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Donald W. Schaffner

Rutgers University

253

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5457

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Evaluation of glove type on survival and transfer of Escherichia coli in model systems and during hand harvesting of lettuce

2021
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Higher concentrations of bacterial enveloped virus Phi6 can protect the virus from environmental decay

2021 bioRxiv
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Modeling the survival of Salmonella on whole cucumbers as a function of temperature and relative humidity

2021 Food Microbiology
- Jiin Jung
- Donald W. Schaffner
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They (and We) Are What We Eat: Linking Diet and Gut Microbiome to Human Health

2021
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A worldwide systematic review, meta-analysis, and health risk assessment study of mycotoxins in beers.

2021 Comprehensive Reviews in Food Science and Food Safety
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Models for factors influencing pathogen survival in low water activity foods from literature data are highly significant but show large unexplained variance

2021 Food Microbiology
- Matthew J. Igo
- Donald W. Schaffner
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Predictive model for growth of Clostridium botulinum from spores during cooling of cooked ground chicken.

2021 Food Research International
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Wet versus Dry Inoculation Methods Have a Significant Effect of Listeria monocytogenes Growth on Many Types of Whole Intact Fresh Produce.

2021 Journal of Food Protection
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Modeling Inactivation Kinetics for Enterococcus faecium on the Surface of Peanuts during Convective Dry Roasting

2021 Food Research International
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Mycotoxins in artisanal beers: an overview of relevant aspects of the raw material, manufacturing steps and regulatory issues involved

2021 Food Research International
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