em>, 104<\/em>(6), 6508\u20136515. https:\/\/doi.org\/10.3168\/jds.2020-19837<\/a><\/p>\n

Selover, B., Johnson, J., & Waite-Cusic, J. G.<\/strong> (2021). Population dynamics of coliforms in a commercial Cheddar cheese production facility. Journal of Dairy Science<\/em>, 104<\/em>(7), 7480\u20137488. https:\/\/doi.org\/10.3168\/jds.2020-19808<\/a><\/p>\n

2020<\/span><\/h3>\n

Jorgensen, J., Bland, R., Waite-Cusic, J<\/strong>., & Kovacevic, J. (2020). Diversity and antimicrobial resistance of Listeria spp. and L. monocytogenes clones from produce handling and processing facilities in the Pacific Northwest. Food Control, 107665. https:\/\/doi.org\/10.1016\/j.foodcont.2020.107665<\/p>\n

Koh, J., Victor, A. F., Howell, M. L., Yeo, J. G., Qu, Y., Selover, B., Waite-Cusic, J.<\/strong>, Dallas, D. C. (2020). Bile Salt-Stimulated Lipase Activity in Donor Breast Milk Influenced by Pasteurization Techniques. Frontiers in Nutrition,<\/i> 7<\/i>, 264. doi:https:\/\/www.frontiersin.org\/articles\/10.3389\/fnut.2020.552362\/full<\/p>\n

Emch AW, Mohamed HMH, Waite-Cusic JG<\/strong> (2020) Survival of Generic Escherichia coli <\/em>and Salmonella<\/em> in Oregon\u2019s Agricultural Soils.
\nJ Soil Water Sci 4(1):132-140<\/p>\n

Jorgensen, J., Waite-Cusic, J.<\/strong>, & Kovacevic, J. (2020). Prevalence of Listeria<\/em> spp. in produce handling and processing facilities in the Pacific Northwest. Food Microbiology,<\/i> 90<\/i>, 103468. doi:10.1016\/j.fm.2020.103468<\/p>\n

2019<\/span><\/h3>\n

Moon, S. H., Waite-Cusic, J.<\/strong>, & Huang, E. (2019). Control of Salmonella<\/em> in chicken meat using a combination of a commercial bacteriophage and plant-based essential oils. Food Control<\/em>, 110<\/em>, 106984. https:\/\/doi.org\/10.1016\/j.foodcont.2019.106984<\/p>\n

Batty, D., Meunier-Goddik, L., & Waite-Cusic, J. G.<\/strong> (2019). Camembert-type cheese quality and safety implications in relation to the timing of high-pressure processing during aging. Journal of Dairy Science<\/em>. https:\/\/doi.org\/10.3168\/jds.2018-16236<\/a><\/p>\n

Batty, D., Waite-Cusic, J. G.<\/strong>, & Meunier-Goddik, L. (2019). Influence of cheese-making recipes on the composition and characteristics of Camembert-type cheese. Journal of Dairy Science<\/em>, 102<\/em>(1), 164\u2013176. https:\/\/doi.org\/10.3168\/jds.2018-14964<\/a><\/p>\n

Meunier-Goddik, L., & Waite-Cusic, J<\/strong>. (2019). Chapter 15 – Consumers Acceptance of Raw Milk and its Products. In L. A. Nero & A. F. De Carvalho (Eds.), Raw Milk<\/em> (pp. 311\u2013350). https:\/\/doi.org\/10.1016\/B978-0-12-810530-6.00015-8<\/a><\/p>\n<\/div>\n<\/div>\n

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2018<\/span><\/h3>\n

Bigouette et al. (2018). Knowledge, attitudes and practices regarding raw milk consumption in the Pacific Northwest. Food Protection Trends, 38(2), 104-110.<\/p>\n

Kuhn, E., Meunier-Goddik, L., & Waite-Cusic, J. G.<\/strong> (2018). Effect of leaving milk trucks empty and idle for 6 h between raw milk loads. Journal of Dairy Science<\/em>, 101<\/em>(2), 1767\u20131776. https:\/\/doi.org\/10.3168\/jds.2017-13387<\/a><\/p>\n<\/div>\n

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Kuhn, E., Meunier-Goddik, L., & Waite-Cusic, J. G.<\/strong> (2018). Short communication: Snapshot of industry milk hauling practices in the western United States. Journal of Dairy Science<\/em>, 101<\/em>(3), 1960\u20131966. https:\/\/doi.org\/10.3168\/jds.2017-13279<\/a><\/p>\n

Minarsich, J., Wright, D., Emch, A., & Waite-Cusic, J.<\/strong> (2018). Adjusting Processing Parameters in an Entry-Level Commercial Dehydrator To Achieve a 5-Log Reduction of Salmonella<\/em> during the Cooking Step. Journal of Food Protection<\/em>, 81<\/em>(3), 348\u2013356. https:\/\/doi.org\/10.4315\/0362-028X.JFP-17-266<\/a><\/p>\n

