Publication List

2024

So-Seum Yong, Jae-Ik Lee, and Kang, D. H*. 2024. Airborne survival and stress response in Listeria
monocytogenes across different growth temperatures, Journal of Hazardous Materials 468, 133706

Jun-Won Kang, Kim, J. Y., and Kang, D. H*. 2024. Synthesis of carbon quantum dot synthesized
using spent coffee ground as a biomass exhibiting visible-light-driven antimicrobial activity against
foodborne pathogens. Journal of Food Engineering, 365, 111820.

Jae-Ik Lee, Sang-Soon Kim, and Kang, D. H*. 2024. Evaluation of the bactericidal efficacy of gallic
acid activated by vacuum-UV Amalgam lamp. Food and Bioprocess Technology, 17 (4), 917-924.

Soo-Hwan Kim, Sang-Hyun Park, Ahn, J. B., and Kang, D. H*. 2024. Inactivation of E. coli O157: H7,
Salmonella enterica, and L. monocytogenes through semi-continuous superheated steam treatment
with additional effects of enhancing initial germination rate and salinity tolerance. Food Microbiology,
117, 104373.

Soo-Hwan Kim, Sang-Hyun Park, and Kang, D. H*. 2024. Simultaneous combination treatment with
superheated steam and nebulized organic acid to inactivate Bacillus cereus endospores on stainless
steel surfaces. Food Control, 155, 110028.

Jin-Young Han, Sea C. Min, Ho Seon Lee, Sangheum Eom, Seungmin Ryu, Sangwoo Cho, and
Kang, D. H*. 2024. Pilot-scale plasma activated water treatment for decontaminating romaine lettuce
and steamed rice cakes. LWT, 200, 116176.

Minjung Shin, Gyumi Na, Jun-Won Kang, and Kang, D. H*. 2024. Application of combined treatment
of peracetic acid and ultraviolet-C for inactivating pathogens in water and on surface of apples.
International Journal of Food Microbiology, 411, 110519.

Eun-Rae Cho, and Kang, D. H*. 2024. Development and investigation of ultrasound-assisted pulsed
ohmic heating for inactivation of foodborne pathogens in milk with different fat content. Food
Research International, 179, 113978.

So-Seum Yong, Jae-Ik Lee, and Kang, D. H*. 2024. Identifying a novel Listeria innocua subgroup
and enhancing Listeria detection in grain: A duplex real-time PCR approach informed by comparative
genomic analysis. LWT, 199, 116108


2023

Jae-Ik Lee, Sang-Soon Kim, and Kang, D.H*. 2023. Enhanced inactivation of Cronobacter sakazakii
on various surfaces through bubble water assisted 405 nm light and folic acid treatment. Food
Bioscience, 56, 103080.

Jae-Ik Lee, Sang-Soon Kim, and Kang, D.H*. 2023. Characteristics of Staphylococcus aureus biofilm
matured in tryptic soy broth, low-fat milk, or whole milk samples along with inactivation by 405 nm
light combined with folic acid. Food Microbiology, 116, 104350.

Jae-Ik Lee, Sang-Soon Kim, and Kang, D.H*. 2023. Evaluation of the bactericidal efficacy of gallic
acid activated by vacuum-UV Amalgam lamp. Food and Bioprocess Technology, 1-8.

Jae-Ik Lee, Sang-Soon Kim, and Kang, D.H*. 2023. Transcriptomic and phenotypic changes of
Cronobacter sakazakii ATCC 29544 grown under desiccation stress. LWT, 173, 114279.

Woo-Ju Kim, and Kang, D.H*. 2023. Synergistic effects of 915 MHz microwave heating and essential
oils on inactivation of foodborne pathogen in hot-chili sauce. International Journal of Food
Microbiology, 398, 110210.

Soo-Hwan Kim, Sang-Hyun Park, and Kang, D.H*. 2023. Inactivation of Bacillus cereus endospores
on black pepper by pulsed superheated steam system. Food Research International, 167, 112649.

Jin-Young Han, Sang-Hyun Park, and Kang, D.H*. 2023. Effects of plasma bubble-activated water
on the inactivation against foodborne pathogens on tomatoes and its wash water. Food Control 144,
109381.

Minjung Shin, Na, G., Kang, J. W., and Kang, D.H*. 2023. Application of combined treatment of
peracetic acid and ultraviolet-C for inactivating pathogens in water and on surface of apples.
International Journal of Food Microbiology, 110519.

Minjung Shin, Jun-Won Kang, and Kang, D.H*. 2023. A study on antibiotic resistance gene
degradation in fresh produce using peracetic acid combined with an ultraviolet-C light-emitting-diode.
Food Control, 145, 109478.

Eun-Rae Cho, and Kang, D.H*. 2023. Combination system of pulsed ohmic heating and 365-nm UVA
light-emitting diodes to enhance inactivation of foodborne pathogens in phosphate-buffered saline,
milk, and orange juice. Innovative Food Science & Emerging Technologies, 83, 103250.

Sunna Jyung, Jun-Won Kang, and Kang, D.H*. 2023. Inactivation of Listeria monocytogenes through
the synergistic interaction between plasma-activated water and organic acid. Food Research
International, 167, 112687.

In-Hwan Lee, Eun-Rae Cho, and Kang, D.H*. 2023. The effect of quercetin mediated photodynamic
inactivation on apple juice properties at different temperature and its bactericidal mechanism. Food
Control, 144, 109362.

In-Hwan Lee, Soo-Hwan Kim, and Kang, D.H*. 2023. Quercetin mediated antimicrobial
photodynamic treatment using blue light on Escherichia coli O157: H7 and Listeria monocytogenes.
Current Research in Food Science, 6, 100428.

So-Seum Yong, Jae-Ik Lee, and Kang, D.H*. 2023. Bacterial composition of refrigerators in
households and inactivation of airborne Staphylococcus aureus using a TiO2-UVLED module in a
512 L aerobiology chamber. Food Microbiology, 114, 104274.

So-Seum Yong, Jae-Ik Lee, and Kang, D.H*. 2023. TiO2-based photocatalyst Generated Reactive
Oxygen Species cause cell membrane disruption of Staphylococcus aureus and Escherichia coli
O157: H7. Food Microbiology, 109, 104119.

Young-Ju Kim, Jae-Ik Lee, and Kang, D.H*. 2023. Inactivation of foodborne pathogenic bacteria in
water and stainless steel surfaces by vacuum-UV amalgam lamp and low-pressure mercury UV lamp
irradiation. Innovative Food Science & Emerging Technologies, 84, 103297.

Young-Ju Kim, Jae-Ik Lee, and Kang, D.H*. 2023. Simultaneous vacuum ultra violet-amalgam lamp
radiation and near-infrared radiation heating for a synergistic bactericidal effect against Escherichia
coli O157: H7 and Salmonella enterica serovar Typhimurium in black peppercorn. Food Research
International, 169, 112827.

Su-Yeon Kang, Eun-Rae Cho, and Kang, D.H*. 2023. Inactivation of foodborne pathogens in ground
pork tenderloin using 915 MHz microwave heating depending on power level. Food Research
International, 173, 113231.


2022

Song, W. J., & Kang, D.H*. (2022). Inactivation of Salmonella Typhimurium, Escherichia coli O157:
H7 and Listeria monocytogenes on alfalfa seeds by the combination treatment of vacuumed
hydrogen peroxide vapour and vacuumed dry heat. Letters in Applied Microbiology.https://doi.org/10.
1111/lam.13678

Kim, S. Y., Park, S. Y., Jin, J. E., Hong, K. S., Kim, D. J., Kim, Y. K., Shin, H. C., Kim, S. K., & Kang,
D.H.* (2022). Comparing the VITEK 2 ANC card, species‐specific PCR, and MALDI‐TOF mass
spectrometry methods for identification of lactic acid bacteria. Journal of Food Science. (In press)

Ban, G. H., Lee, J. I., & Kang, D.H*. (2022). Effects of storage temperature on microbiota shifts in
raw milk biofilm developed on stainless steel. Food Microbiology, 104163.

Jeong, K. O., Kim, S. S., Park, S. H., & Kang, D.H*. (2022). Inactivation of Salmonella enterica
Serovar Typhimurium and Staphylococcus aureus in Rice by Radio Frequency Heating. Journal of
Food Protection, 85(3), 380-383.

Kim, D. K., Kim, H. S., & Kang, D.H*. (2022). Inactivation efficacy of combination treatment of blue
light-emitting diodes (LEDs) and riboflavin to control E. coli O157: H7 and S. Typhimurium in apple
juice. Innovative Food Science & Emerging Technologies, 103014.

Lee, J. I., Kim, S. S., & Kang, D.H*. (2022). The combined effect of folic acid and 365–405 nm light
emitting diode for inactivation of foodborne pathogens and its bactericidal mechanisms. International
Journal of Food Microbiology, 109704.

Lee, J. I., Kim, S. S., & Kang, D.H*. (2022). Development of DNA probes to detect Cronobacter
sakazakii based on comparative genomics and its application in food samples. Food Control, 137,
108853.

Lee, J. I., Kim, S. S., Park, J. W., & Kang, D.H*. (2022). Detection of Salmonella enterica serovar
Montevideo in food products using specific PCR primers developed by comparative genomics. LWT,
165, 113677.

