CURRICULUM VITAE
Donald W. Schaffner, Ph.D.
Extension Specialist in Food Science
Food Science Building
65 Dudley Rd.
Rutgers, The State University of NJ
New Brunswick, NJ 08901-8520
Voice: (732) 932-9611x214
Fax: (732) 932-6776
schaffner@aesop.rutgers.edu
Ph.D. 1989 Food Science and Technology
M.S. 1985 Food Science and Technology
B.S. 1983 Food Science
July 2002 – Present. Extension Specialist (Professor).
October 1998 –
Present. Lead Scientist, Food Risk
Analysis Initiative.
July 1995 – July 2002. Associate Extension Specialist (Associate Professor).
February 1989 - June 1995. Assistant Extension Specialist (Assistant Professor).
September 1983 -
December 1988. Graduate Research
Assistantship, Department of Food Science and Technology,
Faculty Academic Service Increment. April 1, 2006. Recommendation by Cooperative Extension peers for salary increase based on recent contributions to the profession, University and Department.
Faculty Academic Service Increment. April 1, 2005. Recommendation by Cooperative Extension peers for salary increase based on recent contributions to the profession, University and Department.
Faculty Academic
Service Increment.
Faculty Academic
Service Increment.
Faculty Academic
Service Increment.
Faculty Academic
Service Increment.
Faculty Academic
Service Increment.
Faculty Academic
Service Increment.
Faculty Academic
Service Increment.
Merle V. Adams Junior Faculty Award, 1993. Presented by the Department of Extension Specialists for Outstanding Achievement as a Junior Faculty Member.
Faculty Academic
Service Increment.
Faculty Academic
Service Increment.
Ph.D. Dissertation: Cellulase Production in Batch and Continuous Culture by Trichoderma reesei on Xylose Based Media, February 1989, Under the direction of Romeo T. Toledo, Ph.D.
M.S. Thesis: Fermentation of Aqueous Plant Seed Extracts by Lactic Acid Bacteria: Batch Fermentation, Semi-continuous Fermentation, and Functional Properties of Freeze Dried Products, July 1985, Under the direction of Larry R. Beuchat, Ph.D.
1. Danyluk,
M.D., Harris, L.J. and Schaffner, D.W.
2006.
2. De
Siano, T., Padhi, S., Schaffner, D.W. and
3. 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.
4. Zhao,
L.,
5.
6. 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.
7.
8. 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.
9. Stewart,
C.M., Cole, M.
10. 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.
11. 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.
12. 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.
13. 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.
14.
15. Schaffner,
D.W., Sithole, S. and R. Montville. 2004. Use of microbial modeling and
16.
17.
18. Schaffner
D.W., McEntire, J., Duffy, S.,
19. 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.
20.
21. Stewart,
C.M., Cole, M.
22. Mattick,
K,
23. 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.
24. 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.
25. Busta,
F.F., Bernard, D.T., Gravani, R.
26. 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.
27. Duffy,
S and Schaffner, D.W. 2002.
28. 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.
29. 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.
30. 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.
31. Stewart,
C.M., Cole, M.
32.
33. Battey,
A.S., Duffy, S. and Schaffner, D.W. 2001. Modeling mold spoilage in cold-filled
ready to drink beverages by Aspergillus
34. 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.
35. 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.
36. 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.
37. 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.
38.
39. 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.
40. Chen,
Y.,
41. 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).
42. Uljas,
H.E., Schaffner, D.W. Duffy, S.M., Zhao, L. and
43. Zhao,
L.,
44. 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.
45. 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.
46. 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.
47. 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.
48. 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.
49. 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.
50. Chea,
F.P., Chen, Y.,
51. Schaffner,
D.W., Ross, W.H. and
52. Schaffner, D.W. 1998. A Predictive Microbiology Gedanken Experiment. Food Microbiology. 15: 185-189. (100% idea/plan; 100% research; 100% writing). Available online.
53. 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.
54. 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).
55. 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.
56. 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.
57. 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).
58. 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.
59. Dever,
F., Schaffner, D.W. and Slade, P.J. 1993.
Methods for the Detection of Foodborne Listeria monocytogenes in the
60. Alber,
61. 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)
62. Alber,
63. Schaffner,
D.W. and
64. Schaffner,
D.W., and
65. 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)
66. 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)
67. 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)
68. 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)
1. Schaffner, D.W. 2004. Microbial growth modeling. Encyclopedia of Agricultural, Food, and Biological Engineering. DOI: 10.1081/E-EAFE 120007192. Available online soon.
1.
Byrd-Bredbenner, C., Schaffner, D., Bruhn, C., Blalock,
L., and Wheatley, V. Food Safety Handling Behaviors of Young Adults. American
Public Health Association,
2. Byrd-Bredbenner, C., Schaffner, D., Bruhn, C., Blalock, L., and Wheatley, V. Food Safety Attitudes, Locus of Control, and Self-Efficacy of Young Adults. USDA Food Safety and Inspection Service, Reaching At-Risk Audiences and Today's Other Food Safety Challenges, 2006 Food Safety Education Conference, Denver, September, 2006.
3.
Byrd-Bredbenner, C., Schaffner, D., Bruhn, C., Blalock,
L., and Wheatley, V. What Do Young Adults Know About Food Safety? Results of a
National Survey. American Dietetic
Association,
4.
B. Liu and D.W. Schaffner. Quantitative analysis on the growth and
migration of Salmonella
5.
M.D. Danyluk, L.J. Harris and D.W. Schaffner.
6.
N. Tran, R. Newsome, F. Busta, J. Hotchkiss, L. Jaykus,
G. Paoli, D. Schaffner, B. Tompkin, M. Wagner, B. Petersen, F. Shank, and M.
Militos. A Risk Ranking Framework for Food Safety Threats. Society for Risk Analysis annual meeting,
7.
C. Lakshmanan and D.W. Schaffner. Microbiological contamination of beverage
dispensor tips in university foodservice operations. International Association for Food Protection
annual meeting,
8.
S. Smith-Simpson and D.W. Schaffner. Identification of the cause of apparent
growth of Clostridium perfringens
at 4.4 °C. International Association for Food Protection
annual meeting,
9.
V. Garrido,
A. I. Vitas, B. Sesma, I. García-Jalón and D. Schaffner. Quantitative Risk Assessment of
Listeria Monocytogenes in Ready to Eat Foods in
10. D.W.
Schaffner. Using Computer simulation to
model Listeria cross-contamination in
food processing plants. 5th ASEPT
International Conference - Listeria monocytogenes and Risk Analysis. March 2004.
11. E.J.
Quinto and D.W. Schaffner. Modeling the
Competitive Growth of Lactobacillus sake MN
and Listeria monocytogenes Scott A in
Model Meat Gravy. 5th ASEPT
International Conference - Listeria monocytogenes and Risk Analysis. March 2004.
12. D.W.
Donahue, J.E. Riviere, and D.W. Schaffner.
Microbial Risk Assessment: Lessons learned from the National Academy of
Sciences Committee on Review of the Use of Scientific Criteria and Performance
Standards for Safe Food, Society for Risk Analysis. December 2003.
13. R.
Montville and D.W. Schaffner, Quantitative Microbial Risk Assessment of the
Sprout Production Process, International Association for Food Protection,
August 2003.
14. S.
Smith, M. Dunbar, D. Tucker and D.W. Schaffner, Evaluating the efficacy of a
commercial produce wash on lettuce in a foodservice setting. International
Association for Food Protection, August 2003.
15. D.W.
Schaffner, S. Sithole and R. Montville, Statistical distributions describing
the change in bacterial populations on plastic cutting boards in use in
foodservice kitchens, Society for Risk Analysis annual meeting, December 2002.
16. S.
Duffy, and D.W. Schaffner, Bias and accuracy from ten years of predictive food
microbiology literature, International Association for Food Protection, August
2002.
17. D.
W. Schaffner and R. Montville. Statistical distributions describing microbial
quality of surfaces and foods in a foodservice operation, International
Association for Food Protection, August 2002.
18. Schaffner,
D.W., Vora, P., and Duffy, S. "Modeling Survival of Escherichia coli
and Staphylococcus aureus with Probability Distribution Functions."
Society for Risk Analysis annual meeting, December 2001.
19. Zhao,
L,
20. Zhao, L., Chen, Y. and Schaffner, D.W. Comparison of linear and logistic regression for modeling percentage data. Program for American Society for Microbiology general meeting, May 2001, Orlando FL. Pg 242.
21. Duffy, S. and Schaffner, D.W. Modeling the Contamination of Apples with Escherichia coli O157:H7." Program for American Society for Microbiology general meeting, May 2001, Orlando FL. Pg 60.
22. D.W.
Schaffner, R. Montville and Y. Chen. Risk assessment of handwashing efficacy
using literature and experimental data. Conference Proceedings of 3rd
International Conference on Predictive Modelling in Foods, September, 2000.
23. S.
M. Duffy, J. Churey, R.Worobo, and D.W. Schaffner. Modeling UV Inactivation of Escherichia
coli in apple cider for quantitative risk assessment. Program and Abstracts book, International
Association for Food Protection, August 2000.
24. D.
W. Schaffner. The impact of sampling
strategies on risk analysis and risk mitigation. Program and Abstracts book,
International Association for Food Protection, August 2000.
25. L.
Zhao, T. J. Montville, and D.W. Schaffner.
Inoculum size of Clostridium botulinum 56A spores influences
time-to-detection and percent growth-positive samples. Program and Abstracts
book, International Association for Food Protection, August 2000.
