Dong Hyun Kang

Summary

Affiliation: Washington State University
Country: USA

Publications

  1. ncbi request reprint Development of a miniaturized four-culture method for the rapid enumeration of four bacterial groups in ground beef
    D H Kang
    Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164 6376, USA
    Lett Appl Microbiol 36:197-202. 2003
  2. ncbi request reprint Development of a thin tube cultivation method for determining coliform counts in milk
    Dong Hyun Kang
    Department of Food Science and Human Nutrition, Washington State University, Pullman 99164 6376, USA
    J Food Prot 65:88-92. 2002
  3. ncbi request reprint Development of membrane filter holder (MFH) method for recovery of heat-injured Escherichia coli O157:H7 and Salmonella typhimurium
    D H Kang
    Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164 6376, USA
    Lett Appl Microbiol 34:62-6. 2002
  4. ncbi request reprint Rapid discrimination of Alicyclobacillus strains in apple juice by Fourier transform infrared spectroscopy
    Mengshi Lin
    Department of Food Science and Human Nutrition, Washington State University, Box 646376, Pullman, WA 99164 6373, USA
    Int J Food Microbiol 105:369-76. 2005
  5. ncbi request reprint Efficacy of chlorine dioxide gas against Alicyclobacillus acidoterrestris spores on apple surfaces
    Sun Young Lee
    Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164 6376, USA
    Int J Food Microbiol 108:364-8. 2006
  6. ncbi request reprint Combined treatment of high pressure and heat on killing spores of Alicyclobacillus acidoterrestris in apple juice concentrate
    Sun Young Lee
    Department of Food Science and Human Nutrition, Washington State University, Pullman, Washington 99164 6376, USA
    J Food Prot 69:1056-60. 2006
  7. ncbi request reprint The use of chlorine dioxide to control Alicyclobacillus acidoterrestris spores in aqueous suspension and on apples
    Sun Young Lee
    Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164 6376, USA
    Int J Food Microbiol 92:121-7. 2004
  8. ncbi request reprint Combined effects of mustard flour, acetic acid, and salt against Esherichia coil O157:H7 stored at 5 and 22 degrees C
    Min Suk Rhee
    Department of Food Science and Human Nutrition, Washington State University, Pullman 99164 6376, USA
    J Food Prot 65:1632-6. 2002
  9. pmc Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium
    Min Suk Rhee
    Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164 6376, USA
    Appl Environ Microbiol 69:2959-63. 2003
  10. ncbi request reprint Evaluation of consumer-style cooking methods for reduction of Escherichia coli O157:H7 in ground beef
    Min Suk Rhee
    Department of Food Science and Human Nutrition, Washington State University, Pullman, Washington 99164 6376, USA
    J Food Prot 66:1030-4. 2003

Collaborators

  • Mengshi Lin
  • Yiqun Huang
  • Hyun Jung Chung
  • Michael E Konkel
  • Virginia N Hillers
  • Jinwen Zhang
  • Di Wu
  • Hamzah M Al-Qadiri
  • Shyam S Sablani
  • Qian Liu
  • Terrance M Arthur
  • G R Siragusa
  • Sun Young Lee
  • E J Park
  • Min Suk Rhee
  • Su sen Chang
  • Jae Hyung Mah
  • Xiaonan Lu
  • Juming Tang
  • Sang Hyun Park
  • J H Mah
  • S W Oh
  • E Alexander
  • R Costa
  • G A Taylor
  • Richard H Dougherty
  • Se Wook Oh
  • P M Gray
  • Barbara A Rasco
  • Jamie M F Jabal
  • S S Chang
  • Luis Bastarrachea
  • P C Chen
  • Eun Jin Park
  • G I Dancer
  • M S Rhee
  • M Al-Holy
  • Peter M Gray
  • Genevieve A Barkocy-Gallagher
  • Nivin I Al-Alami
  • Eric D Aston
  • Joong Han Shin
  • D Eric Aston
  • Sangryeol Ryu
  • A R Han
  • Sumeet Dhawan
  • J I Reyes-De-Corcuera
  • Wei Yi Wendy Lu
  • J R Powers
  • J Tang
  • Gary A Taylor
  • Edward Alexander
  • T Zahoor
  • Roy Costa
  • I G Hwang
  • J Kronenberg
  • Joseph R Powers
  • Jose I Reyes-De-Corcuera
  • Genisis Iris Dancer
  • B Rasco
  • J Ruiter
  • Michael Costello
  • Sandra M McCurdy
  • Gun Jo Woo
  • Kyung Mi Yun
  • J Fellman
  • Mohammad Koohmaraie

Detail Information

Publications43

  1. ncbi request reprint Development of a miniaturized four-culture method for the rapid enumeration of four bacterial groups in ground beef
    D H Kang
    Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164 6376, USA
    Lett Appl Microbiol 36:197-202. 2003
    ..A simplified and rapid method was developed to identify and enumerate total mesophilic microbial load, gram-negative bacteria, coliforms, and Escherichia coli in ground beef, using a single module...