Lee, J. I., Kim, S. S., & Kang, D.H*. (2022). Stress response of Salmonella Montevideo adapted to
red pepper powders at various humidities and resistance to near-infrared heating. Food Research
International, 111972.

Kim, S. H., Jyung, S., and Kang, D.H*. (2022). Comparative study of Salmonella Typhimurium
biofilms and their resistance depending on cellulose secretion and maturation temperatures. LWT,
154, 112700.

Han, J. Y., Park, S. H., & Kang, D.H*. (2023). Effects of plasma bubble-activated water on the
inactivation against foodborne pathogens on tomatoes and its wash water. Food Control, 144,
109381.

Cho, E. R., & Kang, D.H*. (2022). Intensified inactivation efficacy of pulsed ohmic heating for
pathogens in soybean milk due to sodium lactate. Food Control, 137, 108936.

Cho, E. R., Kim, J. Y., Oh, S. W., & Kang, D.H*. (2022). Inactivation of Pectobacterium carotovorum
subsp. Carotovorum and Dickeya chrysanthemi on the surface of fresh produce using a 222 nm
krypton–chlorine excimer lamp and 280 nm UVC light-emitting diodes. LWT, 165, 113710

Kim, Y. M., Shin, M., Kang, J. W., & Kang, D.H*. (2022). Effect of sub‐lethal treatment of carvacrol
and thymol on virulence potential and resistance to several bactericidal treatments of Staphylococcus
aureus. Journal of Food Safety, e13004.

Jyung, S., Kang, J. W., & Kang, D.H*. (2022). L. monocytogens exhibited less cell membrane
damage, lipid peroxidation, and intracellular reactive oxygen species accumulation after plasma-
activated water treatment compared to E. coli O157: H7 and S. Typhimurium. Food Microbiology,
108, 104098.

Yong, S. S., Lee, J. I., & Kang, D.H*. (2023). TiO2-based photocatalyst Generated Reactive Oxygen
Species cause cell membrane disruption of Staphylococcus aureus and Escherichia coli O157: H7.
Food Microbiology, 109, 104119.

Lee, I. H., Cho, E. R., & Kang, D.H*. (2023). The effect of quercetin mediated photodynamic
inactivation on apple juice properties at different temperature and its bactericidal mechanism. Food
Control, 144, 109362.


2021

Jun-Won Kang, and Kang, D.H.*. 2021. Effect of amino acid-derived nitrogen and/or sulfur doping on
the visible-light-driven antimicrobial activity of carbon quantum dots: A comparative study. Chemical
Engineering Journal. 420, 129990

Min-Young Park, and Kang, D.H.*. 2021. Antibacterial activity of caffeic acid combined with UV-A
light against Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria
monocytogenes. Applied and Environmental Microbiology. 87:e00631-21.

Sang-Hyun Park, Sang-Soon Kim, and Kang, D. H.*. 2021. Development of sustained release
formulations of chlorine dioxide gas for inactivation of foodborne pathogens on produce. Food
Science and Technology International. 1082013220976280

Song, W. J., Kang, D. H.*, 2021. Influence of packaging methods on the dry heat inactivation of
Salmonella Typhimurium, Salmonella Senftenberg, and Salmonella Enteritidis PT 30 on almonds.
LWT - Food Science and Technology 143, 111121

Do-Kyun Kim, and Kang, D. H.*. 2021. Investigation of a new UVC LEDs array continuous type water
disinfection system for inactivating Escherichia coli O157: H7 according to flow rate and electrical
energy efficiency analysis. Food Control, 119, 107470.

Do-Kyun Kim, and Kang, D. H.*. 2021. Efficacy of light-emitting diodes emitting 395, 405, 415, and
425 nm blue light for bacterial inactivation and the microbial mechanism. Food Research
International. 141: 110105.

Jun-Won Kang, Hae-Yeon Lee and Kang, D. H.*. 2021. Synergistic bactericidal effect of hot water
with citric acid against Escherichia coli O157:H7 biofilm formed on stainless steel. Food Microbiology.
95: 103676

Woo-Ju Kim, Soo-Hwan Kim, and Kang, D. H.*. 2021. Combination effect of 915 MHz microwave
heating and carvacrol for inactivation of Escherichia coli O157: H7, Salmonella Typhimurium and
Listeria monocytogenes in hot chili sauce. Food Control. 121: 107578.

2020

Jun-Won Kang, Haknyeong Hong, and Kang, D.H.*. 2020. Application of a krypton-chlorine excilamp
to control Alicyclobacillus acidoterrestris spores in apple juice and identification of its sporicidal
mechanism. Applied and Environmental Microbiology. 86:e00159-20.

En-Rae Cho, Sang-Soon Kim, and Kang, D.H.*. 2020. Inactivation Kinetics and Membrane Potential
of Pathogens in Soybean Curd Subjected to Pulsed Ohmic Heating Depending on Applied Voltage
and Duty Ratio. Applied and Environmental Microbiology. 86:e00656-20.

Sang-Soon Kim, Won Choi, Sang-Hyun Park, and Kang, D. H.*. 2020. Mathematical modeling of
ohmic heating for inactivation of acid-adapted foodborne pathogens in tomato juice. International
Journal of Food Engineering. 16(4), 20190388.

Sang-Soon Kim, Jihun Park, Heesoo Park, Haknyeong Hong, Kang, D.H.*. 2020. Combined ohmic
heating and krypton- chlorine excilamp treatment for the inactivation of Listeria monocytogenes,
Salmonella Typhimurium, and Escherichia coli O157:H7 in apple juice. Journal of Food Safety, 40:
e12706.

Sang-Soon Kim, Minjung Shin, Jun-Won Kang, Do-Kyun Kim and Kang, D.H.*. 2020. Application of
the 222 nm krypton-chlorine excilamp and 280 nm UVC light-emitting diode for the inactivation of
Listeria monocytogenes and Salmonella Typhimurium in water with various turbidities. LWT – Food
Science and Technology. 117: 108458.

Sang-Soon Kim, Soo-Hwan Kim, Sang-Hyun Park and Kang, D.H.*. 2020. Inactivation of Bacillus
cereus spore on stainless steel by combined superheated steam and UV-C irradiation treatment.
Journal of Food Protection. 83:13-16.

Jun-Won Kang, Woo-Ju Kim, and Kang, D. H.*. 2020. Synergistic effect of 222-nm krypton-chlorine
excilamp and mild heating combined treatment on inactivation of Escherichia coli O157:H7 and
Salmonella Typhimurium in apple juice. International Journal of Food Microbiology. 329, 108665.

Do-Kyun Kim, and Kang, D.H.*. 2020. Effect of surface characteristics on the bactericidal efficacy of
UVC LEDs. Food Control 108: 106869.

Do-Kyun Kim, and Kang, D.H.*. 2020. Inactivation efficacy of a sixteen UVC LED module to control
foodborne pathogens on selective media and sliced deli meat and spinach surfaces. LWT-Food Sci.
Tech. 109422:1-7.

Woo-Ju Kim, Soo-Hwan Kim, and Kang, D. H.*. 2020. Thermal and non-thermal treatment effects on
Staphylococcus aureus biofilms formed at different temperatures and maturation periods. Food
Research International. 109432.

Ki-Ok Jeong, Sang-Soon Kim, Sang-Hyun Park, and Kang, D. H.*. 2020. Inactivation of Escherichia
coli, Salmonella enterica serovar Typhimurium, and Bacillus cereus in roasted grain powder by Radio
Frequency Heating. Journal of Applied Microbiology. 129: 1227-1237

Jin-Young Han, Won-Jae Song, Sangheum Eom, Seong Bong Kim and Kang, D.H.*. 2020.
Antimicrobial efficacy of cold plasma treatment against food-borne pathogens on various foods.
Journal of Physics D: Applied Physics. 53(20), 204003

Jin-Young Han, Won-Jae Song, Joo Hyun Kang, Sea C. Min, Sangheum Eom, Eun Jeong Hong,
Seungmin Ryu, Seong Bong Kim, Sangwoo Cho and Kang, D.H.*. 2020. Effect of cold atmospheric
pressure plasma-activated water on the microbial safety of Korean rice cake. LWT – Food Science
and Technology 120: 108918.

Minjung Shin, Sang-Soon Kim, and Kang, D. H.*. 2020. Combined treatment with a 222-nm krypton-
chlorine excilamp and a 280-nm LED-UVC for inactivation of Salmonella Typhimurium and Listeria
monocytogenes. LWT – Food Science and Technology. 109715.

Minjung Shin, Sang-soon Kim and Kang, D.H.*. 2020. Application of ohmic heating for the
inactivation of microbiological hazards in food products. Journal of Food Safety. 40:e12787

Won Choi, Sang-Soon Kim, Sang-Hyun Park, Jun-Bae Ahn, Kang, D.H.*. 2020. Numerical analysis
of rectangular type batch ohmic heater to identify the cold point. Food Science & Nutrition, 8: 648-658


2019

Jun-Won Kang and Kang, D.H.*. 2019. Decontamination Effect of the Spindle and 222-Nanometer
Krypton-Chlorine Excimer Lamp Combination against Pathogens on Apples (Malus domesticaBorkh.)
and Bell Peppers (Capsicum annuum L.). Applied and Environmental Microbiology. 85:12 e00006-19
(Selected for inclusion in “Spotlight”)

Jun-Won Kang and Kang, D.H.*. 2019. Increased resistance of Salmonella Typhimurium and
Escherichia coli O157:H7 to 222-nm krypton-chlorine excilamp treatment by acid adaptation. Applied
and Environmental Microbiology 85(6)1-17

Jun-Won Kang and Kang, D.H.*. 2019. The synergistic bactericidal mechanism of simultaneous 222-
nm krypton-chlorine excilamp and 254-nm low-pressure mercury lamp treatment. Applied and
Environmental Microbiology. 85:1 e015951-18.