26. Y.
Chen, F.P. Chea, K.M. Jackson, and D.W. Schaffner. Quantification and variability analysis of
bacterial cross-contamination rates in the kitchen. Program and Abstracts book, International
Association for Food Protection, August 2000.
27. D.
Schaffner and R. Montville. Recent research on hand washing vs. glove
usage. Book of Abstracts, Institute of
Food Technologists Annual Meeting, June 2000,
28. S.
M. Duffy and D.W. Schaffner. Analysis
and modeling of the effects of novel processing technologies on pathogen
reduction in apple cider. Book of
Abstracts, Institute of Food Technologists Annual Meeting, June 2000,
29. G.
Barbosa-Canovas, M. D. Pierson, D. W. Schaffner and Q. H. Zhang. Pulsed
Electric Fields. Book of Abstracts,
Institute of Food Technologists Annual Meeting, June 2000,
30. Q.
H. Zhang, D. W. Schaffner, M. D. Pierson, and G. Barbosa-Canovas. Pulsed Light,
X-Ray, Oscillating Magnetic Field. Book
of Abstracts, Institute of Food Technologists Annual Meeting, June 2000,
31. L.
Zhao, T. J. Montville, and D. W. Schaffner. Effect of inoculum size on maximum growth
rate, lag time and maximum percent growth of Clostridium botulinum at varying
pH and salt concentration. Book of
Abstracts, Institute of Food Technologists Annual Meeting, June 2000,
32.
33. Duffy, S. and Schaffner, D.W. A quantitative risk assessment of the risk of Escherichia coli O157:H7 in apple cider. Program and Abstracts book, International Association of Milk Food and Environmental Sanitarians, August 1999. Dearborn, MI. Pg 48.
34. Stewart, C.M., Cole, M.B, Legan, J.D., Schaffner, D.W., Slade, L., and Vandeven, M. Modeling the growth boundary of Staphylococcus aureus for risk assessment purposes. Program and Abstracts book, International Association of Milk Food and Environmental Sanitarians, August 1999. Dearborn, MI. Pg 66.
35. Stiles-Battey, A., and Schaffner, D.W. Modeling the bacterial spoilage of Ready-to-drink beverages. Program and Abstracts book, International Association of Milk Food and Environmental Sanitarians, August 1999. Dearborn, MI. Pg 57.
36. Zhao,
L.-H.,
37. Caipo, M.L. and Schaffner, D.W. Use of Bacillus megaterium spore germination and cell parameter distributions to predict spoilage times at low inoculum size and differing environmental conditions. Program and Abstracts book, International Association of Milk Food and Environmental Sanitarians, August 1999. Dearborn, MI. Pg 58.
38.
39. Schaffner,
D.W. and Llaudes, M.K. Predicting the
influence of inoculum size on microbial spoilage rate in a model food
system. Program and Abstracts, Society
for Risk Analysis, December 1998.
40. Schaffner,
D.W.
41. Snyder,
O.P. and Schaffner, D.W. Risk Management
of Food from Farm to Fork. Program and Abstracts book, International
Association of Milk Food and Environmental Sanitarians, August 1998.
42. Chea,
F.P,
43. Caipo,
M.L. and Schaffner, D.W. Measurement and
Simulation of Bacillus Spore
Germination, Outgrowth and Lag Time, and Cell Doubling Times at Varying
Environmental Conditions. Book of Abstracts, Institute of Food Technologists
Annual Meeting, June 1998.
44. Caipo, M., Llaudes, M. and Schaffner, D.W. Simulation of Bacillus Spoilage in a Model Food System. Program and Abstracts book, International Association of Milk Food and Environmental Sanitarians, July 1997. Orlando, FL. Pg 45.
45. Schaffner,
D.W. Microbial Modeling: A Tool to Improve a Product’s Shelf Life. 31st Annual Tri-Branch Meeting,
October, 1996.
46. Schaffner,
D.W. and Elliot, P. Modelling variability
in spore germination, outgrowth and lag (GOL) time using a probabilisitic spore
germination simulation. Program and
Abstracts, 2nd International
Conference on Predictive Microbiology, February, 1996.
47. Ng,
T.M., Martin, C., Caipo, M. and Schaffner, D.W.
Modeling and Simulating the Germination, Outgrowth and Lag Time of, and
Food Spoilage by Bacillus
stearothermophilus. Eastern Food
Science, October, 1995.
48. Dogra,
R and Schaffner, D.W. Modeling the
Effect of Temperature on Growth Rate and Lag Time of Bacillus stearothermophilus Using Variance Stabilizing
Transformations. International Association of Milk Food and Environmental
Sanitarians, July 1995.
49. Caipo,
M. and Schaffner, D.W. Computer
Simulation of Bacterial Spore Germination, Outgrowth and Lag (GOL) Time. Book
of Abstracts, Institute of Food Technologists Annual Meeting, June 1995.
50. Ng,
T.M, Dogra, R. and Schaffner, D.W.
Response Surface Models for the Effects of Temperature, pH and Sodium
Chloride on the Growth of Bacillus
stearothermophilus in Salty Carrots. Book of Abstracts, Institute of Food
Technologists Annual Meeting, June 1995.
51. Schaffner,
D.W. Where Have We Come From?: The
History of Predictive Food Microbiology. Book of Abstracts, Institute of Food
Technologists Annual Meeting, June 1995.
52. Schaffner,
D.W. On the Use of Mathematical Models
and Supercomputer Simulations to Predict the Behavior of Bacillus stearothermophilus Spores and Vegetative Cells. Proceedings of International Association for
Mathematics And Computers in Simulation (IMACS)/International Federation of
Automatic Control (IFAC) First International Symposium on Mathematical Modelling
and Simulation in Agriculture and Bioindustries, May, 1995.
53.
54. Dogra,
R.,
55. Wang,
S. and Schaffner, D.W. The Suitability
of ATP Bioluminescence for Rapidly Measuring Surface Sanitation in a Food
Service Environment. Book of Abstracts, Institute of Food Technologists Annual
Meeting, June 1994.
56. Vessoni Penna, T.C., Schaffner, D.W. and
Machosvili, I.A. Serum Bottle
Simple Technique to Determine Moist-Heat Resistance of Bacillus stearothermophilus Spores on Strips. Proceedings of XIV
Brazilian Convention of Food Science and Technology, June 1994.
57. Vessoni Penna, T.C., Schaffner, D.W. and
Machosvili, I.A. Kinetics of
Inactivation of Escherichia coli
Strains to Chlorine in Phosphate Buffered Solutions. Proceedings of XIV
Brazilian Convention of Food Science and Technology, June 1994.
58. Vessoni Penna, T.C., Schaffner, D.W. and
Mesquita Santos, A.L. Kinetics of
Moist Heat Inactivation of Spores of Clostridium
perfringens ATCC 3616. Procedings of XIV Brazilian Convention of Food
Science and Technology, June 1994.
59. Schaffner,
D.W., Buckalew, J.J. and Solberg, M. Validation
and Monitoring of a Foodservice HACCP Program at
60. Schaffner,
D.W. The Application of a Statistical
Bootstrapping Technique to Calculate Growth Rate Variance for Modeling
Psychrotrophic Pathogen Growth. Program and Abstracts, FOOD MICRO ‘93,
September 1993.
61. Dogra,
R. and Schaffner, D.W. Determining
Differences in Microbial Growth Rates Using Linear Regression. Program and Abstracts, International
Association of Milk, Food and Environmental Sanitarians Annual Meeting, August
1993.
62. Wang,
S-.Y. and Schaffner, D.W. Lag Time
Predictions of Psychrotrophic Bacteria with Three Different Models Using a New Variance
Determining Method. Book of Abstracts, Institute of Food Technologists Annual
Meeting, July 1993.
63. Schaffner,
D.W. A Model Food Biotechnology Consumer
Education Program. Book of Abstracts, Institute of Food Technologists Annual
Meeting, July 1993.
64. Schaffner,
D.W. and Wang, S-.Y. The Application of
the WLF Equation to Predict Lag Time as a Function of Temperature for Three
Psychrotrophic Bacteria. Program for
American Society for Microbiology Annual Meeting, May 1993.
65. Walters,
H.M. and Schaffner, D.W. A Comparison of
the Quality Differences Between Organic and Conventionally Grown Tomatoes. Book
of Abstracts, Institute of Food Technologists Annual Meeting, June 1992.
66. Duh,
Y-.H. and Schaffner, D.W. A Comparison
of the Effect of Temperature on the Growth Rates of Listeria innocua and Listeria
monocytogenes. Program and
Abstracts, Society for Industrial Microbiology International Workshop on the
Application of Predictive Microbiology and Computer Modeling Techniques to the
Food Industry, April 1992.
67. Alber,
68. Schaffner,
D.W. Foodservice Sanitation Training
Materials: Results of a 1990 Survey. Book of Abstracts, Institute of Food
Technologists Annual Meeting, June 1991.
69. Schaffner,
D.W. and Reiners, S. Quality Evaluations
of Fresh Market Tomatoes Recommended for
70. Schaffner,
D.W. and Fiola J.A. Influence of
Preharvest Calcium Treatment on the Quality Attributes of Strawberry Cultivars.
