Publications

Refereed Articles

  1. Unger, P., Sekhon, A.S., Bhavnani, K., Galland, A., Ganjyal, G.M., & Michael, M. (2022). Impact of gas ultrafine bubbles on the efficacy of commonly used antimicrobials for apple washing. Journal of Food Safety. E13007 (1-11). DOI: 10.1111/jfs.13007.
  2. Gu, K., Sekhon, A.S., Richter, J.K., Yang, Y., Pietrysiak., Michael, M., & Ganjyal, G.M. (2022). Heat resistance comparison of Salmonella and Enterococcus faecium in cornmeal at different moisture levels. International Journal of Food Microbiology. 368, 109608 (1-6). DOI: 10.1016/j.ijfoodmicro.2022.109608.
  3. Yang, Y., Sekhon, A.S., Singh, A., Unger, P., & Michael, M.* (2022). Survival and thermal resistance of Listeria monocytogenes in dry and hydrated milk powders during extended storage. International Dairy Journal, 129, 105338 (1-7). DOI: 10.1016/j.idairyj.2022.105338.
  4. Unger, P., Sekhon, A.S., Chen, Xiongzhi, C., & Michael, M.* (2022). Developing an affordable hyperspectral imaging system for rapid identification of Escherichia coli O157:H7 and Listeria monocytogenes in dairy products. Food Science and Nutrition, 10, 1175-1183. DOI: 10.1002/fsn3.2749.
  5. Michael, M.*, Acuff, J.C., Vega, D., Sekhon, A.S., Channaiah, L.H., & Phebus, R.K. (2022). Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days. International Journal of Food Microbiology, 362, 109495 (1-5). DOI: 10.1016/j.ijfoodmicro.2021.109495.
  6. Sekhon, A.S., Unger, P., Singh, A., Yang, Y., & Michael, M.* (2021). Impact of gas ultrafine bubbles on the potency of chlorine solutions against Listeria monocytogenes Journal of Food Safety, Early View (1-7). DOI: 10.1111/jfs.12954.
  7. Channaiah, L.H., Michael, M.*, Acuff, J.C., Phebus, R.K., Thippareddi, H., & Milliken, G. (2021). Thermal inactivation of Salmonella during hard and soft cookies baking process. Food Microbiology, 100, 103874 (1-10). DOI: 10.1016/j.fm.2021.103874.
  8. Unger, P., Channaiah, L.H., Singh, A., Sekhon, A.S., Babb, M., & Michael, M.* (2021). Validation of brownie baking step for controlling Salmonella and Listeria monocytogenes. Food Science and Nutrition. Manuscript reference number: FSN3-2020-07-1166. DOI: 10.1002/fsn3.2132.
  9. Sekhon, A.S., Singh, A., Unger, P., Babb, M., Yang, Y., & Michael, M.* (2021). Survival and thermal resistance of Salmonella in dry and hydrated nonfat dry milk and whole milk powder during extended storage. International Journal of Food Microbiology, 337, DOI: 10.1016/j.ijfoodmicro.2020.108950.
  10. Channaiah, L.H., Michael, M.*, Acuff, J.C., Vega, D., Lopez, K., Phebus, R.K., Thippareddi, H., & Milliken, G. (2020). Validation of a simulated commercial manufacturing of tortilla to control Salmonella contamination. Journal of Food Safety. DOI: 10.1111/jfs.12879.
  11. Singh, A., Sekhon, A.S., Unger, P., Babb, M., Yang, Y., & Michael, M.* (2020). Impact of gas micro-nano-bubbles on the efficacy of commonly used antimicrobials in the food industry. Journal of Applied Microbiology, 1-14, DOI: 10.1111/jam.14840.
  12. Sekhon, A.S., Singh, A., & Michael, M.* (2020). Decimal log reductions of Salmonella Senftenberg 775W and other Salmonella serovars in nonfat milk and powder. Journal of Dairy Science, 103, 6894-6899, DOI: 10.3168/jds.2019-17844.
  13. Michael, M.*, Acuff, J., Lopez, K., Vega, D., Phebus, R., Thippareddi, H., & Channaiah, L.H. (2020). Comparison of survival and heat resistance of Escherichia coli O121 and Salmonella in muffins. International Journal of Food Microbiology, 317, DOI: 10.1016/j.ijfoodmicro.2019.108422.
