AT THE UNIVERSITY OF NEBRASKA:

Haque, M., B. Wang, A. Leandre Mvuyekure, and B.D. Chaves*. Validation of competition and dynamic models for Shiga toxin producing Escherichia coli (STEC) growth in raw ground pork during temperature abuse [Submitted]
Cano, C., G.A. Sullivan, and B.D. Chaves*. Evaluation of ozonated water as a potential intervention to reduce Salmonella and indicator organisms on raw chicken wing sections [Accepted, Food Prot. Trends]
Cancio, L., M-G. Danao, G.A. Sullivan, and B.D. Chaves*. 2023. Evaluation of peroxyacetic acid, liquid buffered vinegar, and cultured dextrose fermentate as potential antimicrobial interventions for raw chicken livers. J. Food Safety, e13054. doi.org/10.1111/jfs.13054
Dhakal, J., H. Vu, J. Chaudhari, K. Nguyen, and B.D. Chaves*. 2023. Method validation for the recovery of porcine respiratory and reproductive virus, a potential SARS-CoV-2 surrogate, from stainless steel. Lett. Appl. Microbiol. 76, 1-5. doi: 10.1093/lambio/ovac068.
Haque, M., B. Wang, A. Leandre, and B.D. Chaves*. 2023. Growth behavior of Shigatoxigenic E. coli (STEC), Salmonella, and generic E. coli in raw pork considering background microbiota at 10, 25, and 40 °C. Int. J. Food Microbiol. 391-393, 110134. https://doi.org/10.1016/j.ijfoodmicro.2023.110134
Watson. S.C., R.A. Furbeck, S. A. Fernando, B.D. Chaves, and G.A. Sullivan, G.A. 2023. Spoilage Pseudomonas survive thermal processing and grow during vacuum packaged storage in an emulsified meat system. J. Food Sci., 1-6. DOI: 10.1111/1750-3841.16557
Cano, C., R. Sadat, and B.D. Chaves*. 2022. Peroxyacetic acid effectiveness against Salmonella on raw poultry parts is not significantly affected by the level of organic matter. J. Food Prot. 85,1446-1451. https://doi.org/10.4315/JFP-22-123
Haque, M.M., J.M. Bosilevac, and B.D. Chaves*. 2022. A review of Shiga-toxin producing Escherichia coli (STEC) contamination in the raw pork production chain. Int. J. Food Microbiol. 377, 109832. https://doi.org/10.1016/j.ijfoodmicro.2022.109832
Cano, C., X. Wei, C.A. Etaka, B.D. Chaves*. 2022. Thermal inactivation of Salmonella in chicken wings cooked in domestic convection and air fryer ovens. J. Food Sci. 1-9. DOI: 10.1111/1750-3841.16230
Morrison, D. A. Bianchini, and B.D. Chaves*. 2022. A review of Salmonella prevalence and salmonellosis burden in the Caribbean community (CARICOM) member countries. Food Prot. Trends. 42, 194-201. http://doi.oro/10.4315/FPT-21-035
Verma, T., X. Wei, B.D. Chaves, T. Howell, and J. Subbiah. 2022. Antimicrobial efficacy of gaseous chlorine dioxide for inactivation of Salmonella on dried basil leaves. LWT. 153, 112488. https://doi.org/10.1016/j.lwt.2021.112488
Cano. C., Y. Meneses, and B.D. Chaves*. 2021. Application of peroxyacetic acid for decontamination of poultry products and comparison to other commonly used chemical interventions – A Review. J. Food Prot. 84, 1772-1783. https://doi.org/10.4315/JFP-21-107