Book of Abstracts, Institute of Food Technologists Annual Meeting, June 1991
71. Schaffner,
D.W. and Hopfinger, A.J. Effect of Field
Applied Calcium Treatments on the Quality and Shelf Life of Fresh Market
Peaches. Book of Abstracts,
72. Solberg,
M., Buckalew, J.J., Chen, C.M. and Schaffner, D.W. Microbial Safety Assurance for Foodservice
Facilities. Book of Abtracts,
73. Schaffner,
D.W., and
74. Schaffner,
D.W., and
75. Schaffner,
D.W., and Beuchat, L.R. Functional
Properties of Freeze-Dried Powders of Unfermented and Fermented Aqueous
Extracts of Legume Seeds. Book of Abstracts,
76. Schaffner, D.W., Beuchat, L.R. and Chiou, R.Y.-Y. Fermentation of Aqueous Extracts of Peanuts with Lactobacillus bulgaricus in a Semi-continuous Stirred Tank Reactor. Program and Abstracts Southern Association of Agricultural Scientists Annual Meeting. February 1986. Orlando, FL. Pg 35.
77. Schaffner,
D.W., and Beuchat, L.R. Lactic Acid
Bacterial Fermentation of Aqueous Extracts of Plant Seeds. Program and Abstracts, Southeastern Branch
American Society for Microbiology Annual Meeting. October 1984.
1.
Schaffner, D.W. and Smith-Simpson, S. 2004.
Recommendations for the Preparation and Storage of Calabaza,
2.
3.
4.
Duffy, S. and D.W Schaffner. 2001. The Cider House
Rules.
5.
Schaffner, D.W. and K.M. Jackson. 2000. Why Improve
Food Safety Through Good Agricultural Practices (GAP's)?
6.
Schaffner, D.W. 1996.
Food Irradiation Q&A: Questions and Answers about the Safety and
Effectiveness of Food Irradiation.
7.
Schaffner, D.W.
1995. So, You want to be a Food
Manufacturer?
8.
Schaffner, D.W.
1990. Shopping for Food
Safely.
9.
Schaffner, D.W. 1990.
Storing Food Safely at Home.
10. Schaffner,
D.W. 1990. Preparing Food Safely.
11. Schaffner,
D.W. 1990. Serving Food Safely.
12. Schaffner,
D.W. 1990. Handling Leftovers
Safely.
1. Schaffner, D.W. 2005. Temperature control to prevent microbial spoilage. Scientists Speak, Research from the WFLO Scientific Advisory Council. Pg 32-33.
2. Schaffner, D.W. 2005. Is bird flu the next pandemic? Food Systems Insider, 5(3):2. Also Available online.
3. Lakshmanan, C. and Schaffner, D.W. 2004. What is a Biofilm?. Visions Newsletter, 17(1) 3.
4. Schaffner, D.W. 2004. Microbial modeling and risk assessment – Why does it matter to the warehousing industry? World Food Logistics Organization Showcase 2004. Pg 15-17.
5. Jackson, K. and Schaffner, D.W. 2004. Food Allergies. Visions Newsletter, 16(3) 3,7.
6.
Schaffner, D.W., Sithole, S., and
7.
8.
9. Duffy, S. and Schaffner, D.W. 2002. Evaluation of microbial sampling effectiveness using quantitative risk assessment. Clinical Microbiology Newsletter. 24(6): 44-47.
10. Duffy,
S.,
11. Schaffner, D.W. 1999. Use of Microbial Risk Assessment to Improve Food Safety. Dairy, Food and Environmental Sanitation. 19(6) 404-405.
12. Schaffner, D.W. 1995. Modeling Microbial Growth in Foods. Center for Advanced Food Technology Poster.
13. Schaffner, D.W. 1995. Keeping Passenger Vessel Food Safe Using HACCP. Foghorn (The Newsletter of the Passenger Vessel Association).
14. M. S. Fabian, R. A. Miller, S. Snider, and D. W. Schaffner. A bibliography of selected writings on food safety, June 1994.
15. Schaffner, D.W. Prevention of Foodborne Illness - Sanitation and Good Practices: Part 1 - Food Poisoning -- The Hidden Danger. Food Distribution Newsletter. September 1992, Number 1.
16. Reiners,
S. and Schaffner, D.W. Tomato Taste
Tests and Shelf Life Studies.
17. Schaffner, D.W. 1991. Food Science and Cooperative Extension: A View of the Past and a Vision for the 21st Century. Trends in Food Science and Technology 2:5, 108‑109.
18. Schaffner, D.W. 1990. Understanding Perceptions of Food Safety Risks. Nutrition News 53:2, 5‑7.
Schaffner, D.W. Food Information Bibliography System Database. Fall 1991 - Present. Contains over 7883 references to the popular and scientific literature. Weekly updates to the database are shared via electronic mail with over 40 interested Cook/NJAES faculty and others. .
Schaffner, D.W. FOODHAND: A Food handler training materials
database. Summer 1990. Selected by the USDA/ES/HEHN Unit from among
all other Food Science Extension Specialists to coordinate this special project
in
|
Assisted NJ-based meat
processor with 2 different batches of product on-hold by FSIS, and facing a
non-compliance record after an in-depth HACCP review. January 2006. This assistance saved food product costs in
excess of $10,000 and will allow the plant to continue operating. |
$10,000 |
|
Assisted NJ-based meat
processor with 2 different batches of product on-hold by FSIS, and facing a
non-compliance record after an in-depth HACCP review. January 2006. This assistance saved food product costs in
excess of $5,000 and will allow the plant to continue operating. |
$5,000 |
|
Assisted NJ-based meat
processor with 5 different batches of product on-hold by FSIS, and facing a
non-compliance record after an in-depth HACCP review. December 2005. This assistance saved food product costs in
excess of $10,000 and will allow the plant to continue operating. |
$10,000 |
|
Assisted NJ-based meat processor
potential recalls of two different fermented sausage products due to lack of
scientific documentation on process safety.
December 2005. This assistance
saved food product and recall costs in excess of $20,000 and will allow the
plant to continue operating. |
$20,000 |
|
Assisted NJ-based meat
processor facing recall of 67 different batches of product that were cooked,
briefly reheated and re-cooled. September 2005. This assistance saved food product and
recall costs in excess of $150,000 and will prevent other recalls or USDA
actions on these or similar products. |
$150,000 |
|
Assisted OH-based meat
processor facing a recall of 1 batch of ribs that was subject to a cooling
deviation. September 2005. This assistance saved food costs of
approximately $2000. |
$2,000 |
|
Assisted NJ-based juice
processor petitioning FDA to be exempt from the juice HACCP regulation for a
shelf-stable juice. September
2005. Analysis shows the processor to be
using a process yielding approximately a 427,000-log reduction, well in
excess of the 10,000 log reduction required by FDA for an exemption. |
|
|
Assisted NJ-based meat
processor responding to USDA action in response to a Listeria
monocytogenes-positive test result.
September 2005. Assistance held avoid additional USDA action. |
|
|
Assisted NJ-based meat
processor facing USDA hold or recall of 8 batches of product that were
subject to a cooling deviation. August
2005. This assistance saved food products
worth in excess of $20,000 and will prevent other recalls in the event of
future deviations. |
$20,000 |
|
Assisted Canadian-based meat
processor with Challenge studies needed to prove safety of cooling process to
Canadian Food Inspection Agency. May 2005. This assistance avoided recalls for at
least 9 batches of product worth more than $18,000 and will prevent other
recalls by providing scientifically validated cooling protocols. |
$18,000 |
|
Assisted NJ-based meat
processor in responding to USDA HACCP plan review. May 2005.
Technical assistance on thermometer calibration, shelf life and
product temperature critical control point help avoid costly delays and
potential plant shut-down from USDA action. |
|
|
Assisted PA-based meat
processor facing a recall of an entire year’s production of beef roast. March 2005.
This assistance saved food products and recall costs in excess of
$1,000,000. |
$1,000,000 |
|
Assisted NJ-based meat
processor facing plant closure in light of USDA enforcement action. February 2005. This assistance allowed the plant to remain
open, keeping more than 20 people employed in NJ. |
|
|
Assisted OH-based meat
processor in developing an alternative cooling profile for a slow-cooled
Nitrite containing ham product.
October 2004. This assistance
proved the safety of 3 batches of product worth more than $6,000 and will
prevent future recalls in the even of a cooling deviation. |
$6,000 |
|
Assisted NJ-based meat
processor in assessing the safety of 3 batches of finished products that were
subject to a cooling deviation. July 2004.
This assistance avoided a recall of 3 different lots of product worth
more than $6,000. |
$6,000 |
|
Assisted NJ-based meat
processor in assessing the safety of 2 coolers worth of raw and finished products
that were subject to a temperature deviation. June 2004. This assistance avoided a recall of 2
different lots of product worth more than $4,000. |
$4,000 |
|
Assisted rapidly growing
NY-based food processor with the design and development of a standardized
microbial testing program to insure the safety of its low carbohydrate
product line. May 2004. |
|
|
Assisted NJ-based meat
processor by providing safety assessment regarding the recommended shelf life
for two different meat products. May
2004. This assistance avoided the
recall of variety of different lots of product worth more than $5,000. |
$5,000 |
|
Assisted NJ-based meat
processor by providing safety assessment for smoked turkey product which is cooked,
cooling, partially reheated and then re-chilled. May 2004.
This assistance avoided a recall of 10 different lots of product worth
more than $20,000. |
$20,000 |
|
Assisted a MA-based sausage
processor with potential food safety problems associated with loss of
temperature control. May 2004. Assistance allowed processor to continue
operation until compressor was fixed while still insuring food safety. |
|
|
Assisted a CA-based food
manufacturer with a potential food safety problems associated with $500,000
of shelf-stable bread by providing modeling results that showed safety (or
lack thereof) associated with high water activity products. March 2004.
Assistance help demonstrate safety of some batches product and risks
associated with other products. |
$500,000 |
|
Assisted PA-based meat
processor with potential food safety problems associated with 26 lots of
roast beef, pastrami and corned beef.
