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1.
Burnham, G.M. Ingham, S.C., Fanslau, M.A, Ingham, B.H. Norback,
J.P. and Schaffner, D.W. Using Predictive Microbiology to Evaluate Risk
and Reduce Economic Losses Associated with Raw Meats and Poultry Exposed
to Temperature Abuse. US Army Medical Department (AMEDD) Journal.
PB8-07-7/8/9: 57-65. (33% idea/plan, 0% research, 10% writing).
Available online.
2.
Smith-Simpson, S, M.G. Corradini, M.D. Normand, M. Peleg and D.W.
Schaffner. 2007. Estimating Microbial Growth Parameters from
Non-Isothermal Data: A Case Study with Clostridium perfringens.
International Journal of Food Microbiology. 118: 294-303. (50%
idea/plan, 10% research, 25% writing).
Available online.
3.
Ingham, S.C., Fanslau, M.A, Burnham, G.M. Ingham, B.H. Norback,
J.P. and Schaffner, D.W. 2007. Predicting Pathogen Growth during
Short-Term Temperature Abuse of Raw Pork, Beef and Poultry Products: Use
of an Isothermal-Based Predictive Tool. Journal of Food Protection.
70(6): 1445-1456. (33% idea/plan, 0% research, 10% writing).
Available online.
4.
Byrd-Bredbenner, C., Wheatley, V., Schaffner, D.W., Bruhn, C.,
Blaylock, L., and Maurer, J. 2007. Development of Food Safety
Psychosocial Questionnaires for Young Adults. Journal of Food Science
Education. 6: 30-37. (25% idea/plan, 5% research, 10% writing).
Available online.
5.
Rho, M-J and D.W. Schaffner. 2007.
Microbial risk assessment of staphylococcal food poisoning in Korean
kimbab. International Journal of Food Microbiology. 116: 332–338. (25%
idea/plan, 25% research, 75% writing)
Available online.
6.
Liu, B and D.W. Schaffner. 2007.
Quantitative analysis on the growth of Salmonella Stanley during
alfalfa sprouting and evaluation of Enterobacter aerogenes as its
surrogate. Journal of Food Protection 70(2) 316-322. (50% idea/plan,
25% research, 75% writing).
Available online.
7.
Schaffner, D.W. and K.M. Schaffner. 2007.
Management of risk of microbial cross contamination from uncooked frozen
hamburgers by alcohol-based hand sanitizer. Journal of Food Protection
70(1) 109-113. (50% idea, 25% research, 75% writing).
Available online.
8.
Danyluk, M.D., Harris, L.J. and Schaffner, D.W. 2006. Monte
Carlo simulations assessing the risk of salmonellosis from consumption
of almonds. Journal of Food Protection 69(7) 1594–1599. (20% idea/plan,
10% research, 20 % writing).
Available online.
9.
De Siano, T., Padhi, S., Schaffner, D.W. and Montville, T.J.
2006. Growth characteristics of virulent Bacillus anthracis and
potential surrogate strains. Journal of Food Protection 69(7)
1720-1723. (10% idea/plan, 20% research, 20% writing).
Available online.
10.
Jaykus, L, S. Dennis, D. Bernard, H.G. Claycamp, D. Gallagher,
A.J. Miller, M. Potter, M. Powell, D. Schaffner, M.A. Smith, T. Ten
Eyck. 2006. Using Risk Analysis to Inform Microbial Food Safety
Decisions. Issue Paper 31. CAST, Ames, Iowa. (9% idea/plan, 9%
writing).
Available online.
11.
Engeljohn, D., Beuchat, L., Freier, T., Harris, L., Kowalcyk, B.,
Mazzotta, A., Schaffner, D., Scott, V. and Thompson, S. Consumer
Guidelines for the Safe Cooking of Poultry Products. National Advisory
Committee on Microbiological Criteria for Foods report, Adopted March
24, 2006 Arlington, VA. (11% idea/plan, 11% writing).
Available online.
12.