Chen, L., J. Jung, B.D. Chaves, D. Jones, M. Negabhan, Y. Zhao, and J. Subbiah. 2021. Challenges of dry hazelnut shell surface for radio frequency pasteurization of inshell hazelnuts. Food Control, 125, 107948. https://doi.org/10.1016/j.foodcont.2021.107948
Chen, L., X. Wei, B.D. Chaves, D. Jones, M. Ponder, and J. Subbiah. 2021. Inactivation of Salmonella enterica and Enterococcus faecium in cumin seeds using gaseous ethylene oxide. Food Microbiol. 94, 103656. https://doi.org/10.1016/j.fm.2020.103656
Gomes-Neto, J.C., Pavlovikj, N., Cano, C., Abdalhamid, B., Al-Ghalith, G.A., Loy, J.D., Knights, D., Iwen, P.C., Chaves, B.D., and Benson, A.K. 2021. Heuristic mapping of population structure and pan-genome reveals unique genomic signatures within major serovars of Salmonella enterica lineage I. Front. Sustain. Food Syst. https://doi.org/10.3389/fsufs.2021.725791
Hunt, H. B, S.C. Watson, B.D. Chaves, G.A. Cavender, and G.A Sullivan. 2021. Fate of generic Escherichia coli in beef steaks during sous vide cooking at different holding time and temperature combinations. Food Prot. Trends. 41, 569-573.
Lau, S.K., R. Panth, B.D. Chaves, C.L. Weller, and J. Subbiah. 2021. Thermal inactivation kinetics of Salmonella and Enterococcus faecium NRRL-B2354 in whole chia seeds (Salvia hispanica L.). J. Food Prot., 84, 1357–1365. https://doi.org/10.4315/JFP-20-468
Verma, T., B.D. Chaves, S. Irmak, and J. Subbiah. 2021. Pasteurization of dried basil leaves using radio frequency heating: a microbial challenge study. Food Control, 124, 107932. https://doi.org/10.1016/j.foodcont.2021.107932
Verma, T., B.D. Chaves, T. Howell, and J. Subbiah. 2021. Thermal inactivation kinetics of Salmonella spp. and Enterococcus faecium NRRL B-2354 in dried basil leaves. Food Microbiol., 96, 103710. https://doi.org/10.1016/j.fm.2020.103710
Wei, X., L. Chen, B.D. Chaves, M. Ponder, and J, Subbiah. 2021. Modeling the effect of temperature and relative humidity on the ethylene oxide fumigation of black peppercorn. LWT, 140, 110742. https://doi.org/10.1016/j.lwt.2020.110742
Chen, L., S. Irmak, B.D. Chaves, and J. Subbiah. 2020. Microbial challenge study and quality evaluation of cumin seeds pasteurized by continuous radio frequency processing. Food Control, 111, 107052. https://doi.org/10.1016/j.foodcont.2019.107052
Wei, X., S.K. Lau, B.D. Chaves, M.G. Danao, S. Agarwal, and J. Subbiah. 2020. Effect of water activity on the thermal inactivation kinetics of Salmonella in dairy powders. J. Dairy Sci., 103, 6904–6917. https://doi.org/10.3168/jds.2020-18298
Cano, C., Y. Meneses, and B.D. Chaves*. 2019. Ozone-based interventions to improve the microbiological safety of poultry carcasses and parts – A review. J. Food Prot., 82, 940-947. https://doi.org/10.4315/0362-028X.JFP-18-489
Chen, L., X. Wei, S. Irmak, B.D. Chaves, and J. Subbiah. 2019. Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in cumin seeds by radiofrequency heating. Food Control, 103, 59-69. https://doi.org/10.1016/j.foodcont.2019.04.004
Vipham, J.L, B.D. Chaves, and V. Trinetta. 2018. Mind the gaps: How can food safety gaps be addressed in developing nations? Ani. Front., 8, 16-25. https://doi.org/10.1093/af/vfy02

