navigation: Food Science main page > Personnel > Showperson

Dr. Richard H. Linton

Professor
Associate Director of Competitive and Integrative Programs

Ph. D. (Food Science), Virginia Polytechnic Institute and State University

Affiliations

Assistant Director of Agricultural Research Program
Director of Center for Food Safety Engineering Center

Curriculum Vitae

Research

The study of growth and inactivation of foodborne pathogens in different foods. Specific interest on studying the heat inactivation of Listeria monocytogenes under varying environmental conditions. Developing novel methods for non-thermal inactivation of pathogens in fresh fruit and vegetable products. Applied research efforts have been dedicated to developing food safety and quality programs as well as performing microbial assessments of food processing and food preparation environments.

Extension

Retail food safety training and retail food handler certification programs

HACCP education and training for the meat and poultry, seafood, and juice industries

GMP and sanitation training for the food industry

Better Process Control School for low acid and acidified foods

Executive board member for a) The Conference for Food Protection and b)The International HACCP Alliance

Selected Publications

Du, J., Y. Han, and R. H. Linton 2003 Efficacy of chlorine dioxide gas in reducing Escherichia coli O157:H7 on apple surfaces. Food Microbiology. 20:583-591.

Han, Y., T. Selby, K. Schneider, P. E. Nelson, R. H. Linton 2004. Decontamination of strawberries using batch and continuous chlorine dioxide gas treatments. Journal of Food Protection. 67(11) 2450-2455.

Guentert, A. M., R. H. Linton, J. B. Luchansky, and M. A. Cousin 2005. Behavior of Listeria monocytogenes in pH-modified chicken salad during refrigerated storage and temperature abuse. Journal of Environmental Health. 68(1) 31-37.

Guentert, A. M., R. H. Mohtar, R. H. Linton, M. Tamplin, and J. B. Luchansky. 2006. Modeling the behavior of Listeria monocytogenes in pH-modified chicken salad during cold storage and temperature abuse conditions. Journal of Food Process Engineering. 29:89-117.

Selby, T., A. Berzins, C. Corvalan, A. Grant, D. Gerrard, and R. Linton. 2006. Microbial heat resistance of Listeria monocytogenes and the impact on ready-to-eat meat quality after post-package pasteurization. Meat Science. 74(3): 425-434.

Schultze, K. K., R. H. Linton, M. A. Cousin, J. B. Luchansky, and M. L. Tamplin. 2006. A Predictive Model to Describe the Effects of Temperature, Sodium Lactate and Sodium Diacetate on the Inactivation of a serotype 4b strain of Listeria monocytogenes in a Frankfurter Slurry. Journal of Food Protection. 69(7): 1552-1560.

Schultze, K. K., R. H. Linton, M. A. Cousin, J. B. Luchansky, and M. L. Tamplin. 2007. Effect of Growth Conditions and Fat Level on Thermal Inactivation of Listeria monocytogenes in Frankfurter Systems. Food Microbiology. 24(4) 352-361.

Mahmoud, S. M. and R. H. Linton. 2007. Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. on strawberries by chlorine dioxide gas. Submitted to Journal of Food Protection

Contact Dr. Linton
e-mail: lintonr@purdue.edu

Address:
Department of Food Science
745 Agriculture Mall Drive
West Lafayette, IN 47907-2009 Phone: (765) 494-6481