  2. ncbi request reprint Development of a thin tube cultivation method for determining coliform counts in milk
    Dong Hyun Kang
    Department of Food Science and Human Nutrition, Washington State University, Pullman 99164 6376, USA
    J Food Prot 65:88-92. 2002
    ..According to these data, this method is a rapid, simple, accurate, and economical way to monitor and estimate total coliforms in milk...
  3. ncbi request reprint Development of membrane filter holder (MFH) method for recovery of heat-injured Escherichia coli O157:H7 and Salmonella typhimurium
    D H Kang
    Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164 6376, USA
    Lett Appl Microbiol 34:62-6. 2002
    ..A method of recovering sublethally heat-injured bacteria was developed with specific apparatus (membrane filter holder; MFH) which was originally used for Iso-Grid Hydrophobic membrane. filter holder...
  4. ncbi request reprint Rapid discrimination of Alicyclobacillus strains in apple juice by Fourier transform infrared spectroscopy
    Mengshi Lin
    Department of Food Science and Human Nutrition, Washington State University, Box 646376, Pullman, WA 99164 6373, USA
    Int J Food Microbiol 105:369-76. 2005
    ..This technique may provide a tool for fruit juice producers to detect Alicyclobacillus rapidly and to monitor and control guaiacol formation...
  5. ncbi request reprint Efficacy of chlorine dioxide gas against Alicyclobacillus acidoterrestris spores on apple surfaces
    Sun Young Lee
    Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164 6376, USA
    Int J Food Microbiol 108:364-8. 2006
    ..Gaseous chlorine dioxide can effectively reduce viable A. acidoterrestris spores on apple surfaces. Due to the efficacy and easy of use, chlorine dioxide gas sachets may be useful to maintain apple quality during storage and shipping...
  6. ncbi request reprint Combined treatment of high pressure and heat on killing spores of Alicyclobacillus acidoterrestris in apple juice concentrate
    Sun Young Lee
    Department of Food Science and Human Nutrition, Washington State University, Pullman, Washington 99164 6376, USA
    J Food Prot 69:1056-60. 2006
    ..Our results demonstrate that the effect of high pressure combined with heat against spores of A. acidoterrestris was highly dependent on the apple juice concentration...
  7. ncbi request reprint The use of chlorine dioxide to control Alicyclobacillus acidoterrestris spores in aqueous suspension and on apples
    Sun Young Lee
    Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164 6376, USA
    Int J Food Microbiol 92:121-7. 2004
    ..acidoterrestris spores both in aqueous suspension and on apple surfaces. There was no synergistic effect on spore reduction when chlorine dioxide treatment of aqueous suspension was followed by heat...
