Catherine N. Cutter Ph.D.

Employment:

Associate Professor and Food Safety Extension Specialist-Muscle Foods, Department of Food Science, Food Science Building, Pennsylvania State University, University Park, Pennsylvania, July 2005-present.

Assistant Professor and Food Safety Extension Specialist-Muscle Foods, Department of Food Science, Borland Laboratory, Pennsylvania State University, University Park, Pennsylvania, July 1999-2005.

Microbiologist. USDA, Agricultural Research Service, Roman L. Hruska U. S. Meat Animal Research Center, Meats Research Unit, Clay Center, Nebraska, February, 1992-July 1999.

Experience:

Member, National Advisory Committee for Meat and Poultry Inspection USDA-FSIS. Appointed by USDA Secretary of Agriculture, 2006-2008, 2010-present
Graduate Fellow/Member, Adjunct Status: Department of Food Science and Technology, University of Nebraska, Lincoln, Nebraska, May 1993-July 2000.

Editorial Board:

Meat Science, 2005-present

International Journal of Food Microbiology, 2001-present

Food Protection Trends, 2002-present

Applied and Environmental Microbiology, 2002-2004

Journal of Applied Microbiology, 2001-2002

Letters in Applied Microbiology, 1995-2002

Dairy, Food, and Environmental Sanitation, 1995-2002

Journal of Food Protection, 1994-1996

Ad-hoc Journal Reviewer:

Food Microbiology

Journal of Food Science

Journal of Food Quality

Lebensmittel-Wissenschaft und Technologie

Ad-hoc Grant Reviewer, National Research Initiative, Cooperative Research Grants Program, Ensuring Food Safety; 1995-1998, 2002-present.

Grant Reviewer/Panel Member, National Research Initiative, Cooperative Research Grants Program, Ensuring Food Safety; 1999, 2001. Ad-hoc

Grant Reviewer, Small Buisness Innovation Research Program, Cooperative Research Grants Program; 1996-2001.

Ad-hoc Grant Reviewer, National Research Initiative, Cooperative Research Grants Program, Food Characterization/Process/Product Research; 2003.

Ad-hoc Grant Reviewer, Israel Binational Agricultural Research & Development Fund, Haim Katz, Coordinator of Research Projects; 2000.

Member, National Pork Producers Council, Post Harvest and Food Safety Advisory Committee, 1996-present.

Research Interests:

Controlling and/or improving the microbiological quality and safety of muscle foods; HACCP for meat processors, intervention technologies for reducing pathogens, application and/or delivery systems of food grade antimicrobials to muscle food, association or attachment of bacteria to muscle food surfaces.  

Extension Programs:

Extension programs responsibilities are in the area of food safety, food processing, and meat microbiology. Food safety programs are directed toward: the Pennsylvania meat industry, especially the very small to mid-size plants that must meet requirements for federal meat inspection regulations; food safety educational programs for hunters who consume wild game meats; educational programs addressing irradiation that are directed to cooperative extension agents and Pennsylvania meat industry; and development of food safety educational materials, and training programs for meat processors.

• Quality and microbial food safety of beef, poultry, fish, exotic meats
  
• HACCP for meat processors
  
• Rapid methods for microbial detection
  
• Sanitation Shortcourse
  

Recent Publications:

Scheinberg, J. A., W. B. Valderrama, and C. N. Cutter. 2013. The Effects of a Pickling Process on the Reduction of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus Inoculated onto Hard-Cooked Eggs. J. Food Safety. (Submitted February, 2013).

Scheinberg, J. A., S. Doores, and C. N. Cutter. 2013. A Microbiological Comparison of Poultry Products Obtained from Farmers’ Markets and Supermarkets in Pennsylvania. J. Food Safety. (Submitted January 2013).

Svoboda, A. M. C. DebRoy, E. W. Dudley, E. W. Mills, and C. N. Cutter. 2013. Presence of Shiga-toxin Producing Escherichia coli in Small and Very Small Beef Processing Plants and Resulting Beef Products Detected by a Multiplex Polymerase Chain Reaction Assay. Foodborne Pathogens and Disease. (Accepted March 2013)

Weil, J., C. N. Cutter, R. B. Beelman, and L. F. LaBorde. 2013.  Inactivation of Human Pathogens during Phase II Composting of  Manure-Based Mushroom Growth Substrate. J. Food Protection. (Submitted October 2012; revision in review, March 2013)

Consortium of Food Process Validation Experts (CFPVE). 2013. Validation of Antimicrobial Interventions for Small and Very Small Processors: A How-to Guide to Develop and Conduct Validations. Food Protection Trends 33(2):95-104.

