Luke LaBorde, Ph.D.

Featured Web Pages:

• The Penn State Food Safety Web Site
• Good Agricultural Practices Program
• Mushroom Food Safety Web Site
  
• The Science of Food Web Log
• Food Entrepreneur Resources
• Juice HACCP Web Site

Research (30%):

• Patulin degradation and detoxification of apple juice.
• Quality and safety of minimally processed and shelf-stable fruits and vegetables.
• Mushroom food safety interventions

Extension (70%):

• Quality and safety of processed fruits and vegetables
• Good Agricultural Practices for fresh produce and mushroom growers
  
• HACCP based food safety and sanitation programs for fruit, vegetable, and mushroom processors
  
• Home food preservation
• Assistance to food entrepreneurs

Publications:

Selected Reviewed Research Publications:

Tobin D, Thomson J, LaBorde L. 2012. Consumer perceptions of produce safety: A study of Pennsylvania. Food Control, 26(2):305-312. Available online [Link].

Tikekar RV, Anantheswaran RC, Elias RJ, LaBorde LF. 2011. Ultraviolet-Induced Oxidation of Ascorbic Acid in a Model Juice System: Identification of Degradation Products. J Agric Food Chem. 2011 Aug 10;59(15):8244-8. Abstract

Tikekar R, Anantheswaran RC, LaBorde LF. 2011. Ascorbic acid degradation in a model apple juice system and in apple juice during ultraviolet light processing and storage. J Food Science 76(2):H62-H71. Abstract

Tobin D, Thomson J, LaBorde L, Bagdonis J. 2011. Developing GAP Training for Growers: Perspectives from Pennsylvania Supermarkets. Journal of Extension. Web-based 49(5). October 2011. Link

LaBorde LF. 2010. “Controlling Food Safety Hazards in the Vegetable Industry – The HACCP Approach” In: Handbook of Vegetables and Vegetable Processing. Chapter 22. pp. 443-460. Ed. Nirmal KA. Wiley-Blackwell.

Tikekar R, LaBorde LF, Anantheswaran RC. 2010. “Fruit Juices - Ultraviolet Light Processing” In: Encyclopedia of Agricultural, Food, and Biological Engineering. Second Edition. 1:(1), 675-680.Taylor and Francis Group.

Nieto-Montenegro S, Brown JL, LaBorde LF. 2008. Development and assessment of pilot food safety educational materials and training strategies for Hispanic workers in the mushroom industry using the Health Action Model. Food Control 19:616–633. [Link]

Chikthimmah N, LaBorde LF, and Beelman RB. 2007. The effect of washing and slicing operations on the survival behavior of Listeria monocytogenes and Salmonella Sp. in fresh mushrooms during postharvest storage. Mushroom News. 55(9):4-13. [Link]

Okull DO, Demirci A, Rosenberger D, LaBorde LF. 2006. Susceptibility of Penicillium expansum spores to sodium hypochlorite, electrolyzed oxidizing water and chlorine dioxide solutions modified with non-ionic surfactants. Journal of Food Protection, 69(8):1944–1948. [Link]

Nieto-Montenegro S, Brown JL, LaBorde LF. 2006. Using the Health Action Model to plan food safety educational materials for Hispanic workers in the mushroom industry. Food Control 17:757–767. [Link]

Fenton GD, LaBorde LF, Radhakrishna RB, Brown JL, Cutter CN. 2006. Comparison of knowledge and attitudes using computer-based and face-to-face personal hygiene training methods in food processing facilities. Journal of Food Science Education. 5:45-50. [Link]

Fatemi P, Knabel SJ, LaBorde LF, Patton J, Annous B, Sapers GM. 2006. Influence of punctures, cuts and apple surface morphologies on penetration and growth of Escherichia coli O157:H7. Journal of Food Protection. 69(2):267–275. [Abstract]

Chikthimmah N, LaBorde LF, and Beelman RB. 2005. Hydrogen peroxide and calcium chloride added to irrigation water as a strategy to reduce bacterial populations and improve quality of fresh mushrooms. Journal of Food Science. 70(6):M 273-278. [Link]

Nieto-Montenegro S, Brown JL, LaBorde LF. 2004. Evaluating food safety needs in the food industry using a "Worker-Experience Protocol". Food Protection Trends 24(9):676-681. 