  8. ncbi request reprint Combined effects of mustard flour, acetic acid, and salt against Esherichia coil O157:H7 stored at 5 and 22 degrees C
    Min Suk Rhee
    Department of Food Science and Human Nutrition, Washington State University, Pullman 99164 6376, USA
    J Food Prot 65:1632-6. 2002
    ..This information may help mustard manufacturers to understand the antimicrobial activity associated with use of mustard flour in combination with acetic acid...
  9. pmc Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium
    Min Suk Rhee
    Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164 6376, USA
    Appl Environ Microbiol 69:2959-63. 2003
    ..5%) to mustard can retard the reduction of E. coli O157:H7 and L. monocytogenes. These antagonistic effects may be changed if mustard is used alone or in combination with >1% acetic acid...
  10. ncbi request reprint Evaluation of consumer-style cooking methods for reduction of Escherichia coli O157:H7 in ground beef
    Min Suk Rhee
    Department of Food Science and Human Nutrition, Washington State University, Pullman, Washington 99164 6376, USA
    J Food Prot 66:1030-4. 2003
    ....
  11. ncbi request reprint Reduction of Salmonella enterica serovar enteritidis on the surface of raw shelled almonds by exposure to steam
    Sun Young Lee
    Department of Food Science and Human Nutrition, Washington State University, Pullman, Washington 99164 6376, USA
    J Food Prot 69:591-5. 2006
    ..The present investigation revealed the potential usefulness of steam treatments for the control of pathogens in raw almonds...
  12. ncbi request reprint Rapid and simple estimation of microbiological quality of raw milk using chromogenic Limulus amoebocyte lysate endpoint assay
    Min Suk Rhee
    Department of Food Science and Human Nutrition, Washington State University, Pullman 99164 6376, USA
    J Food Prot 65:1447-51. 2002
    ..This method may be successfully implemented to rapidly determine highly microbial contaminated raw milk (> 3.0 log10 CFU/ml of SPC)...
  13. pmc Inhibitory effects of high pressure and heat on Alicyclobacillus acidoterrestris spores in apple juice
    Sun Young Lee
    Department of Food Science and Human Nutrition, Washington State University, Pullman, Washington 99164 6376, USA
    Appl Environ Microbiol 68:4158-61. 2002
    ..Spores suspended in apple juice were successfully destroyed by combining high pressure with a mild or high temperature (45, 71, or 90 degrees C)...
  14. ncbi request reprint Inhibition of Salmonella Typhimurium and Listeria monocytogenes in mung bean sprouts by chemical treatment
    Sun Young Lee
    Department of Food Science and Human Nutrition, Washington State University, Pullman 99164 6376, USA
    J Food Prot 65:1088-92. 2002
    ..These data suggest that treatment with chlorous acid may be useful in reducing total mesophilic microorganisms, Salmonella Typhimurium, and L. monocytogenes in commercial mung bean sprouts...
  15. pmc Infrared and Raman spectroscopic studies of the antimicrobial effects of garlic concentrates and diallyl constituents on foodborne pathogens
    Xiaonan Lu
    School of Food Science, Washington State University, Pullman 99163, USA
    Anal Chem 83:4137-46. 2011
    ..Scanning electron microscope (SEM) and transmission electron microscope (TEM) showed cell membrane damage consistent with spectroscopic observation. The degree of bacterial cell injury could be quantified using chemometric methods...
  16. ncbi request reprint Efficacy of chlorine dioxide gas as a sanitizer of lettuce leaves
    Sun Young Lee
    Department of Food Science and Human Nutrition, Washington State University, Pullman, Washington 99164 6376, USA
    J Food Prot 67:1371-6. 2004
    ..The ClO2, gas sachet was effective at killing pathogens on lettuce without deteriorating visual quality. Therefore, this product can be used during storage and transport of lettuce to improve its microbial safety...