Valderrama, W. B., E. G. Dudley, S. Doores, and C. N. Cutter. Commercially Available Rapid Methods for Detection of Selected Foodborne Pathogens. Curr. Rev. Food Sci. Nutr. (Accepted, February 2013)

Scheinberg, J. A, R. Radhakrishna, and C. N. Cutter. 2013. Food Safety Knowledge, Behavior, and Attitudes of Vendors of Poultry Products sold at Pennsylvania Farmers’ Markets. J. Extension. (Accepted February 2013).

Magwedere, K. H. A. Dang, E. Mills., C. N. Cutter, E. Roberts, C. DebRoy. 2012. Incidence of Shiga toxin-producing Escherichia coli (STEC) strains in beef, pork, chicken, deer, boar, bison and rabbit Retail meat. Journal of Veterinary Diagnostic Investigation. 25:254-258

Richard, A. E. , J. L. Brown, R. B. Radhakrishna, E. P. Yoder, S. Nieto-Montenegro, and C. N. Cutter. 2013. Development and implementation of a “counter-top” training program to increase retention of food safety knowledge, alter behavior, improve attitude, and increase skills of Spanish-speaking retail employees. Food Protection Trends. 33:10-19.

Valderrama, W. B., and C. N. Cutter. 2013. An ecological perspective of Listeria monocytogenes biofilms in food processing facilities. Current Reviews in Food Science and Nutrition.2011.561378

Cutter, C., D. Depasquale, J. Hayes, C. Raines, and R. Seniviranthe. 2012. Meat Science Review: HPP, ground beef, and the "Big 6" STEC. National Provisioner. Published: July 5, 2012. Accessed August 21, 2012 at: http://www.provisioneronline.com/articles/98113-meat-science-review--hpp--ground-beef-and-the--big-6--stec

Yoder, S. F., E. W. Mills, W. R. Henning, N. Ostiguy, S. Doores, and C. N. Cutter. 2012. Investigation of antimicrobial rinses suitable for very small meat establishments to reduce pathogens on beef surfaces. Journal Food Protection 75:14-21.

Trinetta, V., C. N. Cutter, and J. D. Floros. 2011. Development of pullulan films for antimicrobial active packaging.  LWT - Food Science and Technology 44: 2296-2301.

Richard, A. E. and C. N. Cutter. 2011. Validation of a pickling process for controlling pathogens associated with hard cooked eggs. Journal of Food Safety 31:417-423.

DebRoy, C., E.  Roberts, A. Valadez,  E. G. Dudley and C. N. Cutter.  2011. Detection of Shiga toxin-producing Escherichia coli O26, O45, O103, O111, O113, O121, O145 and O157 serogroups by multiplex PCR of the wzx gene of the O-antigen gene cluster. Foodborne Pathogens and Disease 8:651-652.

Valadez, A. M., C. DebRoy, E. W. Dudley, and C. N. Cutter. 2011. Multiplex PCR detection of Shiga toxin-producing Escherichia coli strains belonging to serogroups O157, O103, O91, O113, O145, O111, and O26 experimentally inoculated in beef carcass swabs, beef trim, and ground beef.  Journal of Food Protection 74: 228–239.

Bucknavage, M. W. and C. N. Cutter. 2011. Food safety interventions: reducing risk from farm to table. Food Safety Magazine. Vol. 17 (1): 10-15.

Yoder, S. F., E. W. Mills, W. R. Henning, N. Ostiguy, S. Doores, and C. N. Cutter. 2010. The efficacy of water washes against pathogens associated with beef surfaces processed in very small meat establishments. J. Food Prot. 73:907-915.

Valderrama, W. B., and C. N. Cutter. 2010. Microbial control aspects of brine chilling solutions for ready-to-eat meat and poultry products. Food Engineering and Ingredients. 35: 32-34. Accessed 5/13/10 at: http://www.fei-online.com/digital-edition/index.html

Trinetta, V., J. D. Floros, and C. N. Cutter. 2010. Sakacin A-containing pullulan film: an active packaging system to control epidemic clones of Listeria monocytogenes in ready-to-eat foods.  J. Food Safety 30: 366-381.

