Harshavardhan Thippareddi
Affiliations: | The University of Nebraska - Lincoln, Lincoln, NE |
Area:
Food Science and Technology Agriculture, Microbiology BiologyWebsite:
https://foodsci.unl.edu/thippareddiGoogle:
"Harshavardhan Thippareddi"Bio:
Parents
Sign in to add mentor| Daniel Y. C. Fung | grad student | 1998 | Kansas State University | |
| (Mechanisms of heat and acid resistance in Escherichia coli 0157 : H7 and Listeria monocytogenes) | ||||
Children
Sign in to add trainee| Marcos X. Sanchez | grad student | 2004 | University of Nebraska - Lincoln |
| David Monsalve | grad student | 2008 | University of Nebraska - Lincoln |
| Carol J. Valenzuela Martinez | grad student | 2013 | University of Nebraska - Lincoln |
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Publications
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| Thomas CL, Thippareddi H, Kumar S, et al. (2021) Validation of commonly used antimicrobial interventions on bob veal carcasses for reducing Shiga toxin producing Escherichia coli surrogate populations. Journal of Food Protection |
| Rincon A, Kumar S, Ritz CW, et al. (2020) Antimicrobial interventions to reduce Salmonella and Campylobacter populations and improve shelf life of quail carcasses. Poultry Science. 99: 5977-5982 |
| Michael M, Acuff J, Lopez K, et al. (2019) Comparison of survival and heat resistance of Escherichia coli O121 and Salmonella in muffins. International Journal of Food Microbiology. 317: 108422 |
| Thomas CL, Stelzleni AM, Rincon AG, et al. (2019) Validation of Antimicrobial Interventions for Reducing Shiga Toxin-Producing Escherichia coli Surrogate Populations during Goat Slaughter and Carcass Chilling. Journal of Food Protection. 364-370 |
| Channaiah LH, Michael M, Acuff JC, et al. (2019) Validation of a nut muffin baking process and thermal resistance characterization of a 7-serovar Salmonella inoculum in batter when introduced via flour or walnuts. International Journal of Food Microbiology. 294: 27-30 |
| Hasty JD, Henson JA, Acuff GR, et al. (2018) Validation of a Sequential Hide-On Bob Veal Carcass Antimicrobial Intervention Composed of a Hot Water Wash and Lactic Acid Spray in Combination with Scalding To Control Shiga Toxin-Producing Escherichia coli Surrogates. Journal of Food Protection. 762-768 |
| Stella JM, Luchansky JB, Miller K, et al. (2017) Use of an Electrostatic Spraying System or the Sprayed Lethality in Container Method To Deliver Antimicrobial Agents onto the Surface of Beef Subprimals To Control Shiga Toxin-Producing Escherichia coli. Journal of Food Protection. 1393-1400 |
| Redondo-Solano M, Burson DE, Thippareddi H. (2016) Thermal Resistance of Clostridium difficile Spores in Peptone Water and Pork Meat. Journal of Food Protection. 79: 1468-1474 |
| Channaiah LH, Holmgren ES, Michael M, et al. (2016) Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as Nonpathogenic Surrogate Indicators. Journal of Food Protection. 79: 544-52 |
| Sevart NJ, Baumann N, Thippareddi H, et al. (2016) Evaluating the efficacy of three U.S. Department of Agriculture-approved antimicrobial sprays for reducing Shiga toxin-producing Escherichia coli surrogate populations on bob veal carcasses Journal of Food Protection. 79: 956-962 |