BEFORE JOINING UNL:

Brashears, M.M. and B.D. Chaves. 2017. The diversity of beef safety: A global reason to strengthen our current systems. Meat Sci., 132, 59-71. https://doi.org/10.1016/j.meatsci.2017.03.015
Chaves, B.D., H. Ruiz, L.G. Garcia, A. Echeverry, L. Thompson, M.F. Miller, and M.M. Brashears. 2017. High prevalence of Salmonella in lymph nodes of swine presented for slaughter in Mexico. Food Prot. Trends, 37, 25-29.
Chaves, B.D., M.M. Brashears, and K.K. Nightingale. 2017. Applications and safety considerations of Lactobacillus salivarius as a probiotic in animal and human health. J. Appl. Microbiol., 123, 18-28. https://doi.org/10.1111/jam.13438
Chaves, B.D., S. Pokharel, J.L. Vipham, A. Echeverry, M.F. Miller, and M.M. Brashears. 2017. Impact of carcass anatomical location on the microbiological profile of beef trimmings. Food Prot. Trends, 37, 403-408.
Delannoy, S., B.D. Chaves, S.A. Ison, H.E. Webb, L. Beutin, J. Delaval, I. Billet, and P. Fach. 2016. Revisiting the STEC testing approach: using espK and espV to make enterohemorrhagic Escherichia coli (EHEC) detection more reliable in beef. Front. Microbiol. https://doi.org/10.3389/fmicb.2016.00001
Chaves, B.D., A. Echeverry, L.G. Garcia, M.T. Brashears, M.F. Miller, and M.M. Brashears. 2015. Seasonal prevalence of potentially positive non-O157 Shiga toxin-producing Escherichia coli (STEC) bovine hides and carcasses in Costa Rica. Meat Sci., 110, 196-200. https://doi.org/10.1016/j.meatsci.2015.07.016
Chaves, B.D., A. Echeverry, M.F. Miller, and M.M. Brashears. 2015. Prevalence of molecular markers for Salmonella and Shiga toxigenic Escherichia coli (STEC) in whole-muscle beef cuts sold at retail markets in Costa Rica. Food Control, 50, 497-501. https://doi.org/10.1016/j.foodcont.2014.09.024
Chaves, B.D., M.F. Miller, M. Maradiaga, M.A. Calle, L. Thompson, S.P Jackson, T. Jackson, L.G Garcia, A. Echeverry, H. Ruiz and M.M. Brashears. 2013. Evaluation of process control to prevent the contamination of beef with non-O157 Shiga-toxin producing Escherichia coli (STEC) in U.S. export abattoirs in Honduras and Nicaragua. Food Prot. Trends, 33, 224-230.
Dawson, P.L., B.D. Chaves, I.Y. Han, and J.K. Northcutt. 2013. Quality and shelf life of fresh chicken breasts subjected to crust freezing with and without skin. J. Food Qual., 36, 361-368. https://doi.org/10.1111/jfq.12046
Chaves, B.D., I.Y. Han, P.L. Dawson, and J.K. Northcutt. 2011. Survival of artificially inoculated Escherichia coli and Salmonella Typhimurium on the surface of raw poultry products subjected to crust freezing. Poultry Sci., 90, 2874-2878. https://doi.org/10.3382/ps.2011-01640

AT THE UNIVERSITY OF NEBRASKA:

​

Haque, M., B. Wang, A. Leandre Mvuyekure, and B.D. Chaves*. Validation of competition and dynamic models for Shiga toxin producing Escherichia coli (STEC) growth in raw ground pork during temperature abuse [Submitted]

Cano, C., G.A. Sullivan, and B.D. Chaves*. Evaluation of ozonated water as a potential intervention to reduce Salmonella and indicator organisms on raw chicken wing sections [Accepted, Food Prot. Trends]

Cancio, L., M-G. Danao, G.A. Sullivan, and B.D. Chaves*. 2023. Evaluation of peroxyacetic acid, liquid buffered vinegar, and cultured dextrose fermentate as potential antimicrobial interventions for raw chicken livers. J. Food Safety, e13054. doi.org/10.1111/jfs.13054

Dhakal, J., H. Vu, J. Chaudhari, K. Nguyen, and B.D. Chaves*. 2023. Method validation for the recovery of porcine respiratory and reproductive virus, a potential SARS-CoV-2 surrogate, from stainless steel. Lett. Appl. Microbiol. 76, 1-5. doi: 10.1093/lambio/ovac068.