  17. ncbi request reprint A new alginate-based rapid method for determining coliforms in milk
    Su sen Chang
    Department of Food Science and Human Nutrition, Washington State University, Pullman, Washington 99164 6376, USA
    J Food Prot 66:2146-50. 2003
    ..The results of this study indicate that the alginate method is an accurate, rapid, simple, and economical way to monitor and estimate concentrations of total coliforms in food...
  18. doi request reprint Monitoring ultraviolet (UV) radiation inactivation of Cronobacter sakazakii in dry infant formula using Fourier transform infrared spectroscopy
    Qian Liu
    School of Food Science, Washington State University, Pullman, WA 99163, USA
    J Food Sci 77:M86-93. 2012
    ..Minor changes on cell membrane composition of C. sakazakii under UV radiation could be accurately and correctly monitored by infrared spectroscopy coupled with 2nd derivative transformation and principal component analysis...
  19. doi request reprint Control of foodborne pathogens on ready-to-eat roast beef slurry by epsilon-polylysine
    Su sen Chang
    Washington State University, Pullman, 99164 6376, United States
    Int J Food Microbiol 141:236-41. 2010
    ..This study confirms the effectiveness of polylysine against pathogens in laboratory media, and demonstrates its potential as a novel antimicrobial agent in complex food matrix such as roast beef...
  20. doi request reprint The decontaminative effects of acidic electrolyzed water for Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on green onions and tomatoes with differing organic demands
    Eun Jin Park
    School of Food Science, Washington State University, Pullman, WA 99164 6376, USA
    Food Microbiol 26:386-90. 2009
    ..The bactericidal activity of AC-EW also decreased with increasing bovine serum concentration, whereas unamended AC-EW treatment reduced levels of cells to below the detection limit (0.7 logCFU/g) within 3 min...
  21. ncbi request reprint Morphological study of heat-sensitive and heat-resistant spores of Clostridium sporogenes, using transmission electron microscopy
    Jae Hyung Mah
    Department of Biological Systems Engineering, Washington State University, Pullman, Washington 99164, USA
    J Food Prot 71:953-8. 2008
    ..sporogenes spores, and that cortex region plays a major role in protecting the spore from heat damage...
  22. doi request reprint Using of infrared spectroscopy to study the survival and injury of Escherichia coli O157:H7, Campylobacter jejuni and Pseudomonas aeruginosa under cold stress in low nutrient media
    Xiaonan Lu
    School of Food Science, Washington State University, Pullman 99163, USA
    Food Microbiol 28:537-46. 2011
    ..Pathogens may produce oligosaccharides and potentially other components in response to stress as indicated by changes in spectral features at 1200-900 cm(-1) following freezing...
  23. pmc Improved selective and differential medium for isolation of Escherichia coli O157:H7
    Sang Hyun Park
    Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Seoul National University, Seoul 151 921, South Korea
    J Clin Microbiol 49:405-8. 2011
    ..GMAC supported a higher recovery rate of heat- or acid-injured Escherichia coli O157:H7 cells than SMAC with cefixime and tellurite (CT-SMAC), while differentiating E. coli O157:H7 from sorbitol-nonfermenting Hafnia alvei...
  24. doi request reprint Effect of heat treatment on Cronobacter spp. in reconstituted, dried infant formula: preparation guidelines for manufacturers
    P C Chen
    Department of Food Science and Human Nutrition, Washington State University, Pullman, 99164 6376, USA
    Lett Appl Microbiol 49:730-7. 2009
    ..To explore safe guidelines for manufacturers and consumers to prepare, handle and store dry infant formula (DIF) to protect infants against Cronobacter spp...
  25. doi request reprint Effects of minerals on sporulation and heat resistance of Clostridium sporogenes
    Jae Hyung Mah
    Department of Biological Systems Engineering, Washington State University, Pullman, Washington 99164 6120, USA
    Int J Food Microbiol 128:385-9. 2008
    ..0) were found to be both 0.92 min. In conclusion, our data suggest that CaCO3 is highly effective in reducing sporulation time as well as enhancing heat resistance...
