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Confirmed
Presence
Current · Arkansas
Last published
2026
Sources
OpenAlex · ORCID
Refreshed
2026-10-06
Jennifer C. Acuff
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
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Also affiliated: Kansas State University (2017–2019); University of Arkansas System (2023–2026); Abilene Christian University (2015); Virginia Tech (2018–2023)
Food Science
9 h-index
41 pubs
329 cited
Research Areas
Biomedical Subjects
Links
Biography and Research Information
OverviewAI-generated summary
Jennifer C. Acuff's research focuses on food safety, particularly the microbial control and thermal inactivation of pathogens in various food products. She has investigated the efficacy of baking processes as a kill-step for controlling Salmonella in muffins and the thermal inactivation of pathogens like Salmonella, Escherichia coli, and Listeria monocytogenes on commodities such as whole black peppercorns, cumin seeds, raisins, apricot halves, and macadamia nuts using vacuum-steam pasteurization. Acuff has also studied the survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage periods. Her work includes characterizing the thermal resistance of pathogens in food batters and comparing the survival and heat resistance of different bacterial strains in muffins. Acuff holds an h-index of 9 with 41 total publications and 325 citations.
Metrics
- h-index: 9
- Publications: 41
- Citations: 329
Selected Publications
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Evaluation of Various Interventions to Valorize Dry-Aged Waste Products in Ground Beef Formulations (2026)
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Effects of combinatorial hurdles on a non-alcoholic beer matrix challenged with Salmonella Javiana, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Bacillus cereus (2026)
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Impacts of Gaseous Ozone and Mild Heating Treatments on the Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 and on the Quality of Low-Moisture Food Products (2026)
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Environmental factors and inoculation methods impact transfer of Salmonella Tennessee on surfaces to nonfat dried milk (2025)
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A Salmonella enterica Surrogate for Future Validation Studies for Nonfat Dried Milk and Low-Moisture Food Environments (2025)
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Dried and Tested: Inoculation Method Impacts Low-Moisture Food Persistent Bacterial Populations (2025)
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The Use of Antimicrobial Washes to Inactivate Shiga Toxin-Producing Escherichia coli from In-Shell Pecans and Wash Water Contaminated by Different Inoculation Routes (2024)
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Bootstrapping for Estimating the Conservative Kill Ratio of the Surrogate to the Pathogen for Use in Thermal Process Validation at the Industrial Scale (2024)
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Evaluating the Safety of Sous-Vide Cooking for Beef Products Inoculated with Single Strains of Salmonella enterica and Escherichia coli O157 (2024)
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Face Masks as Sources of Cross-Contamination during Food Preparation (2023)
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Corrigendum to “Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days” in [Int. J. Food Microbiol. 362 (2022) 109495] (2023)
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Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety (2022)
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Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days (2021)
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Thermal inactivation of Salmonella during hard and soft cookies baking process (2021)
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Validation of simulated commercial manufacturing of flour tortillas to control Salmonella contamination (2020)
Collaboration Network
Top Collaborators
Lakshmikantha H. Channaiah
4 shared publications
- Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days
- Thermal inactivation of Salmonella during hard and soft cookies baking process
- Validation of simulated commercial manufacturing of flour tortillas to control Salmonella contamination
- Corrigendum to “Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days” in [Int. J. Food Microbiol. 362 (2022) 109495]
Minto Michael
Washington State University (US)
4 shared publications
- Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days
- Thermal inactivation of Salmonella during hard and soft cookies baking process
- Validation of simulated commercial manufacturing of flour tortillas to control Salmonella contamination
- Corrigendum to “Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days” in [Int. J. Food Microbiol. 362 (2022) 109495]
Randall K. Phebus
Kansas State University (US)
4 shared publications
- Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days
- Thermal inactivation of Salmonella during hard and soft cookies baking process
