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Faculty and Staff

Aubrey Mendonca, PhD
Title:Associate Professor
Department:Food Science and Human Nutrition
Organization: Iowa State University
Address:3399 Food Sciences Building
Ames, IA 50011
Phone:515-294-2950
Fax:515-294-8181
E-mail:amendon@iastate.edu
Web Site:http://www.fshn.hs.iastate.
edu/faculty/mendonca.php
Emphases:Food Microbiology
Food Safety (Post-Harvest)
Food Safety (Pre-Harvest)

Microbial food safety and quality; survival, injury, and destruction of foodborne pathogens as influenced by chemical, heat, or irradiation treatment of foods; stress adaptation and virulence in human enteric pathogens; resistance of pathogens to food processing methods.

Publications
Antimicrobials and irradiation on the survival of Listeria monocytogenes and the quality of ready-to-eat turkey ham
Infuence of irradiation and storage on the quality of ready-to-eat turkey breast rolls
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
Influence of Dietary Vitamin E on Behavior of Listeria monocytogenes and Color Stability in Ground Turkey Meat Following Electron Beam Irradiation
Synthesis of Glycoporphyrin Derivtives and Their Antiviral Activity Against Herpes Simplex Virus Types 1 and 2
Impact of Antimicrobial Ingredients and Irradiation on the Survival of Listeria monocytogenes and the Quality of Ready-to-Eat Turkey Ham
Effect of incorporation of probiotic bacteria into a Swiss cheese model system on microbial viability and flavor quality
Influence of irradiation and storage on the quality of ready-to-eat turkey breast roll
Effects of electron beam irradiation and antimicrobials on the volatiles, color and texture of ready-to-eat turkey breast roll
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
Survival of Listeria monocytogenes and Escherichia coli 0157:H7 during sauerkraut fermentation
Microbiological evaluation of foodservice contact surfaces in Iowa assisted living facilities
Effect of irradiation on the quality of turkey ham during storage
Temperature abuse affects the quality of irradiated pork loins
Microbiological Evaluation of Food Contact Surfaces in Iowa Schools
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
Use of Pediocin (Alta 2341)b for control of Listeria monocytogenes on frankfurters
A Predictive Model to Determine the Effects of Temperature, Sodium Pyrophosphate, and Sodium Chloride on Thermal Inactivation of Starved Listeria monocytogenes in Pork Slurry
Effect of dietary vitamin E and irradiation on lipid oxidation, color and volatiles of fresh and previously frozen turkey breast patties
The role of dietary vitamin E in experimental Listeria monocytogenes infections in turkeys
Quality characteristics of irradiated ready-to-eat breast rolls from turkeys fed conjugated linoleic acid
Inactivation by Irradiation. In, Juneja, V. K. and J. N. Sofos (eds)
Influence of sodium pyrophosphate on thermal inactivation of Listeria monocytogenes in pork slurry and ground pork
Total Viable Counts: Metabolic Activity Tests
New Inspection Policies for Meat. Resource


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