Jennifer C. Acuff Data-verified
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Researcher
faculty
Food Science
9 h-index
37 pubs
287 cited
Research Areas
Links
Biography and Research Information
OverviewAI-generated summary
Jennifer C. Acuff's research focuses on food microbiology and safety, particularly concerning foodborne pathogens in low-moisture foods. Her work investigates the survivability and thermal resistance of bacteria such as Salmonella and Escherichia coli in products like wheat flour and cookies, examining how processing conditions, including cooking and extended storage, impact pathogen reduction. Acuff has also explored the effectiveness of various methods for controlling bacterial populations, including novel antimicrobial agents and low-temperature steam processing. Her recent publications include studies on the safety of sous-vide cooking for beef products, the impact of inoculation methods on bacterial persistence in dry foods, and needs assessments for food safety in specific industries like pecan shelling. She has published 37 papers, with an h-index of 9 and 269 total citations. Acuff collaborates with several researchers at the University of Arkansas, including Peter M. Rubinelli and Surabhi Wason.
Metrics
- h-index: 9
- Publications: 37
- Citations: 287
Selected Publications
-
Effects of combinatorial hurdles on a non-alcoholic beer matrix challenged with Salmonella Javiana, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Bacillus cereus (2026)
-
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)
-
Environmental factors and inoculation methods impact transfer of Salmonella Tennessee on surfaces to nonfat dried milk (2025)
-
Dried and Tested: Inoculation Method Impacts Low-Moisture Food Persistent Bacterial Populations (2025)
-
Bootstrapping for Estimating the Conservative Kill Ratio of the Surrogate to the Pathogen for Use in Thermal Process Validation at the Industrial Scale (2024)
-
Face Masks as Sources of Cross-Contamination during Food Preparation (2023)
-
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)
-
Practice and Progress: Updates on Outbreaks, Advances in Research, and Processing Technologies for Low-moisture Food Safety (2022)
-
Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days (2021)
-
Thermal inactivation of Salmonella during hard and soft cookies baking process (2021)
Collaboration Network
Top Collaborators
Peter M. Rubinelli
University of Arkansas System
6 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 Bactericidal Activity of a Novel Aneurinibacillus aneurinilyticus Isolate Effectively Controls Foodborne Pathogens Campylobacter jejuni and Listeria monocytogenes
- 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
- Mitigating Mushroom Risks: Evaluating Cooking Practices for Salmonella Reduction in Dried Mushrooms
Showing 5 of 6 shared publications
Kavita Patil
University of Arkansas System (US)
5 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
- Mitigating Mushroom Risks: Evaluating Cooking Practices for Salmonella Reduction in Dried Mushrooms
- Environmental factors and inoculation methods impact transfer of Salmonella Tennessee on surfaces to nonfat dried milk
Manita Adhikari
University of Arkansas System (US)
5 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
- Mitigating Mushroom Risks: Evaluating Cooking Practices for Salmonella Reduction in Dried Mushrooms
- Environmental factors and inoculation methods impact transfer of Salmonella Tennessee on surfaces to nonfat dried milk
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]
Karina Desiree
3 shared publications
- 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
- Mitigating Mushroom Risks: Evaluating Cooking Practices for Salmonella Reduction in Dried Mushrooms
Surabhi Wason
University of Arkansas System
3 shared publications
In database
- Mild heating and ambient storage following gaseous chlorine dioxide treatment of chia seeds enhanced inactivation of Salmonella spp.
- 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
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]
Kim Waterman
Virginia Tech (US)
2 shared publications
- Inactivation kinetics of a surrogate yield conservative predictions of foodborne pathogen reductions from low water activity foods of varying size and composition during low-temperature steam processing
- Inactivation Kinetics of a Surrogate Yield Conservative Predictions of Foodborne Pathogen Reductions from Low Water Activity Foods of Varying Size and Composition During Low-Temperature Steam Processing
Wu Jian
Virginia Tech (US)
2 shared publications
- Inactivation kinetics of a surrogate yield conservative predictions of foodborne pathogen reductions from low water activity foods of varying size and composition during low-temperature steam processing
- Inactivation Kinetics of a Surrogate Yield Conservative Predictions of Foodborne Pathogen Reductions from Low Water Activity Foods of Varying Size and Composition During Low-Temperature Steam Processing
Claire M. Murphy
Virginia Tech (US)
2 shared publications
- Inactivation kinetics of a surrogate yield conservative predictions of foodborne pathogen reductions from low water activity foods of varying size and composition during low-temperature steam processing
- Inactivation Kinetics of a Surrogate Yield Conservative Predictions of Foodborne Pathogen Reductions from Low Water Activity Foods of Varying Size and Composition During Low-Temperature Steam Processing
Daniel L. Gallagher
Virginia Tech (US)
2 shared publications
- Inactivation kinetics of a surrogate yield conservative predictions of foodborne pathogen reductions from low water activity foods of varying size and composition during low-temperature steam processing
- Inactivation Kinetics of a Surrogate Yield Conservative Predictions of Foodborne Pathogen Reductions from Low Water Activity Foods of Varying Size and Composition During Low-Temperature Steam Processing
Monica A. Ponder
Virginia Tech (US)
2 shared publications
- Inactivation kinetics of a surrogate yield conservative predictions of foodborne pathogen reductions from low water activity foods of varying size and composition during low-temperature steam processing
- Inactivation Kinetics of a Surrogate Yield Conservative Predictions of Foodborne Pathogen Reductions from Low Water Activity Foods of Varying Size and Composition During Low-Temperature Steam Processing
Similar Researchers
Based on overlapping research topics
M Cave
University of Arkansas for Medical Sciences
Microbial infections and disease research
Salmonella and Campylobacter epidemiology
Antibiotic Resistance in Bacteria
J.A. Marcy
University of Arkansas at Fayetteville
Food Microbiology
Microbial infections and disease research
Salmonella and Campylobacter epidemiology
Abhinav Upadhyay
University of Arkansas at Fayetteville
Food Microbiology
Microbial infections and disease research
Salmonella and Campylobacter epidemiology
Debra Becton
University of Arkansas for Medical Sciences
Microbial infections and disease research
Antibiotic Resistance in Bacteria
Listeria monocytogenes in Food Safety
Aloysius Bavon
University of Arkansas for Medical Sciences
Microbial infections and disease research
Salmonella and Campylobacter epidemiology
Antibiotic Resistance in Bacteria
Peter Corry
University of Arkansas for Medical Sciences
Microbial infections and disease research
Salmonella and Campylobacter epidemiology
Antibiotic Resistance in Bacteria