Cutter, C. N. 2010. Sakacin A-containing pullulan film: an active bio-based packaging system to control Listeria monocytogenes in a ready-to-eat food.  Food Packaging Bulletin 19(1): 4-5. Access at: www.food-packaging-bulletin.com

Fenton, G.D, Radhakrishna, R.B., and Cutter, C.N. 2010. Participation in “Handwashing University” promotes proper handwashing techniques for youth.  Journal of Extension. [On-line], 48(1) Article 1RIB7. http://www.joe.org/joe/2010february/pdf/JOE_v48_1rb7.pdf

Cutter, C. N. Biobased packaging materials:control of microbial populations. 2009.  Food Engineering and Ingredients. 34:36-37. Accessed 12/22/09 at: http://www.fei-online.com/index.php?id=2780

Fasoyiro S.B, Obatolu, V.A, Ashaye O.A, Adegoke G.O. and Cutter, C. N. 2009. A Food Safety Guide: From Farm to Table-What a food handler should know. Bora Agro Nigeria Limited.Nigeria; 37 pages.

Valderrama, W. B., E. W. Mills, and C. N. Cutter. 2009. Efficacy of chlorine dioxide against Listeria monocytogenes in brine chilling solutions.  J. Food Prot. 72:2272-2277.

Bucknavage, M. W., and C. N. Cutter. 2009. Hazard Analysis of Critical Control Points. pp. 435-457. In Microbiologically Safe Foods, edited by Norma Heredia, Irene Wesley, and Santos Garcia. John Wiley & Sons, Inc., Hoboken, New Jersey.

Grinstead, D. A., and C. N. Cutter. 2007. Controlling Listeria monocytogenes in a retail setting.  Food Prot. Trends 27:22-28.

Yoder, S. L. Flowers, M. D. Hardin, W. R. Henning, and C. N. Cutter.  2007.  Beef safety during slaughter, fabrication, and further processing. In Handbook of Beef Safety and Quality (D.R. VanOverbeke, ed.), pp. 39-72. Haworth Press, Binghamton, NY.

Fenton, G. D., L. F. LaBorde, R. B. Radhakrishna, J. L. Brown, and C. N. Cutter. 2006. Comparison of knowledge and attitudes using computer-based and face-to-face personal hygiene training methods in food processing facilities.  J. Food Science Ed. 5:45-50.

Cutter, C. N. 2006. Opportunities for bio-based packaging technologies to improve the quality and safety of fresh and further processed muscle foods.  Meat Science 74: 131–142

Cutter, C. N. 2006. Food Technologists-an interview. Careers in focus: Agriculture, 2nd edition.  pp. 127-137. Infobase Publishing, New York, NY.

Extension Publications:

C. N. Cutter and S. Nieto-Montenegro. 2010.  Countertop Food Safety Training Program for Employees of USDA-Inspected Egg, Meat & Poultry Establishments; 8 stand-alone modules (English and Spanish): ABC’s of Food Safety; Personal Hygiene; Handwashing and Gloves; Cross Contamination; Sanitation; Allergens; Food Defense; and ABC’s of HACCP.   Access at: http://www.fsis.usda.gov/FSIS_Employees/Counter_Top_FS_Training/index.asp

Ehret, M., M. Bucknavage, and C. N. Cutter. 2007. Handwashing (brochure). http://pubs.cas.psu.edu/FreePubs/pdfs/UK139.pdf

Cutter, C. N. 2007. Fight Bac (brochure). http://pubs.cas.psu.edu/freepubs/pdfs/uk050.pdf

Cutter, C. N.  2006. Control de Listeria monocytogenes en establecimientos al por menor (Booklet) http://foodsafety.psu.edu/retail_listeria/SpanControl_LM_Retail.pdf

Cutter, C. N.  2006. Control de Listeria monocytogenes en establecimientos al por menor (42 minute DVD).   http://foodsafety.psu.edu/retail_listeria/resources.html

Cutter, C. N.  2006.  Tailgating Tips: Be on the offense against foodborne illness.(Brochure) (http://pubs.cas.psu.edu/FreePubs/pdfs/UK135.pdf)

Cutter, C. N. 2006.  Tailgating Tips: Be on the offense against foodborne illness. (4-panel display) http://www.foodsafety.psu.edu/tailgating.html

Cutter, C. N.  2006. Control of Listeria monocytogenes in retail establishments. http://pubs.cas.psu.edu/FreePubs/pdfs/uk137.pdf

