Donald W. Schaffner, Ph. D.

2.      Smith-Simpson, S, M.G. Corradini, M.D. Normand, M. Peleg and D.W. Schaffner.  2007.  Estimating Microbial Growth Parameters from Non-Isothermal Data: A Case Study with Clostridium perfringens.  International Journal of Food Microbiology.  118: 294-303.  (50% idea/plan, 10% research, 25% writing).  Available online.

3.      Ingham, S.C., Fanslau, M.A, Burnham, G.M. Ingham, B.H. Norback, J.P. and Schaffner, D.W.  2007.  Predicting Pathogen Growth during Short-Term Temperature Abuse of Raw Pork, Beef and Poultry Products: Use of an Isothermal-Based Predictive Tool.  Journal of Food Protection.  70(6): 1445-1456.  (33% idea/plan, 0% research, 10% writing). Available online.

4.      Byrd-Bredbenner, C., Wheatley, V., Schaffner, D.W., Bruhn, C., Blaylock, L., and Maurer, J. 2007.  Development of Food Safety Psychosocial Questionnaires for Young Adults.  Journal of Food Science Education. 6: 30-37. (25% idea/plan, 5% research, 10% writing).  Available online.

5.      Rho, M-J and D.W. Schaffner. 2007.  Microbial risk assessment of staphylococcal food poisoning in Korean kimbab.  International Journal of Food Microbiology. 116: 332–338. (25% idea/plan, 25% research, 75% writing)  Available online.

6.      Liu, B and D.W. Schaffner.  2007. Quantitative analysis on the growth of Salmonella Stanley during alfalfa sprouting and evaluation of Enterobacter aerogenes as its surrogate.  Journal of Food Protection 70(2) 316-322. (50% idea/plan, 25% research, 75% writing). Available online.

7.      Schaffner, D.W. and K.M. Schaffner.  2007. Management of risk of microbial cross contamination from uncooked frozen hamburgers by alcohol-based hand sanitizer.  Journal of Food Protection 70(1) 109-113.  (50% idea, 25% research, 75% writing). Available online.

8.      Danyluk, M.D., Harris, L.J. and Schaffner, D.W.  2006.  Monte Carlo simulations assessing the risk of salmonellosis from consumption of almonds.  Journal of Food Protection 69(7) 1594–1599. (20% idea/plan, 10% research, 20 % writing).  Available online.

9.      De Siano, T., Padhi, S., Schaffner, D.W. and Montville, T.J.  2006. Growth characteristics of virulent Bacillus anthracis and potential surrogate strains.  Journal of Food Protection 69(7) 1720-1723.  (10% idea/plan, 20% research, 20% writing).  Available online.

10.  Jaykus, L, S. Dennis, D. Bernard, H.G. Claycamp, D. Gallagher, A.J. Miller, M. Potter, M. Powell, D. Schaffner, M.A. Smith, T. Ten Eyck.  2006.  Using Risk Analysis to Inform Microbial Food Safety Decisions. Issue Paper 31. CAST, Ames, Iowa.  (9% idea/plan, 9% writing).  Available online.

11.  Engeljohn, D., Beuchat, L., Freier, T., Harris, L., Kowalcyk, B., Mazzotta, A., Schaffner, D., Scott, V. and Thompson, S.  Consumer Guidelines for the Safe Cooking of Poultry Products.  National Advisory Committee on Microbiological Criteria for Foods report, Adopted March 24, 2006 Arlington, VA. (11% idea/plan, 11% writing).  Available online.

12.  Lakshmanan, C and Schaffner, D.W. 2006.  Understanding and Controlling Microbiological Contamination of Beverage Dispensers in University Foodservice Operations.  Food Protection Trends 26:27-31.  (80% idea/plan, 10% research, 50% writing). Available online.

13.  Zhao, L., Montville, T.J. and Schaffner, D.W.  2006.  Evidence for quorum sensing in Clostridium botulinum 56A.  Letters in Applied Microbiology.  42:54-58. (33% idea/plan, 5% research, 33% writing).  Available online.

14.  Montville, T.J., Dengrove, R., De Siano, T., Bonnet, M. and Schaffner, D.W. 2005.  Thermal resistance of spores from virulent strains of Bacillus anthracis and potential surrogates. Journal of Food Protection. 68(11): 2362-2366. (10% idea/plan, 10% research, 20% writing).  Available online.

15.  Filho, G.C.S, Penna, T.C.V and Schaffner, D.W. 2005.  Microbiological quality of vegetable proteins during the preparation of a meat analog. Italian Journal of Food Science.  17(3): 269-284.  (5% idea/plan, 5% research, 33% writing).  Available online.

