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Stephanie Doores, Ph.D.

Associate Professor of Food Science
Undergraduate Program Coordinator

432 Food Science Building
University Park, PA 16802

Email: sxd11@psu.edu

Phone: 814-863-2956

Education:

University of Maryland, Ph.D. Food Science, 1979
University of Maryland, M.S., Microbiology, 1973
College of St. Elizabeth, B.S. Biology, 1971

Biography:

Research Interests:

Current research emphasis is focused on determining the incidence, identification, growth and survival of Listeria monocytogenes in food, particularly dairy and meat products; predicting the thermal kinetics and destructive force of microwave cooking on foodborne pathogens; development of rapid methods for the detection of foodborn pathogens and spoilage organisms.

Recent Publications:

Donnelly, C., R. Brackett, S. Doores, W. H. Lee, and J. Lovett. 1992. Listeria. In: Compendium of Methods for the Microbiological Examination of Foods, Third Edition. Ch. 38, pp. 637-663. C. Vanderzant and D. Splittstoesser, eds. American Public Health Association, Washington, DC.

Doores, S. 1993 Organic Acids. In: Antimicrobials in Foods, Second Edition. Ch. 4, pp. 95-136. A. L. Branen and P. M. Davidson, eds. Marcel Dekker, Inc., New York.

Kim, J. W., and S. Doores. 1993. Attachment of Salmonella typhimurium to skins of turkey that had been defeathered through three different systems: Scanning electron microscopic examination. J. Food Prot. 56:395-400.

Kim, J. W., and S. Doores. 1993. Influence of three defeathering systems on microtopography of turkey skin and adhesion of Salmonella typhimurium. J. Food Prot. 56:286-291, 305.

Kim, J. W., S. J. Knabel, and S. Doores. 1993. Penetration of Salmonella typhimurium into turkey skin. J. Food Prot. 56:292-296.

Heddleson, R., A., S. Doores, and R. C. Anantheswaran. 1993. Parameters affecting bacterial destruction in microwave heating. J. Food Sci. 59:447-451.

Heddleson, R., A., S. Doores, R. C. Anantheswaran, and G. D. Kuhn. 1993. Destruction of Salmonella species heated in aqueous salt solutions by microwave energy. J. Food Prot. 56:763-768.

Zhou, L., V. M. Puri, R. C. Anantheswaran, S. Doores, M. Sigman-Grant. 1993. Effect of Temperature Gradient on Moisture Migration During Microwave Heating. ASAE, St. Joseph, MO. 34 pp.

Heddleson, R. A., S. Doores. 1994. Injury of Salmonella Species Heated by Microwave Energy. J. Food Prot. 57:1068-1073.

Heddleson, R. A., S. Doores. 1994. Factors Affecting Microwave Heating of Foods and Microwave Induced Destruction of Foodborne Pathogens - A Review. J. Food Prot. 57: 1025-1037.

Clouser, C. S., S. Doores, M. G. Mast, S. J. Knabel. 1995. The Role of Defeathering in the Contamination of Turkey Skin by Salmonella species and Listeria monocytogenes. Poultry Sci. 74: 723-731.

Clouser, C. S., S. J. Knabel, M. G. Mast, S. Doores. 1995. Effect of Type of Defeathering System on Salmonella Cross-contamination During Commercial Processing. Poultry Sci. 74: 732-741.

Murinda, S., R. Roberts. S. Doores. 1995. Evaluation of Lactic Acid-Producing Bacillus and Sporolactobacillus for Antilisterial Activity. J. Food Prot. 58:570-572.

Heddleson, R. A., S. Doores, R. C. Anantheswaran, G. Kuhn. 1996. Viability Loss of Salmonella Species, Staphylococcus aureus and Listeria monocytogenes in Complex Foods Heated by Microwave Energy. J. Food Prot. 59:813-818.

Anderson, J. E., R. B. Beelman, S. Doores. 1996. Survival of Serological and Biological Activities of Staphylococcal Enterotoxin A in Canned Mushrooms. J. Food Prot. 59:1292-1299.

Doores, S. 1997. pH Control Agents (acids bases and buffers). Food Additive Database, Edited by J. Smith. Blackie Academic and Professional Publishers, England.

Selected Funding Sources:

U. S. Department of Agriculture
Pennsylvania Department of Agriculture

Research Interests:

Food Microbiology:: Thermal resistance of microorganisms and microwave inactivation of pathogens; characterization of Sporolactobacillus and other Bacillus-Lactobacillus intermediates; growth and survival of Listeria in dairy foods; influence of cold shock proteins in survival at refrigeration temperatures.
Food Safety:: Thermal resistance of microorganisms and microwave inactivation of pathogens; characterization of Sporolactobacillus and other Bacillus-Lactobacillus intermediates; growth and survival of Listeria in dairy foods; influence of cold shock proteins in survival at refrigeration temperatures.
Dairy Foods Manufacturing:: Thermal resistance of microorganisms and microwave inactivation of pathogens; characterization of Sporolactobacillus and other Bacillus-Lactobacillus intermediates; growth and survival of Listeria in dairy foods; influence of cold shock proteins in survival at refrigeration temperatures.