Okull DO, LaBorde LF. 2004. Activity of electrolyzed oxidizing water against Penicillium expansum in suspension and on wounded apples. Journal of Food Science (69)1 FMS 23-27.  [Link]

Pandrangi S, LaBorde LF. 2004. Optimization of microbiological assay of folic acid and determination of folate content in spinach. International Journal of Food Science and Technology 39(5) 525-532. [Link]

Pandrangi S, LaBorde LF. 2004. Retention of folate, carotenoids, and other quality characteristics in commercially packaged fresh spinach. Journal of Food Science 69(9):C702-7 [Link]

LaBorde LF, Padilla-Zakour O. 2003. Application of low temperature heat treatments before retorting improves the quality of canned potatoes. Journal of Food Processing and Preservation 27(3):195-212. [Link]

Pandrangi S., Anantheswaran RC, Elwell MW, and LaBorde LF. 2003. Efficacy of sulfuric acid scarification treatment in eliminating Escherichia coli O157:H7 from alfalfa seeds prior to sprouting. Journal of Food Science. 68(2): 613-618. [Link]

Chikthimmah N, LaBorde LF, and Beelman RB. 2003. Critical Factors Affecting the Destruction of Escherichia coli O157:H7 in Apple Cider Treated with Fumaric Acid and Sodium Benzoate. Journal of Food Science. 68(4) p. 1438-1442. [Link]

LaBorde LF. 2003. Impact of the Penn State Food Safety Web Site as a Food Safety Information Resource for Extension Professionals. Journal of Extension [On-line], 41(2). [Link]

Outreach Publications:

LaBorde LF. 2010. "Maintaining the Safety of Pennsylvania Apples and Apple Products". In: The Pennsylvania Tree Fruit Production Guide. Chapter VIII. 2010-2011 edition. pp. 249-260. (updated biennually)

LaBorde LF. 2010. "Cider Production - Managing Quality and Safety from Orchard to Bottle". In: The Pennsylvania Tree Fruit Production Guide. Chapter VII. 2010-2011 edition. pp. 275-286. (updated biennually)

LaBorde LF. 2007. Good Agricultural Practices for Pennsylvania Fruit and Vegetable Growers. General guidance adapted from “Good Agricultural Practices and Good Handling Practices Audit Verification Program - Policy and Instructions Handbook”. USDA Agriculture Agricultural Marketing Service. Fruit and Vegetable Programs. Fresh Products Branch. Penn State University Department of Food Science. Available at Farm Food Safety Website.

LaBorde LF., 2006 "Control of Listeria monocytogenes in Mushroom Growing and Packing Environments" . Mushroom News. 50(9): 6-14 Updated in 2006. (Available online)

LaBorde LF. 2005. Guidelines for Developing a Mushroom Good Agricultural Practices Program. Penn State Department of Food Science and the American Mushroom Institute. (Available online)

LaBorde LF. 2003. "Guidelines for Producing Unpasteurized Cider in Pennsylvania". Penn State Cooperative Extension. (Available online)

LaBorde LF. 2003. "Mushroom Farm Food Safety and Security Self-Assessment". Penn State Cooperative Extension. (Available online)

LaBorde LF. 2003. "Practices for Safe Growing". In: Pennsylvania Commercial Vegetable Production Recommendations. pp. A8-A9. Penn State Cooperative Extension.

LaBorde LF., 2002. "Biosecurity - Safeguarding our Food Supply from Intentional Contamination". Mushroom News. 50(3): 8-12. (Available online)

LaBorde LF., 2001. "FDA Announces Final Ruling On HACCP". Fruit Times Newsletter.Vol.20, No.2. February 9, 2001.