February 2004. Assistance saved
food product and recalls costs in excess of $60,000. |
$60,000 |
|
Assisted NJ-based meat
processor by providing safety assessment for smoked turkey product which is
cooked, cooling, partially reheated and then re-chilled. January 2004. Without this assistance, they could have
been subject to a recall and/or closed down by the inspector. |
|
|
Assisted NJ-based meat
processor by providing the scientific documentation for their HACCP
plan. January 2004. Without this information, they could have
been closed down by the inspector. |
|
|
Assisted NJ-based nutritional
supplements company with handling with Salmonella-positive test
results. November 2003. Assistance saved one batch of product worth
$10,000. |
$10,000 |
|
Assisted NJ-based specialty
products manufacturer with potential food safety problems with a lot of roast
beef cooled too slowly. October
2003. Assistance saved food product
worth $10,000. |
$10,000 |
|
Assisted NJ-based meat
processor with potential food safety problems associated with 43 lots of
cooked meatballs and 42 lots of cooked meatloaf. October 2003. Assistance saved food product and recalls
costs in excess of $1,000,000. |
$1,000,000 |
|
Assisted NJ-based nutritional
supplements company with sampling plan to test defective product. October 2003. Assistance saved food product worth
$200,000. |
$200,000 |
|
Assisted NJ-based company with
advice on microbial safety decision tree.
July, 2003. |
|
|
Assisted NY-based meat
processor facing potential recall of 12 different lots of meat products. June, 2003.
Assistance saved food products worth $100,000. |
$100,000 |
|
Assisted NJ-based food
processor with 2 potentially defective lots of roast beef. May, 2003.
Assistance saved food products worth $50,000. |
$50,000 |
|
Assisted IL-based meat processor
(with NJ-based technical center) in review of food safety computer
model. May, 2003. Review was critical to document ability to
comply with new Listeria regulations. |
|
|
Assisted NJ-based nutritional
supplements company with microbial sampling plan to test contaminated
product. April 2003. |
|
|
Assisted NJ-based canned food
manufacturer with development of predictive model to improve safety and
reduce costs associated with canned food processing. 2002. |
|
|
Assisted NJ-based meat processor
facing potential recall of 48 different lots of meat products. September 2002. Assistance saved food products worth
$500,000. |
$500,000 |
|
Assisted NJ-based meat
processor facing potential recall of 2 full months of their entire
production. September 2002. Assistance saved food products and recall
costs in excess of $500,000. |
$500,000 |
|
Assisted PA-based pasta
manufacturer with Salmonella contamination. June 2002. |
|
|
Assisted NJ-based Consumer products
company with advice on risk assessment of contaminated product. April, 2001. Risk assessment used to justify decision
discard more than 60,000 containers of product. |
|
|
Assisted NJ-based bakery
ingredients manufacturer by preventing mold spoilage of poppy butter and
other microbiology issues. March
2001. Assistance prevented problem
recurrence and avoided costly recalls. |
|
|
Assisted NJ-based Consumer
products company with advice on risk assessment of contaminated product. February, 2001. Risk assessment used to justify decision to
avoid costly recall. |
|
|
Assisted NJ-based start up
company with development of HACCP plan for baked eggs product. July 2000. |
|
|
Assisted NJ-based Consumer products
company with advice on predictive microbiology of non-food products. July, 1998. |
|
|
Assisted NJ-based frozen hamburger manufacturer with HACCP plan development. December, 1998. |
|
1. Schaffner, D.W. and K.M. Schaffner. Management of risk of microbial cross contamination from uncooked frozen hamburgers by alcohol-based hand sanitizer. Journal of Food Protection (in press 6/3/2006). 21 manuscript pages, (50% idea, 25% research, 75% writing).
1. Liu, B and D.W. Schaffner. Quantitative analysis on the growth of Salmonella Stanley during alfalfa sprouting and evaluation of Enterobacter aerogenes as its surrogate. Journal of Food Protection (accepted 8/25/2006). 33 manuscript pages. (50% idea/plan, 25% research, 75% writing).
1. Smith-Simpson, S. and Schaffner, D.W. Expected submission in one month. Identification of the cause of apparent growth of Clostridium perfringens at 4.4°C. 20 manuscript pages. (50% idea/plan, 5% research, 50% writing).
2. Smith-Simpson, S. and Schaffner, D.W. 2004. Expected submission in one month. Confirmation of a counter-intuitive mathematical model for Clostridium perfringens germination, outgrowth, and lag time as a function of temperature by direct microscopic observation. 16 manuscript pages. (75% idea/plan, 25% research, 75% writing).
3. Elliot, P. and Schaffner, D.W. (Expected submission in one month). Time-to-toxicity model for nonproteolytic Clostridium botulinum as affected by environmental parameters. (50% idea/plan, 5% research, 50% writing).
4. Quinto, E. Duffy, S. and Schaffner, D.W. (Expected submission in 2 months). Effect of the competitive growth of Lactobacillus sake MN on the growth kinetics of Listeria monocytogenes Scott A in a model meat gravy. (85% idea/plan, 15% research, 50% writing).
5.
Vaezi, S.,
6. Schaffner, D.W., Schaertel, B.J. and Ehioba, R. (Expected submission in 3 months). Modeling the D-value of C. sporogenes in food as influenced by processing temperature and product composition. (50% idea/plan, 50% research, 95% writing).
7. Schaffner, D.W. (Expected submission in 4 months). Quantitative microbial risk assessment – IFT Scientific Status Summary. (100% idea/plan, 100% research, 100% writing).
8. Caipo, M. L. and Schaffner, D.W., (Expected submission in 4 months). Bacillus megaterium growth parameter distributions generated from varying spore population densities. (50% idea/plan, 25% research, 25% writing).
9. Harris, L.J. and Schaffner, D.W., (Expected submission in 5 months). Use of quantitative microbial risk assessment techniques to reduce the risk of Salmonellosis from almonds. (50% idea/plan, 50% research, 50% writing).
10. Caipo, M.L., Duffy, S. and Schaffner, D.W. (Expected submission in 5 months). Models for Bacillus megaterium spore germination and outgrowth. (75% idea/plan, 15% research, 30% writing).
11. Duffy, S., and Schaffner, D.W. (Expected submission in 6 months). Bias and accuracy analysis of the predictive microbiology literature – a five year summary. (75% idea/plan, 25% research, 75% writing).
12. Martin, C and Schaffner, D.W. (Expected submission in 7 months). Modeling growth of and spoilage by Bacillus stearothermophilus. (80% idea/plan, 50% research, 95% writing).
13. Penna, C.V. and Schaffner, D.W. (Expected submission in 12 months). Use of GFP containing Escherichia coli in studying the effect of sanitizers on pathogen inactivation.
None at this time.
|
10/05 – 03/07. USDA CSREES
Integrated Research, Education and Extension Competitive Grants Program.