Lakshmanan, C and Schaffner, D.W. 2006.
Understanding and Controlling Microbiological Contamination of Beverage
Dispensers in University Foodservice Operations. Food Protection Trends
26:27-31. (80% idea/plan, 10% research, 50% writing).
Available online.
13.
Zhao, L., Montville, T.J. and Schaffner, D.W. 2006. Evidence
for quorum sensing in Clostridium botulinum 56A. Letters in
Applied Microbiology. 42:54-58. (33% idea/plan, 5% research, 33%
writing).
Available online.
14.
Montville, T.J., Dengrove, R., De Siano, T., Bonnet, M. and
Schaffner, D.W. 2005. Thermal resistance of spores from virulent
strains of Bacillus anthracis and potential surrogates. Journal
of Food Protection. 68(11): 2362-2366. (10% idea/plan, 10% research, 20%
writing).
Available online.
15.
Filho, G.C.S, Penna, T.C.V and Schaffner, D.W. 2005.
Microbiological quality of vegetable proteins during the preparation of
a meat analog. Italian Journal of Food Science. 17(3): 269-284. (5%
idea/plan, 5% research, 33% writing).
Available online.
16.
Montville, R. I. and Schaffner, D.W.
2005. Monte Carlo simulation of pathogen behavior during the sprout
production process. Applied and Environmental Microbiology. 71(2):
746–753. (75% idea/plan, 10% research, 50% writing).
Available online.
17.
Smith-Simpson, S. and Schaffner, D.W. 2005. The development of
a model to predict growth of Clostridium perfringens in cooked
beef during cooling. Journal of Food Protection. 68(2): 336–341. (75%
idea/plan, 30% research, 75% writing).
Available online.
18.
Stewart, C.M., Cole, M.B. Legan, J.D. Slade, L and Schaffner, D.W.
2005. Solute-specific effects of osmotic stress on Staphylococcus
aureus. Journal of Applied Microbiology. 98: 193–202. (10%
idea/plan, 5% research, 20% writing).
Available online.
19.
Schaffner, D.W. 2004. Mathematical frameworks for modeling
Listeria cross-contamination in food processing plants. Journal of
Food Science 69(6):R155-159.
Available online.
20.
Smith, S., Juneja, V. and Schaffner, D.W. 2004.
The influence of several methodological factors on the growth of
Clostridium perfringens in cooling rate challenge studies.
Journal of Food Protection 67(6): 1133-1137. (33% idea/plan, 10%
research, 50% writing).
Available online.
21.
Smith, S, and Schaffner, D.W. 2004. Evaluation of predictive
models for Clostridium perfringens growth during cooling.
Journal of Food Protection 67(6): 1128-1132. (75% idea/plan, 25%
research, 50% writing).
Available online.
22.
Smith, S, and Schaffner, D.W. 2004. Evaluation of a
Clostridium perfringens predictive model developed under isothermal
conditions in broth to predict growth in ground beef during cooling.
Applied and Environmental Microbiology 70(5): 2728–2733. (75% idea/plan,
10% research, 50% writing).
Available online.
23.
Montville, R. I. and Schaffner, D.W.
2004. Analysis of published sprout seed disinfection studies shows
treatments are highly variable. Journal of Food Protection.
67(4):758–765. (75% idea/plan, 10% research, 50% writing).
Available online.
24.
Schaffner, D.W., Sithole, S. and R. Montville. 2004. Use of
microbial modeling and Monte Carlo simulation to determine performance
criteria for bacterial populations on plastic cutting boards in use in
foodservice kitchens. Food Protection Trends. 24(1): 14-19. (75%
idea/plan, 10% research, 50% writing).
Available online.
25.
Montville, R. and Schaffner, D.W. 2004.
Statistical distributions describing microbial quality of surfaces and
foods in foodservice operations. Journal of Food Protection. 67(1):
162–167. (75% idea/plan, 25% research, 50% writing).
Available online.
26.
Montville, R. I. and Schaffner, D.W. 2003.