16.  Montville, R. I. and Schaffner, D.W.  2005. Monte Carlo simulation of pathogen behavior during the sprout production process.  Applied and Environmental Microbiology.  71(2): 746–753. (75% idea/plan, 10% research, 50% writing).  Available online.

17.  Smith-Simpson, S. and Schaffner, D.W.  2005.  The development of a model to predict growth of Clostridium perfringens in cooked beef during cooling.  Journal of Food Protection.  68(2): 336–341.  (75% idea/plan, 30% research, 75% writing).  Available online.

18.  Stewart, C.M., Cole, M.B. Legan, J.D. Slade, L and Schaffner, D.W.  2005.  Solute-specific effects of osmotic stress on Staphylococcus aureus.  Journal of Applied Microbiology. 98: 193–202. (10% idea/plan, 5% research, 20% writing). Available online.

19.  Schaffner, D.W.  2004.  Mathematical frameworks for modeling Listeria cross-contamination in food processing plants.  Journal of Food Science 69(6):R155-159. Available online.

20.  Smith, S., Juneja, V. and Schaffner, D.W. 2004.  The influence of several methodological factors on the growth of Clostridium perfringens in cooling rate challenge studies.  Journal of Food Protection 67(6): 1133-1137. (33% idea/plan, 10% research, 50% writing). Available online.

21.  Smith, S, and Schaffner, D.W.  2004.  Evaluation of predictive models for Clostridium perfringens growth during cooling.  Journal of Food Protection 67(6): 1128-1132. (75% idea/plan, 25% research, 50% writing).  Available online.

22.  Smith, S, and Schaffner, D.W.  2004.  Evaluation of a Clostridium perfringens predictive model developed under isothermal conditions in broth to predict growth in ground beef during cooling.  Applied and Environmental Microbiology 70(5): 2728–2733. (75% idea/plan, 10% research, 50% writing).  Available online.

23.  Montville, R. I. and Schaffner, D.W.  2004. Analysis of published sprout seed disinfection studies shows treatments are highly variable.  Journal of Food Protection.  67(4):758–765. (75% idea/plan, 10% research, 50% writing).  Available online.

24.  Schaffner, D.W., Sithole, S. and R. Montville. 2004. Use of microbial modeling and Monte Carlo simulation to determine performance criteria for bacterial populations on plastic cutting boards in use in foodservice kitchens.  Food Protection Trends.  24(1): 14-19. (75% idea/plan, 10% research, 50% writing).  Available online.

25.  Montville, R. and Schaffner, D.W.  2004.  Statistical distributions describing microbial quality of surfaces and foods in foodservice operations.  Journal of Food Protection.  67(1): 162–167. (75% idea/plan, 25% research, 50% writing).  Available online.

26.  Montville, R. I. and Schaffner, D.W. 2003.  Inoculum size influences bacterial cross contamination rates between surfaces.  Applied and Environmental Microbiology.  69: 7188–7193. (85% idea/plan, 15% research, 50% writing).  Available online.

27.  Schaffner D.W., McEntire, J., Duffy, S., Montville, R. and S. Smith.  2003. Monte Carlo simulation of the shelf life of pasteurized milk as affected by temperature and initial concentration of spoilage organisms.  Food Protection Trends: 23(12): 1014-1021. (100% idea/plan, 50% research, 50% writing). Available online.

28.  Smith, S. Dunbar, M., Tucker D. and Schaffner, D.W. 2003.  Efficacy of a commercial produce wash on bacterial contamination of lettuce in a foodservice setting.  Journal of Food Protection 66(12): 2359–2361. (75% idea/plan, 10% research, 50% writing). Available online.

29.  Montville, R., Smith, S. Perdomo, P. Nitzsche, P.J. and Schaffner, D.W.  2003.  Potential for bacterial growth on the fresh cut tropical squash, calabaza (Curcubita moschata), during storage.  Journal of Food Safety 23:159-166.  (75% idea/plan, 30% research, 60% writing). Available online.

30.  Stewart, C.M., Cole, M.B. and Schaffner, D.W.  2003.  Managing the Risk of Staphylococcal Food Poisoning from Cream-filled Baked Goods using Food Safety Objectives.  Journal of Food Protection. 66(7) 1310–1325.  (33% idea/plan, 25% research, 45% writing). Available online.

31.  Mattick, K, Durham, K., Domingue, G.,  Jørgensen, F. Sen, M., Schaffner D.W. and Humphrey, T. 2003.  The survival of foodborne pathogens during domestic washing-up and subsequent transfer onto washing-up sponges, kitchen surfaces and food.  International Journal of Food Microbiology. 85: 213-226.   (5% idea/plan, 5% research, 5% writing). Available online.