Collaborating across Boundaries in Retail-Foodservice Food Safety (conference
grant). Principle investigator Brian Nummer ( |
$47,913 |
|
07/04 – 06/07. |
$266,099 |
|
09/03 – 08/06. USDA CSREES Integrated Research, Education and Extension Competitive Grants Program. Food handling and consumption knowledge, attitudes, and behaviors of young adults and the impact of a food safety social marketing campaign. Principle investigator Carol Byrd-Bredbenner. Schaffner is Co-PI (25% idea/plan; 25% research; 25% budget). |
$500,000 |
|
09/02 – 08/05. USDA CSREES Integrated Research, Education and Extension Competitive Grants Program - Reducing risk of Clostridium spp. food poisoning using predictive modeling, $251,792 (100% idea/plan; 100% research; 100% budget). |
$251,792 |
|
08/98 – 05/01. Modeling the Growth of Staphylococcus aureus in Intermediate Moisture Military Rations - US Army Natick RD&E Center. (100% idea/plan; 100% research; 100% budget) |
$180,088 |
|
06/97 - 06/00. Quality Quantification & Enhancement for Combat Rations - US Army Natick RD&E Center, Co-principle investigators Joseph Kokini and Chi-Tang Ho. Schaffner is Project Leader for Biochemical Changes and Microbiological Growth Process Induced Degradation - Predictive Microbiology section of the contract and is directly responsible its budget (100 % idea/plan; 100% research; 100% budget) |
$114,398 |
|
09/96 - 05/01. Improving Food Safety through More Realistic Models of Spore Germination. USDA NRI Grant. Principle Investigator: Schaffner, Co PI: T.J. Montville. (75 % idea/plan; 75 % research; 100% budget). |
$149,026 |
|
06/96 - 06/97. Quality Quantification & Enhancement for Combat Rations - US Army Natick RD&E Center, Co-principle investigators Joseph Kokini and Chi-Tang Ho. Schaffner is Project Leader for Biochemical Changes and Microbiological Growth Process Induced Degradation - Predictive Microbiology section of the contract and is directly responsible its budget. (100 % idea/plan; 100% research; 100% budget) |
$87,442 |
|
06/95 - 05/96. Quality Quantification & Enhancement for Combat Rations - US Army Natick RD&E Center, Co-principle investigators Joseph Kokini and Chi-Tang Ho. Schaffner is Project Leader for Biochemical Changes and Microbiological Growth Process Induced Degradation - Predictive Microbiology section of the contract and is directly responsible its budget. (100 % idea/plan; 100% research; 100% budget) |
$123,681 |
|
05/94 - 05/95. Quality Quantification & Enhancement for Combat Rations - US Army Natick RD&E Center, Co-principle investigators Joseph Kokini and Chi-Tang Ho. Schaffner is Project Leader for Biochemical Changes and Microbiological Growth Process Induced Degradation - Predictive Microbiology section of the contract and is directly responsible its budget. (100 % idea/plan; 100% research; 100% budget) |
$118,696 |
|
09/93 - 08/96. Multi-state
Evaluation of Traditional and Novel Hazard Analysis & Critical Control
Points (HACCP) Training Materials. Extension Service USDA - Food Safety and
Quality Initiative. Co-principle
investigator, Susan Sumner (University of Nebraska). (75% idea/plan; 50%
research; 100% budget - Note that 100% of the funds were committed to
Rutgers. It was the responsibility of
the lead state (NJ) to disburse these funds to the other five states. Sixteen percent of the funds were spent in |
$90,532 |
|
09/92 - 08/95. Model Education Program in Food Biotechnology Safety. Extension Service USDA - Food Safety and Quality Initiative, Appointed Principle investigator for project in 12/94 budget of $23,700. (05% idea/plan; 05% research; 100% budget - Note that the original project PI was asked to step down in 12/94 due to lack of progress). |
$23,700 |
|
09/92 - 12/94. Implementation
of Sensors and Quality Control Strategies in the Integrated Manufacturing
Systems. |
$101,111 |
|
10/92 - 03/94. Quality Quantification & Enhancement for Combat Rations - US Army Natick RD&E Center, Principle investigator Joseph Kokini. Schaffner is Project Leader for Biochemical Changes and Microbiological Growth Process Induced Degradation - Predictive Microbiology section of the contract and is directly responsible its budget. (100% idea/plan; 100% research; 100% budget) |
$129,622 |
|
03/90 - 02/92. Evaluation of Conchiolin as a Novel Gelling Agent and Adhesive. New Jersey Commission on Science and Technology. Principle investigator. (50% idea/plan; 100% research; 100% budget) |
$38,000 |
|
Total – External, Peer
reviewed |
$2,222,100 |
|
10/05 – 09/06. Specific Cooperative Agreement from USDA,
ARS, Eastern |
$142,000 |
|
07/03 – 07/05. Grant-in-aid from Foodservice company to study the effect of hand sanitizer on bacteria on unwashed hands. (50% idea/plan; 90% research; 100% budget). |
$18,000 |
|
06/98 – 06/99. Grant-in-aid from Sloan Valve Corporation to study microbial cross contamination rates in the kitchen. (75% idea/plan; 90% research; 100% budget). |
$20,000 |
|
06/98 – 06/99. Planning Grant from Mid-Atlantic Consortium to develop a proposal to regionalize Food Science Teaching, Research and Outreach in the Mid-Atlantic region. (50% idea/plan; 25% research; 50% budget). |
$5,000 |
|
10/94 - 06/96. Grant-in-aid from Reckitt & Coleman to study the microbial factors influencing the quality of Redhot â Sauce. (75% idea/plan; 100% research; 100% budget) |
$43,879 |
|
09/89 - Present. Grants-in-aid from industry (50% idea/plan; 100% research; 100% budget) |
$ 20,000 |
|
Total – External, non-peer
reviewed |
$248,879 |
08/94 - 09/95. Simulation of Apparent Spore Lag Time Based on Probability of Germination and Spore Concentration. Pittsburgh Supercomputing Center. 10 C90 Service Units. (100% idea/plan; 100% research; 100% budget)
|
09/05 – 08/06. Project Supervisor. Food Microbiology Risk Reduction Project
for |
$120,009 |
|
01/00 – 09/05. Project Supervisor. Food Microbiology Risk Reduction Project
for |
$461,732 |
|
07/00 – 12/02. Stochastic and Quorum Sensing Mechanisms
for the Influence of Inoculum Size on Clostridium botulinum
Growth. Center for Advanced Food
Technology (CAFT). (75% idea/plan; 75% research; 100% budget) |
$29,710 |
|
01/90 – 12/99. Assistant Project Supervisor (Co-PI). Microbiological Quality Assurance Program
for |
$800,000 |
|
09/89 - Present. Grants from NJAES and RCE for support of
small research and extension projects. (100% idea/plan; 100% research; 100%
budget) |
$ 18,000 |
|
Total - Internal |
$1,429,451 |
|
Total all grants |
$3,900,430 |
January 1999 – Present. Microbiology.
February 1989 – present. Food Science.
Reader for Lori Campbell, 1995-1996.
Instructor. Graduate Seminar 16:400:602 Spring, 1990. 30 Graduate Students.
Communication in Food
Science, FOOD 2100. 25 undergraduate
students at the
Risk Analysis PubH
6112: Fall 2005. 25 graduate student at
the
Food Safety Assurance
FS 396: Spring 2005. 25 Undergraduate and graduate student at
Quantity Foods 11:709:344 Fall 2005. 60 Undergraduates. Taught 2, 1 hr lectures on food safety and coordinate microbiology lab exercise.
Quantity Foods 11:709:344 Fall 2004. 60 Undergraduates. Taught 3, 1 hr lectures on food safety and coordinate microbiology lab exercise.
Quantity Foods 11:709:344 Fall 2003. 65 Undergraduates. Taught 3, 1 hr lectures on food safety and coordinate microbiology lab exercise.
Food Safety Assurance
FS 396: Spring 2003. 25 Undergraduate and graduate student at
Quantity Foods 11:709:344 Fall 2002. 65 Undergraduates. Taught 3, 1 hr lectures on food safety and coordinate microbiology lab exercise.
Quantity Foods 11:709:344 Fall 2001. 55 Undergraduates. Taught 3, 1 hr lectures on food safety and coordinate microbiology lab exercise.
Microbial Food Safety 11:400:603 Fall 2001. 10 Graduate Students.
Microbial Food Safety 11:400:603 Fall 1999. 15 Graduate Students.
Food Science Forum 11:400:414 Spring 1999. 11 Undergraduates.
Principles of Organic Crop Production 11:776:221 Fall, 1998. 10 Undergraduates.
Food Science Forum 11:400:414 Spring 1997. 15 Undergraduates.
Predicting Shelf Life of Foods 16:400:526, February, 1997. 20 Graduate Students. 2 hours.
Topics in Meat and Fish Processing 11:015:284, January 1992, 1993, 1994. A total of 15 Undergraduate Students taught over 3 years. 2 hr lecture each year.
Seminar in Human Ecology 11:532:306, October, 1991. 20 Undergraduate Students. 2 hours.
Food Law 11:400:413, September, 1991. 10 Undergraduate Students. 1 hour.
Predicting Shelf Life of Foods 16:400:526, February, 1991. 45 Graduate Students. 3 hours.
Graduate Seminar 16:400:602 Spring, 1990. 30 Graduate Students.
Advised 3 undergraduate students in Ethics in Science (11:015:405) on a research project on Listeria and shelf life dating.
Internet for Food Science Professionals. Coordinator and Lecturer. 1996, 1998, 1999. ~10 Food Industry Professionals trained each year. Course held for 1 day each year. Schaffner lectures for one half-day each year.
Shelf Life of Foods, Coordinator and Lecturer, 1991-1999. ~30 Food Industry Professionals trained each year. Course held for 3.5 days each Spring. Schaffner lectures for 3 hours each year.
HACCP for Foodservice Managers. Lecturer. 1989-1999. 200 New Jersey Food Service Managers trained over 10 years. Course held each Fall. Schaffner lectures for 1 hour each year.
Microbiology, aseptic
processing and packaging of egg products.
Coordinator & Lecturer. March
2006. Michael Foods,
Aseptic
HACCP for the Egg Processing Industry. Coordinator. Fall 1998 – Spring 1999. 100 Food Industry Professionals.
Food Microbiology for the Egg Processing Industry. Coordinator. Fall 1998 – Spring 1999. 100 Food Industry Professionals.
Good Manufacturing Practices for the Egg Processing Industry. Coordinator and Lecturer. Held 14 times in Fall 1998. 140 Food Industry Professionals.
Establishing HACCP Programs for the Baking Industry. Lecturer and Facilitator. Held 4 times from Summer 1997 – Summer 1998. 60 Food Industry Professionals. Schaffner presents 1 day of lecture and facilitates a small group for 3 days.
Good Manufacturing Practices for the Baking Industry. Coordinator and Lecturer. Held 9 times Summer 1997 – Summer 1998. 135 Food Industry Professionals. Schaffner lectures for one half day each time.
1.
What good are microbial models anyway? Solving practical real-world problems and
doing good science at the same time, March 2006,
2.
Modeling hand-washing as an important route for
recontamination, International Association for Food Protection and
International Life Sciences Institute – Europe, October 2005,
3.
An Introduction to Microbial Risk Assessment and
Modeling: Examples from Rutgers, Unilever Research & Development, March
2004,
4.
Food Microbiology Modeling and Risk Assessment at
Rutgers,
5.
Accessing and managing the best data available for the
provision of scientific advice, Joint FAO/WHO Workshop on Provision of
Scientific Advice to Codex and
6.
Challenges in cross contamination modeling in home and
foodservice settings, 11th Australian Food Microbiology Conference,
March 2003.
7.
Issues to consider in modeling microbial cross-contamination
in food processing plants. ILSI Europe Risk Analysis in Microbiology Task
Force, Chipping
8.
Quantitative microbial risk assessment for foodborne
microorganisms. Argentine Association of
Food Technologists, IX Argentine Congress of Food Science and Technology,
9.
