Research & Discovery

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. 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.
    9. 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.
    10. 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.
    11. 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.
    12. 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.
    13. 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.
    14. 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.
    15. 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.
    16. 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.
    17. 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.
    18. 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.
    19. 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.
    20. 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.
    21. 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.
    22. 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.
    23. 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.
    24. 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.
    25. 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.