32.  Vora, P., Senecal, A. and Schaffner, D.W. 2003. Survival of Staphylococcus aureus ATCC 13565 in intermediate moisture foods is highly variable.  Risk Analysis 23(1): 229-236.  (90% idea/plan, 15% research, 45% writing). Available online.

33.  Zhao, L. Montville, T.J. and Schaffner, D.W.  2003. Computer simulation of the behavior of Clostridium botulinum 56A spores at low spore concentrations. Applied and Environmental Microbiology 69(2): 845–851 (45% idea/plan, 5% research, 30% writing). Available online.

34.  Busta, F.F., Bernard, D.T., Gravani, R.B., Hall, P., Pierson, M.D., Prince, G., Schaffner, D.W., Swanson, K.M.J., Woodward, B. and Yiannas, F.  2003 Evaluation and definition of potentially hazardous foods.  Comprehensive Reviews in Food Science and Food Safety (2S) 1-109. (10% idea/plan, 10% research, 10% writing). Available online.

35.  Ng, T.M, Viard, E., Caipo, M.L. Duffy, S and Schaffner, D.W.  2002.  Expansion and Validation of a Predictive Model for the Growth of Bacillus stearothermophilus in Military Rations.  Journal of Food Science, 67(5): 1872-1878. (90% idea/plan, 15% research, 75% writing).  Available online.

36.  Duffy, S and Schaffner, D.W.  2002. Monte Carlo Simulation of the Risk of Contamination of Apples with Escherichia coli O157:H7.  International Journal of Food Microbiology, 78(3): 245-255. (50% idea/plan, 5% research, 15% writing). Available online.

37.  Zhao, L. Montville, T.J. and Schaffner, D.W., 2002. Time-to-detection, percent-growth-positive and maximum growth rate models for Clostridium botulinum 56A at include multiple temperatures. International Journal of Food Microbiology, 77(3): 187-197. (40% idea, 20% research, and 30% writing). Available online.

38.  Caipo, M.L., Duffy, S. Zhao, L. and Schaffner, D.W. 2002. Bacillus megaterium spore germination is influenced by inoculum size, Journal of Applied Microbiology, 92(5): 879-884. (40% idea, 20% research, 25% writing). Available online.

39.  Battey, A.S., Duffy, S. and Schaffner, D.W. 2002. Modeling yeast spoilage in cold-filled ready to drink beverages by Saccharomyces cerevisiae, Zygosaccharomyces bailii and Candida lipolytica, Applied and Environmental Microbiology. 68(4): 1901–1906. (50% idea/plan, 10% research, 20% writing). Available online.

40.  Stewart, C.M., Cole, M.B., Legan, D., Slade, L., Vandeven, M.H. and Schaffner, D.W.  2002. Staphylococcus aureus Growth Boundaries: Moving Towards Mechanistic Predictive Models Based on Solute-Specific Effects.  Applied and Environmental Microbiology. 68(4): 1864-1871. (15% idea/plan, 5% research, 10% writing). Available online.

41.  Montville, R., Chen, Y. and Schaffner, D.W., 2002. Risk assessment of handwashing efficacy using literature and experimental data.  International Journal of Food Microbiology 73: 305-313. (80% idea/plan, 25% research, 20% writing). Available online.

42.  Battey, A.S., Duffy, S. and Schaffner, D.W. 2001. Modeling mold spoilage in cold-filled ready to drink beverages by Aspergillus niger and Penicillium spinulosum, Food Microbiology. 18(5): 521-529. (50% idea/plan, 10% research, 20% writing). Available online.

43.  Llaudes, M.K., Zhao, L., Duffy, S. and Schaffner, D.W. 2001. Simulation and modeling of the effect of small inoculum size on time to spoilage by Bacillus stearothermophilus.  Food Microbiology 18(4):395-405. (80% idea/plan, 10% research, 15% writing). Available online.

44.  Battey A.S. and Schaffner, D.W. 2001. Modeling bacterial spoilage in cold-filled ready to drink beverages by Acinetobacter calcoaceticus and Gluconobacter oxydans.  Journal of Applied Microbiology. 91(2):237-247 (50% idea/plan, 10% research, 40% writing). Available online.

45.  Elliott, P.H. and Schaffner, D.W. 2001.  Germination, growth, and toxin production of nonproteolytic Clostridium botulinum as affected by multiple barriers. Journal of Food Science 66(4) 575-579. (30% idea/plan; 10% research; 75% writing).  Available online.