Inoculum size influences bacterial cross contamination rates
between surfaces. Applied and Environmental Microbiology. 69:
7188–7193. (85% idea/plan, 15% research, 50% writing).
Available online.
27.
Schaffner D.W., McEntire, J., Duffy, S., Montville, R. and S.
Smith. 2003. Monte Carlo simulation of the shelf life of pasteurized
milk as affected by temperature and initial concentration of spoilage
organisms. Food Protection Trends: 23(12): 1014-1021. (100% idea/plan,
50% research, 50% writing).
Available online.
28.
Smith, S. Dunbar, M., Tucker D. and
Schaffner, D.W. 2003. Efficacy of a commercial produce wash on
bacterial contamination of lettuce in a foodservice setting. Journal of
Food Protection 66(12): 2359–2361. (75% idea/plan, 10% research, 50%
writing).
Available online.
29.
Montville, R., Smith, S. Perdomo, P. Nitzsche, P.J. and
Schaffner, D.W. 2003. Potential for bacterial growth on the fresh cut
tropical squash, calabaza (Curcubita moschata), during storage.
Journal of Food Safety 23:159-166. (75% idea/plan, 30% research, 60%
writing).
Available online.
30.
Stewart, C.M., Cole, M.B. and Schaffner, D.W. 2003. Managing
the Risk of Staphylococcal Food Poisoning from Cream-filled Baked Goods
using Food Safety Objectives. Journal of Food Protection. 66(7)
1310–1325. (33% idea/plan, 25% research, 45% writing).
Available online.
31.
Mattick, K, Durham, K., Domingue, G., Jørgensen, F. Sen, M.,
Schaffner D.W. and Humphrey, T. 2003. The survival of foodborne
pathogens during domestic washing-up and subsequent transfer onto
washing-up sponges, kitchen surfaces and food. International Journal of
Food Microbiology. 85: 213-226. (5% idea/plan, 5% research, 5%
writing).
Available online.
32.
Vora, P., Senecal, A. and Schaffner, D.W. 2003.
Survival of Staphylococcus aureus ATCC 13565 in
intermediate moisture foods is highly variable. Risk Analysis 23(1):
229-236. (90% idea/plan, 15% research, 45% writing).
Available online.
33.
Zhao, L. Montville, T.J. and Schaffner, D.W. 2003. Computer
simulation of the behavior of Clostridium botulinum 56A spores at
low spore concentrations. Applied and Environmental Microbiology 69(2):
845–851 (45% idea/plan, 5% research, 30% writing).
Available online.
34.
Busta, F.F., Bernard, D.T., Gravani, R.B., Hall, P., Pierson,
M.D., Prince, G., Schaffner, D.W., Swanson, K.M.J., Woodward, B. and
Yiannas, F. 2003 Evaluation and definition of potentially hazardous
foods. Comprehensive Reviews in Food Science and Food Safety (2S)
1-109. (10% idea/plan, 10% research, 10% writing).
Available online.
35.
Ng, T.M, Viard, E., Caipo, M.L. Duffy, S and Schaffner, D.W.
2002. Expansion and Validation of a Predictive Model for the Growth of
Bacillus stearothermophilus in Military Rations. Journal of Food
Science, 67(5): 1872-1878. (90% idea/plan, 15% research, 75% writing).
Available online.
36.
Duffy, S and Schaffner, D.W. 2002. Monte Carlo Simulation of the
Risk of Contamination of Apples with Escherichia coli O157:H7.
International Journal of Food Microbiology, 78(3): 245-255. (50%
idea/plan, 5% research, 15% writing).
Available online.
37.
Zhao, L. Montville, T.J. and Schaffner, D.W., 2002.
Time-to-detection, percent-growth-positive and maximum growth rate
models for Clostridium botulinum 56A at include multiple
temperatures. International Journal of Food Microbiology, 77(3):
187-197. (40% idea, 20% research, and 30% writing).
Available online.
38.
Caipo, M.L., Duffy, S. Zhao, L. and Schaffner, D.W. 2002.
