Food Safety and Microbiology
Chyer Kim, Ph.D., Assistant Professor Food Safety Program, Agricultural Research Station Virginia State University, P.O. Box 9061, Petersburg, VA 23806, USA Tel: (804)524-6715, FAX: (804)524-5186 E-mail: firstname.lastname@example.org RESEARCH INTERESTS I have performed extensive and effective research in addressing Food Safety and Quality issues on fruits, vegetables, poultry, beef, dairy infant formula, and food contact and non-contact surface materials with the emphasis on the application and effective use of non-thermal technologies (electrolyzed water, chlorine, ozone, quaternary ammonium compound, ultraviolet irradiation, probiotic supplements, natural ingredients, and electrostatic spray technology), thermal technologies (heated sanitizers and microwave oven technology), antibiotics (MIC and MBC), rapid detection (ELISA and API), and subtyping (PFGE) of microorganisms including MDR bacteria. EDUCATION July ’97 - May ’00 Ph.D. degree in Food Science and Technology, University of Georgia. Sep. ’94 - June ’97 Master’s degree in Food Science and Technology, University of Georgia. Mar. ’85 - Feb. ’89 Bachelor’s Degree in Food Science and Technology, Chonnam National University, Kwangju, Korea PUBLICATIONS Xu, Y., Scales, A., Jordan, K., Kim, C., and Sismour, E. 2016. Starch nanocomposite films incorporating grape pomace extract and cellulose nanocrystal. Journal of Applied Polymer Science. DOI:10.1002/app.44438 Kim, C. and Pao, S. 2016. Survey review of microbial quality on food products acquired from Internet and local retail markets (VA). Austin Food Sciences. 1(3):1015. Kim, C., Nartea, T.J., Pao, S., Li, H., Jordan, K.L., Xu, Y., Stein, R.A., and Sismour, E.N. 2016. Evaluation of microbial loads on dried and fresh shiitake mushrooms (Lentinula edodes) as obtained from Internet and local retail markets, respectively. Food Safety. Food Safety Commission of Japan. 4:45-51. Kim, C., Stein, R., and Pao, S. 2015. Comparison of the microbial quality of lamb and goat meat acquired from internet and local retail markets. Journal of Food Protection.78:1980-1987. Xu, Y., Burton, S., Kim, C., and Sismour, S. 2015. Phenolic compounds, antioxidant and antibacterial properties of pomace extracts from four Virginia-grown grape varieties. Food Science and Nutrition. 4:125-133. Pao, S., Hagens, B. E., Kim, C., Wildeus, S., Ettinger, M. R., Wilson, M. D., Watts, B. D., Whitley, N. C., Porto-Fett, A., Schwarz, J. G., Ren, S., Long, W., Li, H., and Luchansky, J. B. 2014. Prevalence and molecular analyses of Campylobacter jejuni and Salmonella spp. in co-grazing small ruminants and wild-living birds. Livestock Science. 160:163-171. Gruszynski, K., Pao, S., Kim, C., Toney, D., Wright, K., Colon, A., Engelmeyer, T., and Levine, S. 2014. Evaluating Gulls as a Potential Vehicle of Salmonella serotype Newport (JJPX01.0061) Contamination for Tomatoes Grown on the Eastern Shore of Virginia. Applied and Environmental Microbiology. 80:235-238. Gruszynski, K., Pao, S., Kim, C., Toney, D., Wright, K., Ross, P. G., Colon, A., and Levine, S. 2014. Evaluating wildlife as a potential source of Salmonella serotype Newport contamination for tomatoes on the eastern shore of Virginia. Zoonoses and Public Health. 61:202-207. Pao, S., Long, W. III, Kim, C., and Kelsey, D. F. 2012. Chap. 5. Produce Washers in Decontamination of Fresh and Minimally Processed Produce. In Decontamination of Fresh and Minimally Processed Produce. Vicente M. Gómez-López, ed. John Wiley & Sons, Inc. NJ. pp. 87-101. Kim, C. and Hung, Y. –C. 2012. Inactivation of E. coli O157:H7 on blueberries by electrolyzed water, ultraviolet light, and ozone. Journal of Food Science. 77:M206-M211. Pao, S., Long, W. III, Kim, C., and Rafie, R. 2012. Salmonella Population Rebound and Its Prevention on Spray Washed and Non-washed Jalapeño Peppers and Roma Tomatoes in Humid Storage. Foodborne Pathogens and Disease. 9:361-366. Pao, S., Kim, C., Jordan, L. Jr., Long, W. III, Insera, P., and Sayre, B. 2011. Growth of Salmonella enterica and Staphylococcus aureus in no-knead bread dough during prolonged yeast fermentation. Journal of Food Protection. 