Predictive food microbiology. Argentine Association of Food Technologists,
IX Argentine Congress of Food Science and Technology,
10. Quantitative
Microbial Risk Assessment – Think globally and act locally. Peruvian Society of
Engineers, First International Food Safety Conference,
11. Application
of Predictive Microbiology in the Food Industry. Peruvian Society of Engineers,
First International Food Safety Conference,
12. The
Hazard Analysis and Critical Control Point System for Assuring Food
Safety. Department of Chemical Science,
13. Predictive
Food Microbiology. Department of
Chemical Science,
14. Predictive
Microbiology:
Schaffner,
D.W. Quantitative Microbial Risk
Assessment for Food: Can it help us prepare for deliberate contamination
events? Chemical & Biological
Defense Research Conference,
Schaffner,
D.W. Development of accurate cooling
models to meet regulatory performance standards. International Association for Food Protection
annual meeting,
Schaffner,
D.W. Risk Ranking Framework Prototype to Evaluate Potential High Threat
Agents. Interagency Risk Assessment
Consortium meeting,
Schaffner,
D.W. Applying statistics to risk control
for retail processes and products.
Schaffner,
D.W. Risk Analyses: Using a risk-based
approach to study sprout safety. FDA
public meeting on sprout safety,
Schaffner, D.W.
Temperature control to prevent microbial spoilage of perishable
foods. International Association of
Refrigerated Warehouses and World Food Logistics Organization Annual
Convention,
Schaffner,
D.W. Comparing the effectiveness of seed
disinfection and sampling. International
Sprout Growers Association Annual Meeting,
Schaffner,
D.W. What good are models for microbial
behavior in foods anyway? Keynote
Speaker – 2nd Annual Food Research Symposium,
Schaffner,
D.W. Modeling the growth of Clostridium perfringens.
USDA Food Safety and
Schaffner,
D.W. Managing the clean-up and
decontamination process for intentionally contaminated food. 4th IFT summit on Food Defense Pertaining
to Potential Intentional Contamination,
Schaffner,
D.W. Communication among bacterial
spores during germination. International Association for Food Protection annual meeting,
Schaffner,
D.W. Solving food safety problems in the
food processing environment using modeling and risk assessment. International Association for Food Protection
annual meeting,
Schaffner,
D.W. Modeling cross contamination of Listeria monocytogenes Subtypes in
processing Plants. International
Association for Food Protection annual meeting,
Schaffner,
D.W. Modeling microbial spoilage in
storage and distribution of perishable commodities. International Association of Refrigerated
Warehouses – Warehousing and Logistics Convention and Trade Show,
Schaffner,
D.W. Introduction to quantitative microbial risk assessment. IFT’s International Food Safety and Quality
Conference and Expo,
Schaffner,
D.W. The Use and Impact of Molecular Biology Data on Microbial Risk
Assessment. International Association
for Food Protection annual meeting,
Schaffner,
Schaffner,
D.W. Microbial quantitative risk
assessment – the next step in food safety evolution. IFT Ozark section meeting.
D.W.
Schaffner Modeling Transfer of Pathogens in Handwashing, International
Association for Food Protection, August, 2002.
D.W.
Schaffner, New areas for modeling: cross contamination and spore germination, 1st
International Conference on Microbial Risk Assessment: Foodborne Hazards, July,
2002.
Schaffner,
D.W. Microbial quantitative risk
assessment – the next step in food safety evolution. IFT Aksarben section
meeting.
Schaffner,
D.W. Microbial quantitative risk
assessment – the next step in food safety evolution. IFT Bluegrass section
meeting.
Schaffner,
D.W. Predictive microbiology and quantitative risk assessment research at
Schaffner,
D.W. Microbial quantitative risk
assessment – the next step in food safety evolution.
Schaffner,
D.W. and
Schaffner,
D.W. and R. Montville. Research summary:
hand washing vs. gloves. National
Restaurant Association Quality Assurance Executive Study Group.
Schaffner,
D.W. Quantitative food microbiology: How can all those equations make food
safe?
Schaffner,
D.W., Quantitative Microbial Risk Assessment. Procter & Gamble Microbiology Symposium
2000. October 2000,
Schaffner,
D.W., Risk assessment: what is it, and how does it apply to Listeria
monocytogenes? Listeria issues and strategies conference, September 2000,
Schaffner,
D.W. and
Schaffner,
D.W. Microbial quantitative risk
assessment – the next step in food safety evolution.
Schaffner,
D.W. Microbial modeling, quantitative risk
assessment and time/temperature specifications for food safety. Food Marketing Institute, November 1999,
Schaffner,
D., R. Montville and Y. Chen, Determining the efficacy of different handwashing
procedures using a quantitative risk assessment approach. National Advisory Committee on
Microbiological Criteria for Foods (NACMCF) committee meeting, September 1999,
Schaffner,
D.W. Microbial modeling, quantitative
risk assessment and time/temperature specifications for food safety.
Schaffner,
D.W. and S.M. Duffy. Escherichia coli O157:H7
in Apple Cider: A Quantitative Risk Assessment.
Food and Drug Administration (FDA), July 1999,
Schaffner,
D.W. Food safety and risk assessment.
International Dairy Foods Association – 1999 Cultured Dairy Products
Conference,
Schaffner,
D.W. Microbial Modeling, Quantitative Risk Assessment and Time/Temperature
Specifications for Food Safety. National
Restaurant Association Meeting,
Schaffner,
D.W. Increasing food safety through risk assessment. Northeast Food and Drug Officials Association
Annual Meeting.
Budd,
L, Schaffner, D.W. and R. Montville.
Development of Quantitative Risk Assessment for Handwashing. National Restaurant Association Quality
Assurance Executive Study Group.
Schaffner,
D,W. Quantifying and reducing food safety risks using technology. Beyond Food Safety Basics Conference.
Schaffner,
D.W. HACCP for beginners. Safe Food Processing – First Northeast Annual
Conference.
Schaffner,
D.W. Modelling spore germination,
outgrowth and lag (GOL) time using a computer simulation. USDA Eastern
Schaffner,
D.W. The Use of Predictive Food
Microbiology to Improve MRE Microbiological Quality and Shelf Life. US Army
Schaffner,
D.W. Communicating about Microbial and
Chemical Risks. Mid-Atlantic Direct
Marketing Conference.
Schaffner,
D.W. Professional Newsletters and How to
Publish Them. IFT Division Officers
Leadership Workshop.
Schaffner,
D.W. Professional Newsletters and How to
Publish Them. IFT Division Officers
Leadership Workshop.
Schaffner,
D.W. Potentially Hazardous Foods. Environmental Health Association of
Schaffner,
D.W. Consumer Concerns About Pesticide
Residues in Fresh Vegetables.
Schaffner, D.W. Biochemical Oxygen Demand - Methods for Evaluation and Control. Mid-Atlantic Food Processors Association Annual Meeting. October 1989. 55 Food Industry Professionals.
New Definition of Potentially Hazardous
Foods. October, 2005. Metropolitan Association for Food
Protection.
Say cheese! Understanding and managing
cheese safety. April, 2004. Central Atlantic States Association of Food
and Drug Officials.
Clostridium
sporogenes D-value modeling. September, 2002.
Food
safety trends for the next century. June 2002.
Innovations in prepared food technology FIRE seminar series.
Prerequisite
programs for foodservice HACCP. November 2001. New Jersey School Foodservice
annual meeting.
Understanding
what HACCP means for you. August 2001.
New Jersey School Foodservice Institute.
Can
you get produce clean by washing?
February 2001.
An
Introduction to Food Safety for Small Processors. Mid-Atlantic Direct Marketing Conference.
Food
safety on the Internet: What should you believe? October, 1999. Metropolitan Association of Food and
Environmental Specialists Fall Seminar.
Cyclospora and Salmonella DT 104 – Emerging foodborne pathogens. June 1999.
Vegetable
food safety and biosolids use. January,
1999. Panel discussion. Vegetable Growers Meeting,
Organic Farming Food Safety – Salad Mix and Leafy Greens: Production, harvesting and handling to maximize food safety. July, 1998. Twilight growers meeting. 20 agricultural professionals.
Foodservice
HACCP. December 1997.
New Changes to NJ Food Regulations, September, 1997. New Jersey Restaurant Association Restaurant and Hospitality Expo. 35 Food Industry Professionals.
Microbial Modeling to Predict Food Spoilage. July, 1997. Nabisco Food Industry Professionals.
Predictive
Food Microbiology Research at
Food
Safety in the Home.
Sanitation
and Food Safety in Emergencies.
Food Science FUNdamentals. A demonstration of some basic food science principles. November 1995. 30 First Grade Students.
Answering Food Biotechnology Questions - The Future is Now. National Association of College and University Food Service. November 1994. 30 Foodservice Professionals.
Food-borne
Hazards, Illnesses, Outbreaks and Investigations.
Safety Concerns in Cider Manufacture as part of a Cider Quality Workshop. March 1994. 50 Small Food Manufacturers.
HACCP Training - The Academic Perspective, as part of the NY&NJ Regional Section of the AOAC. November 1993. 50 Industry Professionals.
Fact
and Fantasy in the Future of Genetically Engineered Foods. MIT Club of
Risk
Communication. Food Marketing and
Development
Food Safety Facts, Myths and Consequences. Essex-Hudson Home Economics District Association. November 1991. 20 Home Economists.
Communicating
About Food Safety. Fifty Ninth Annual
Meeting of the
Food Packaging and Solid Waste. Lifestyles Media Conference. September 1991. 17 Members of the News Media.
Communicating
About Food Safety Risks -
How
to Talk to the General Public about Food Safety,
Communicating
about Food Safety. Southern District New
Food Safety Issues Today. Madison Senior Citizens Summer Seminar Series. July 1990. 20 Senior Citizens.
Microbes
and Models - Modeling Microbial Growth in Foods.
Imitation
Foods and Food Analogs.
