CURRICULUM VITAE

Donald W. Schaffner, Ph.D.
Extension Specialist in Food Science
Food Science Building
65 Dudley Rd.
Rutgers, The State University of NJ
New Brunswick, NJ 08901-8520

 

Voice: (732) 932-9611x214

Fax: (732) 932-6776
schaffner@aesop.rutgers.edu

Academic Degrees

Ph.D.   1989    Food Science and Technology    University of Georgia

M.S.     1985    Food Science and Technology    University of Georgia

B.S.     1983    Food Science                               Cornell University

Employment History

July 2002 – Present. Extension Specialist (Professor).

 

October 1998 – Present.  Lead Scientist, Food Risk Analysis Initiative.  Rutgers University.

 

July 1995 – July 2002. Associate Extension Specialist (Associate Professor).

 

February 1989 - June 1995.  Assistant Extension Specialist (Assistant Professor).

 

September 1983 - December 1988.  Graduate Research Assistantship, Department of Food Science and Technology, University of Georgia.

Prizes And Awards

Faculty Academic Service Increment.  April 1, 2006. Recommendation by Cooperative Extension peers for salary increase based on recent contributions to the profession, University and Department.

 

Faculty Academic Service Increment.  April 1, 2005. Recommendation by Cooperative Extension peers for salary increase based on recent contributions to the profession, University and Department.

 

Faculty Academic Service Increment.  April 1, 2003. Recommendation by Cooperative Extension peers for salary increase based on recent contributions to the profession, University and Department.

 

Faculty Academic Service Increment.  April 1, 2001. Recommendation by Cooperative Extension peers for salary increase based on recent contributions to the profession, University and Department.

 

Faculty Academic Service Increment.  July 1, 2000. Recommendation by Cooperative Extension peers for salary increase based on recent contributions to the profession, University and Department.

 

Faculty Academic Service Increment.  March 1, 2000. Recommendation by Cooperative Extension peers for salary increase based on recent contributions to the profession, University and Department.

 

Faculty Academic Service Increment.  August 8, 1998. Recommendation by Cooperative Extension peers for salary increase based on recent contributions to the profession, University and Department.

 

Faculty Academic Service Increment.  July 1, 1997. Recommendation by Cooperative Extension peers for salary increase based on recent contributions to the profession, University and Department.

 

Faculty Academic Service Increment.  January 1, 1995.  Recommendation by Cooperative Extension peers for salary increase based on recent contributions to the profession, University and Department.

 

Merle V. Adams Junior Faculty Award, 1993.  Presented by the Department of Extension Specialists for Outstanding Achievement as a Junior Faculty Member.

 

Faculty Academic Service Increment.  July 1, 1992.  Recommendation by Cooperative Extension peers for salary increase based on recent contributions to the profession, University and Department.

 

Faculty Academic Service Increment.  July 1, 1991.  Recommendation by Cooperative Extension peers for salary increase based on recent contributions to the profession, University and Department.

Scholarship

Dissertation and Thesis

Ph.D. Dissertation: Cellulase Production in Batch and Continuous Culture by Trichoderma reesei on Xylose Based Media, February 1989, Under the direction of Romeo T. Toledo, Ph.D.

 

M.S. Thesis: Fermentation of Aqueous Plant Seed Extracts by Lactic Acid Bacteria: Batch Fermentation, Semi-continuous Fermentation, and Functional Properties of Freeze Dried Products, July 1985, Under the direction of Larry R. Beuchat, Ph.D.

Research Publications (Refereed)

 

1.      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.

 

2.      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.

 

3.      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.

 

4.      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.

 

5.      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.

 

6.      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.

 

7.      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.

 

8.      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.

 

9.      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.

 

10.  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.

 

11.  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.

 

12.  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.

 

13.  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.

 

14.  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.

 

15.  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.

 

16.  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.

 

17.  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.

 

18.  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.

 

19.  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.

 

20.  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.

 

21.  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.

 

22.  Mattick, K, Durham, K., Domingue, G.,  Jψrgensen, 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.

 

23.  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.

 

24.  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.

 

25.  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.

 

26.  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.

 

27.  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.

 

28.  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.

 

29.  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.

 

30.  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.

 

31.  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.

 

32.  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.

 

33.  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.

 

34.  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.

 

35.  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.

 

36.  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.

 

37.  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.

 

38.  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.

 

39.  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.

 

40.  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.

 

41.  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).

 

42.  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.

 

43.  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.

 

44.  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.

 

45.  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.

 

46.  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.

 

47.  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.

 

48.  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.

 

49.  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.

 

50.  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.

 

51.  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.

 

52.  Schaffner, D.W.  1998.  A Predictive Microbiology Gedanken Experiment. Food Microbiology. 15: 185-189. (100% idea/plan; 100% research; 100% writing). Available online.

 

53.  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.

 

54.  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).

 

55.  Buckalew, J.J., Schaffner, D.W., and Solberg, M.  1996.  Surface Sanitation and Microbiological Food quality of a University Foodservice Operation[1].  Journal of Foodservice Systems 9: 25-39. (50% idea/plan; 0% research; 90% writing).  Available online.