Sang-Hyun Park, Won Choi, Sang-Soon Kim, Kang, D. H.*. 2019. CFD simulation for designing a
chlorine gaseous sanitizer treatment system. Food and Bioproducts Processing, 117(1). 388-395.

Seul-Gi Jeong, Sangryeol Ryu and Kang, D.H.*. 2019. Salt content dependent dielectric properties
of pistachios relevant to radio-frequency pasteurization. Scientific reports. 9: 2400

Won-Jae Song, Yoon-Hee Kim and Kang, D.H.*. 2019. Effect of gamma irradiation on inactivation of
Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes on pistachios.
Letters in Applied Microbiology. 68: 96-102.

Sang-Soon Kim, Jae-Ik Lee, and Kang, D.H.*. 2019. Resistance of Escherichia coli O157: H7 ATCC
35150 to ohmic heating as influenced by growth temperature and sodium chloride concentration in
salsa. Food Control. 103:119-125.

Sang-Soon Kim, Sang-Hyun Park, Soo-Hwan Kim and Kang, D.H.*. 2019. Synergistic effect of ohmic
heating and UV-C irradiation for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium
and Listeria monocytogenes in buffered peptone water and tomato juice. Food Control. 102:69-86

Jun-Won Kang, Jae-Ik Lee, Soo-Yeon Jeong, Yu-Min Kim and Kang, D.H.*. 2019. Effect of 222-nm
krypton-chloride excilamp treatment on inactivation of Escherichia coli O157:H7 and Salmonella
Typhimurium on alfalfa seeds and seed germination. Food Microbiology, 82:171-176.

Eun-Jeong Hong, Sang-Hyun Park, and Kang, D.H.*. 2019.  Sequential treatment of hydrogen
peroxide, vacuum packaging, and dry heat for inactivating Salmonella Typhimurium on alfalfa seeds
without detrimental effect on seeds viability. Food Microbiology. 77:130-136

Jae-Ik Lee, Sang-Soon Kim, Kang, D.H.*. 2019. Susceptibility of Escherichia coli O157:H7 grown at
low temperature to the krypton-chlorine excilamp. Scientific Reports. 9(1) 563

Ji-Yoon Han, Won-Jae Song, and Kang, D.H.*. 2019. Optimization of broth recovery for repair of
heat‐injured Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7. Journal of
Applied Microbiology. 126: 1923-1930.

Sun-Ah Kwon, Won-Jae Song, and Kang, D.H.*. 2019. Combination effect of saturated or
superheated steam and lactic acid on the inactivation of Escherichia coli O157:H7, Salmonella
Typhimurium and Listeria monocytogenes on cantaloupe surfaces. Food Microbiology. 82: 342-348.

Soo-Hwan Kim, Sang-Hyun Park, Sang-Soon Kim and Kang, D.H.*. 2019. Inactivation of
Staphylococcus aureus biofilms on food contact surfaces by superheated steam treatment. Journal of
Food Protection. 82:1496-1500.


2018

Do-Kyun Kim and Kang, D.H.*. 2018. Elevated Inactivation Efficacy of a Pulsed UVC Light-Emitting
Diode System for Foodborne Pathogens on Selective Media and Food Surfaces. Applied and
Environmental Microbiology, 84:20 1-14.

Do-Kyun Kim and Kang, D.H.*. 2018. UVC LED Irradiation Effectively Inactivates Aerosolized
Viruses, Bacteria, and Fungi in a Chamber-Type Air Disinfection System. Applied and Environmental
Microbiology, 84:1-11.

Sang-Hyun Park, Kim WJ, Kang D.H.* 2018. Effect of relative humidity on inactivation of foodborne
pathogens using chlorine dioxide gas and its residues on tomatoes. Letters in Applied Microbiology.
67:154-160.

Sang-Hyun Park, Kang JW, Kang D.H.* 2018. Inactivation of foodborne pathogens on fresh produce
by combined treatment with UV-C radiation and chlorine dioxide gas, and mechanisms of synergistic
inactivation. Food Control. 92:331-340.

Sang-Hyun Park and Kang, D.H.*. 2018.Effect of temperature on chlorine dioxide inactivation of
Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on spinach,
tomatoes, Stainless steel, and glass surfaces. International Journal of Food Microbiology. 275:39-45.

Sang-Hyun Park, J.B. Ahn, Kang, D.H.*. 2018. Inactivation of foodborne pathognes on alfalfa and
radish seeds by sequential treatment with chlorine dioxide gas and dry heat. Food Control. 85:253-
258

Ga-Hee Ban, Kang, D.H.*. 2018. Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium,
and Listeria monocytogenes on cherry tomatoes and oranges by superheated steam. Food
Research International. 112:38-47.

Jae-Won Ha and Kang, D.H.*. 2018. Effect of intermittent 222 nm krypton-chlorine excilamp
irradiation on microbial inactivation in water. Food Control. 90:146-151.

Sang-Soon Kim, Sang-Hyun Park, Kang, D.H.*. 2018. Application of continuous-type pulsed ohmic
heating system for inactivation of foodborne pathogens in buffered peptone water and tomato juice
LWT - Food Science and Technology. 93:316-322.

Jun-Won Kang, Sang-Soon Kim, Kang, D.H.*. 2018. Inactivation dynamics of 222 nm krypton-
chlorine excilamp irradiation on Gram-positive and Gram-negative foodborne pathogenic bacteria.
Food Research International.109:325-333.

Woo-Ju Kim, Park SH, Kang D.H.* 2018. Inactivation of foodborne pathogens influenced by dielectric
properties, relevant to sugar contents, in chili sauce by 915 MHz microwaves. LWT-Food Science
and Technology. 96:111-118.

Woo-Ju Kim, Ki-Ok Jeong, Kang, D.H.*. 2018. Inhibition of initial attachment of injured Salmonella
Typhimurium onto abiotic surfaces. Journal of Food Protection. 81:37-42

Jegon Lee, Sang-Soon Kim, Kyujeong Sim, Kang, D.H., and Youn, H.J.*. 2018. Application of
inorganic particles modified with polyvinylamine to produce antibacterial paper. BioResources. 13(1):
241-255.

2017

Sang-Hyun Park and Kang, D.H.*. 2017. Influence of surface properties of produce and food contact
surfaces on the efficacy of chlorine dioxide gas for the inactivation of foodborne pathogens. Food
Control. 81:88-95.

Jae-Won Ha, Jae-Ik Lee and Kang, D.H.*. 2017. Application of a 222-nm krypton-chlorine excilamp
to control foodborne pathogens on sliced cheese surfaces and characterization of the bactericidal
mechanisms. International Journal of Food Microbiology. 243:96-102.

Il-Kyu Park, Jae-Won Ha, and Kang, D.H.*. 2017. Investigation of optimum ohmic heating conditions
for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria
monocytogenes in apple juice. BMC Microbiology. 17:117-124.

Seul-Gi Jeong and Kang, D.H.*. 2017. Inactivation of Escherichia coli O157:H7, Salmonella
Typhimurium, and Listeria monocytogenes in ready-to-bake cookie dough by gamma and electron
beam irradiation. Food Microbiology. 64:172-178.

Seul-Gi Jeong and Kang, D.H.*. 2017. Evaluation of radio-frequency heating in controlling
Salmonella enterica in raw shelled almonds. International Journal of Food Microbiology. 254:54-61.

Sang-Soon Kim and Kang, D.H.*. 2017. Synergistic effect of carvacrol and ohmic heating for
inactivation of E. coli O157:H7, S. Typhimurium, L. monocytogenes, and MS-2 bacteriophage in
salsa. Food Control. 73:300-305.

Sang-Soon Kim and Kang, D.H.*. 2017. Combination treatment of ohmic heating with various
essential oil components for inactivation of food-borne pathogens in buffered peptone water and
salsa. Food Control. 80:29-36.

Sang-Soon Kim, Won Choi and Kang, D.H.*. 2017. Application of low frequency pulsed ohmic
heating for inactivation of foodborne pathogens and MS-2 phage in buffered peptone water and
tomato juice. Food Microbiology. 63:22-27.

Sang-Soon Kim, Youngje Jo and Kang, D.H.* 2017. Combined inhibitory effect of milk fat and lactose
for inactivation of foodborne pathogens by ohmic heating. LWT-Food Science and Technology. 86:
159-165.

Jun-Won Kang and Kang, D.H.*. 2017. Antimicrobial efficacy of vacuum impregnation washing with
malic acid applied to whole paprika, carrots, king oyster mushrooms and muskmelons. Food Control.
82:126-135.

Do-Kyun Kim, Soo-Ji Kim and Kang, D.H.*. 2017. Inactivation modeling of human enteric virus
surrogates, MS2, Qβ, and ΦX174, in water using UVC-LEDs, a novel disinfecting system. Food
Research International. 91:115-123.

