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Stephanie Doores, Ph.D.

  • Associate Professor of Food Science
Stephanie Doores, Ph.D.
432 Rodney A. Erickson Food Science Building
University Park, PA 16802
Email:
Work Phone: 814-863-2956

Education

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

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:

Draper AD, Doores SD, Gourama H, LaBorde LF. 2016. Microbial survey of Pennsylvania surface water used for irrigating produce crops. Journal of Food Protection. 79(6):902-912.

S. Doores.  Sporolactobacillus inulinus.  In: Lactic Acid Bacteria – Biodiversity and Taxonomy.  W. Holzapfel and B. J. B. Wood, Eds.  Blackwell Publishing.  (Accepted)

S. Doores and M. L. Tortorello, Eds.  Compendium of Methods for the Microbiological Examination of Foods 5th edition.

W. B. Valderrama, E. G. Dudley, S. Doores, C. N. Cutter.  2013.  Commercially Available Rapid Methods for Detection of Selected Foodborne Pathogens.  Critical Reviews in Food Science and Nutrition Submitted

J. Scheinberg, C. N., Cutter, S. Doores.  2013.  A Microbiological Comparison of Poultry Products Obtained from Farmer’s Markets and Supermarkets in Pennsylvania.  Journal of Food Safety.  Accepted.

Doores, S.  Organic Acids.  Chapter 1, in Food Additives Databook, pp. 1-58.  Second Edition.  Edited by J. Smith, L. Hong-Shum,  Blackwell Publishing Limited, Oxford (2010).

NACMCF.  Requisite Scientific Parameters for Establishing the Equivalence of Alternative Methods of pasteurization.  J. Food Prot.  69:1190-1216 (2006).

Doores, S.  Organic Acids.  Chapter 4 in Antimicrobials in Foods, pp. 91-142.  Third Edition.  Edited by P. M. Davidson, J. N. Sofos, A. L. Branen.  Marcel Dekker, Inc., New York (2005).

Hurd, S. H., Stephanie Doores, Dermot Hayes, Alan Mathew, John Maurer, Peter Silley, Randall S. Singer, Ronald N. Jones.  Public Health Consequences of Macrolide Use in Food Animals: A Deterministic Risk Assessment.  J. Food Prot. 67:980-992 (2004).

Doores, S.  Acidulants.  Chapter 1 in Food Additives Databook, pp. 1-73.  Edited by J. Smith, L. Hong-Shum.  Blackwell Publishing, Oxford (2003).

Doores, S.  pH Control Agents and Acidulants.  Chapter 21 in Handbook of Food Additives, pp. 621-660.  Second Edition.  Edited by A. L. Branen, P. M. Davidson, S. Salminen, J. H. Thorngate.  Marcel Dekker, Inc., New York (2002).

Doores, S.  Microwave Inactivation of Pathogens.  Chapter 5 in Control of Foodborne Microorganisms, pp. 105-164.  Edited by V. K. Juneja and J. F. Sofos.  Marcel Dekker, Inc., New York (2002).

Woody, J. M., R. A. Walsh, S. Doores, W. R. Henning, R. A. Wilson, S. J. Knabel.  Role of Bacterial Association and Penetration on Destruction of Escherichia coli O157:H7 in Beef Tissue by High pH. J. Food Prot.  63:3-11 (2000). 

Doores, S.  Food Safety:  Current Status and Future Needs.  American Academy of Microbiology, Washington DC (1999).

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

Anderson, J. E., R. B. Beelman, S. Doores.  Enhanced Production and Thermal Stability of Staphylococcal Enterotoxin A in the Presence of Chitin.  J. Food Prot.  60:1351-1357 (1997). 

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.

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

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.

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

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.

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.

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.

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

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, 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.

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

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

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., 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.

Kamau, D. N., S. Doores, K. M. Pruitt.  Activation of the Lactoperoxidase System Prior to Pasteurization Extends the Shelf Life of Milk.  Milchwissenschaft  46: 213-214 (1991).

Heddleson, R., S. Doores, R. C. Anantheswaran, G. D. Kuhn, M. G. Mast.  Survival of Salmonella Species Heated by Microwave Energy in a Liquid Menstruum Containing Food Components.  J. Food Prot.  54: 637-642 (1991).

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.

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.  pH Control Agents and Acidulants.  Chapter 13 in Handbook of Food Additives, pp. 477-510.  Edited by A. L. Branen, P. M. Davidson, S. Salminen.  Marcel Dekker, Inc., New York (1989).

Doores, S.  Organic Acids.  Chapter 4 in Antimicrobials in Foods, pp. 75-108.  Edited by A. L. Branen, P. M. Davidson.  Marcel Dekker, Inc., New York (1983).

 

Selected Funding Sources:

U. S. Department of Agriculture
Pennsylvania Department of Agriculture

Research Interests

Dairy Foods Manufacturing Researchers

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 Researchers

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 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.