Fields of interest:
Food safety and microbiology
Shrestha, W. Birbari, T. Sheehan, and K. Glass. 2015. Thermal inactivation of Salmonella on sesame-topped bread during baking using high and low oven humidity. Accepted in Food Protection Trends.
Shrestha, and B. A. Nummer. 2015. Survival of Salmonella spp. in low water activity chicken base paste and powder formulated at different salt levels. Food Control 59:663-668.
A. Nummer, S. Shrestha, and J. V. Smith. 2012. Survival of Salmonella in a high sugar, low water-activity, peanut butter flavored candy fondant. Food Control 27:184-187.
Shrestha, J. A. Grieder, D. J. McMahon, and B. A. Nummer. 2011. Survival of Salmonella spp. introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10 and 21 °C. J Food Sci 76: 616-621.
Shrestha, J. A. Grieder, D. J. McMahon, and B. A. Nummer. 2011. Survival of Listeria monocytogenes introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10 and 21 °C. J Dairy Sci 94:4329-4335.
Shrestha, D. Cornforth, and B. A. Nummer. 2010. Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade. J Food Sci 75:607-612.
Shrestha, D. Schaffner, and B. A. Nummer. 2009. Sensory quality and food safety of boneless chicken breast portions thawed rapidly by submersion in hot water. Food Control 20:706-708.