The Waite-Cusic lab conducts applied research in four main themes: (1) pre-harvest food safety, (2) process validation, (3) prevalence of pathogens in food systems, and (4) microbiological quality indicators and spoilage.
Pre-harvest Food Safety
Wildlife and livestock as sources of foodborne pathogens
Agricultural Water – Microbiological Quality
Prevalence of Pathogens in Food Systems
Listeria in produce handling and processing facilities in the Pacific Northwest
Salmonella and Campylobacter in small poultry operations in Oregon
Process Validations
Sub-pasteurization treatments to reduce foodborne pathogens in milk destined for cheese production
Salami
Nut butter
Jerky
Microbial Quality Indicators and Spoilage
Role of non-starter lactic acid bacteria in Cheddar cheese
Biofilm formation and removal on dairy processing equipment
The impact of rework on dairy product quality
Band-Aid Aroma in Chocolate Milk
(poster) Batty, D., Kuhn, E., Tomasino, E., Meuniier-Goddik, L., & Waite-Cusic, J. (2017). “Band-Aid” Off Flavor in Non-fat Chocolate Milk. https://doi.org/10.13140/rg.2.2.24167.75680
Milk hauling practices and their impact on raw milk quality