Do-Kyun Kim, Soo-Ji Kim and Kang, D.H.*. 2017. Bactericidal effect of 266 to 279 nm wavelength
UVC-LEDs for inactivation of Gram positive and Gram negative foodborne pathogenic bacteria and
yeasts. Food Research International. 97:280-287.

Sun-Ah Kwon, Won-Jae Song, Kang, D.H.*. 2017. Comparison of the effect of saturated and
superheated steam on the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and
Listeria monocytogenes on cantaloupe and watermelon surfaces. Food Microbiology. 72:157-165.


2016

Joo-Yeon Shin, Soo-Ji Kim, Do-Kyun Kim and Kang, D.H.*. 2016. Fundamental Characteristics of
Deep-UV Light-Emitting Diodes and Their Application To Control Foodborne Pathogens. Applied and
Environmental Microbiology. 82:2-10

Soo-Ji Kim, Do-Kyun Kim and Kang, D.H.*. 2016. Using UVC Light-Emitting Diodes at Wavelengths
of 266 to 279 Nanometers To Inactivate Foodborne Pathogens and Pasteurize Sliced Cheese.
Applied and Environmental Microbiology. 82:11-17.

Ga-Hee Ban and Kang, D.H.*. 2016. Effect of chlorine, hydrogen peroxide, quaternary ammonium,
and iodophor combined with steam heating on the inactivation of foodborne pathogens in a biofilm on
stainless steel. Food Microbiology. 55: 47-54.

Ga-Hee Ban and Kang, D.H.*. 2016. Effectiveness of superheated steam for inactivation of
Escherichia coli O157:H7, Salmonella Typhimurium, Salmonella Enteritidis phage type 30, and
Listeria monocytogenes on Almonds and Pistachios. International Journal of Food Microbiology.
220: 19-25.

Jae-Won Ha, K.H. Back, Y.H. Kim and Kang, D.H.*. 2016. Efficacy of UV-C irradiation for inactivation
of food-borne pathogens on sliced cheese packaged with different types and thicknesses of plastic
films. Food Microbiology. 57: 172-177.

Won-Jae Song and Kang, D.H.*. 2016. Inactivation of Salmonella Senftenberg, Salmonella
Typhimurium and Salmonella Tennessee in peanut butter by 915 MHz microwave heating. Food
Microbiology. 53: 48-52.

Won-Jae Song and Kang, D.H.*. 2016. Influence of water activity on inactivation of E. coli O157:H7,
Salmonella Typhimurium and Listeria monocytogenes in peanut butter by microwave heating. Food
Microbiology. 60: 104-111.

Sang-Soon Kim, Hye-Jung Sung, Hyo-Sun Kwak, In-Sun Joo, Jeong-Su Lee, Gwang-Pyo Ko, and
Kang, D.H.* 2016. Effect of power levels on inactivation of Escherichia coli O157:H7, Salmonella
Typhimurium, and Listeria monocytogenes in tomato paste using 915 MHz microwave and ohmic
heating. Journal of Food Protection. 79:1616-1622.

Ji-Yeon Lee and Kang, D.H.* 2016. Development of an improved selective medium for the detection
of Shigella spp. LWT - Food Science and Technology. 65: 311-317.

Soo-Ji Kim, Do-Kyun Kim and Kang, D.H.*. 2016. Evaluation of micro-organism-detaching efficacy
from meat samples by spindle or stomacher treatment and quality analysis of suspensions. Journal of
Applied Microbiology. 120: 946-954.

Jun-Won Kang and Kang, D.H.*. 2016. Enhanced antimicrobial effect of organic acid washing
against foodborne pathogens on broccoli by vacuum impregnation. International Journal of Food
Microbiology. 217: 85 -93.

Eun-Jeong Hong and Kang, D.H.*. 2016. Effect of sequential dry heat and hydrogen peroxide
treatment on inactivation of Salmonella Typhimurium on alfalfa seeds and seeds germination. Food
Microbiology. 53: 9-14.

Joon-Goo Lee, S.K. Park, H.J. Yoon, Kang, D.H. and M. Kim. 2016. Exposure assessment and risk
characterisation of ethyl carbamate from Korean traditional fermented rice wine, Takju and Yakju.
Food Additives & Contaminations: Part A. 33: 207-214.

Joon-Goo Lee, S.Y. Kim, J.S. Moon, S.H. Kim, Kang, D.H. 2016. Effects of grilling procedures on
levels of polycyclic aromatic hydrocarbons in grilled meats. Food Chemistry. 199: 632-638.

2015

Jae-Won Ha and Kang, D.H.*. 2015. Enhanced inactivation of food-borne pathogens in ready-to-eat
sliced ham by NIR heating combined with UV-C irradiation and mechanism of the synergistic
bactericidal action. Applied and Environmental Microbiology. 81:2-8.

Jae-Won Ha and Kang, D.H.*. 2015. Combining lactic acid spray with NIR radiant heating to
inactivate Salmonella enterica serovar Enteritidis on almond and pine nut kernels. Applied and
Environmental Microbiology. 81:4517-4524.

Sang-Hyun Park and Kang, D.H.* 2015. Combination treatment of chlorine dioxide gas and
aerosolized sanitizer for inactivating foodborne pathogens. International Journal of Food
Microbiology. 207:103-108

Sang-Hyun Park and Kang, D.H.* 2015. Antimicrobial effect of chlorine dioxide gas against
foodborne pathogens under differing conditions of relative humidity. LWT-Food Science and
Technology. 60:186-191.

Mi-Ran Choi, Seul-Gi Jeong, Q. Liu, G.Ban, S. Lee, J. Park, and Kang, D.H.*, 2015. Effect of
thiamine dilaurylsulfate against Escherichia coli O157:H7, Salmonella Typhimurium, Listeria
monocytogenes and Bacillus cereus spores in custard cream. LWT-Food Science and Technology.
60:320-324.

Ho-Lyeong Cheon, Joo-Yeon Shin, K. Park, M. Chung and Kang, D.H.*, 2015. Inactivation of
foodborne pathogens in powdered red pepper (Capsicum annuum L.) using combined UV-C
irradiation and mild heat treatment. Food Control. 50: 441-445.

Won-Jae Song, Hye-Jung Sung, and Kang, D.H.*, 2015. Inactivation of Escherichia coli O157:H7
and Salmonella Typhimurium in apple juices with different soluble solids content by combining ozone
treatment with mild heat. Journal of Applied Microbiology. 118:112-122.

Won-Jae Song, Joo-Yeon Shin, Sangryeol Ryu, and Kang, D.H.*, 2015. Inactivation of Escherichia
coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in apple juice at different pH
levels by gaseous ozone treatment. Journal of Applied Microbiology. 119:465-474.

Sang-Soon Kim, and Kang, D.H.*. 2015.Effect of milk fat content on the performance of ohmic
heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and
Listeria monocytogenes. Journal of Applied Microbiology. 119:475-486.

Sang-Soon Kim, and Kang, D.H.*. 2015.Comparison of pH effects on ohmic heating and
conventional heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar
Typhimurium and Listeria monocytogenes in orange juice. LWT-Food Science and Technology. 64:
860-866.

Sang-Soon Kim and Kang, D.H.*. 2015. Comparative effects of ohmic and conventional heating for
inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria
monocytogenes. Journal of Food Protection. 78:1208-1214.

Ji-Yeon Lee, Sang-Soon Kim and Kang, D.H.*. 2015. Effect of pH for inactivation of Escherichia coli
O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes in orange juice by
ohmic heating. LWT-Food Science and Technology. 62:83-88.

Do-Kyun Kim, Soo-Ji Kim, and Kang, D.H.*. 2015. Comparison of a 4-section Spindle and Stomacher
for efficacy of detaching microorganisms from fresh vegetables. Journal of Food Protection. 78:1380-
1386.

S. Chang, Sang-Hyun Park and Kang, D.H.* 2015. The effect of extrinsic factors on the production of
guaiacol by Alicyclobacillus spp. Journal of Food Protection. 78:831-835.

Ga-Hee Ban, Kang, D.H. and Hyunjin Yoon*. 2015. Transcriptional response of selected genes of
Salmonella enterica serovar Typhimurium biofilm cells during inactivation by superheated steam.
International Journal of Food Microbiology. 192:117-123.

Choi Y, Kim S, Hwang H, Kim KP, Kang, D.H., Ryu S*. 2015. Plasmid-encoded MCP is involved in
virulence, motility, and biofilm formation of Cronobacter sakazakii ATCC 29544. Infection and
Immunity. 83:197-204.

2014

Sang-Hyun Park, Pahn-Shick Chang, Sangryeol Ryu, and Kang, D.H.*. 2014. Development of a
novel selective and differential medium for the isolation of Listeria monocytogenes. Applied and
Environmental Microbiology. 80:1020-1025.

Jae-Won Ha and Kang, D.H.*. 2014. Synergistic Bactericidal Effect of Simultaneous Near-Infrared
Radiant Heating and UV Radiation against Cronobacter sakazakii in Powdered Infant Formula.
Applied and Environmental Microbiology. 80:1858-1863.