  14. Michael, M.*, Phebus, R.K., & Amamcharla, J. (2019). Hyperspectral imaging of common foodborne pathogens for rapid identification and differentiation. Food Science and Nutrition, 7 (8), 2716-2725, DOI: 10.1002/fsn3.1131.
  15. Channaiah, L.H., Michael, M.*, Acuff, J.C., Phebus, R.K., Thippareddi, H., & Milliken, G. (2019). Evaluation of thermal inactivation parameters of Salmonella in whole wheat multigrain bread. Food Microbiology. 82, 334-341, DOI: 10.1016/j.fm.2019.03.001.
  16. Channaiah, L.H., Michael, M.*, Acuff, J.C., Lopez, K., Phebus, R.K., Thippareddi, H., & Milliken, G. (2019). Validation of a nut muffin baking process and thermal resistance characterization of a 7-serovar Salmonella inoculum in batter when introduced via flour or walnut. International Journal of Food Microbiology, 294, 27-30, DOI: 10.1016/j.ijfoodmicro.2019.01.013.
  17. Channaiah, L.H., Michael, M.*, Acuff, J.C., Lopez, K., Vega, D., Milliken, G., Thippareddi, H., & Phebus, R.K. (2018). Validation of a simulated commercial frying process to control Salmonella in donuts. Foodborne Pathogens and Disease, 15 (12), 763-769, DOI: 10.1089/fpd.2018.2440.
  18. Channaiah, L.H., Michael, M., Acuff, J.C., Phebus, R.K., Thippareddi, H., Olewnik, M., & Milliken, G. (2017). Validation of baking as a kill-step for controlling Salmonella in muffins. International Journal of Food Microbiology, 250, 1-6, DOI: 10.1016/j.ijfoodmicro.2017.03.007.
  19. Channaiah, L.H., Holmgren, E., Michael, M., Sevart, N.J., Milke, D., Schwan, C.L., Krug, M., Wilder, A., Phebus, R.K., Thippareddi, H., & Milliken, G. (2016). Validation of baking to control Salmonella serovars in hamburger bun manufacturing, and evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as nonpathogenic surrogate indicators. Journal of Food Protection, 79 (4), 544-552, DOI: 10.4315/0362-028x.jfp-15-241.
  20. Michael, M., Phebus, R.K., & Schmidt, K.A. (2015). Plant extract enhances the viability of Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus in probiotic nonfat yogurt. Food Science and Nutrition, 3 (1), 48-55, DOI: 10.1002/fsn3.189.
  21. Michael, M., Phebus, R.K., Thippareddi, H., Subbiah, J., Birla, S.L., & Schmidt, K.A. (2014). Validation of radio frequency dielectric heating system for destruction of Cronobacter sakazakii and Salmonella species in nonfat dry milk. Journal of Dairy Science, 97 (12), 7316-7324, DOI: 10.3168/jds.2013-7862.
  22. Chen, C., Michael, M., Phebus, R.K., Thippareddi, H., Subbiah, J., Birla, S.L., & Schmidt, K.A. (2013). Radio frequency dielectric heating of nonfat dry milk affects solubility and whey protein nitrogen index. Journal of Dairy Science, 96 (3), 1471-1476, DOI: 10.3168/jds.2012-6158.
  23. Michael, M., Phebus, R.K., & Schmidt, K.A. (2010). Impact of a plant extract on the viability of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in nonfat yogurt. International Dairy Journal, 20 (10), 665-672, DOI: 10.1016/j.idairyj.2010.03.005.

Book Chapters

  1. Clark, S., Michael, M.*, & Schmidt, K. (2019). Rheological properties of yogurt: effect of ingredients, processing and handling. In Rheology of Semisolid Foods (Ed. Joyner, H.). Food Engineering Series. p. 203-229. Springer, Cham. DOI: 10.1007/978-3-030-27134-3_7.

Magazine Articles

  1. Michael, M.*, Phebus, R., & Channaiah, L.H. (2018). Validation of baking as a kill step against Salmonella. Baking Europe, Summer 2018, 43-44.