LaBorde LF. 2001. "Sanitation: The Key to Producing Safe Mushroom Products". Mushroom News. 49(9):4-6. (Available online)

LaBorde LF. 2000. "Third-Party Audits - New Demands for Assurances of Food Safety". Mushroom News. 48(9):4-6. (Available online)

LaBorde LF. 2000. "Proper Care and Handling of Fruits and Vegetables from Purchase to Preparation". (Tri-fold brochure available online)

LaBorde LF. 2000. "What You Should Know about Sprouts". Penn State Cooperative Extension. (Tri-fold brochure available online)

LaBorde LF. 1999. "Implementing a HAACP Based Food Safety Plan for the Fresh Mushroom Industry". Mushroom News. 47(9):4-7, 10-11. (Available online)

LaBorde, LF. 1999. "Final Ruling On Juice HACCP Expected Next Year". Fruit Times Newsletter. Vol. 18, No. 19. December 7, 1999.

Funding Sources

2009. USDA Specialty Crops Block Grants. Microbial Survey of Pennsylvania Surface Water used for Specialty Crop Irrigation and Development of Sampling and Handling Procedures for Surface Water Testing. LaBorde L, Doores S, Jayaro B. $61,000

2009. Giorgi Mushroom Company Fund for Mushroom Research. Microbial Ecology of Casing Soils and Food Safety Interventions to Reduce Mushroom Contamination Risks. LaBorde L, Chikthimmah N, Royse D. Year 1. $115,692

2009. USDA FAS. Food Safety Risk Assessment and Risk Management in Agricultural Production and Packaging Environments. Behring DM, Chikthimmah N, LaBorde L. $25,224

2009. USDA SARE. Preparing Small and Mid–Size Growers of Fruits and Vegetables for On-Farm Food Safety Certification. Thomson J, LaBorde LF. $162,119

2003. USDA-CSREES - National Integrated Food Safety Initiative."Multiple Strategies for Control of Patulin in Apples and Apple Products: An Integrated Regional Research and Extension Project. L.F. LaBorde, H. Gourama, (Food Science), A. Demirci (Ag. and Biological Engineering), D. Rosenberger (Plant Pathology, Cornell University). $500,000.

2003. USDA-CSREES - National Integrated Food. "Strengthening the National Good Agricultural Practices (GAPS) Program through Expanded Collaboration, Research, and Economic Modeling". R. Gravani, (Cornell University). PSU subcontract $15,000.

2001. USDA-CSREES - National Integrated Food Safety Initiative. "Mushroom Food Safety: A Research & Extension Model for the Produce Industry". L.F. LaBorde (Food Science), R. Beelman (Food Science), J.L. Brown (Food Science), D.M. Beyer (Plant Pathology), L.J. Harris (Food Science, UC-Davis), T.V. Suslow (Vegetable Crops, UC-Davis). $200,000.

2001. Pennsylvania Department of Agriculture. "Development of a Pennsylvania Apple Quality Assurance Program and Low-cost Technologies for Pasteurization of Apple Cider". L.F. LaBorde (Food Science), R. Beelman (Food Science), R. Crassweller (Horticulture). $116, 610.

2001. Pennsylvania Department of Agriculture. "Development of Cultural and Postharvest Practices to Reduce Bacterial Populations on Fresh Mushrooms". R. Beelman (Food Science), L.F. LaBorde (Food Science), A. Demirci (Ag. and Biol. Engineering). $196,448.

Professional Experience

2004 - present. Associate Professor. Pennsylvania State University Department of Food Science. University Park, Pennsylvania

1998 - 2004. Assistant Professor. Pennsylvania State University Department of Food Science. University Park, Pennsylvania

1996 - 1998. Research Chemist. Canandaigua Wine Company, Madera, California. Basic and applied research directed towards the development of new products and processes from grape juice and grape by-products.

1993 - 1996. Research Associate. Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin. Laboratory methods and process development aimed at improving the quality of processed vegetables.