Bacillus megaterium spore germination is influenced by inoculum
size, Journal of Applied Microbiology, 92(5): 879-884. (40% idea, 20%
research, 25% writing).
Available online.
39.
Battey, A.S., Duffy, S. and Schaffner, D.W. 2002. Modeling yeast
spoilage in cold-filled ready to drink beverages by Saccharomyces
cerevisiae, Zygosaccharomyces bailii and Candida
lipolytica, Applied and Environmental Microbiology. 68(4):
1901–1906. (50% idea/plan, 10% research, 20% writing).
Available online.
40.
Stewart, C.M., Cole, M.B., Legan, D., Slade, L., Vandeven, M.H.
and Schaffner, D.W. 2002. Staphylococcus aureus Growth
Boundaries: Moving Towards Mechanistic Predictive Models Based on
Solute-Specific Effects. Applied and Environmental Microbiology. 68(4):
1864-1871. (15% idea/plan, 5% research, 10% writing).
Available online.
41.
Montville, R., Chen, Y. and Schaffner, D.W.,
2002. Risk assessment of handwashing efficacy using literature
and experimental data. International Journal of Food Microbiology 73:
305-313. (80% idea/plan, 25% research, 20% writing).
Available online.
42.
Battey, A.S., Duffy, S. and Schaffner, D.W. 2001. Modeling mold
spoilage in cold-filled ready to drink beverages by Aspergillus niger
and Penicillium spinulosum, Food Microbiology. 18(5):
521-529. (50% idea/plan, 10% research, 20% writing).
Available online.
43.
Llaudes, M.K., Zhao, L., Duffy, S. and Schaffner, D.W. 2001.
Simulation and modeling of the effect of small inoculum size on time to
spoilage by Bacillus stearothermophilus. Food Microbiology
18(4):395-405. (80% idea/plan, 10% research, 15% writing).
Available online.
44.
Battey A.S. and Schaffner, D.W. 2001. Modeling bacterial spoilage
in cold-filled ready to drink beverages by Acinetobacter
calcoaceticus and Gluconobacter oxydans. Journal of Applied
Microbiology. 91(2):237-247 (50% idea/plan, 10% research, 40% writing).
Available online.
45.
Elliott, P.H. and Schaffner, D.W. 2001.
Germination, growth, and toxin production of nonproteolytic
Clostridium botulinum as affected by multiple barriers. Journal of
Food Science 66(4) 575-579. (30% idea/plan; 10% research; 75% writing).
Available online.
46.
Zhao, L., Chen, Y., and Schaffner, D.W. 2001.
Comparison of logistic and linear regression in modeling
percentage data. Applied and Environmental Microbiology. 67(5)
2129-2135. (30% idea/plan; 10% research; 20% writing).
Available online.
47.
Montville, R., Chen, Y., and Schaffner, D.W.
2001. Glove barriers to bacterial cross-contamination. Journal
of Food Protection. 64(6), 845–849. (30% idea/plan; 10% research; 20%
writing).
Available online.
48.
Duffy, S and D.W. Schaffner. 2001. Modeling the survival of
Escherichia coli O157:H7 in apple cider using probability
distribution functions for quantitative risk assessment. Journal of
Food Protection. 64(5): 599-605. (50% idea/plan; 25% research; 25%
writing).
Available online.
49.
Chen, Y., Jackson, K.M. Chea, F.P. and Schaffner, D.W. 2001.
Quantification and variability analysis of bacterial cross-contamination
rates in the kitchen. Journal of Food Protection. 64(1):72-80. (50%
idea/plan; 5% research; 10% writing).
Available online.
50.
Stewart, C.M, Cole, M.B., Legan J.D. Slade, L., Vandeven, M.H.
and D.W. Schaffner. 2001. Modeling the growth boundary of
Staphylococcus aureus for risk assessment purposes. Journal of Food
Protection. 64(1):51-57. (15% idea/plan; 0% research; 10% writing).
51.
