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Catherine Nettles Cutter, Ph.D.

  • Professor of Food Science
  • Assistant Director of Food Safety & Quality Programs
  • Food Safety Extension Specialist - Muscle Foods
  • Chair of the Food Safety Impact Group
Catherine Nettles Cutter, Ph.D.
433 Rodney A. Erickson Food Science Building
University Park, PA 16802
Email:
Work Phone: 814-865-8862
Fax: 814-863-6132

Areas of Expertise

  • Food safety
  • Food microbiology
  • Foodborne pathogens
  • Antimicrobials
  • Edible films
  • Spoilage
  • Meat, poultry, seafood, muscle foods
  • HACCP
  • Sanitation

Education

  1. Ph.D., Clemson University, Clemson, South Carolina. May 1992. Major: Food Technology; Minor: Microbiology. Dissertation: "Purification and amino acid composition of the Lactobacillus acidophilus N2 bacteriocin, lactacin B."
  2. M.S., University of Connecticut, Storrs, Connecticut. August 1987. Major: Pathobiology; Minor: Bacteriology. Thesis: "Identification of virulence factors associated with Campylobacter jejuni utilizing an avian system."
  3. B.S., University of Connecticut, Storrs, Connecticut. December 1984. Major: Pathobiology. Senior Research Project: "Protothecal bovine mastitis."

Employment

Assistant Director of Food Safety & Quality Programs, Penn State Cooperative Extension. August 2015-present.

Professor and Food Safety Extension Specialist-Muscle Foods,Department of Food Science, Rodney Erickson Food Science Building, Pennsylvania State University , University Park, Pennsylvania, July 2013-Present. 

Associate Professor and Food Safety Extension Specialist-Muscle Foods, Department of Food Science, Food Science Building, Pennsylvania State University, University Park, Pennsylvania, July 2005-July 2013.

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

Scientific Editor, Food Protection Trends, International Association of Food Protection, Des Moines, IA. 

Member, National Advisory Committee for Meat and Poultry Inspection USDA-FSIS. Appointed by USDA Secretary of Agriculture, 2006-2008, 2010-2012.


Editorial Board:

Meat Science, 2005-present

International Journal of Food Microbiology, 2001-present

Food Protection Trends, 2003-2013

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

Journal of Food Safety

Ad-hoc Grant Reviewer, National Research Initiative, Cooperative Research Grants Program, Ensuring Food Safety; 1995-1998, 2002-2010.

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

Grant Reviewer, Small Business 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 food-related surfaces.  

Extension Programs

Extension program 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 food safety programs that are directed to county-based Extension educators and Pennsylvania food 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 (Food Microbiology Shortcourse)
  • Sanitation Shortcourse
  • Food Defense
  • Venison 101/201

Recent Publications:

Gaydos, N. J., C. N. Cutter, and J. A. Campbell. 2016. Survival of Pathogenic Bacteria Associated with the Production of Pickled Sausage Using a Cold Fill Process. Journal of Food Protection 79:1693-1699.

Lorenzen, C. A., and C. N. Cutter. 2016. Creating a Food Defense/Response Plan in Food Processing Facilities. In Food Protection and Security (Ed. S. Kennedy). Woodhead Publishing; Cambridge, England; pp 43-60.

Rivera-Reyes, M., J. A. Campbell, and C. N. Cutter. 2016. Pathogen Reductions Associated with Traditional Processing of Landjäger. 2016.  Food Control 73: 784-774.

Scheinberg, J. A., E. Dudley, J. A. Campbell, E.  Roberts, M. Dimarzio, C. DebRoy, and C. N. Cutter. 2016. The prevalence and phylogenetic characterization of Escherichia coli and hygiene indicator bacteria isolated from leafy green produce, beef, and pork obtained from farmers' markets in Pennsylvania. Journal of Food Protection 80:237-244.

Machado, R. M., R. Radhakrishna, and C. N. Cutter. 2016. Food Safety of Farmstead Cheese Processors in Pennsylvania: An Initial Needs Assessment. Food Protection Trends (Manuscript under review).

Valderrama, W. B., E. G. Dudley, S. Doores, and C. N. Cutter. 2016. Commercially available rapid methods for detection of selected foodborne pathogens. Current Reviews in Food Science and Nutrition 56:1519–153.

Lorenzen, C. A., and C. N. Cutter. 2015. Creating a Food Defense/Response Plan in Food Processing Facilities. In Food protection and security. Woodhead Publishing.

Vandeputte, E. G., L. Pivarnik, J. Scheinberg, R. Machado, C. N. Cutter, I. E. Lofgren. 2015. An Assessment of Food Safety Handling Practices at Farmers’ Markets in Rhode Island.  Food Protection Trends 35:428-439.

Pattanayaiyinga, R., A. H. Kittikuna, and C. N. Cutter. 2015. Incorporation of Bacteriocin I8-7-3 and Lauric Arginate into Pullulan Films for Inhibition of Foodborne Pathogens Associated with Fresh and Ready-to-eat Muscle Foods. International J. Food Microbiol. 207: 77–82. Accessed at: http://www.sciencedirect.com/science/article/pii/S0168160515002482

Machado, R. A., J. A. Scheinberg, L. F. Pivarnik, and C. N. Cutter. 2015. Use of the Smartphone Application “Food Safe Surveys” for Data Collection During Direct Concealed Observations. Food Protection Trends 35:357-364.

