Joseph F. Frank

Professor
Department of Food Science & Technology
College of Agricultural and Environmental Sciences, University of Georgia, USA
E-mail: cmsjoe@uga.edu
Page: http://www.foodscience.caes.uga.edu/personnel/faculty/frank.html

Fields of interest: 

Survival of Salmonella in dry foods

Pathogen-containing biofilms

Pathogen attachment to fresh produce

Pathogen control in the food processing environment

 

Recent publications:

M.E. Berrang, J.F. Frank, R.J. Meinersmann:
Listeria monocytogenesbiofilm formation on silver ion impregnated cutting boards. 
Food Prot. Trends(2010) 30:168-171.

M.E. Berrang, R.J. Meinersmann, J.F. Frank, S.R. Ladely:
Colonization of a newly constructed commercial chicken further processing plant with  Listeria monocytogenes.
J. Food Prot. (2010) 73:286-291.

R.K. Khalil, J.F. Frank:
Behavior of Escherichia coli O157:H7 on damaged leaves of spinach, lettuce, cilantro and parsley stored at abusive temperatures. 
J. Food Prot.(2010) 73:212-220.

M.M. Obaidat, J.F. Frank:
Inactivation of Salmonella and Escherichia coli O157:H7 on sliced and whole tomatoes by allyl isothiocyanate, carvacrol, and cinnamaldehyde in vapor phase. 
J. Food Prot.(2009) 72:315-324.

J.F.  Frank:
Biofilms in the food environment.  In: Food-Borne Microbes: Shaping the Host Ecosystem. 
Jaykus, Wang, and Schlesinger, eds.  ASM Press.  Washington, DC. (2009)