Sang-Hyun Park and Kang, D.H.*. 2014. Fate of Biofilm Cells of Cronobacter sakazakii under
Modified Atmosphere Conditions. LWT-Food Science and Technology. 57:782-784.

Sang-Hyun Park and Kang, D.H.*. 2014. Inactivation of biofilm cells of foodborne pathogens by
steam pasteurization. European Food Research and Technology. 238:471-476.

Ga-Hee Ban and Kang, D.H.*. 2014. Effects of gamma irradiation for inactivating Salmonella
Typhimurium in peanut butter product during storage. International Journal of Food Microbiology.
171: 48-53.

Ga-Hee Ban, Hyunjin Yoon, and Kang, D.H.*. 2014. A comparison of saturated steam and
superheated steam for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and
Listeria monocytogenes biofilms on polyvinyl chloride and stainless steel. Food Control 40: 344-350.

Su-Yeon Lee, Sang-Hyun Park, and Kang, D.H.*. 2014. Inactivation of Alicyclobacillus acidoterrestris
spores in apple and orange juice concentrates by gamma irradiation. Journal of Food Protection.77:
339-344

Jae-Won Ha and Kang, D.H.*. 2014. Inactivation kinetics of Escherichia coli O157:H7, Salmonella
enterica serovar Typhimurium, and Listeria monocytogenes in ready-to-eat sliced ham by near-
infrared heating at different radiation intensity. Journal of Food Protection. 77:1224-1228.

Kyeong-Hwan Back, Jae-Won Ha, and Kang, D.H.*. 2014. Effect of hydrogen peroxide vapor
treatment for inactivating Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria
monocytogenes on organic fresh lettuce. Food Control. 44:78-85.

Seul-Gi Jeong and Kang, D.H.*. 2014.Influence of moisture content on inactivation of Escherichia
coli O157:H7 and Salmonella enterica Serovar Typhimurium in powdered red and black pepper spice
by radio-frequency heating. International Journal of Food Microbiology. 176:15-22.

Won-Jae Song, Hye-Jung Sung, Sung-Youn Kim, Kwang-Pyo Kim, Sangryeol Ryu, and Kang, D.H.*.
2014. Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black pepper and red
pepper by gamma irradiation. International Journal of Food Microbiology. 172: 125-129.

Hye-Jung Sung and Kang, D.H.*. 2014. Effect of a 915 MHz microwave system on inactivation of
Escherichia coli O157 H7, Salmonella Typhimurium, and Listeria monocytogenes in salsa. LWT -
Food Science and Technology 59: 754-759

.Hye-Jung Sung, Won-Jae Song, K. Kim, S. Ryu, and Kang, D.H.*. 2014. Combination effect of
ozone and heat treatments for the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium,
and Listeria monocytogenes in apple juice. International Journal of Food Microbiology. 171: 147-153.

S. Kim, Jae-Won Ha, K. Park, M. Chung, and Kang, D.H.*. 2014. Infrared sensor-based aerosol
sanitization system for controlling Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria
monocytogenes on fresh produce. Journal of Food Protection. 77:977-980.

Shin H, Lee JH, Yoon H, Kang, D.H., Ryu S*. 2014. Genomic investigation of lysogen formation and
host lysis systems of the Salmonella temperate bacteriophage SPN9CC. Applied and Environmental
Microbiology. 80:374-384.

Chandrapala D, Kim K, Choi Y, Senevirathne A, Kang, D.H. Ryu S, Kim KP*. 2014. Putative Inv is
Essential for Basolateral Invasion of Caco-2 Cells and Acts Synergistically with OmpA to Affect in
vitro and in vivo Virulence of Cronobacter sakazakii ATCC 29544. Infection and Immunity. 82:1755-
1765.

2013

Su-Yeon Lee, Ryu, S.R.,and Kang, D.H.* .2013. Effect of frequency and waveform on inactivation of
Escherichia coli O157:H7 and Salmonella Typhimurium in salsa by ohmic heating. Applied and
Environmental Microbiology. 79:10-17.

Jae-Won Ha and Kang, D.H.* .2013. Simultaneous near-infrared radiant heating and ultraviolet
radiation for inactivating Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium in
powdered red pepper (Capsicum annum L.) Applied and Environmental Microbiology. 79:6568-6575

.Il-Kyu Park and Kang, D.H.* .2013. Effect of Electropermeabilization by Ohmic heating for
Inactivation of E. coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria
monocytogenes in Buffered Peptone Water and Apple juice. Applied and Environmental Microbiology.
79:7122-7129.

H.G. Sagong, Ho-Lyeong Cheon, Sang-Oh Kim, Sun-Young Lee, Ki-Hwan Park, Myung-Sub Chung,
and and Kang, D.H.* .2013. Combined effects of ultrasound and surfactants to reduce Bacillus
cereus spores on lettuce and carrots. International Journal of Food Microbiology. 160:367-372.

Yoon-Hee Kim, S.G.Jeong, K.H. Back, Ki-Hwan Park, Myung-Sub Chung, and Kang, D.H.* .2013.
Effect of various conditions on inactivation of Escherichia coli O157:H7, Salmonella Typhimurium,
and Listeria monocytogenes in fresh-cut lettuce using ultraviolet radiation. International Journal of
Food Microbiology.166:349-355

.Jae-Won Ha, Ryu, S.R., and Kang, D.H.* .2013. Inactivation of Salmonella Typhimurium and
Escherichia coli O157:H7 in Peanut Butter Cracker Sandwiches by Radio-Frequency Heating. Food
Microbiology. 34:145-150.S.S.

Chang, Sang-Hyun Park, and Kang, D.H.* .2013. Development of novel agar media for isolating
guaiacol producing Alicyclobacillus spp. International Journal of Food Microbiology. 164:1-6.

Villa-Rojas R, Tang J, Wang S, Gao M, Kang, D.H., Mah JH, Gray P, Sosa-Morales ME, Lopez-Malo
A.2013. Thermal inactivation of Salmonella enteritidis PT 30 in almond kernels as influenced by
water activity. Journal of Food Protection;76(1):26-32.

2012

Jae-Won Ha, Ryu, S.R., and Kang, D.H.* .2012. Evaluation of near-infrared pasteurization in
controlling Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in ready-
to-eat sliced ham. Applied and Environmental Microbiology. 78:6458-6465.

Sang-Hyun Park, S. Ryu, and Kang, D.H.* .2012. Development of an improved selective and
differential medium for the isolation of Salmonella spp. Journal of Clinical Microbiology. 50:3222-3226.

Sang-Hyun Park, Ho-Lyeong Cheon, KH Park, M Chung, SH Choi, Ryu, S.R.. Kang, D.H.* .2012.
Inactivation of biofilm cells of foodborne pathogen by aerosolized sanitizers. International Journal of
Food Microbiology. 154(3):130-134.

Mi-Ran Choi, Q. Liu, S.Y. Lee, Ryu, S.R.Kang, D.H.* .2012. Inactivation of foodborne pathogens in
apple juice with gaseous ozone. Food Microbiology. 32:191-195.

Mi-Ran Choi, S.Y. Lee, K.H. Park, M.S. Chung, S.R. Ryu, and Kang, D.H.* 2012. Effect of
Aerosolized Malic Acid against Listeria Monocytogenes, Salmonella Typhimurium, and Escherichia
coli O157:H7 on fresh produce. Food Control 24(1-2):171-176.

SungYeon Kim, Hun-Gu Sagong, S.H. Choi, Ryu, S.R., Kang, D.H.* 2012.Radio-frequency heating
to inactivate Salmonella Typhimurium and Escherichia coli O157:H7 on black and red pepper spice.
International Journal of Food Microbiology.153(1-2):171-175

Yoon-Hee Kim, Su-Yeon Lee, H.G. Sagong, S. Heu, S. Ryu, Kang, D.H.* .2012. Development and
evaluation of a new device to effectively detach microorganisms from food samples. Letters in
Microbiology. 55:256-262.

Ga-Hee Ban, S.H. Park, S.O. Kim, S. Ryu, and Kang, D.H.* .2012. Synergistic Effect of Steam and
Lactic Acid against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes
Biofilms on Polyvinyl Chloride and Stainless Steel. International Journal of Food Microbiology. 157:
218-223.

Su-Yeon Lee, Sagong, H.G., Ryu, S.R.and Kang, D.H.* .2012. Effect of continuous ohmic heating to
inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange
juice and tomato juice. Journal of Applied Microbiology.112(4)723-731.

Kyeong-Hwan Back , Sang-Oh Kim, K Park , M Chung and Kang, D.H.. .2012. A spray method for
recovery of heat-injured Salmonella Typhimurium and Listeria monocytogenes. Journal of Food
Protection. 75:1867-1872.

Qian Liu, Xiaonan Lu, Barry G. Swanson, Barbara A. Rasco, Kang, D.H..* .2012. Monitoring
Ultraviolet (UV) Radiation Inactivation of Cronobacter sakazakii in Dry Infant Formula Using Fourier
Transform Infrared Spectroscopy. Journal of Food Science. 77(1):M86-93.