Trinetta, V. A., and C. N. Cutter. 2015. Pullulan: A suitable biopolymer for food packaging applications. In Antimicrobial Food Packaging. Elsevier Publishing. (Manuscript in press, November 2015).

Pattanayaiying, R., A. H-Kittikun, and C. N. Cutter. 2015. Optimization of Formulations for Antimicrobial Pullulan Films Containing Lauric Arginate and Nisin Z. LWT - Food Science and Technology. 63:1110-1120.

Jiang, Y., S. Yin, E. G. Dudley, and C. N. Cutter. 2015. Diversity of CRISPR loci and virulence genes in pathogenic Escherichia coli isolates from various sources. International J. Food Microbiol. 204: 41-46.

Morsy, M. K. H. H. Khalaf, A. M. Sharoba, H.  H.El-Tanahy, and C. N. Cutter. 2015. Efficacy of Pullulan-based Coating to Improve Internal Quality and Shelf-life of Chicken Eggs During Storage.  Journal of Food Science 80: 1066-1074.

Jiang, Y., J. A. Scheinberg, and C. N. Cutter. 2015. The efficacy of short and repeated high-pressure processing treatments on the reduction of non-O157:H7 Shiga-toxin producing Escherichia coli in ground beef patties. Meat Science 102:22-26. Accessed at: http://www.sciencedirect.com/science/article/pii/S0309174014005002#

Elizabeth Vandeputte, Lori Pivarnik, Joshua Scheinberg, Robson Machado, Catherine Cutter, and Ingrid Lofgren. 2014. Use of a phone application to assess food safety practices at farmer’s markets (813.6). FASEB Journal vol. 28 no. 1 Supplement813.6. Accessed at: http://www.fasebj.org/content/28/1_Supplement/813.6.short

Scheinberg, J. A., and C. N. Cutter. 2014. Farmers’ market food safety: a reality check. Food Safety. Accessed at: http://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2014/food-safety-at-farmers-markets-a-reality-check/

Valderrama, W. B., N. Ostiguy, and C. N. Cutter. 2014. Multivariate analysis reveals differences in biofilm formation capacity among Listeria monocytogenes lineages. Biofouling.  Vol. 30, No. 10, 1199–1209.

Pattanayaiying, R., A. H-Kittikun, and C. N. Cutter. 2014. Effect of lauric arginate, nisin Z, and a combination against several food-related bacteria. International Journal of Food Microbiology 188:135–146. Accessed at: http://www.sciencedirect.com/science/article/pii/S0168160514003559#

Morsy, M. K. H. H. Khalaf, A. M. Sharoba, H.  H.El-Tanahy, and C. N. Cutter. 2014. Incorporation of essential oils and nanoparticles in pullulan films to control foodborne pathogens on meat and poultry products. Journal of Food Science.79:675-684.

Hayes, J. E., C. R. Raines, D. A. DePasquale, and C. N. Cutter. 2014.  Consumer acceptability of high hydrostatic pressure (HHP)-treated ground beef patties. LWT - Food Science and Technology. 56:207-210. Accessed at: http://www.sciencedirect.com/science/article/pii/S0023643813004179

Scheinberg, J. A., A. M. Svoboda, and C. N. Cutter. 2013. High-pressure processing and boiling water treatments for reducing Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Staphylococcus aureus during beef jerky processing.  Food Control 39:105-110. Access at:  http://dx.doi.org/10.1016/j.foodcont.2013.11.002

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. Journal of  Extension. 51 (6):#6FEA4. Accessed at: http://www.joe.org/joe/2013december/pdf/JOE_v51_6a4.pdf

Scheinberg, J. A. and C. N. Cutter. 2013.  Farmers Market Poultry: A New Perspective on Food Safety. Lancaster Farming. http://lfg.live.mediaspanonline.com/assets/9973221/B07LFWE-110213_1.pdf

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. Journal of Food Safety 33:413-417. Access at: http://onlinelibrary.wiley.com/doi/10.1111/jfs.12069/pdf

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. Journal of Food Protection  8:1393-1400.

Scheinberg, J. A., S. Doores, and C. N. Cutter. 2013. A Microbiological Comparison of Poultry Products Obtained from Farmers’ Markets and Supermarkets in Pennsylvania. Journal of Food Safety 33:259-264. Access at: http://onlinelibrary.wiley.com/doi/10.1111/jfs.12047/pdf

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 (10):1-7.

Magwedere, K. H. A. Dang, E. Mills., C. N. Cutter, E. Roberts, C. DebRoy. 2013. 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.

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.

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 53:801–817.

Svoboda, A. M. and C. N. Cutter. 2012. STEC: Shiga-toxin producing Escherichia coli in pork. Pork Information Gateway factsheet. http://porkgateway.org/resource/stec-shiga-toxin-producing-escherichia-coli-in-pork/

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 

Cutter, C. N., R. N. Senevirathne, V. P. Chang, R. B. Cutaia, K. A. Fabrizio, A. M. Geiger, A. M. Valadez, and S. F. Yoder.  2012. Major microbiological hazards associated with packaged fresh and processed meat and poultry, pp.3-58.  In Meat, Poultry and Seafood Packaging, J. P. Kerry (ed). Woodhead Publishing, Cambridge, England.

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 of Food Protection  75:14-21

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 

Research Interests

Food Safety Researchers

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

Food Microbiology

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