  26. ncbi request reprint Biodegradable poly(butylene adipate-co-terephthalate) films incorporated with nisin: characterization and effectiveness against Listeria innocua
    Luis Bastarrachea
    Dept of Biological Systems Engineering, Washington State Univ, Pullman, WA 99164 6120, USA
    J Food Sci 75:E215-24. 2010
    ..Formation of holes and pores was observed from the environmental scanning electron microscopy images in the films containing nisin, suggesting interaction between PBAT and nisin...
  27. doi request reprint Effects of organic matter on acidic electrolysed water for reduction of foodborne pathogens on lettuce and spinach
    E J Park
    Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164 6376, USA
    J Appl Microbiol 105:1802-9. 2008
    ..To evaluate the efficacy of acidic electrolysed water (EW) in the presence of organic matter (bovine serum) on the inoculated surfaces of lettuce and spinach...
  28. ncbi request reprint Inactivation of Listeria innocua in nisin-treated salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar heated by radio frequency
    M Al-Holy
    Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University, Zarqa Jordan
    J Food Prot 67:1848-54. 2004
    ..The visual quality of the caviar products treated by RF with or without nisin was comparable to the untreated control...
  29. ncbi request reprint Alicyclobacillus spp. in the fruit juice industry: history, characteristics, and current isolation/detection procedures
    Su sen Chang
    Department of Food Science and Human Nutrition, Washington State University, Pullman, Washington 99164 6376, USA
    Crit Rev Microbiol 30:55-74. 2004
    ..This article includes an overall review of the history of Alicyclobacillus spp., characteristics, suggested off-flavor production pathways, and commonly used identification methods for the currently identified Alicyclobacillus spp...
  30. ncbi request reprint Discrimination of intact and injured Listeria monocytogenes by Fourier transform infrared spectroscopy and principal component analysis
    Mengshi Lin
    Department of Food Science and Human Nutrition, Box 646376, Washington State University, Pullman, Washington 99164 6373, USA
    J Agric Food Chem 52:5769-72. 2004
    ..This technique may provide a tool for the rapid assessment of cell viability and thereby the control of foodborne pathogens...
  31. doi request reprint Fate of Salmonella Tennessee in peanut butter at 4 and 22 degrees C
    E J Park
    Dept of Food Science and Human Nutrition, Washington State Univ, Pullman, WA 99164 6376, USA
    J Food Sci 73:M82-6. 2008
    ..Tennessee cells when stored at 22 degrees C for 14 d, compared to 4 degrees C (P < 0.05). However, there was no significant difference between the levels of S. Tennessee at 4 and 22 degrees C in products B, C, D, and E (P > 0.05)...
  32. ncbi request reprint Effect of electrolyzed water for reduction of foodborne pathogens on lettuce and spinach
    E J Park
    Dept of Food Science and Human Nutrition, Washington State Univ, Pullman, WA 99164 6376, USA
    J Food Sci 73:M268-72. 2008
    ..Results suggest that AC-EW treatment was able to significantly reduce populations of the 3 tested pathogens from the surfaces of lettuce and spinach with increasing time of exposure...
  33. pmc Fluorogenic selective and differential medium for isolation of Enterobacter sakazakii
    Se Wook Oh
    Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164 6376, USA
    Appl Environ Microbiol 70:5692-4. 2004
    ..On the basis of reducing background noise, an optimum basal medium and nitrogen source were selected. Incubation conditions were optimized...
  34. doi request reprint Comparison of viability and heat resistance of Clostridium sporogenes stored at different temperatures
    J H Mah
    Dept of Biological Systems Engineering, Washington State Univ, Pullman, 99164 6120, USA
    J Food Sci 74:M23-7. 2009
    ..sporogenes spores in maintaining viability and heat resistance. This study suggests that storage temperature influences the viability and heat resistance of C. sporogenes spores...
