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Faculty and Staff

Jim Dickson, PhD
Title:Professor
Department:Animal Science
Organization: Iowa State University
College of Agriculture
Animal Science
Address:215F Meat Laboratory
Ames, IA 50011
Phone:515-294-4733
Fax:515-294-6019
E-mail:jdickson@iastate.edu
Web Site:http://www.ans.iastate.edu/
faculty/dickson.html
Emphases:Food Safety (Post-Harvest)
HACCP

Dr. Dickson's research focuses on the control of bacteria of public health significance in foods of animal origin. He is interested in intervention strategies, including irradiation, which may be effective in controlling these bacteria

Publications
Survival and recovery of viable-but-nonculturable Listeria monocytogenes cells in a nutritionally depleted medium
Application of Preventative Models to Estimate Listeria monocytogenes Growth on Frankfurters Treated with Organic Salt Acids
Effects of Organic Acid Salt Solutions on Sensory and Other Quality Characteristics of Frankfurters
Survival of Listeria monocytogenes and Escherichia coli
Survival of Listeria monocytogenes and Escherichia coli 0157:H7 during sauerkraut fermentation
Combining Pediocin (ALTA 2341) with postpackaging thermal pasteurization for control of Listeria monocytogeneson frankfurters
Combining Pediocin with postpackaging irradiation for control of Listeria monocytogeneson frankfurters
Survival and recovery of viable-but-nonculturable Listeria monocytogenes cells in a nutrionally depleted medium
Use of Pediocin (Alta 2341)b for control of Listeria monocytogenes on frankfurters
Attachment of Listeria monocytogenes on Ready-to-Eat (RTE) Meats
Reduction and Survival of Listeria monocytogenes in Ready-to-Eat (RTE) Meats after Irradiation
Effects of pediocin and post-packaging thermal pasteurization on Listeria monocytogenes on frankfurters
Effects of pediocin and post-packaging irradiation on Listeria monocytogenes on frankfurters
The effects of surface dipping organic acid salts or their combination solutions on sensory and other quality characteristics of frankfurters
Irradiation of Fresh Meat
Irradiation
A Predictive Model to Determine the Effects of Temperature, Sodium Pyrophosphate, and Sodium Chloride on Thermal Inactivation of Starved Listeria monocytogenes in Pork Slurry
Survival of Listeria monocytogenes in a Simulated Recirculating Brine Chiller System
Destruction of Bacillus anthracis Strain Sterne 34F2 Spores in Postal Envelopes by Exposure to Electron Beam Irradiation
Storage and Packaging Effects on Sensory and Color Characteristics of Ground Beef
Survival and recovery of Listeria monocytogenes on ready-to-eat meats inoculated with a desiccated and nutritionally depleted dust-like vector
Scientific criteria to ensure safe food
Impact of pH enhancement on the populations of Salmonella, Listeria and Escherichia coli 0157:H7 in boneless lean beef trimmings
Terrorism Preparedness in State Health Departments – United States, 2001 – 2003
A new technique for Escherichia coli testing of beef and pork carcasses
Hot Water and Organic Acid Interventions to Control Microbiological Contamination on Hog Carcasses during Processing
Growth rates of Salmonella and Escherichia coli O157:H7 in irradiated beef
Growth rates of mesophilic bacteria, aerobic psychrotrophic bacteria and lactic acid bacteria in low dose irradiated pork


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  Food Safety Consortium · Iowa State University · Ames, Iowa 50011 · USA · E-mail: foodsafety@iastate.edu