John J Churey
Overview
Explore the profile of John J Churey including associated specialties, affiliations and a list of published articles.
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Articles
34
Citations
252
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Recent Articles
1.
Usaga J, Acosta O, Churey J, Padilla-Zakour O, Worobo R
Int J Food Microbiol
. 2021 Jan;
339:109034.
PMID: 33388710
Increasing consumer demand for high-quality foods has driven adoption by the food industry of non-thermal technologies such as high pressure processing (HPP). The technology is employed as a post-packaging treatment...
2.
Petrus R, Churey J, Humiston G, Cheng R, Worobo R
Braz J Microbiol
. 2019 Aug;
51(2):779-785.
PMID: 31452069
Novel processing technologies can be used to improve both the microbiological safety and quality of food products. The application of high pressure processing (HPP) in combination with dimethyl dicarbonate (DMDC)...
3.
Snyder A, Churey J, Worobo R
Food Microbiol
. 2019 Jun;
83:211-218.
PMID: 31202415
The processing conditions and physiochemical properties used in food manufacturing create niches which support the growth of a limited number of spoilage fungi. This study was designed to evaluate the...
4.
Cheng R, Churey J, Worobo R
Int J Food Microbiol
. 2018 Aug;
285:152-157.
PMID: 30153527
Salmonella enterica is the pertinent pathogen associated with orange juice products that have resulted in numerous foodborne outbreaks. Although fresh orange juice typically has a pH below 4.0, which inhibits...
5.
Zalewska M, Churey J, Worobo R, Milewski S, Szweda P
Pol J Microbiol
. 2018 Jul;
67(2):163-169.
PMID: 30015454
A collection of 206 Staphylococcus spp. isolates was investigated for their ability to produce compounds exhibiting antistaphylococcal activity. This group included Staphylococcus aureus, Staphylococcus epidermidis, Staphylococcus xylosus strains recovered from...
6.
Acosta O, Usaga J, Churey J, Worobo R, Padilla-Zakour O
J Food Prot
. 2017 May;
80(6):922-927.
PMID: 28459616
The low thermal tolerance of Salmonella enterica in foods with intermediate moisture levels, such as caramel sauces, ensures that mild heat treatment is sufficient to achieve 5-log reductions of this...
7.
Zoellner C, Venegas F, Churey J, Davila-Avina J, Grohn Y, Garcia S, et al.
Int J Food Microbiol
. 2016 Sep;
238:202-207.
PMID: 27664789
Quality and safety of fresh produce are important to public health and maintaining commerce between Mexico and USA. While preventive practices can reduce risks of contamination and are generally successful,...
8.
Snyder A, Churey J, Worobo R
Int J Food Microbiol
. 2016 Apr;
228:14-21.
PMID: 27085035
Consumer confidence in the food industry is severely affected by large-scale spoilage incidents. However, relatively little research exists on spoilage potential of members of the fungal subphylum Mucormycotina (e.g. Mucor),...
9.
Manns D, Churey J, Worobo R
J Food Prot
. 2015 Sep;
78(10):1851-60.
PMID: 26408134
Heat-resistant fungal spores present a processing challenge for beverages and fruit juices, as thermal and UV strategies are often inadequate in reducing heat-resistant fungal burdens to acceptable levels. While effective...
10.
Zhao D, Barrientos J, Wang Q, Markland S, Churey J, Padilla-Zakour O, et al.
J Food Prot
. 2015 Apr;
78(4):716-22.
PMID: 25836396
Thermal pasteurization can achieve the U. S. Food and Drug Administration-required 5-log reduction of pathogenic Escherichia coli O157:H7 and Cryptosporidium parvum in apple juice and cider, but it can also...