Ming, Z., Su, Y.-C., DeWitt, C. M., & Waite\u2010Cusic, J.<\/strong> (2018). Flow rate of depuration system has minimal impact on Vibrio parahaemolyticus decontamination in Pacific oysters (Crassostrea gigas). Journal of Food Safety<\/em>, 38<\/em>(6), e12531. https:\/\/doi.org\/10.1111\/jfs.12531<\/a><\/p>\n

Ming, Z., Su, Y.-C., DeWitt, C. M., & Waite-Cusic, J.<\/strong> (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<\/em>, 27<\/em>(5), 627\u2013634. https:\/\/doi.org\/10.1080\/10498850.2018.1461725<\/a><\/p>\n

Pearson, E. H., Jones, J., & Waite-Cusic, J. G.<\/strong> (2018). Evaluation of Peroxyacetic Acid for Reducing Low Levels of Salmonella on Laboratory-Inoculated and Naturally Contaminated In-Shell Hazelnuts. Journal of Food Protection<\/em>, 81<\/em>(2), 254\u2013260. https:\/\/doi.org\/10.4315\/0362-028X.JFP-17-300<\/a><\/p>\n

Wright, D., Feibert, E., Reitz, S., Shock, C., & Waite-Cusic, J.<\/strong> (2018). Field Evidence Supporting Conventional Onion Curing Practices as a Strategy To Mitigate Escherichia coli Contamination from Irrigation Water. Journal of Food Protection<\/em>, 81<\/em>(3), 369\u2013376. https:\/\/doi.org\/10.4315\/0362-028X.JFP-17-231<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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2017<\/span><\/h3>\n

Darchuk, E., E. Kuhn, J. G.\u00a0<\/strong>Waite-Cusic<\/strong>, and L. Goddik. 2017. Impact of milk hauling on raw milk quality. China 5th<\/sup>Annual Dairy Symposium.<\/span><\/p>\n<\/div>\n

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Wright, D. G., Minarsich, J., Daeschel, M. A., & Waite\u2010Cusic, J.<\/strong> (2017). Thermal inactivation of Salmonella spp. in commercial tree nut and peanut butters in finished packaging. Journal of Food Safety<\/em>, 38<\/em>(1), e12371. https:\/\/doi.org\/10.1111\/jfs.12371<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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2016<\/span><\/h3>\n<\/div>\n
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Emch, A. W., & Waite-Cusic, J. G.<\/strong> (2016). Conventional curing practices reduce generic Escherichia coli and Salmonella spp. on dry bulb onions produced with contaminated irrigation water. Food Microbiology<\/em>, 53<\/em>, 41\u201347. https:\/\/doi.org\/10.1016\/j.fm.2015.08.004<\/a><\/p>\n

Turbes, G., Linscott, T. D., Tomasino, E., Waite-Cusic, J.,<\/strong> Lim, J., & Meunier-Goddik, L. (2016). Evidence of terroir in milk sourcing and its influence on Cheddar cheese. Journal of Dairy Science<\/em>, 99<\/em>(7), 5093\u20135103. https:\/\/doi.org\/10.3168\/jds.2015-10287<\/a><\/p>\n<\/div>\n<\/div>\n

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2015<\/span><\/h3>\n

Darchuk, E. M., Meunier-Goddik, L., & Waite-Cusic, J.<\/strong> (2015). Short communication: Microbial quality of raw milk following commercial long-distance hauling. Journal of Dairy Science<\/em>, 98<\/em>(12), 8572\u20138576. https:\/\/doi.org\/10.3168\/jds.2015-9771<\/a><\/p>\n

Darchuk, E. M., Waite-Cusic, J.<\/strong>, & Meunier-Goddik, L. (2015). Effect of commercial hauling practices and tanker cleaning treatments on raw milk microbiological quality. Journal of Dairy Science<\/em>, 98<\/em>(10), 7384\u20137393. https:\/\/doi.org\/10.3168\/jds.2015-9746<\/a><\/p>\n

Ilic, and J.G. Waite-Cusic. <\/strong>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.\u00a0 April 2015.<\/span><\/p>\n

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2014<\/span><\/h3>\n

Lowder, A. C., Waite-Cusic, J. G.<\/strong>, & Mireles DeWitt, C. A. (2014). High pressure\u2013low temperature processing of beef: Effects on survival of internalized E. coli O157:H7 and quality characteristics. Innovative Food Science & Emerging Technologies<\/em>, 26<\/em>, 18\u201325. https:\/\/doi.org\/10.1016\/j.ifset.2014.08.003<\/a><\/p>\n

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2013<\/span><\/h3>\n

Yan, Y., Waite-Cusic, J. G.<\/strong>, 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<\/em>, 79<\/em>(2), 722\u2013724. https:\/\/doi.org\/10.1128\/AEM.02202-12<\/a><\/p>\n

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2012<\/span><\/h3>\n

Jinneman, K. C., Waite-Cusic, J. G.<\/strong>, & 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<\/em>, 30<\/em>(1), 321\u2013328. https:\/\/doi.org\/10.1016\/j.fm.2011.12.007<\/a><\/p>\n

