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Overview
of Research Program
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Mechanisms of antioxidant action are being examined in food and model systems. Research to date has focused on tocopherol, ascorbic acid and glutathione. | |
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Oxidative responses are being measured in simple and complex muscle model systems to understand the potential influence of microenvironment on oxidation of lipids. | |
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The antioxidant capacity of pathogens are being examined to identify their role in the organism's susceptibility to inactivation by variable modes of oxidative attack. | |
| Recent Publications (2000-present) | ||
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Erickson, M.C., M.A. Bulgarelli, A.V.A. Resurreccion, R.A. Vendetti, and K.A. Gates. 2007. Sensory differentiation of shrimp using a trained descriptive analysis panel. LWT- Food Sci. Technol. 40:1774-1783. Erickson, M.C. and M.P. Doyle. 2007. Food as a vehicle for transmission of Shiga toxin-producing Escherichia coli. J. Food Prot. 70:2426-2449. Shepherd, M.W., P.F. Liang, X.P. Jiang, M.P. Doyle, and M.C. Erickson. 2007. Fate of Escherichia coli O157:H7 during on-farm dairy manure-based composting. J. Food Prot. 70:2708-2716. Doyle, M.P. and M.C. Erickson. 2006. Reducing the carriage of foodborne pathogens in livestock and poultry. Poultry Sci. 85:960-973. Doyle, M.P. and M.C. Erickson. 2006. Emerging microbiological food safety issues related to meat. Meat Sci. 74:98-112. Erickson, M.C. and Y.R. Ortega. 2006. Inactivation of protozoan parasites in food, water, and environmental systems. J. Food Prot. 69:2786-2808. Erickson, M.C., M.A. Bulgarelli, A.V.A. Resurreccion, R.A. Vendetti, and K.A. Gates. 2006. Consumer differentiation, acceptance, and demographic patterns to consumption of six varieties of shrimp. J. Aquat. Food Prod. Technol. 15:37-53. Doyle, M.P. and M.C. Erickson. 2006. Closing the door on the fecal coliform assay. Microbe 1(4):162-163. Erickson, M. C., M. Islam, C. Sheppard, J. Liao, and M. P. Doyle. 2004. Reduction of Escherichia coli O157:H7 and Salmonella enterica serovar Enteritidis in chicken manure by larvae of the black soldier fly. J. Food Prot. 67:685-690. Erickson, M. C. and J. L. Kornacki. 2003. Bacillus anthracis: Current knowledge in relation to contamination of food. J. Food Prot. 66:691-699. Holownia, K. I., M. C. Erickson, M. S. Chinnan, and R. R. Eitenmiller. 2001. Tocopherol losses in peanut oil during pressure frying of marinated chicken strips coated with edible films. Food Res. Int. 34:77-80. Len, S.-V., Y.-C. Hung, M. Erickson, and C. Kim. 2000. Ultraviolet spectrophotometric characterization and bactericidal properties of electrolyzed oxidizing water as influenced by amperage and pH. J. Food Protect. 63:1534-1537. Holownia, K. I., M. S. Chinnan, M. C. Erickson, and P. Mallikarjunan. 2000. Quality evaluation of edible film-coated chicken strips and frying oils. J. Food Sci. 65:1087-1090. Sista, R.V., M. C. Erickson, and R. L. Shewfelt. 2000. Lipid oxidation in a chicken muscle model system: Oxidative response of lipid classes to iron ascorbate or methemoglobin catalysis. J. Agric. Food Chem. 48:1421-1426. Erickson, M. C. 2000. Chemical treatments to control enzymes in fishery products. In: Seafood Enzymes. (B. K. Simpson and N. F. Haard, eds.) Marcel Dekker, Inc., New York. Chapter 17, pp. 489-503. |
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