  35. ncbi request reprint The correlation method for rapid monitoring of Escherichia coli in foods
    P M Gray
    Department of Food Science and Human Nutrition, Washington State University, Pullman 99164 6376, USA
    Lett Appl Microbiol 34:269-73. 2002
    ..A new rapid method was developed to rapidly monitor Escherichia coli counts in foods...
  36. doi request reprint Fate of foodborne pathogens on green onions and tomatoes by electrolysed water
    E J Park
    Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164 6376, USA
    Lett Appl Microbiol 46:519-25. 2008
    ..To investigate the efficacy of electrolysed water (EW) in killing Escherichia coli O157:H7, Salmonella typhimurium and Listeria monocytogenes on the surfaces of spot-inoculated green onions and tomatoes...
  37. doi request reprint Evaluation of steam pasteurization in controlling Salmonella serotype Enteritidis on raw almond surfaces
    S S Chang
    School of Food Science, Washington State University, Pullman, WA 99164 6376, USA
    Lett Appl Microbiol 50:393-8. 2010
    ..To investigate the efficacy of steam pasteurization for reducing Salmonella serotype Enteritidis on raw almond surfaces...
  38. ncbi request reprint Efficacy of FIT produce wash and chlorine dioxide on pathogen control in fresh potatoes
    E J Park
    Dept of Food Science and Human Nutrition, Washington State Univ, Pullman, WA 99164 6376, USA
    J Food Sci 73:M278-82. 2008
    ..7 to 1.4 log CFU/g. Neither FIT nor ClO2 was particularly efficacious against E. coli O157:H7, S. Typhimurium, APC, yeasts, or molds on potato surfaces...
  39. doi request reprint The use of bacterial alkaline phosphatase assay for rapid monitoring of bacterial counts on spinach
    E J Park
    Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164 6376, USA
    J Food Sci 73:M236-8. 2008
    ..4002) showed a high correlation with the actual observed total bacterial count (r= 0.93). The ALP assay is a simple and rapid method to utilize for estimation of existing or contaminating microorganism levels on spinach...
  40. ncbi request reprint Resistance of Enterobacter sakazakii (Cronobacter spp.) to environmental stresses
    G I Dancer
    School of Food Science, Washington State University, Pullman, WA 99164 6376, USA
    J Appl Microbiol 107:1606-14. 2009
    ..To gain a better understanding of the survival and persistence of Enterobacter sakazakii in severe environments...
  41. ncbi request reprint Fate of field-isolated Escherichia coli O157 in ground beef at different storage temperatures
    Genevieve A Barkocy-Gallagher
    U S Department of Agricultural, Agricultural Research Service, Roman L Hruska U S Meat Animal Research Center, Nebraska 68933 0166, USA
    J Food Prot 65:1106-9. 2002
    ..Storage temperatures of 4 degrees C or below limited growth of E. coli O157 isolates, but did not have a noteworthy effect on survival...
  42. ncbi request reprint Monitoring beef carcass surface microbial contamination with a luminescence-based bacterial phosphatase assay
    Dong Hyun Kang
    US Department of Agriculture, Agricultural Research Service, Roman L Hruska US Meat Animal Research Center, Nebraska 68933 0166, USA
    J Food Prot 65:50-2. 2002
    ..6726) showed a high correlation with actual aerobic mesophilic total counts (r = 0.88). The FCI test offers a simple and rapid method to estimate microbial contamination levels on beef carcasses...
  43. ncbi request reprint Gas formation in ground beef chubs due to Hafnia alvei is reduced by multiple applications of antimicrobial interventions to artificially inoculated beef trim stock
    Dong Hyun Kang
    U S Department of Agriculture, Roman L Hruska U S Meat Animal Research Center, Clay Center, Nebraska 68933 0166 USA
    J Food Prot 65:1651-5. 2002
    ..These results demonstrate the effectiveness of multiple antimicrobial interventions in reducing H. alvei numbers on beef trim and subsequently delaying gas formation in the resulting ground beef chubs...