R C Whiting

Summary

Affiliation: Food and Drug Administration
Country: USA

Publications

  1. ncbi request reprint Modeling the lag phase of Listeria monocytogenes
    R C Whiting
    Microbial Food Safety Research Unit, Agricultural Research Service, US Department of Agriculture, Wyndmoor, PA 19038, USA
    Int J Food Microbiol 73:291-5. 2002
  2. ncbi request reprint Food-borne Listeria monocytogenes risk assessment
    A D Hitchins
    Food and Drug Administration Center for Food Safety and Applied Nutrition, Washington, DC, USA
    Food Addit Contam 18:1108-17. 2001
  3. ncbi request reprint Variation among Escherichia coli O157:H7 strains relative to their growth, survival, thermal inactivation, and toxin production in broth
    R C Whiting
    Microbial Food Safety Research Unit, Agricultural Research Service, US Department of Agriculture Wyndmoor, PA 19038, USA
    Int J Food Microbiol 75:127-33. 2002
  4. ncbi request reprint Survival and growth of Listeria monocytogenes in broth as a function of temperature, pH, and potassium lactate and sodium diacetate concentrations
    K A Abou-Zeid
    Center for Food Science and Technology and, U S Department of Agriculture, Agricultural Research Service, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA
    J Food Prot 70:2620-5. 2007
  5. ncbi request reprint Inactivation of microorganisms with microwaves at reduced temperatures
    M F Kozempel
    U S Department of Agriculture, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 61:582-5. 1998
  6. ncbi request reprint Effects of pH and agitation on the growth of Listeria monocytogenes Scott A in brain heart infusion broth containing combined potassium lactate and sodium diacetate during storage at 4 or 10 degrees C
    K S Yoon
    Department of Human Ecology, University of Maryland Eastern Shore, Princes Anne, Maryland 21853, USA
    J Food Prot 66:1469-73. 2003
  7. ncbi request reprint Control of growth and survival of Listeria monocytogenes on smoked salmon by combined potassium lactate and sodium diacetate and freezing stress during refrigeration and frozen storage
    K S Yoon
    Center for Food Science and Technology, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA
    J Food Prot 67:2465-71. 2004
  8. ncbi request reprint Determining the microbiological criteria for lot rejection from the performance objective or food safety objective
    R C Whiting
    Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA
    Int J Food Microbiol 110:263-7. 2006

Collaborators

Detail Information

Publications8

  1. ncbi request reprint Modeling the lag phase of Listeria monocytogenes
    R C Whiting
    Microbial Food Safety Research Unit, Agricultural Research Service, US Department of Agriculture, Wyndmoor, PA 19038, USA
    Int J Food Microbiol 73:291-5. 2002
    ..Transitions of 0.75 or 1.0 h had 20-h lag phases, essentially that of immediate transitions. When the transition was 1.5 h, an intermediate pattern of less than 1 log of growth followed by no additional growth for 20 h occurred...
  2. ncbi request reprint Food-borne Listeria monocytogenes risk assessment
    A D Hitchins
    Food and Drug Administration Center for Food Safety and Applied Nutrition, Washington, DC, USA
    Food Addit Contam 18:1108-17. 2001
    ..These decisions are the responsibility of risk managers who consider additional factors such as food preferences, technical feasibility and societal values when evaluating regulatory policies...
  3. ncbi request reprint Variation among Escherichia coli O157:H7 strains relative to their growth, survival, thermal inactivation, and toxin production in broth
    R C Whiting
    Microbial Food Safety Research Unit, Agricultural Research Service, US Department of Agriculture Wyndmoor, PA 19038, USA
    Int J Food Microbiol 75:127-33. 2002
    ..This variation among strains is applicable whether predictions are made by traditional subjective and point estimates or by using models and risk assessments...
  4. ncbi request reprint Survival and growth of Listeria monocytogenes in broth as a function of temperature, pH, and potassium lactate and sodium diacetate concentrations
    K A Abou-Zeid
    Center for Food Science and Technology and, U S Department of Agriculture, Agricultural Research Service, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA
    J Food Prot 70:2620-5. 2007
    ..These results suggest that 1.8% of lactate-diacetate mixture can be used as a substantial hurdle to the growth of L. monocytogenes when refrigerated temperatures are maintained for products with pH less than 6.5...
  5. ncbi request reprint Inactivation of microorganisms with microwaves at reduced temperatures
    M F Kozempel
    U S Department of Agriculture, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 61:582-5. 1998
    ..There was a slight decrease in microorganisms in tomato juice, pineapple juice, apple cider, and beer; and no effect in skim milk...
  6. ncbi request reprint Effects of pH and agitation on the growth of Listeria monocytogenes Scott A in brain heart infusion broth containing combined potassium lactate and sodium diacetate during storage at 4 or 10 degrees C
    K S Yoon
    Department of Human Ecology, University of Maryland Eastern Shore, Princes Anne, Maryland 21853, USA
    J Food Prot 66:1469-73. 2003
    ..A similar but less obvious trend was observed for broths stored at 10 degrees C. These results indicate that lactate-diacetate combinations effectively acted with low pH and temperature to inhibit the growth of L. monocytogenes Scott A...
  7. ncbi request reprint Control of growth and survival of Listeria monocytogenes on smoked salmon by combined potassium lactate and sodium diacetate and freezing stress during refrigeration and frozen storage
    K S Yoon
    Center for Food Science and Technology, University of Maryland Eastern Shore, Princess Anne, Maryland 21853, USA
    J Food Prot 67:2465-71. 2004
    ..However, the effect of freezing stress was more significant at 4 degrees C than at 10 degrees C, indicating the importance of temperature control of smoked salmon during the retail storage period...
  8. ncbi request reprint Determining the microbiological criteria for lot rejection from the performance objective or food safety objective
    R C Whiting
    Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA
    Int J Food Microbiol 110:263-7. 2006
    ..Sampling, sample preparation and analytical procedures that reduce the variation between the samples will affect the choice of m value and maximum lot mean that meets the MC...