46.  Zhao, L., Chen, Y., and Schaffner, D.W. 2001. Comparison of logistic and linear regression in modeling percentage data. Applied and Environmental Microbiology. 67(5) 2129-2135. (30% idea/plan; 10% research; 20% writing). Available online.

47.  Montville, R., Chen, Y., and Schaffner, D.W.  2001. Glove barriers to bacterial cross-contamination.  Journal of Food Protection. 64(6), 845–849. (30% idea/plan; 10% research; 20% writing). Available online.

48.  Duffy, S and D.W. Schaffner.  2001. Modeling the survival of Escherichia coli O157:H7 in apple cider using probability distribution functions for quantitative risk assessment.  Journal of Food Protection. 64(5): 599-605. (50% idea/plan; 25% research; 25% writing). Available online.

49.  Chen, Y., Jackson, K.M. Chea, F.P. and Schaffner, D.W. 2001.  Quantification and variability analysis of bacterial cross-contamination rates in the kitchen. Journal of Food Protection. 64(1):72-80. (50% idea/plan; 5% research; 10% writing). Available online.

50.  Stewart, C.M, Cole, M.B., Legan J.D. Slade, L., Vandeven, M.H. and D.W. Schaffner.  2001.  Modeling the growth boundary of Staphylococcus aureus for risk assessment purposes.  Journal of Food Protection. 64(1):51-57. (15% idea/plan; 0% research; 10% writing).

51.  Uljas, H.E., Schaffner, D.W. Duffy, S.M., Zhao, L. and Ingham, S.C. 2001. Modeling of combined processing steps for reducing Escherichia coli O157:H7 populations in apple cider.  Applied and Environmental Microbiology. 67(1):133-141. (20% idea/plan; 5% research; 10% writing). Available online.

52.  Zhao, L., Montville, T.J., and Schaffner, D.W.  2001. Inoculum size of Clostridium botulinum 56A spores influences time-to-detection and percent growth-positive samples.  Journal of Food Science. 65(8):1369-1375. (50% idea/plan; 5% research; 50% writing). Available online.

53.  Barbosa-Canovas, G.V., Schaffner, D.W, Pierson, M.D, and Zhang, Q.H. 2000. Oscillating magnetic fields. Journal of Food Science Supplement. 65:86-89. (25% idea/plan; 5% research; 25% writing). Available online.

54.  Barbosa-Canovas, G.V., Schaffner, D.W., Pierson, M.D., and Zhang, Q.H. 2000. Pulsed x-rays. Journal of Food Science Supplement. 65:96-97. (25% idea/plan; 5% research; 25% writing).  Available online.

55.  Barbosa-Canovas, G.V., Schaffner, D.W., Pierson, M.D., and Zhang, Q.H. 2000. Pulsed light technology. Journal of Food Science Supplement. 65:82-85. (25% idea/plan; 5% research; 25% writing).  Available online.

56.  Barbosa-Canovas, G.V., Pierson, M.D., Zhang, Q.H., and Schaffner, D.W. 2000. Pulsed electric fields. Journal of Food Science Supplement. 65:65-79. (10% idea/plan; 5% research; 10% writing).  Available online.

57.  Barbosa-Canovas, G.V., Zhang, Q.H., Pierson, M.D., and Schaffner, D.W. 2000. High voltage arc discharge. Journal of Food Science Supplement. 65:80-81. (10% idea/plan; 5% research; 10% writing).  Available online.

58.  Duffy, S., Churey, J., Worobo, R.W. and Schaffner, D.W.  2000.  Analysis and modeling of the variability associated with UV inactivation of Escherichia coli in apple cider. Journal of Food Protection. 63:1587–1590. (90% idea/plan; 20% research; 25% writing).  Available online.

59.  Chea, F.P., Chen, Y., Montville T. J., and Schaffner, D. W.  2000.  Modeling the germination kinetics of Clostridium botulinum 56A spores as affected by temperature, pH and sodium chloride.  Journal of Food Protection. 63:1071-1079. (50% idea/plan; 10% research; 25% writing).  Available online.

60.  Schaffner, D.W., Ross, W.H. and Montville, T.J.  1998. Analysis of the Influence of Environmental Parameters on Clostridium botulinum Time-to-toxicity Using Three Modeling Approaches.  Applied and Environmental Microbiology. 64:4416-4422. (33% idea/plan; 10% research; 75% writing). Available online.

61.  Schaffner, D.W.  1998.  A Predictive Microbiology Gedanken Experiment. Food Microbiology. 15: 185-189. (100% idea/plan; 100% research; 100% writing). Available online.