Haque, M., B. Wang, A. Leandre, and B.D. Chaves*. 2023. Growth behavior of Shigatoxigenic E. coli (STEC), Salmonella, and generic E. coli in raw pork considering background microbiota at 10, 25, and 40 °C. Int. J. Food Microbiol. 391-393, 110134. https://doi.org/10.1016/j.ijfoodmicro.2023.110134

Watson. S.C., R.A. Furbeck, S. A. Fernando, B.D. Chaves, and G.A. Sullivan, G.A. 2023. Spoilage Pseudomonas survive thermal processing and grow during vacuum packaged storage in an emulsified meat system. J. Food Sci., 1-6. DOI: 10.1111/1750-3841.16557

Cano, C., R. Sadat, and B.D. Chaves*. 2022. Peroxyacetic acid effectiveness against Salmonella on raw poultry parts is not significantly affected by the level of organic matter. J. Food Prot. 85,1446-1451. https://doi.org/10.4315/JFP-22-123

Haque, M.M., J.M. Bosilevac, and B.D. Chaves*. 2022. A review of Shiga-toxin producing Escherichia coli (STEC) contamination in the raw pork production chain. Int. J. Food Microbiol. 377, 109832. https://doi.org/10.1016/j.ijfoodmicro.2022.109832

Cano, C., X. Wei, C.A. Etaka, B.D. Chaves*. 2022. Thermal inactivation of Salmonella in chicken wings cooked in domestic convection and air fryer ovens. J. Food Sci. 1-9. DOI: 10.1111/1750-3841.16230

Morrison, D. A. Bianchini, and B.D. Chaves*. 2022. A review of Salmonella prevalence and salmonellosis burden in the Caribbean community (CARICOM) member countries. Food Prot. Trends. 42, 194-201. http://doi.oro/10.4315/FPT-21-035

Verma, T., X. Wei, B.D. Chaves, T. Howell, and J. Subbiah. 2022. Antimicrobial efficacy of gaseous chlorine dioxide for inactivation of Salmonella on dried basil leaves. LWT. 153, 112488. https://doi.org/10.1016/j.lwt.2021.112488

Cano. C., Y. Meneses, and B.D. Chaves*. 2021. Application of peroxyacetic acid for decontamination of poultry products and comparison to other commonly used chemical interventions – A Review. J. Food Prot. 84, 1772-1783. https://doi.org/10.4315/JFP-21-107

Chen, L., J. Jung, B.D. Chaves, D. Jones, M. Negabhan, Y. Zhao, and J. Subbiah. 2021. Challenges of dry hazelnut shell surface for radio frequency pasteurization of inshell hazelnuts. Food Control, 125, 107948. https://doi.org/10.1016/j.foodcont.2021.107948

Chen, L., X. Wei, B.D. Chaves, D. Jones, M. Ponder, and J. Subbiah. 2021. Inactivation of Salmonella enterica and Enterococcus faecium in cumin seeds using gaseous ethylene oxide. Food Microbiol. 94, 103656. https://doi.org/10.1016/j.fm.2020.103656

Hunt, H. B, S.C. Watson, B.D. Chaves, G.A. Cavender, and G.A Sullivan. 2021. Fate of generic Escherichia coli in beef steaks during sous vide cooking at different holding time and temperature combinations. Food Prot. Trends. 41, 569-573.

Lau, S.K., R. Panth, B.D. Chaves, C.L. Weller, and J. Subbiah. 2021. Thermal inactivation kinetics of Salmonella and Enterococcus faecium NRRL-B2354 in whole chia seeds (Salvia hispanica L.). J. Food Prot., 84, 1357–1365. https://doi.org/10.4315/JFP-20-468

Verma, T., B.D. Chaves, S. Irmak, and J. Subbiah. 2021. Pasteurization of dried basil leaves using radio frequency heating: a microbial challenge study. Food Control, 124, 107932. https://doi.org/10.1016/j.foodcont.2021.107932