Waite-Cusic, J.G.,<\/strong>and W. Lin. \u00a0Evaluation of the BAM EHEC qPCR assay results in the ORA mobile laboratory and field laboratories.\u00a0 Food and Drug Administration, Office of Regulatory Affairs, Laboratory Information Bulletin No. 4511<\/span><\/p>\n

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2011<\/span><\/h3>\n

Waite-Cusic, J. G.<\/strong>, 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<\/em>, 74<\/em>(10), 1655\u20131661. https:\/\/doi.org\/10.4315\/0362-028X.JFP-11-099<\/a><\/p>\n

Waite\u2010Cusic, J. G.<\/strong>, & 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<\/em>, 31<\/em>(4), 472\u2013479. https:\/\/doi.org\/10.1111\/j.1745-4565.2011.00323.x<\/a><\/p>\n

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2010<\/span><\/h3>\n

Waite, J.G<\/strong>., and A.E. Yousef. 2010. Chapter 2: Overview of Food Safety. In:<\/em>Ortega-Rivas, E.\u00a0 Processing Effects on Safety and Quality of Foods.\u00a0 CRC Press Series on Contemporary Food Engineering.\u00a0 Pp 11-65.<\/span><\/p>\n

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2009<\/span><\/h3>\n

Waite, J. G.<\/strong>, Jones, J. M., Turek, E. J., Dunne, C. P., Wright, A. O., Yang, T. C. S., \u2026 Yousef, A. E. (2009). Production of Shelf-Stable Ranch Dressing Using High-Pressure Processing. Journal of Food Science<\/em>, 74<\/em>(2), M83\u2013M93. https:\/\/doi.org\/10.1111\/j.1750-3841.2008.01064.x<\/a><\/p>\n

Waite, Joy G.<\/strong>, 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<\/em>, 26<\/em>(3), 235\u2013239. https:\/\/doi.org\/10.1016\/j.fm.2009.01.001<\/a><\/p>\n

Yousef, A.E., and G. Waite<\/strong>. 2009.\u00a0Chapter 3: Antimicrobial pro<\/span>perties of hydroxyxanthenes.\u00a0 In:<\/em>Laskin, A.I., G.M. Gadd, and S. Sariaslani.\u00a0Advances in Applied Microbiology.\u00a0Elsevier: San Diego, CA.\u00a069:79-98.<\/span><\/p>\n

Waite, J.G<\/strong>. and A.E. Yousef. \u00a02009. 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<\/a>=<\/span><\/p>\n

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2008<\/span><\/h3>\n

Waite, Joy G.<\/strong>, & 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<\/em>, 71<\/em>(9), 1861\u20131867. https:\/\/doi.org\/10.4315\/0362-028X-71.9.1861<\/a><\/p>\n

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2007<\/span><\/strong><\/h3>\n

Waite, J. G<\/strong>., & Daeschel, M. A. (2007). Contribution of Wine Components to Inactivation of Food-Borne Pathogens. Journal of Food Science<\/em>, 72<\/em>(7), M286\u2013M291. https:\/\/doi.org\/10.1111\/j.1750-3841.2007.00453.x<\/a><\/p>\n

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Abstracts<\/span><\/h3>\n<\/div>\n<\/div>\n
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Kuhn, E., Waite-Cusic, J.,<\/strong> & Goddik, L. (2016). 0531 Hauling and receiving practices at dairy processing facilities. Journal of Animal Science<\/em>, 94<\/em>(suppl_5), 254\u2013254. https:\/\/doi.org\/10.2527\/jam2016-0531<\/a><\/p>\n

Goddik, L., Baird, C., & Waite-Cusic, J.<\/strong> (2016). Regional milk sourcing impact on non-starter lactic acid bacteria (NSLAB) in raw milk and cheddar cheese during aging.\u00a0Journal of Animal Science,\u00a094<\/em>, 262. doi: http:\/\/dx.doi.org\/10.2527\/jam2016-0549<\/a><\/p>\n<\/div>\n

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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. \u00a0Joy’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… Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":5872,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-17","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blogs.oregonstate.edu\/waitecusiclab\/wp-json\/wp\/v2\/pages\/17","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.oregonstate.edu\/waitecusiclab\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blogs.oregonstate.edu\/waitecusiclab\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/waitecusiclab\/wp-json\/wp\/v2\/users\/5872"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/waitecusiclab\/wp-json\/wp\/v2\/comments?post=17"}],"version-history":[{"count":44,"href":"https:\/\/blogs.oregonstate.edu\/waitecusiclab\/wp-json\/wp\/v2\/pages\/17\/revisions"}],"predecessor-version":[{"id":423,"href":"https:\/\/blogs.oregonstate.edu\/waitecusiclab\/wp-json\/wp\/v2\/pages\/17\/revisions\/423"}],"wp:attachment":[{"href":"https:\/\/blogs.oregonstate.edu\/waitecusiclab\/wp-json\/wp\/v2\/media?parent=17"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}