Park M, Lee JH, Shin H, Kim M, Choi J, Kang, D.H., Heu S, Ryu, S.R.*. 2012. Characterization and
Comparative Genomic Analysis of a Novel Bacteriophage SFP10 Simultaneously Inhibiting Both
Salmonella and Escherichia coli O157:H7. Applied and Environmental Microbiology. 78:58-69

Y.H. Choi, J.J. Choi, E. Groisman, Kang, D.H., D.W. Shin, and Ryu. S.R.* 2012. Expression of the
STM4467-encoded arginine deiminase controlled by the STM4463 regulator contributes to
Salmonella virulence. Infection and Immunity. 80:4291-4297.

Choi Y, Kim KP, Kim K, Choi J, Shin H, Kang, D.H.., Ryu S.R.* 2012. Possible roles of LysR-type
transcriptional regulator (LTTR) homolog as a global regulator in Cronobacter sakazakii ATCC
29544. International Journal of Medical Microbiology. 302.6:270-275.

Park J, Yun J, Lim JA, Kang, D.H.., Ryu S.R.* 2012. Characterization of an endolysin, LysBPS13,
from a Bacillus cereus bacteriophage. FEMS Microbiology Letters. 332:76-83.

Lim S, Lee B, Kim M, Kim D, Yoon H, Yong K, Kang, D.H.., Ryu S.R.* 2012. Analysis of HilC/D-
dependent invF promoter expression under different culture conditions. Microbial Pathogenesis. 52
(6):359-366.

Jeong A. Lim, H.D. Shin, Kang, D.H., Ryu, S.R.*. 2012. Characterization of endolysin from a
Salmonella Typhimurium-infecting bacteriophage SPN1S. Research in Microbiology. 163:233-241.

NY. Choi, SY Baek, JH Yoon, MR Choi, Kang, D.H.., Lee SY*. 2012. Efficacy of aerosolized
hydrogen peroxide-based sanitizer on the reduction of pathogenic bacteria on a stainless steel
surface. Food Control. 27:57-63.

JQ. Tian, Bae, YM., Ny. Choi, Kang, D.H.., Heu, S., Lee, SY*. 2012. Survival and growth of
foodborne pathogens in minimally processed vegetables at 4 and 15C. Journal of Food Science.77
(1):M48-50

2011

Sang-Hyun Park., Ryu, S.R., Kang, D.H..* 2011. Improved selective and differential medium for
isolation of Escherichia coli O157:H7. Journal of Clinical Microbiology 49(1):405-8.

Sang-Hyun Park., Choi MR, Park JW, Park KH, Chung MS, Ryu, S.R., Kang, D.H..* 2011. Use of
Organic Acids to Inactivate Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria
monocytogenes on Organic Fresh Apples and Lettuce. Journal of Food Science 76-6:293-298

H.G. Sagong, S.Y. Lee, P.S. Chang, S.G. Heu, Ryu, S.R., Y.J. Choi*, and Kang, D.H..* 2011.
Combined effect of ultrasound and organic acids to reduce foodborne pathogens on organic fresh
lettuce. International Journal of Food Microbiology145(1):287-92.

H.G. Sagong, S.Y. S.H. Park, Y.J. Choi, Ryu, S.R., and Kang, D.H.* 2011. Inactivation of
Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Orange and
Tomato Juice Using Ohmic Heating. Journal of Food Protection.74(6):899-904.

SungYeon Kim., H. G. Sagong, Ryu, S.R., J.H. Mah and Kang, D.H..*.2011. Development of
oscillation method for reducing foodborne pathogens on lettuce and spinach. International Journal of
Food Microbiology 145(1):273-8.

Lu X, Rasco BA, Kang, D.H.., Jabal JM, Aston DE, Konkel ME. 2011. Infrared and Raman
spectroscopic studies of the antimicrobial effects of garlic concentrates and diallyl constituents on
foodborne pathogens. Analytical Chemistry 83(11):4137-4146.

Lee, A. J., B. Y. Byun, Y. W. Kim, H.J. Hwang, J.H. Mah*, Kang, D.H... and J. Tang. 2011. The
ability of zinc to inhibit the sporulation and viability of Clostridium sporogenes and growth of other
bacteria. International Journal of Food Science and Technology 46(7):1494-1501

Kim SA, Oh SW, Lee YM, Imm JY, Hwang IG, Kang, D.H.. Rhee MS. 2011. Microbial contamination
of food products consumed by infants and babies in Korea. Letters in Applied Microbiology. 53(5):
532-538.

Lu, X.*, Liu, Q., Wu, D., Al-Qadiri, H.M., Al-Alami, N.I., Kang, D.H.., Shin, J.-H., Tang, J., Jabal, J.M.
F., Aston, E.D., Rasco, B.A., 2011. Using of Infrared Spectroscopy to Study the Survival and Injury of
Escherichia coli O157:H7, Campylobacter jejuni and Pseudomonas aeruginosa Under Cold Stress in
Low Nutrient Media. Food Microbiology 83(11):4137-46.

2010

Chang, S.S., W. Lu, S.H. Park, Kang, D.H.*. 2010. Control of Foodborne Pathogens on Ready-To-
Eat Roast Beef Slurry by Polylysine. International Journal of Food Microbiology. 141:236-241.

S.Y. Lee, Rhee MS, Dougherty RH, Kang, D.H..*. 2010. Antagonistic effect of aceticacid and salt for
inactivating Escherichia coli O157:H7 in cucumber puree. Journal of Applied Microbiology. 108:1361-
1368.

S.Y. Lee, Ryu, S.R., Kang, D.H.*. 2010. Treatment with Chlorous Acid to Inhibit Spores of
Alicyclobacillus acidoterrestris in Aqueous Suspension and on Apples. Letters in Applied
Microbiology. 51:164-169.

Chang, S.S.; Han, A Reum; Reyes-De-Corcuera, Jose; Powers, Joseph; Kang, D.H..*. 2010.
Evaluation of steam pasteurization in controlling Salmonella serotype Enteritidis on raw almond
surfaces. Letters in Applied Microbiology. 50:393-398.

Kim, S.Y., Kang, D.H.., J.K. Kim, Y.G. Ha, J.Y. Hwang, T.W. Kim, S.H. Lee*. 2010. Antimicrobial
activity of plant extracts against Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria
monocytogenes on fresh lettuce. Journal of Food Science. 76(1):M41-6.K.M.

Park, S.Y. Lim, Kang, D.H.., Y.J. Choi, J.H. Lee, and P.S. Chang*. 2010. Effect of 1-monocaprin
addition on the emulsion stability and the storage stability of mayonnaise. Food Sci. Biotechnol.
(SCIE Journal) 19:1227-1232.

Bastarrachea, L., S. Dhawan, S. S. Sablani, J. -H. Mah, Kang, D.H.., J. Zhang and J. Tang*. 2010.
Biodegradable poly(butylenes adipate-co-terephthalate) film incorporated with nisin: characterization
and effectiveness against Listeria innocua. Journal of Food Science. 75:E215-224.

2009

Dancer, G.I., Mah, J.H., M.S. Rhee, I.G. Hwang, and Kang, D.H..*. 2009. Responses of Enterobacter
sakazakii (Cronobacter spp.) to environmental stresses.Journal of Applied Microbiology. 107(5):1606-
14.

Chen, Pei-Chun, Zahoor, Tahir, S.W., Oh., Kang, D.H..*. 2009. Effect of Heat Treatment on
Cronobacter sakazakii in Reconstituted Dried Infant Formula; Preparation Guidelines for
Manufacturers;. Letters in Applied Microbiology. 49:730-737.

S.Y. Lee and Kang, D.H..*. 2009. Combined effects of heat, acetic acid and salt forinactivating
Escherichia coli O157:H7 in laboratory media. Food Control. 20:1006-1012.

Dancer, G. I., Mah, J.-H., and Kang, D.H..* 2009. Influences of milk components on biofilm formation
of Cronobacter spp. (Enterobacter sakazakii). Letters in Applied Microbiology.48:718-725.

E.J. Park, Alexander E, Taylor GA, Costa R, Kang, D.H..*. 2009. The decontaminative effects of
acidic electrolyzed water for Escherichia coli O157:H7, Salmonella typhimurium, and Listeria
monocytogenes on green onions and tomatoes with differing organic demands. Food Microbiology. 26
(4):386-90.

Kim SA, Lee YM, Hwang IG, Kang, D.H.., Woo GJ, Rhee MS*. 2009. Eight enrichment broths for the
isolation of Campylobacter jejuni from inoculated suspensions and ground pork. Letters in Applied
Microbiology. 49(5):620-626.

Mah, J.-H., Kang, D.H.., and Tang, J. 2009. Comparison of viability and heat resistance of
Clostridium sporogenes stored at different temperatures. Journal of Food Science. 74(1), M23-M27.

2008

Mah, J. -H., Kang, D.H.. and J. Tang. Effects of minerals on sporulation and heat resistanceof
Clostridium sporogenes. International Journal of Food Microbiology. 128(2), 385-389.

Mah, J. -H., Kang, D.H.. and J. Tang. 2008. Morphological study of heat-sensitive andheat-resistant
spores of Clostridium sporogenes, using transmission electron microscopy.Journal of Food
Protection. 71(5), 953-958.

E.J. Park, and Kang, D.H..*. 2008. The Use of Bacterial Alkaline Phosphatase Assay forRapid
Monitoring of Bacterial Counts on Spinach. Journal of Food Science. 73: 236-238.

E.J. Park, S.W. Oh, and Kang, D.H..*. 2008. Fate of Salmonella Tennessee in peanut butterat 4 and
22 degrees C. Journal of Food Science. 73:82-86.