K. Wernosky and C. N. Cutter.  2006. Implementation of a post-packaging heat treatment to reduce Listeria monocytogenes on ready-to-eat meat products produced by very small meat and poultry establishments (10 minute DVD)

K. Wernosky and C. N. Cutter.  2005. Implementation of a post-packaging heat treatment to reduce Listeria monocytogenes on ready-to-eat meat products produced by very small meat and poultry establishments (14 page booklet)

S. L. Flowers and C. N.  Cutter 2005. Antimicrobial spray treatments for red meat carcasses processed in very small meat establishments (30 page booklet)

S. L. Flowers and C. N. Cutter.  2005. Antimicrobial spray treatments for red meat carcasses processed in very small meat establishments (15 minute DVD)

Cutter, C. N.  2005. Control of Listeria monocytogenes in retail establishments. (42 minute DVD) (http://foodsafety.cas.psu.edu/retail_listeria.html)

Cutter, C. N. 2003. Control de Listeria monocytogenes en pequenas plantas procesadoras de carnes y aves. (26 minute VHS video) http://foodsafety.cas.psu.edu/listeria_video.html

Cutter, C. N. and W. R. Henning. 2003. Control de Listeria monocytogenes en pequenas plantas procesadoras de carnes y aves. (30 page booklet) http://foodsafety.cas.psu.edu/front_line/Spanish_Control_Listeria.pdf

Cutter, C. N. 2003.  Control of Listeria monocytogenes in small meat and poultry establishments (26 minute VHS video).  http://foodsafety.cas.psu.edu/listeria_video.html

Cutter, C. N.  and W. R. Henning. 2003. Control of Listeria monocytogenes in small meat and poultry establishments. (30 page booklet). http://foodsafety.cas.psu.edu/front_line/Cotrolling_Listeria_2.pdf

Cutter, C. N. 2002. Field Dressing Deer (Pocket Guide). http://pubs.cas.psu.edu/freepubs/pdfs/uk100.pdf

Cutter, C. N. 2001. Safe Field Dressing (4-Panel Display).

Cutter, C. N. 2001. Proper Field Dressing of Venison (18” x 36” poster)

Henning, W. R., and C. N. Cutter. 2001. Controlling Listeria monocytogenes in small meat and poultry establishments (USDA-FSIS publication). http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=/oppde/nis/outreach/listeria.htm

Cutter, C. N. and W. R. Henning. 2000. FAQ-Irradiation of meats (pamphlet).

Cutter, C. N. 2000.  A guide to proper care and handling of venison from field to table (pamphlet).    http://pubs.cas.psu.edu/FreePubs/pdfs/uk066.pdf

Cutter, C. N. 2000.  A guide to proper care and handling of fowl from field to table (pamphlet).  http://pubs.cas.psu.edu/FreePubs/pdfs/uk067.pdf

Cutter, C. N. 2000.  A guide to proper care and handling of fish from stream to table (pamphlet).  http://pubs.cas.psu.edu/FreePubs/pdfs/uk068.pdf

Cutter, C. N. 2000.  Proper processing of wild game and fish (booklet). http://pubs.cas.psu.edu/FreePubs/pdfs/uh072.pdf

Cutter, C. N. 2000.  Proper field dressing and handling of wild game and fish (booklet).

Complete list of publications

Honors

• Outstanding Volunteer Award, Institute of Food Technologists,Food Microbiology Division, 2012
• Distinguished Extension-Service Award, American Meat Science Association, 2011
• Award of Merit-Extension, Penn State University Chapter of Gamma Sigma Delta, 2010
• Distinguished Service Award, Institute of Food Technologists,Food Microbiology Division, 2008
• Second  Place, 2005 Food Safety Award National Extension Association of Family and Consumer Sciences, Pennsylvania Affiliate
  
• Honorable Mention, "Extension Food Safety in Pennsylvania," Northeast Extension Directors' Award of Excellence, 2004
• Recipient of Casida Professorship For Food Safety, College of Agricultural Sciences, Penn State University, 2002-2006
• Achievement Award, American Meat Science Association, 2001
• Certificate of Appreciation, U. S. Department of Agriculture, 1997, 1999
• Secretary of Agriculture's Group Honor Award for Personal and Professional Excellence, U. S. Department of Agriculture, 1995
• Certificate of Merit, U. S. Department of Agriculture, 1994
• Graduate Student Leadership Award, Clemson University, 1989