Verma, T., B.D. Chaves, T. Howell, and J. Subbiah. 2021. Thermal inactivation kinetics of Salmonella spp. and Enterococcus faecium NRRL B-2354 in dried basil leaves. Food Microbiol., 96, 103710. https://doi.org/10.1016/j.fm.2020.103710

Wei, X., L. Chen, B.D. Chaves, M. Ponder, and J, Subbiah. 2021. Modeling the effect of temperature and relative humidity on the ethylene oxide fumigation of black peppercorn. LWT, 140, 110742. https://doi.org/10.1016/j.lwt.2020.110742

Chen, L., S. Irmak, B.D. Chaves, and J. Subbiah. 2020. Microbial challenge study and quality evaluation of cumin seeds pasteurized by continuous radio frequency processing. Food Control, 111, 107052. https://doi.org/10.1016/j.foodcont.2019.107052

Wei, X., S.K. Lau, B.D. Chaves, M.G. Danao, S. Agarwal, and J. Subbiah. 2020. Effect of water activity on the thermal inactivation kinetics of Salmonella in dairy powders. J. Dairy Sci., 103, 6904–6917. https://doi.org/10.3168/jds.2020-18298

Cano, C., Y. Meneses, and B.D. Chaves*. 2019. Ozone-based interventions to improve the microbiological safety of poultry carcasses and parts – A review. J. Food Prot., 82, 940-947. https://doi.org/10.4315/0362-028X.JFP-18-489

Chen, L., X. Wei, S. Irmak, B.D. Chaves, and J. Subbiah. 2019. Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in cumin seeds by radiofrequency heating. Food Control, 103, 59-69. https://doi.org/10.1016/j.foodcont.2019.04.004

Vipham, J.L, B.D. Chaves, and V. Trinetta. 2018. Mind the gaps: How can food safety gaps be addressed in developing nations? Ani. Front., 8, 16-25. https://doi.org/10.1093/af/vfy02

​

BEFORE JOINING UNL:

Brashears, M.M. and B.D. Chaves. 2017. The diversity of beef safety: A global reason to strengthen our current systems. Meat Sci., 132, 59-71. https://doi.org/10.1016/j.meatsci.2017.03.015

Chaves, B.D., H. Ruiz, L.G. Garcia, A. Echeverry, L. Thompson, M.F. Miller, and M.M. Brashears. 2017. High prevalence of Salmonella in lymph nodes of swine presented for slaughter in Mexico. Food Prot. Trends, 37, 25-29.

Chaves, B.D., M.M. Brashears, and K.K. Nightingale. 2017. Applications and safety considerations of Lactobacillus salivarius as a probiotic in animal and human health. J. Appl. Microbiol., 123, 18-28. https://doi.org/10.1111/jam.13438

Chaves, B.D., S. Pokharel, J.L. Vipham, A. Echeverry, M.F. Miller, and M.M. Brashears. 2017. Impact of carcass anatomical location on the microbiological profile of beef trimmings. Food Prot. Trends, 37, 403-408.

Chaves, B.D., A. Echeverry, M.F. Miller, and M.M. Brashears. 2015. Prevalence of molecular markers for Salmonella and Shiga toxigenic Escherichia coli (STEC) in whole-muscle beef cuts sold at retail markets in Costa Rica. Food Control, 50, 497-501. https://doi.org/10.1016/j.foodcont.2014.09.024

Dawson, P.L., B.D. Chaves, I.Y. Han, and J.K. Northcutt. 2013. Quality and shelf life of fresh chicken breasts subjected to crust freezing with and without skin. J. Food Qual., 36, 361-368. https://doi.org/10.1111/jfq.12046

Chaves, B.D., I.Y. Han, P.L. Dawson, and J.K. Northcutt. 2011. Survival of artificially inoculated Escherichia coli and Salmonella Typhimurium on the surface of raw poultry products subjected to crust freezing. Poultry Sci., 90, 2874-2878. https://doi.org/10.3382/ps.2011-01640