E.J. Park, E. Alexander, G. Taylor, R. Costa, and Kang, D.H..*. 2008. Effect of organic matter on
acidic electrolysed water for reduction of foodborne pathogens. Journal of Applied Microbiology . 105:
1802-1809.

E.J. Park, and Kang, D.H..*. 2008. Effect of Electrolyzed Water for reduction of Foodborne
Pathogens on Lettuce and Spinach. Journal of Food Science. . 73(6):M268-272.

E.J. Park, P.M. Gray, S.W. Oh, J. Kronenberg, and Kang, D.H..*. 2008. Efficacy of FIT Produce
Wash and Chlorine Dioxide on Pathogen Control in Fresh Potatoes. Journal of Food Science.. 73(6):
M278-282.

E.J. Park, E. Alexander, G. Taylor, R. Costa, and Kang, D.H..*. 2008. Fate of Foodborne Pathogens
on Green Onions and Tomatoes by Electrolyzed Water. Letters in Applied Microbiology. . 46(5):519-
525.

2007

S.Y. Lee, S.S. Chang, J.H. Shin, and Kang, D.H..*. 2007. Evaluation of membrane filter for isolation
of Alicyclobacillus spores. Letters in Applied Microbiology. 45(5):540-546.

Oh, S.W, P.C. Chen, and Kang, D.H..*. 2007. Biofilm formation by Enterobacter sakazakii grown in
artificial broth and infant milk formula on plastic surface. Journal of Rapid Methods and Automation in
Microbiology. 15:311-319.

2006

S.Y. Lee, Oh S.W., Chung H.J., Reyes-De-Corcuera J.I., Powers J.R., and Kang, D.H..*. 2006.
Reduction of Salmonella enterica serovar enteritidis on the surface of raw shelled almonds by
exposure to steam. Journal of Food Protection. . 69(3):591-5.

S.Y. Lee, G.I. Dancer, S.S. Chang, M.S. Rhee, and Kang, D.H.. 2006. Efficacy of chlorine dioxide
gas against Alicyclobacillus acidoterrestris spores on apple surfaces. International Journal of Food
Microbiology. 108:364-368. .

S.Y. Lee, H.J. Cheong, and Kang, D.H..*. 2006. Combined treatment of high pressure and heat on
killing spores of Alicyclobacillus acidoterrestris in apple juice concentrate. Journal of Food Protection.
69:1056-1060

.J. H. Shin, S.Y. Lee, R.H. Dougherty, B. Rasco, and Kang, D.H..2006. Combined effect of mild heat
and acetic acid treatment for inactivating Escherichia coli O157:H7, Listeria monocytogenes and
Salmonella typhimurium in an asparagus puree. Journal of Applied Microbiology. . 101:1140-1151.

2005

Reyes-De-Corcuera, J.I., Cavalieri, R.P., Powers, J.R., Tang, J. and Kang, D.H..2005. Enzyme-
electropolymer-based amperometric biosensors: an innovative platform for time-temperature
integrators. Journal of Agricultural and Food Chemistry. . 53:8866-8873

Lin, M., Al-Holy, M., Chang, S.S., Huang, Y., Cavinato, A.G., Kang, D.H.., Rasco, B.A*. 2005. Rapid
discrimination of Alicyclobacillus strains in apple juice by Fourier transform infrared spectroscopy.
International Journal of Food Microbiology. . 105:369-376.

M.A. Chauvin, S.Y. Lee, Chang, S., P.M. Gray, Kang, D.H.., and B.G. Swanson. 2005. Ultra High
pressure inactivation of Saccharomyces cerevisiae and Listeria innocua on apples and blueberries.
Journal of Food Processing and Preservation.  29:424-435.

Chang, S.S. Kang, D.H..*. 2005. Development of novel Alicyclobacillus spp. isolation medium.
Journal of Applied Microbiology. . 99:1051-1060.

G.I. Dancer and Kang, D.H..*. 2005. Estimation of microbiological quality of egg using chromogenic
Limulus Amoebocyte Lysate Endpoint Assay. Journal of Rapid Methods and Automation in
Microbiology. 13:29-36.

Oh, S.W.and Kang, D.H..*. 2005. Rapid enumeration of Enterobacter sakazakii in reconstituted milk
formula by fluorogenic most-probable-number assay using 96-well microtiter plate. Journal of Rapid
Methods and Automation in Microbiology. 13: 318-328.

Oh, S.W., G.I. Dancer, and Kang, D.H..*. 2005. Efficacy of aerosolized peroxyacetic acid as a
sanitizer of lettuce leaves. Journal of Food Protection. . 68:1743-1747.

Oh, S.W., Gray, P.M., Dougherty, R.H., and Kang, D.H..*. 2005. Aerosolization as novel sanitizer
delivery system to reduce food-borne pathogens. Letters in Applied Microbiology. . 41:56-60.

2004

Oh, S.W.and Kang, D.H..*. 2004. Fluorogenic selective and differential medium for isolation of
Enterobacter sakazakii.. Applied and Environmental Microbiology. . 70:5692-5694.

Oh, S.W., J.H. Shin, M.S. Rhee, M. Costello, and Kang, D.H..*. 2004. Rapid enumeration of four
indicator microorganisms in ground beef using a freeze-dried four-culture method. Journal of Food
Science. . 69:M262-M266

S.Y. Lee, V. Hillers, S. McCurdy, and Kang, D.H..* 2004. Comparison of cleaning methods for
reduction of attached microorganisms from consumer-style thermometers. Journal of Rapid Methods
and Automation in Microbiology. 12:225-233.

M. Lin, M. Al Holy, H. Al-Qadiri, H., Kang, D.H.., Cavinato, A.G., Huang, Y., and B. Rasco*. 2004.
Discrimination of Intact and Injured Listeria monocytogenes by Fourier Transform Infrared
Spectroscopy and Principal Component Analysis. Journal of Agricultural and Food Chemistry. 52:
5769-5772.

M. Al-Holy, J. Ruiter, M. Lin, Kang, D.H.. and B. Rasco*. 2004. Inactivation of Listeria innocua in
nisin-treated salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar heated by
radio frequency . Journal of Food Protection. . 67:1848-1854.

J.H. Shin, S.S. Chang, and Kang, D.H..*. 2004. Application of antimicrobial ice for reduction of
foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes)
on the surface of fish. Journal of Applied Microbiology. . 97:916-922.

S.Y. Lee, M. Costello, and Kang, D.H..*. 2004. Efficacy of chlorine dioxide gas as a sanitizer of
lettuce leaves. Journal of Food Protection.. 67:1371-1376.

S.S. Chang and Kang, D.H..*. 2004. Alicyclobacillus spp. in the fruit juice industry: history,
characteristics, and current isolation/detection procedures. Critical Review in Microbiology. . 30:55-
74.

S.Y. Lee, M. S. Rhee, P. M. Gray, R. H. Dougherty and Kang, D.H..*. 2004. The use of chlorine
dioxide to control Alicyclobacillus acidoterrestris spores in aqueous suspension and on apples.
International Journal of Food Microbiology.  92:121-127.

2003

M.S. Rhee, S.Y. Lee, R.H. Dougherty, and Kang, D.H..* 2003. Antimicrobial Effects of Mustard Flour
and Acetic Acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica
Serovar Typhimurium. Applied and Environmental Microbiology. . 69:2959-2963.

M.S. Rhee, S.Y. Lee, V. Hillers, S. McCurdy, and Kang, D.H..*. 2003. Evaluation of Consumer-Style
Cooking Methods for Reduction of Escherichia coli O157:H7 in Ground Beef. Journal of Food
Protection. 66:1030-1034.

Kang, D.H.*, M.S. Rhee and M. Costello. 2003. Development of a Miniaturized Four-Culture Method
for the Rapid Enumeration of Four Bacterial Groups in Ground Beef. Letters in Applied Microbiology.
. 36:197-202.

Nindo, C.I., H. Feng, G.Q. Shen, J. Tang*, Kang, D.H.. 2003. Energy utilization and microbial
reduction in a new film drying system. Journal of Food Processing and Preservation. 27:117-136.

D.S. Guan, P. Gray, Kang, D.H.., J. Tang*, B. Shafer, K. Ito, F. Younce and T.C.S. Yang. 2003.
Microbiological Validation of Microwave-Circulated Water Combination Heating Technology by
Inoculated Pack Studies. Journal of Food Science. . 68:1428-1432.

S.S. Chang, P.M. Gray, and Kang, D.H..*. 2003. A new alginate-based rapid method for determining
coliforms in milk. Journal of Food Protection. . 66:2146-2150.

2002

S.Y. Lee, Dougherty, R.H., and Kang, D.H..* 2002. Inhibitory Effects of High Pressure and Heat on
Alicyclobacillus acidoterrestris Spores in Apple Juice. Applied and Environmental Microbiology. . 68:
4158-4161.

Rhee, M.S., Dougherty, R.H., and Kang, D.H..* 2002. Combined effects of mustard flour, acetic acid,
and salt against Esherichia coli O157:H7 stored at 5 and 22C. Journal of Food Protection . 65:1632-
1636.