Uljas, H.E., Schaffner, D.W. Duffy, S.M., Zhao, L. and Ingham,
S.C. 2001. Modeling of combined processing steps for reducing
Escherichia coli O157:H7 populations in apple cider. Applied and
Environmental Microbiology. 67(1):133-141. (20% idea/plan; 5% research;
10% writing).
Available online.
52.
Zhao, L., Montville, T.J., and Schaffner, D.W. 2001. Inoculum
size of Clostridium botulinum 56A spores influences
time-to-detection and percent growth-positive samples. Journal of Food
Science. 65(8):1369-1375. (50% idea/plan; 5% research; 50% writing).
Available online.
53.
Barbosa-Canovas, G.V., Schaffner, D.W, Pierson, M.D, and Zhang,
Q.H. 2000. Oscillating magnetic fields. Journal of Food Science
Supplement. 65:86-89. (25% idea/plan; 5% research; 25% writing).
Available online.
54.
Barbosa-Canovas, G.V., Schaffner, D.W., Pierson, M.D., and Zhang,
Q.H. 2000. Pulsed x-rays. Journal of Food Science Supplement. 65:96-97.
(25% idea/plan; 5% research; 25% writing).
Available online.
55.
Barbosa-Canovas, G.V., Schaffner, D.W., Pierson, M.D., and Zhang,
Q.H. 2000. Pulsed light technology. Journal of Food Science Supplement.
65:82-85. (25% idea/plan; 5% research; 25% writing).
Available online.
56.
Barbosa-Canovas, G.V., Pierson, M.D., Zhang, Q.H., and Schaffner,
D.W. 2000. Pulsed electric fields. Journal of Food Science Supplement.
65:65-79. (10% idea/plan; 5% research; 10% writing).
Available online.
57.
Barbosa-Canovas, G.V., Zhang, Q.H., Pierson, M.D., and Schaffner,
D.W. 2000. High voltage arc discharge. Journal of Food Science
Supplement. 65:80-81. (10% idea/plan; 5% research; 10% writing).
Available online.
58.
Duffy, S., Churey, J., Worobo, R.W. and Schaffner, D.W. 2000.
Analysis and modeling of the variability associated with UV inactivation
of Escherichia coli in apple cider. Journal of Food Protection.
63:1587–1590. (90% idea/plan; 20% research; 25% writing).
Available online.
59.
Chea, F.P., Chen, Y., Montville T. J., and
Schaffner, D. W. 2000. Modeling the germination kinetics of
Clostridium botulinum 56A spores as affected by temperature, pH and
sodium chloride. Journal of Food Protection. 63:1071-1079. (50%
idea/plan; 10% research; 25% writing).
Available online.
60.
Schaffner, D.W., Ross, W.H. and Montville, T.J. 1998. Analysis
of the Influence of Environmental Parameters on Clostridium botulinum
Time-to-toxicity Using Three Modeling Approaches. Applied and
Environmental Microbiology. 64:4416-4422. (33% idea/plan; 10% research;
75% writing).
Available online.
61.
Schaffner, D.W. 1998. A Predictive Microbiology Gedanken
Experiment. Food Microbiology. 15: 185-189. (100% idea/plan; 100%
research; 100% writing).
Available online.
62.
Ng, T.M. and Schaffner, D.W. 1997.
Mathematical Models for the Effects of pH, Temperature, and Sodium
Chloride on the Growth of Bacillus stearothermophilus in Salty
Carrots. Applied and Environmental Microbiology. 63: 1237-1243. (90%
idea/plan; 0% research; 75% writing).
Available online.
63.
Vessoni Penn, T.C., Schaffner, D. W., Abe, L.E. and Machoshvili,
I.A. 1996. Inactivation of Brazilian wild type and enterotoxigenic
Escherichia coli by chlorine. Journal of Industrial Microbiology 16
57-61 (0% idea/plan; 0% research; 50% writing).
64.
Buckalew, J.J., Schaffner, D.W., and Solberg, M.