62.  Ng, T.M. and Schaffner, D.W.  1997.  Mathematical Models for the Effects of pH, Temperature, and Sodium Chloride on the Growth of Bacillus stearothermophilus in Salty Carrots.  Applied and Environmental Microbiology. 63: 1237-1243. (90% idea/plan; 0% research; 75% writing).  Available online.

63.  Vessoni Penn, T.C., Schaffner, D. W., Abe, L.E. and Machoshvili, I.A.  1996.  Inactivation of Brazilian wild type and enterotoxigenic Escherichia coli by chlorine.  Journal of Industrial Microbiology 16 57-61 (0% idea/plan; 0% research; 50% writing).

64.  Buckalew, J.J., Schaffner, D.W., and Solberg, M.  1996.  Surface Sanitation and Microbiological Food quality of a University Foodservice Operation[1].  Journal of Foodservice Systems 9: 25-39. (50% idea/plan; 0% research; 90% writing).  Available online.

65.  Schaffner, Donald W. 1995.  The Application of the WLF Equation to Predict Lag Time as a Function of Temperature for Three Psychrotrophic Bacteria. International Journal of Food Microbiology 27: 107-115 (100% idea/plan; 10% research; 100% writing).  Available online.

66.  Blysick-McKenna, Denise N., and Schaffner, Donald W. 1994.  Prediction of Most Probable Number of Listeria monocytogenes using a Generalized Linear Model and a Modified FDA Listeria Isolation Method.  Journal of Food Protection 57(12) 1052-1056 (50% idea/plan; 10% research; 50% writing).

67.  Schaffner, Donald W. 1994.  The Application of a Statistical Bootstrapping Technique to Calculate Growth Rate Variance for Modelling Psychrotrophic Pathogen Growth.  International Journal of Food Microbiology 24 309-314. Available online.

68.  Dever, F., Schaffner, D.W. and Slade, P.J. 1993.  Methods for the Detection of Foodborne Listeria monocytogenes in the United States.  Journal of Food Safety, 15(4) 263-293. (50% idea/plan; 10% research; 50% writing)

69.  Alber, S.A. and Schaffner, D.W. 1993.  New Modified Square Root and Schoolfield Models for Predicting Bacterial Growth Rate as a Function of Temperature.  Journal of Industrial Microbiology, 12 206-210. (75% idea/plan; 10% research; 75% writing)

70.  Duh Y.-H. and Schaffner, D.W. 1993.  Modeling the Effect of Temperature on the Growth Rate and Lag time of Listeria innocua and Listeria monocytogenes.  Journal of Food Protection, 56(3):205-210. (90% idea/plan; 10% research; 90% writing)

71.  Alber, S.A. and Schaffner, D.W. 1992.  Evaluation of Data Transformations Commonly Used with the Square Root and Schoolfield Models for Bacterial Growth.  Applied and Environmental Microbiology, 58(10):3337-3342. (75% idea/plan; 10% research; 75% writing)

72.  Schaffner, D.W. and Toledo, R.T. 1992.  Cellulase Production in Continuous Culture by Trichoderma reesei on Xylose-Based Media.  Biotechnology and Bioengineering 39: 865-869. (80% idea/plan; 95% research; 90% writing)

73.  Schaffner, D.W., and Toledo, R.T. 1991.  Cellulase Production by Trichoderma reesei when Cultured on Xylose Based Media Supplemented with Sorbose.  Biotechnology and Bioengineering, 37: 12‑16. (50% idea/plan; 95% research; 90% writing)

74.  Solberg, M., Buckalew, J.J., Chen, C.W., Schaffner, D.W., O'Neil, K., McDowell, J., Post, L.S., and Boderck, M. 1990.  Microbial Safety Assurance System for Foodservice Facilities.  Food Technology, 44: 68‑73. (25% idea/plan; 10% research; 10% writing)

75.  Schaffner, D.W., and Beuchat, L.R. 1986.  Functional Properties of Freeze-Dried Powders of Unfermented and Fermented Aqueous Extracts of Legume Seeds.  Journal of Food Science, 51(3):629‑633. (25% idea/plan; 95% research; 50% writing)

76.  Schaffner, D.W., and Beuchat, L.R. 1986.  Fermentation of Aqueous Plant Seed Extracts. Applied and Environmental Microbiology,  51(5):1072‑1076. (25% idea/plan; 95% research; 50% writing)

77.  Schaffner, D.W., Beuchat, L.R. and Chiou, R.Y.-Y. 1985.  Fermentation of Aqueous Extracts of Peanuts with Lactobacillus bulgaricus in a Semi-continuous Stirred Tank Reactor.  Food Microbiology, 2:249‑254. (75% idea/plan; 50% research; 50% writing)