Match tier
Confirmed
Presence
Current · Arkansas
Last published
2026
Sources
OpenAlex · ORCID
Refreshed
2026-08-15
Jennifer C. Acuff
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Researcher
Also affiliated: Kansas State University (2017–2019); University of Arkansas System (2023–2026); Virginia Tech (2018–2023)
Faculty Researcher
Food Science
9 h-index
38 pubs
317 cited
Research Areas
Biomedical Subjects
Links
Biography and Research Information
OverviewAI-generated summary
Jennifer C. Acuff's research focuses on food safety, particularly the thermal inactivation and survivability of foodborne pathogens in low-moisture foods. She investigates the effectiveness of cooking and processing methods, such as baking and sous-vide cooking, on reducing bacterial populations like Salmonella and Escherichia coli O157. Acuff also examines factors influencing pathogen persistence, including storage duration and inoculation methods in ingredients like wheat flour. Her work extends to assessing food safety needs within specific industries, such as North American pecan shellers, and exploring novel approaches for controlling foodborne pathogens, including the bactericidal activity of specific bacterial isolates.
Her publications include studies on the thermal resistance of bacteria in flour, the safety of sous-vide cooking for beef, and the impact of inoculation methods on bacterial populations in low-moisture foods. Acuff has also published on the inactivation kinetics of foodborne pathogens during low-temperature steam processing and the efficacy of a novel bacterial isolate against common foodborne pathogens. Her scholarship metrics include an h-index of 9 with 306 total citations across 38 publications.
Metrics
- h-index: 9
- Publications: 38
- Citations: 317
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 <i>Salmonella</i> contamination (2020)
Collaboration Network
Top Collaborators
Lakshmikantha H. Channaiah
3 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
- 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)
3 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
- 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)
3 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
- 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]
Daniel Vega
Kansas 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]
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
Manita Adhikari
University of Arkansas System (US)
2 shared publications
- Dried and Tested: Inoculation Method Impacts Low-Moisture Food Persistent Bacterial Populations
- Environmental factors and inoculation methods impact transfer of Salmonella Tennessee on surfaces to nonfat dried milk
Kavita Patil
University of Arkansas System (US)
2 shared publications
- Dried and Tested: Inoculation Method Impacts Low-Moisture Food Persistent Bacterial Populations
- Environmental factors and inoculation methods impact transfer of Salmonella Tennessee on surfaces to nonfat dried milk
Harshavardhan Thippareddi
University of Georgia (US)
1 shared publication
- Thermal inactivation of Salmonella during hard and soft cookies baking process
George A. Milliken
Kansas State University (US)
1 shared publication
- Thermal inactivation of Salmonella during hard and soft cookies baking process
James S. Dickson
Iowa State University (US)
1 shared publication
- Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety
Jeffrey M. Farber
University of Guelph (CA)
1 shared publication
- Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety
Elizabeth M. Grasso‐Kelley
United States Food and Drug Administration (US)
1 shared publication
- Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety
Craig W. Hedberg
University of Minnesota (US)
1 shared publication
- Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety
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