1996. Surface Sanitation and Microbiological Food quality of a
University Foodservice Operation.
Journal of Foodservice Systems 9: 25-39. (50% idea/plan; 0% research;
90% writing).
Available online.
65.
Schaffner, Donald W. 1995. The Application of the WLF Equation
to Predict Lag Time as a Function of Temperature for Three
Psychrotrophic Bacteria. International Journal of Food Microbiology 27:
107-115 (100% idea/plan; 10% research; 100% writing).
Available online.
66.
Blysick-McKenna, Denise N., and Schaffner, Donald W. 1994.
Prediction of Most Probable Number of Listeria monocytogenes
using a Generalized Linear Model and a Modified FDA Listeria
Isolation Method. Journal of Food Protection 57(12) 1052-1056 (50%
idea/plan; 10% research; 50% writing).
67.
Schaffner, Donald W. 1994. The Application of a Statistical
Bootstrapping Technique to Calculate Growth Rate Variance for Modelling
Psychrotrophic Pathogen Growth. International Journal of Food
Microbiology 24 309-314.
Available online.
68.
Dever, F., Schaffner, D.W. and Slade, P.J. 1993. Methods for the
Detection of Foodborne Listeria monocytogenes in the United
States. Journal of Food Safety, 15(4) 263-293. (50% idea/plan; 10%
research; 50% writing)
69.
Alber, S.A. and Schaffner, D.W. 1993. New
Modified Square Root and Schoolfield Models for Predicting Bacterial
Growth Rate as a Function of Temperature. Journal of Industrial
Microbiology, 12 206-210. (75% idea/plan; 10% research; 75% writing)
70.
Duh Y.-H. and Schaffner, D.W. 1993.
Modeling the Effect of Temperature on the Growth Rate and Lag time of
Listeria innocua and Listeria monocytogenes. Journal of Food
Protection, 56(3):205-210. (90% idea/plan; 10% research; 90% writing)
71.
Alber, S.A. and Schaffner, D.W. 1992.
Evaluation of Data Transformations Commonly Used with the Square Root
and Schoolfield Models for Bacterial Growth. Applied and Environmental
Microbiology, 58(10):3337-3342. (75% idea/plan; 10% research; 75%
writing)
72.
Schaffner, D.W. and Toledo, R.T. 1992. Cellulase Production in
Continuous Culture by Trichoderma reesei on Xylose-Based Media.
Biotechnology and Bioengineering 39: 865-869. (80% idea/plan; 95%
research; 90% writing)
73.
Schaffner, D.W., and Toledo, R.T. 1991. Cellulase Production by
Trichoderma reesei when Cultured on Xylose Based Media Supplemented
with Sorbose. Biotechnology and Bioengineering, 37: 12‑16. (50%
idea/plan; 95% research; 90% writing)
74.
Solberg, M., Buckalew, J.J., Chen, C.W., Schaffner, D.W., O'Neil,
K., McDowell, J., Post, L.S., and Boderck, M. 1990. Microbial Safety
Assurance System for Foodservice Facilities. Food Technology, 44:
68‑73. (25% idea/plan; 10% research; 10% writing)
75.
Schaffner, D.W., and Beuchat, L.R. 1986.
Functional Properties of Freeze-Dried Powders of Unfermented and
Fermented Aqueous Extracts of Legume Seeds. Journal of Food Science,
51(3):629‑633. (25% idea/plan; 95% research; 50% writing)
76.
Schaffner, D.W., and Beuchat, L.R. 1986.
Fermentation of Aqueous Plant Seed Extracts. Applied and Environmental
Microbiology, 51(5):1072‑1076. (25% idea/plan; 95% research; 50%
writing)
77.
Schaffner, D.W., Beuchat, L.R. and Chiou, R.Y.-Y. 1985.
Fermentation of Aqueous Extracts of Peanuts with Lactobacillus
bulgaricus in a Semi-continuous Stirred Tank Reactor. Food
Microbiology, 2:249‑254. (75% idea/plan; 50% research; 50% writing)
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