 

56.  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.

 

57.  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).

 

58.  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.

 

59.  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)

 

60.  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)

 

61.  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)

 

62.  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)

 

63.  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)

 

64.  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)

 

65.  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)

 

66.  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)

 

67.  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)

 

68.  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)

Research Publications (Not Refereed)

  1. Schaffner, D.W. 2004.  Accessing and managing the best data available.  FAO/WHO Electronic Forum on the provision of scientific advice to Codex Alimentarius and member countries. 7 pages.  (100% idea/plan, 100% research, 100% writing).

 

  1. Schaffner, D.W. 2003.  Challenges in cross contamination modelling in home and food service settings.  Food Australia. 55: 583-586.  (100% idea/plan, 100% research, 100% writing).

 

  1. Duffy, S. and Schaffner D.W.  2001. A Quantitative Risk Assessment Approach to Controlling Escherichia coli O157:H7 in Apple Cider. Fruit Processing. 11(3):86-88.   (50% idea/plan, 10% research, 25% writing).

 

  1. Schaffner, D.W. and Chen, Y. 2001. Microbial Modeling and Quantitative Risk Assessment.  National Food Processors Association Journal. January: 12-16.  (50% idea/plan, 50% research, 50% writing).

 

  1. Schaffner, D.W.  1999.  Understanding food safety risks through quantitative risk assessment.  Journal of the Association of Food and Drug Officials.  63(1) 8-15.  (100% idea/plan, 100% research, 100% writing).

 

  1. Schaffner, D.W. and Labuza, T.P.  1997.  Predictive Microbiology: Where are we, and where are we going?  Food Technology.  51(4) 95-99. (25% idea/plan; 25% research; 75% writing).

 

  1. Dogra, R and Schaffner, D.W.  1993.  Determining differences in Microbial Growth Rates Using Regression.  Dairy, Food and Environmental Sanitation. 13:517-518. (100% idea/plan; 25% research; 90% writing).

 

  1. Bruins, H.B., Elsayed, E.A., Albin, S., Schaffner, D.W., Luxhoj, J., Chen, A., and Wang, S.  Quality and Material Tracking Control Plan for CRAMTD Computer Integrated Manufacturing System.  Technical Working Paper 75.  Combat Ration Advanced Manufacturing Technology Demonstration Project, September 1993.

 

  1. Schaffner, D.W. 1991.  Foodservice Sanitation Training Materials: Results of a 1990 Survey.  Food Technology 45:9, 74-76.

Books and Book Chapters

1.      Schaffner, D.W.  2004.  Microbial growth modeling. Encyclopedia of Agricultural, Food, and Biological Engineering.  DOI: 10.1081/E-EAFE 120007192.  Available online soon.

 

  1. Smith, S., and Schaffner, D.W.  2004.  Indicator organisms in meat, Encyclopedia of Meat Science. Elsevier Science, London, UK.  Pg 773-779.  (75% idea/plan; 15% research; 50% writing).  Available online.

 

  1. Schaffner, D.W. 2003.  Models – What Comes After The Next Generation.  In Modelling Microbial Responses in Foods, Edited by R.C. McKellar and X. Lu. CRC Press. Available online.

 

  1. Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food.  Schaffner was part of this 22 member committee, National Research Council.  2003. Scientific Criteria to Ensure Safe Food.  Available online.

 

  1. Duffy, S., Chen, Y. and Schaffner, D.W.  2002. Quantitative Risk Assessment of Minimally Processed Foods" in The Microbial Safety of Minimally Processed Foods, ed. Novak, JS., Sapers, G.M. and Juneja, V.K. Technomic Publishing Company, Inc., Lancaster, PA. (33% idea/plan; 10% research; 25% writing).

 

  1. Farber, J.M. and Schaffner, D.W. 2000.  The Use of the Internet for Food Safety Information and Education.  Pp 519-541. In Safe Handling of Foods Ed. By Farber, J.W. and Todd, E.C.D.  Marcel Dekker, Inc. NY, NY (50% idea/plan; 75% research; 75% writing).

Book Reviews

  1. Schaffner, D.F and Schaffner, D.W. 1995.  Review of Food Safety 1994. Journal of Food Processing and Preservation. 19:317-318.

 

  1. Schaffner, D.W. 1994.  Review of Journal of Agricultural and Food Information.  Trends in Food Science and Technology.  5:32.

 

  1. Schaffner, D.W. 1994.  Review of Antimicrobials in Food, by P. Michael Davidson and Alfred Larry Branen.  Journal of Food Processing and Preservation. 18:85-86.

 

  1. Schaffner, D.W. 1994.  Review of Journal of Agricultural and Food Information.  Journal of Food Safety.  14:1, 85-86.

 

  1. Schaffner, D.W.  1991.  Review of Foodborne Disease, by Dean O. Cliver.  Journal of Food Processing and Preservation.  15, 157-158.