Rhee, M.S., Gray, P.M., Kang, D.H..*2002. Improvement of selectivity for isolation of Escherichia coli
O157:H7 from generic Escherichia coli. Journal of Rapid Methods and Automation in Microbiology.
10:27-35.

Rhee, M.S. and Kang, D.H..* 2002. Rapid and simple estimation of microbiological quality of raw milk
using chromogenic Limulus amoebocyte lysate endpoint assay. Journal of Food Protection. . 65:1447-
1451.

S.Y. Lee, Yun, K.M., Fellman, J.K., and Kang, D.H..* 2002. Inhibition of Salmonella Typhimurium and
Listeria monocytogenes in mung bean sprouts by chemical treatment. Journal of Food Protection. .
65:1088-1092.

S.Y. Lee and Kang, D.H..* 2001. Suitability of overlay method for recovery of heat-injured Listeria
monocytogenes and Salmonella typhimurium. Food Science and Biotechnology. 10:323-326.

Gray, P.M., Rhee, M.S., Kang, D.H..* 2002. The correlation method for rapid monitoring of
Escherichia coli in foods. Letters in Applied Microbiology . 34:269-273.

Costello, M., Rhee, M.S., and Kang, D.H..* 2002. Miniaturizied two-fold dilution method for
enumerating total microbial load and coliforms in raw milk. Journal of Rapid Methods and Automation
in Microbiology. (SCIE Journal) 10:19-25.

BarkocyGallagher, G.A., Kang, D.H.., and Koohmaraie, M.*. 2002. Fate of field isolated Escherichia
coli O157 in ground beef at different storage temperatures. Journal of Food Protection. . 65:1106-
1109.

Kang, D.H.. and Siragusa, G.R.*. 2002. Monitoring beef carcass surface microbial contamination
with a luminescence-based bacterial phosphatase assay. Journal of Food Protection. . 65:50-52.

Kang, D.H..* 2002. Development of Membrane Filter Holder (MFH) Method for Recovery of Heat
Injured Escherichia coli O157:H7 and Salmonella typhimurium. Letters in Applied Microbiology. . 34:
62-66.

Kang, D.H..* and Peter Gray. 2002. Development of a thin tube cultivation method for determining
coliform counts in milk. Journal of Food Protection . 65:88-92.

Kang, D.H..*, Dougherty, R.H., Clark, S., and Costello, M. 2002. Catalase Activity for Rapid
Assessment of High Level Total Mesophilic Microbial Load in Milk. Journal of Food Science. . 67:
1844-1846.

Kang, D.H..*, Dougherty, R.H., and Fung, D.Y.C. 2001. Comparison of Pulsifier and Stomacher to
detach microorganisms from lean meat tissue. Journal of Rapid Methods and Automation in
Microbiology. 9:27-32.

Kang, D.H.., Arthur T.M. and Siragusa, G.R *. 2002. Gas formation in ground beef chubs due to
Hafnia alvei is reduced by multiple applications of antimicrobial interventions to artificially inoculated
beef trim stock. Journal of Food Protection. . 65:1651-1655.

2001

Pailin, T., Kang, D.H.*, Schmidt, K., and Fung, D.Y.C. 2001. Detection of extracellular bound
proteinase in EPS-producing lactic acid bacteria cultures on skim milk agar. Letters in Applied
Microbiology. . 33:45-49.

Kim, S., Fung, D.Y.C.*, and Kang, D.H.2001. Evaluation of KFS medium for selectivity of lactic acid
bacteria from laboratory medium and ground beef. Journal of Rapid Methods and Automation in
Microbiology. (SCIE Journal) 9:161-169.

Wu, V., Fung, D.Y.C.*, Kang, D.H. and Thompson, L. 2001. Evaluation of thin agar layer method for
recovery of acid-injured foodborne pathogens. Journal of Food Protection . 64: 1067-1071.

Castelo, M., Kang, D.H., Siragusa, G.R, Koohmaraie, M., and Berry, E.*. 2001. Evaluation of
Combination Treatment Processes for the Microbial Decontamination of Pork Trim. Journal of Food
Protection. . 64:335-342.

Wu, W., Fung, D.Y.C.*, Kang, D.H..2001. Evaluation of thin agar layer method for recovery of injured
foodborne pathogens. Journal of Rapid Methods and Automation in Microbiology 9: 11-25.

Kang, D.H. and Siragusa, G.R *. 2001. A rapid twofold dilution method for microbial enumeration and
resuscitation of uninjured and sublethally injured bacteria. Letters in Applied Microbiology. . 33:232-
236.

Kang, D.H., Koohmaraie, M.*, and Siragusa, G.R. 2001. Screening bovine carcass sponge samples
for Escherichia coli O157 using a short enrichment coupled with immunomagnetic separation and a
polymerase chain reaction-based (BAX) detection step. Journal of Food Protection. 64:1610-1612.

Kang, D.H., Koohmaraie, M.*, and Siragusa, G.R. 2001. Application of multiple antimicrobial
interventions for microbial decontamination of commercial beef trim Journal of Food Protection. . 64:
168-171.

Kang, D.H.; Koohmaraie M*.; Dorsa W.J.; Siragusa G.R. G.R. 2001. Development of a multiple-step
process for the microbial decontamination of beef trim. Journal of Food Protection. . 64: 63-71.

2000

Siragusa, G.R*. Kang, D.H.., Cutter, C. 2000. Monitoring the microbial contamination of beef carcass
tissue witha rapid chromogenic Limulus amoebocyte lysate endpoint assay. Letters in Applied
Microbiology. . 31:178-183.

Jiang, G.C., Kang, D.H..*, and Fung, D.Y.C. 2000. Enrichment procedures and plating media for
isolation of Yersinia enterocolitica. Journal of Food Protection. . 63:1483-1486.

Kang, D.H.* and Fung, D.Y.C. 2000. Stimulation of starter culture for further reduction of foodborne
pathogens during salami fermentation. Journal of Food Protection. . 63:1492-1495.

Kang, D.H.* and Fung, D.Y.C. 2000. Application of thin layer agar medium for recovery of injured
Salmonella typhimurium. International Journal of Food Microbiology . 54:127-32.

1996-1999

Kang, D.H.. and Siragusa, G.R.* 1999. Agar underlay method for recovery of sublethally heat-injured
bacteria. Applied and Environmental Microbiology. 65:5334-5337.

Kang, D.H.* and Fung, D.Y.C.1999. Reduction of Escherichia coli O157:H7 by stimulated
Pediococcus acidilactici. Letters in Applied Microbiology. 29:206-210.

Kang, D.H.* and Fung, D.Y.C. 1999. Thin agar layer method for recovery of heat-injured Listeria
monocytogenes. Journal of Food Protection. 62:1346-1349.

Kang, D.H.* and Fung, D.Y.C., and Jiang, G.C.. 1999.Multi-pipette system for recovery of Listeria
spp. and Salmonella spp. simultaneously.Journal of Rapid Methods and Automation in Microbiology.  
7:95-102.

Kang, D.H.* and Fung, D.Y.C. 1999. Effect of diacetyl on controlling Escherichia coli O157:H7 and
Salmonella typhimurium in the presence of starter culture in a laboratory medium and during meat
fermentation. Journal of Food Protection. . 62: 975-979.

Kang, D.H.* and Fung, D.Y.C 1999. Double-pipette method for selection of motile foodborne
pathogens (Listeria monocytogenes or Salmonella typhimurium) from mixed culture systems. Journal
of Rapid Methods and Automation in Microbiology. 7:1-6.

Kang, D.H.* and Fung, D.Y.C 1999. Development and evaluation of a 24 well microtitre plate method
for isolation of Listeria spp. or Listeria monocytogenes from foods. Letters in Applied Microbiology. .
28: 280-284.

Kang, D.H.* and Fung, D.Y.C 1999. Development of a medium for differentiation between
Escherichia coli and Escherichia coli O157:H7. Journal of Food Protection. 62: 313-317.

Kang, D.H. and Fung, D.Y.C 1998. Comparison of Kang-Fung medium and MRS medium for
screening Pediococcus spp. from mixed culture systems. Journal of Rapid Methods and Automation
in Microbiology.  6:77-83.

Kang, D.H. and Fung, D.Y.C 1998. New methods for screening lactic acid bacteria that produce
bacteriocin active against Listeria monocytogenes and for determining bacteriocin activity. Journal of
Rapid Methods and Automation in Microbiology. 6:59-66.

Kang, D.H. and Fung, D.Y.C. 1996. Miniaturized anaerobic cultivation methods for recovery of
Clostridium sporogenes from meat. Journal of Rapid Methods and Automation in Microbiology. 4:307-
315.

Riley, A., Kang, D.H.*, and Fung, D.Y.C. 1999. Comparison of five anaerobic incubation methods for
enumeration of Clostridium perfringens from foods. Journal of Food Protection. 62: 1041-1044.

Fung, D.Y.C *, Kang, D.H., Pailin, T., and Schmidt, K.A. 1999. Novel method for study of the
extracellular cell-bound proteinase from lactic acid bacteria.Journal of Rapid Methods and
Automation in Microbiology. 7:113-117.

Fung, D.Y.C, Phebus, R.K., Kang, D.H. and Kastner, C.L. 1995. Effect of alcohol-flaming on meat
cutting knives. Journal of Rapid Methods and Automation in Microbiology. 3:237-243.468, 133706