74:285-288. Hung, Y. –C., Bailly, D., Kim, C., Zhao, Y., and Wang, X., 2010. Effect of electrolyzed oxidizing water and chlorinated water treatments on strawberry and broccoli quality. Journal of Food Quality. 33:578-598. Hung, Y. –C., Tilly, P., and Kim, C. 2010. Efficacy of electrolyzed oxidizing (EO) water and chlorinated water for inactivation of Escherichia coli O157:H7 on strawberries and broccoli. Journal of Food Quality. 33:559-577. Ahmed, S. A., Ibrahim, S. A., Kim, C., and Shahbazi, A. 2009. Significance of bile salt tolerant Lactobacillus reuteri. Proceedings of the 2007 National Conference on Environmental Science and Technology. Springer Press, NY, USA. pp. 17-23. Moussa, M. E. S., Ibrahim, S. A., Kim, C., Seo, C. W., and Shahbazi, A. 2009. Lactic acid production from apple skin waste by immobilized cells of Lactobacillus reuteri. Proceedings of the 2007 National Conference on Environmental Science and Technology. Springer Press, NY, USA. pp. 31-37. Ibrahim, S. A., Phetsomphou, S., Kim, C., Shahbazi, A., Seo, C. W., AbuGhazaleh, A., and Moussa, M. E. S. 2009. Rapid and simple method for the encapsulation of Lactobacillus reuteri in the production of lactic acid. Proceedings of the 2007 National Conference on Environmental Science and Technology. Springer Press, NY, USA. pp. 301-307. Kim, C. and Hung, Y.-C. 2007. Development of a response surface model of an electrostatic spray system and its contributing parameters. Transactions of the American Society of Agricultural and Biological Engineers (ASABE). 50:583-590. Ayebah, B., Hung, Y.-C., Kim. C. and Frank, J.F. 2006. Efficacy of electrolyzed water in the inactivation of planktonic and biofilm Listeria monocytogenes in the presence of organic matter. Journal of Food Protection. 69:2143-2150. Kim, C, Hung, Y.-C, and Russell, S. 2005. Efficacy of electrolyzed (EO) water in the prevention and removal of fecal material attachment and its microbicidal effectiveness during simulated industrial poultry processing. Poultry Science. 84:1778-1784. Hsu, S.Y., Kim, C., Hung, Y.C., and Prussia, S.E. 2004. Effect of spraying on chemical properties and bactericidal efficacy of electrolysed oxidizing water. International Journal of Food Science & Technology. 39:157-165. Tilly, P., Bailly, D., Kim, C., and Hung, Y.C. 2003. Enhancing the safety and quality of strawberry using electrolyzed water. Proceedings of the 21st International Conference of Refrigeration. Kim, C., Hung, Y.C., Brackett, R.E., and Lin, C.S. 2003. Efficacy of different sanitizers in killing Salmonella on alfalfa seeds and sprouts. Journal of Food Protection. 66:208-214. Park, H., Hung, Y.C., and Kim, C. 2002. Effectiveness of electrolyzed oxidizing (EO) water as a sanitizer for treating different surfaces. Journal of Food Protection. 65:1276-1280. Park, C.M., Hung, Y.C., Doyle, M.P., Ezeike, G.O.I., and Kim, C. 2001. Pathogen reduction and quality of lettuce treated with electrolyzed oxidizing and acidified chlorinated water. Journal of Food Science. 66:1368-1372. Kim, C., Hung, Y.C., Brackett, R.E., and Frank, J.F. 2001. Inactivation of Listeria monocytogenes biofilms by electrolyzed oxidizing water. Journal of Food Processing and Preservation. 25: 91-100. Kim, C., Hung, Y.C., and Brackett, R.E. 2000. Roles of oxidation-reduction potential (ORP) in electrolyzed oxidizing (EO) and chemically modified water for the inactivation of food-related pathogens. Journal of Food Protection. 63:19-24. Tanaka, F., Mallikarjunan, P., Kim, C., and Hung, Y.C. 2000. Measurement of dielectric properties of chicken breast meat. Journal of the Japanese Society of Agricultural Machinery. 62:109-119. Kim, C., Hung, Y.C., and Brackett, R.E. 2000. Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of food-borne pathogens. International Journal of Food Microbiology. 61:199-207. Len, S.V., Hung, Y.C., Erickson, M., and Kim, C. 2000. Ultraviolet spectrophotometric characterization and bactericidal properties of electrolyzed oxidizing water as influenced by amperage and pH. Journal of Food Protection. 63:1534-1537.