New
Low-Calorie Foods and Ingredients.
Assessing and Managing the Risks Associated With Eating Seafood. Seafood: Assessing the Benefits and Risks conference, June 2004. 70 Extension professionals, dieticians, and members of the news media.
Understanding
the risks posed by food biotechnology.
Food Safety: opportunities for collaboration and team building in the next century. RCE Annual Conference, September 1998. 30 Extension professionals.
Frankenfoods or agricultural miracle? RCE Master Gardener Fall Conference, November 1999. 35 Master gardeners.
What is HACCP and how can it help your cider operation?, RCE Cider workshop, March 1998. 25 agricultural professionals.
Food Safety Training workshops. Lecturer. Part of USDA Food Safety and Quality Initiative Grant Coordinated by Daryl Minch and Donna Woody. Two lectures, January and February 1996. 50 Extension Professionals and Volunteers.
Food Science FUN-damentals. Coordinator. 4-H Action Days. June 1994. 25 Young Adults.
Assuring
the Safety of Cider.
Food Science FUN-damentals. Coordinator and Presenter. 4-H Action Days. June 1993. 12 Young Adults.
Hazard Analysis and Critical Control Points (HACCP). School Food Service: Year 2000. July 1992. 40 Food Service Professionals.
Risk Perception. School Food Service: Year 2000. July 1992. 140 Food Service Professionals.
Food
Safety and Risk Communication.
Yogurt
and Cheesemaking - A Direct Market
Food Safety in-service. March 2006. 10 RCE Family and Consumer Health Sciences faculty, educators, and staff.
Food Safety in-service. April 2001. 60 RCE Family and Consumer Sciences faculty, educators, and staff.
Foodservice Food Safety ServeSafe Training inservice for RCE. October 1993. 11 Home Economists.
Food Safety Training for EFNEP Community Assistants. August 1991. 10 Assistants.
Emerging Issues in Food Microbiology Inservice Training. May 1991. 25 Extension Professionals.
Food Safety and Risk Communication Inservice Training. February 1990. 25 Extension Home Economists.
Natural Toxins Lecture as part of Pesticides and Food Safety Inservice Training. April 1989. 50 Extension Professionals.
Food
Microbiology at
Predictive
Food Microbiology and Continuing Professional Education in Food Science at
Continuing
Professional Education in Food Science at
Food Science Extension - A View of the Past and a Vision of the Future. Food Science Department Seminar. February 1992. 60 Graduate Students and Faculty.
Understanding
Food Polymers.
Fungi in Foods. As Part of Merck Science Leadership Workshops. October 1990. 30 Science Teachers.
Good
Morning
CBS Early Show, May 2005, Germs in gyms – hygienic practices when working out.
20/20, ABC Network, March 1998, Food safety in the home kitchen.
Good
Morning
Inside edition, November 2003, Germs in the home.
Inside edition, January 2003, Pathogens in chickens cooked at home.
Fox News Channel, 7 O’clock News, January 16, 1998, Food scares in the news… what does it mean?
Fox News Channel, Fox on Health Weekend, December 1997, FDA approval of meat irradiation.
Fox News Channel, 7 O’clock News, December 16, 1997, The proposed USDA organic food standards.
Fox News Channel, Fox on Health Weekend, November 1997, Campylobacter in chickens.
Fox News Channel, Fox on Health Weekend, September 1997, FDA proposed regulations for fresh juice.
Fox
News Channel, Fox on Health Weekend, August 26, 1997,
Fox
News Channel, The Schneider Report, August 21, 1997,
American Journal, June 18, 1996, Interviewed by Lynne Keller, Story on coliforms in soft serve ice cream machines.
CNBC News Steals and Deals Show, November 1, 1995, Interviewed by Marianne O'Donnell,, Two stories: Raw fish and salad bar safety and high microbial counts in sushi and crab salad.
Organized
by Center for Science in the Public Interest, May 13, 1997, Using HACCP to
reduce Salmonella contamination of
eggs,
Organized
by Center for Science in the Public Interest, November 13, 1996, Adoption of
the FDA Model Food Code by the States,
CBS-TV, September 2004, advised producer on testing labs able to perform species testing.
CN8, January, 2004, appeared on “Money Matters” with host Mary Caraccioli. Discussed Mad Cow and other food safety issues for 30 minutes.
News 12 NJ, May 2002, Taped appearance on food safety for Memorial Day.
CN8, October, 2001, Bioterrorism and the food industry.
WNBC, June, 2001, Allison Stoever, E.coli
in petting zoos.
WCBS, April 26, 2001, Food safety of fruits and vegetables.
News 12 NJ, May 29, 2001, Interviewed by Dr. Bruce Bonano. Summertime food safety tips.
WBBM, July 27, 1999. Summer food safety tips.
WTXF, November, 1999. Food safety of meat sold from unrefrigerated trucks.
WNBC. February 20, 1998. Food irradiation to improve food safety.
WWOR.
November 1997. Interviewed by Brenda Flannigan on “
News 12 NJ, August 28, 1997, Hamburger safety.
MBC - 63, August 27, 1997, Interviewed by Rene Cross, Hamburger safety.
WNBC, August 18, 1997, Interviewed by Roseanne Colletti, Food safety in power outages.
WNBC, February 8, 1996, Interviewed by Asa Arron, Bacteria in iced tea.
Homeland
Protection Professional Magazine, January 2006, Interviewed by Douglas Page
for a story on state of food terrorism preparedness in the
Environment and Nutrition Newsletter, February 2005, Interviewed by Anastasia Schepers for a story on antimicrobial resistant Salmonella and food safety.
Prevention. December 2004. Contracted by writer Julie Evans to answer the question: Is it safe to eat shrink-wrapped food.
Bon Appetite, June 2004, Contacted by Research Editor Grace Jedell to check why fruit are placed in a paper bag to speed up ripening.
Better Health & Living, April 2004, Interviewed by Chrystle Fiedler for a story on food safety: what the biggest risks are and how to avoid getting sick, including tips on eating out and general food safety.
Environment and Nutrition Newsletter, March 2004, Interviewed by Anastasia Schepers for a story on the safety of Kosher foods and Mad Cow disease.
Cornell Engineering, January 2004, Interviewed by Mark Rader for a story on the science education website http://madsci.org, scheduled to run in the March issue.
Men’s Health, November 2003, Interviewed
by Jim Gorman for story on the 10 dirtiest foods, scheduled to run in the
March/April issue.
Real Simple Magazine, May 2002, Interviewed by Nancy Negovetich for an article on the differences between wax paper, plastic and aluminum foil for wrapping foods.
Health Magazine, April 2002, Interviewed
by Marty Munson for a story on microbiological safety of ceviche.
Environmental Nutrition Newsletter,
January 2002, Interviewed for a story on the FDA domestic produce sampling
program and it’s recently published results.
Men’s Health, October 2001, Interviewed
by Richard Rise for a refrigeration and food safety story, scheduled to run in
the January/February issue.
Men’s Fitness, November 2001, Interviewed by Ben Cowen, New “Waterpik” ozonated water device.
Prevention magazine, July 2001, Interviewed by Jaime Pumphrey for a general story on microbial Food Safety.
Environment and Nutrition Newsletter, June 2001, Interviewed by Anastasia Schepers, Use by dates, deli meats and Listeria.
Mature Outlook, June 2000., Interviewed by Christie Knudsen, Food safety for older adults.
Rutgers Magazine, Fall 1999, Keep it fresh – changing food safety concerns.
New Scientist, June 1999, Interviewed by Nicole Johnson, Poultry Inspection.
Cooking Light, June 1999, Interviewed by Michele Meyer, Food safety.
Mens’ Health, May 1999, Interviewed by Joeseph Arangio, Clostridium botulinum in potatoes.
Food Regulation Weekly, April 19, 1999, HACCP and quantitative risk assessment.
Food Quality, April 1999, Interviewed by Eric Hines, Listeria as a re-emerging pathogen.
Environmental Health Perspectives, March 1999, Interviewed by Charles W. Schmidt on emerging foodborne pathogens.
Food Processing, March 1999, Interviewed by Pan Demetrakakes, Listeria in the wake of Bil-Mar.
Mens’ Health, November 1998, Interviewed by Warren Greene, Thanksgiving food safety.
Mens’ Health, October 1998, Interviewed by Shelly Drozd, Food safety.
Consumers Digest, September 1998, Interviewed by John Wasik, Safety of imported foods.
Food Processing, September 1998, Interviewed by Pan Demetrakakes, Salmonella contamination of cereal, how could it happen?
International Food Ingredients, June 1998, Assisted Clair Rowan with a story on functional foods.
Readers Digest, June 9, 1998, Interviewed by Joe Vetter, Background check on the relationship between marinating, formation of heterocyclic amines, chicken and salmonella.
Readers Digest, December 1997, Interviewed by Ellen Pawelczak, Background check in preparation for their issuing a recipe recall for herbed oil due to botulism risk.
Food Formulation, December 1997, Interviewed by Ann Juttlestat. Food safety after Hudson Foods.
US News and World Report, September 1997, Interviewed by Barbara Murray, Are Kosher foods safer that non-kosher foods?
Food Processing, August 26, 1997, Interviewed by Pat Demetrococous, What can Meat Processors do about E. coli?
Prevention, August 1, 1997, Interviewed by Mary Nagle, When good foods go bad.
Meat Marketing and Technology, August 1, 1997, Interviewed by Larry Elward, Steakhouse food safety.
Cooking light, July 1, 1997, Interviewed by Judith Schmid, Cutting board safety: wooden vs. plastic.