- Validation of simulated commercial manufacturing of flour tortillas to control Salmonella contamination
- Corrigendum to “Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days” in [Int. J. Food Microbiol. 362 (2022) 109495]
Kavita Patil
University of Arkansas System (US)
4 shared publications
- Evaluating the Safety of Sous-Vide Cooking for Beef Products Inoculated with Single Strains of Salmonella enterica and Escherichia coli O157
- Dried and Tested: Inoculation Method Impacts Low-Moisture Food Persistent Bacterial Populations
- A Salmonella enterica Surrogate for Future Validation Studies for Nonfat Dried Milk and Low-Moisture Food Environments
- Environmental factors and inoculation methods impact transfer of Salmonella Tennessee on surfaces to nonfat dried milk
Manita Adhikari
University of Arkansas System (US)
4 shared publications
- Evaluating the Safety of Sous-Vide Cooking for Beef Products Inoculated with Single Strains of Salmonella enterica and Escherichia coli O157
- Dried and Tested: Inoculation Method Impacts Low-Moisture Food Persistent Bacterial Populations
- A Salmonella enterica Surrogate for Future Validation Studies for Nonfat Dried Milk and Low-Moisture Food Environments
- Environmental factors and inoculation methods impact transfer of Salmonella Tennessee on surfaces to nonfat dried milk
Peter M. Rubinelli
University of Arkansas at Fayetteville
4 shared publications
In database
- Evaluating the Safety of Sous-Vide Cooking for Beef Products Inoculated with Single Strains of Salmonella enterica and Escherichia coli O157
- A Salmonella enterica Surrogate for Future Validation Studies for Nonfat Dried Milk and Low-Moisture Food Environments
- The Use of Antimicrobial Washes to Inactivate Shiga Toxin-Producing Escherichia coli from In-Shell Pecans and Wash Water Contaminated by Different Inoculation Routes
- Effects of combinatorial hurdles on a non-alcoholic beer matrix challenged with Salmonella Javiana, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Bacillus cereus
Daniel Vega
Kansas State University (US)
3 shared publications
- Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days
- Validation of simulated commercial manufacturing of flour tortillas to control Salmonella contamination
- Corrigendum to “Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days” in [Int. J. Food Microbiol. 362 (2022) 109495]
Karina Desiree
University of Arkansas at Fayetteville
3 shared publications
In database
- Evaluating the Safety of Sous-Vide Cooking for Beef Products Inoculated with Single Strains of Salmonella enterica and Escherichia coli O157
- The Use of Antimicrobial Washes to Inactivate Shiga Toxin-Producing Escherichia coli from In-Shell Pecans and Wash Water Contaminated by Different Inoculation Routes
- Effects of combinatorial hurdles on a non-alcoholic beer matrix challenged with Salmonella Javiana, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Bacillus cereus
Harshavardhan Thippareddi
University of Georgia (US)
2 shared publications
- Thermal inactivation of Salmonella during hard and soft cookies baking process
- Validation of simulated commercial manufacturing of flour tortillas to control Salmonella contamination
George A. Milliken
Kansas State University (US)
2 shared publications
- Thermal inactivation of Salmonella during hard and soft cookies baking process
- Validation of simulated commercial manufacturing of flour tortillas to control Salmonella contamination
Amninder Singh Sekhon
Washington State University (US)
2 shared publications
- Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days
- Corrigendum to “Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days” in [Int. J. Food Microbiol. 362 (2022) 109495]
Arshpreet Kaur Khattra
University of Arkansas System
2 shared publications
In database
- Bootstrapping for Estimating the Conservative Kill Ratio of the Surrogate to the Pathogen for Use in Thermal Process Validation at the Industrial Scale
- Impacts of Gaseous Ozone and Mild Heating Treatments on the Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 and on the Quality of Low-Moisture Food Products
Surabhi Wason
University of Arkansas System
2 shared publications
In database
- Bootstrapping for Estimating the Conservative Kill Ratio of the Surrogate to the Pathogen for Use in Thermal Process Validation at the Industrial Scale
- Impacts of Gaseous Ozone and Mild Heating Treatments on the Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 and on the Quality of Low-Moisture Food Products
Jeyamkondan Subbiah
University of Arkansas System
2 shared publications
In database
- Bootstrapping for Estimating the Conservative Kill Ratio of the Surrogate to the Pathogen for Use in Thermal Process Validation at the Industrial Scale
- Impacts of Gaseous Ozone and Mild Heating Treatments on the Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 and on the Quality of Low-Moisture Food Products
Keyla Lopez
Kansas State University (US)
1 shared publication
- Validation of simulated commercial manufacturing of flour tortillas to control Salmonella contamination
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