Environment and Nutrition Newsletter, July 1, 1997, Interviewed by Anastasia Schepers, Cutting board safety, wood vs. acrylic and methods for sanitizing cutting boards.
Bottom Line Health, April, 1997, Interviewed on safety of wooden vs. plastic cutting boards.
Consumer Reports on Health, February 1, 1997, Interviewed by Chris Hendel, Infection of cuts by foodborne bacteria.
Meat and Poultry, February 1, 1997, Interviewed by Keith Nunes, Risk of food poisoning in immunocompromised populations.
Environment and Nutrition Newsletter, November 1, 1996, Interviewed by Anastasia Schepers, Using non-microwave tested plastics in microwave.
Health, October 1, 1996, Interviewed by Ben Carey, “Worry box” feature on food safety and emerging pathogens.
Chemical Marketing Reporter, July 1, 1996, Interviewed by Barbara Kanegsberg, Acidulants and their uses in foods
Nutrition Action Newsletter, July 1, 1996, Interviewed by David Schardt, Safety of wooden cutting boards.
Parenting, May 1, 1996, Interviewed by Nichole Wise, Food safety in the kitchen.
Rutgers Magazine, October 1, 1995, Interviewed by Gayle Stein, Assistance for food entrepreneurs.
Microbial Update International, May 1, 1995, Interviewed by Joe Constance, Computer simulation facilitates more accurate microbial modeling.
Neurology reviews (http://neurologyreviews.com/main.html). January, 2004. Interviewed by Colby Stong, Associate Editor on risks associated with Mad Cow disease.
Scienceboard.net (http://www.scienceboard.net/community/memberSpotlight.asp?spotid=57). October, 2003. Interviewed by Tamara Zemlo. Member profile, Dr. Schaffner’s career in
food science.
WebMD (http://www.webmd.com). April, 2001. Interviewed by Jeannie Davis. Organic Produce, is it worth the extra cost, and is it safe?
Health Ink Communications (http://www.ibx.com). July, 1998. Interviewed by Dianna Sinovic. Picnic safety – preparing and safe food handling for cookouts.
Interviewed
for MicrobeWorld, June, 2005. Summertime
and general food safety. MicrobeWorld is
a daily public radio series for the American Society for Microbiology, produced
by Finger Lakes Productions,
http://www.flpradio.com/microbeworld/2005-NOV-16-30.htm, see November 24.
http://www.flpradio.com/microbeworld/2005-SEPT-1-15.htm, see September 5.
http://www.flpradio.com/microbeworld/2005-SEPT-16-30.htm, see September 22.
Interviewed on “A Chef’s Table”. WHYY, November, 2002. Listeria – where did it come from, why is it a problem today?
Interviewed on “A Chef’s Table”. WHYY, July 25, 2001. What’s new in food science and food safety?
WCTC, November, 2004 Interviewed by Jim Smith. Thanksgiving holiday food safety.
WTOP, September, 2004 Interviewed by Brennan Hazelton, Labor day cookout safety.
WCTC, November, 2003 Interviewed by Michele Fischer. Thanksgiving holiday food safety.
WCTC, November, 2002 Interviewed by Michele Fischer. Thanksgiving holiday food safety.
WCTC, October, 2002 Interviewed by Jack Ellery. Listeria in turkey meat recall.
WCTC, May, 2002 Interviewed by Mike Bibichco. Memorial day food safety grilling tips.
NJ 101.5, October, 2001. Interviewed for story on irradiation to inactivate Anthrax spores in the mail.
WCTC, November 22, 2000. Interviewed by Michele Fisher. Food safety at Thanksgiving.
WHYY, February 22, 1999, Interviewed by Tracy Tannenbaum, Consumer Union flawed report on pesticides.
WCTC, May 31, 1999. Interviewed by Jeff Grant. Food safety on Memorial Day cookouts.
KMOX, December 8, 1998, Interviewed by Charles Brennan. Safety of plastics in microwave ovens.
WCTC, November 26, 1998. Interviewed by Michele Fisher. Food safety at Thanksgiving.
WCTC, September 7, 1998. Interviewed by Michele Fisher. Food safety on Labor Day cookouts.
WAZA, May 23, 1998, Interviewed by Rosetta Key, Food safety on Memorial Day cookouts.
WCBS 88 AM, May 23, 1998, Interviewed by Peter Haskel, Safe grilling on Memorial Day cookouts.
WHYY,
September 29, 1997, Interviewed by Tracy Tannenbaum, Post-Hudson Food E. coli recall in
WMTR, August 30, 1997, Interviewed by Mike Quinn, Hamburger safety.
WHWH, August 29, 1997, Interviewed by Jean Townsend, Hamburger safety.
WHYY, August 29, 1997, Interviewed by Rick Salvator, Hamburger safety.
WCTC, May 26, 1997, Interviewed by Shenon Soen, Safe grilling on Memorial Day cookouts.
WCBS 88 AM, May 26, 1997, Interviewed by Peter Haskel, Safe grilling on Memorial Day cookouts.
WHYY, November 2, 1996, Interviewed on “A Chef’s Table”, Genetic Engineering of foods.
WMTR, May 27, 1996, Interviewed by Sandra Jones, Food safety over the memorial day weekend.
WCTC, May 24, 1996, Interviewed by Jeff Grant, Food safety when grilling.
WHWH, May 21, 1996, Interviewed by Erica Herskowitz, Safety of undercooked hamburgers.
Strange but true, March 2005. Interviewed by Bill Sones. Around the world, what (properly prepared) food has made more people sick than any other?
The Diet Detective, March 2005. Interviewed by Charles Platkin regarding how long popular foods last in the fridge and freezer.
The Diet Detective, October 2003. Interviewed by Charles Stuart Platkin on Microbial safety of raw vs. cooked foods.
Courier
Post,
Rutgers
Targum, October 2005, Interviewed by Sara Miller, Genetically modified foods in
Wilson
County News, June 2005, Interviewed by Bonnie Ramirez, Mad Cow Disease and
risks to the
Star Ledger, May 2005, Interviewed by Sharon Ginsberger, Keeping foods safe while on a picnic.
Herald
News,
Courier
Post,
New York Times. September 2004. Interviewed by Tammy Lagorche about sensory testing in the food industry.
Gannett News Service, April 2004, Interviewed by Ellyn Ferguson about handwashing technology, cross contamination and food safety.
Asbury Park Press, April 2004, Interviewed by Kurt Moore about seafood and microbial and chemical safety.
Star Ledger, March 2004, Interviewed by Sharon Gintzler for a story on take out cuisine from gourmet shops and supermarkets.
Press
of
Star Ledger, December 2003, Interviewed by Bob Cohen for a story on the discovery of a BSE positive cow.
New York Times, December 2003, Interviewed by Marrion Burrows for a story on microbial safety of produce, specifically the effects of washing and produce washes.
Star Ledger, November 2002, Interviewed by Mary Anne Fusco for a story on risks from Acrylamide formation in French fries.
Home News Tribune. January 2002. Interviewed by Lisa Introbartola for a story on genetically modified foods, nutrition and food safety.
Home News Tribune. April 2001. Interviewed by Gloria Granieri. Safety of grilled foods.
Daily
Journal -
Daily
Journal -
Farm Journal. December 2000. Interviewed by Pamela Henderson. E. coli in farm families and petting zoo safety.
Daily
Journal -
Gannett
Suburban Newspapers. October, 1998. Interviewed by David Sheingold. Supermarket food safety and inspection in
Wall Street Journal. October 12, 1998. Interviewed by Marilyn Chase. Safety of Plastics in Microwave ovens.
Star Ledger. September 28, 1998. Interviewed by Karla Cook. The trend toward bigger fruits and vegetables.
Star Ledger. September 22, 1998. Interviewed by Pat Baird. Safety of foods produced by biotechnology.
New York Times. March 4, 1998. Interviewed by Donna St. George. Does safe food sell better? A story on Celantano Foods.
North
South Brunswick Sentinel, December 24th, 1997, Interviewed by Jerry
De Sarno, Story on food microbiology at
Philadelphia Inquirer, September 14, 1997, Interviewed by Rick Nichols, Raw eggs and Caesar salads.
Star Ledger, August 31, 1997, Interviewed by Meg Nugent, Food safety (hamburgers, strawberries and raspberries).
Star Ledger, August 27, 1997, Interviewed by Mary Anne Fusco, Okra.
Wall Street Journal, August 26th, 1997, Assisted with op-ed on meat safety authored by Elizabeth Whelan, American Council on Science and Health.
Star Ledger, May 7, 1997, Interviewed by Brooke Tarabour, MSG and sulfites in seafood.
Rutgers Targum, February 28, 1997, Interviewed by Kevin Baxter, Coffee and caffeine.
Home News, November 15, 1996, Interviewed by Tia Swanson, E. coli in apple juice, emerging pathogens, pasteurization, and sodium benzoate.
Star Ledger, October 30, 1996, Interviewed by Dana Harris, Food likes and dislikes.
Chicago Sun Times, July 14, 1996, Interviewed by Stephanie Smith, Emerging pathogens, and epidemiology used to track disease outbreaks.
Herald
News -
Trenton Times, June 22, 1996, Interviewed by Peter Page, Cyclospora in strawberries.
Express Times, June 22, 1996, Interviewed by Harold Shelly, Cyclospora and Strawberries.
Asbury Park Press, June 5, 1996, Interviewed by Jeff Milgrom, Food safety in the summer.
NJ
Herald, March 24, 1996, Interviewed by Kathy Stevens, Mad cow disease and food
poisoning from E. coli.
Asbury Park Press, January 15, 1996, Interviewed by Regina