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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:

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#

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., 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 Journal of Food Microbiology 204: 41-46.

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.

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.

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 Journal of Food Microbiology 207: 77–82. Accessed at:http://www.sciencedirect.com/science/article/pii/S0168160515002482

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.

Trinetta, V. A., and C. N. Cutter. 2016. Pullulan: A suitable biopolymer for food packaging applications. In Antimicrobial Food Packaging. Chapter 30, pp. 385-397. Edited by Jorge Barros- Velázquez, Academic Press, San Diego, CA.

Gaydos, N. J., H. Gourama, J. A. Scheinberg, C. N. Cutter, and J. A. Campbell. 2016. Fate of spoilage microorganisms associated with production of pickled sausage using a cold fill process. Food Protection Trends 5:348-356.

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 56:1519–1531.

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.

Fasoyiro, S., R. Hovingh, H. Gourama, and C. N. Cutter. 2016. Change in water activity and fungal counts of maize-pigeon pea flour during storage utilizing various packaging materials. Procedia Engineering 159:72 – 76.

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

Rivera-Reyes, M., J. A. Campbell, and C. N. Cutter. 2017. Pathogen Reductions Associated with Traditional Processing of Landjäger. Food Control 73:768-774.

Scheinberg, J. A., E. Dudley, J. A. Campbell, E. Roberts, M. Dimarzio, C. DebRoy, and C. N. Cutter. 2017. 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. 2017. Food Safety of Farmstead Cheese Processors in Pennsylvania: An Initial Needs Assessment. Food Protection Trends 37:88-98.

Machado, R. M. and C. N. Cutter. 2017. Sanitation indicators as a tool to evaluate a food safety and sanitation training program for farmstead cheese processors. Food Control 78: 264-269.

Fasoyiro, S., H. Gourama, and C. N. Cutter. 2017. Stability and safety of maize–legume- fortified flours stored in various packaging materials. European  Food  Research  Technology 243: 1861-1868.

Pokharel, S., J. E. Marcy, A. N. Neilan, and C. N. Cutter. 2017. Development, Dissemination, and Assessment of a Food Safety Systems Management Curriculum for Agribusiness Students in Armenia. Journal of Food Science Education 16: 107-117.

Machado, R. M. and C. N. Cutter. 2018. Training hard-to-reach Pennsylvanian cheesemakers about food safety using a low-tech training tool. Food Protection Trends 38:266-283.

Pokharel, S., R. M. Machado, and C. N. Cutter. 2018. A Needs Assessment of Practices and Procedures in African Food Safety Testing Laboratories. Food Protection Trends 38:363-381.

Scheinberg, J. A., R. Radharkrishna, J. A. Campbell, and C. N. Cutter. 2018. A comprehensive needs assessment of food safety practices of farmers’ market vendors in Pennsylvania using direct concealed observations, self-reported surveys, and state sanitarians surveys. Food Protection Trends 38: 421-437.

Pattanayaiying, R. S. Amporn, P. Photjanataree, and C. N. Cutter. 2019. Thermoplastic Starch/Polybutylene Adipate Terephthalate Film Coated with Gelatin Containing Nisin Z and Lauric Arginate for Control of Foodborne Pathogens Associated with Chilled and Frozen Seafood. International Journal of Food Microbiology 290:59-67.

McKinney, S. R., N. Ostiguy, C. N. Cutter, and J. A. Campbell. 2019. Pathogen reductions during traditional fermentation and drying of pork salamis. Food Protection Trends 39: 18–27.

Rivera-Reyes, M., J. A. Campbell, and C. N. Cutter. 2019. Survival of acid-adapted and non-adapted Shiga toxin-producing Escherichia coli using an in vitro model.  Food Control 104: 28-33.

Tobin, H. S. Lele, S., C. N. Cutter, R. Anantheswaran, and L. F. LaBorde. 2020. Hot water sanitization of a commercial mushroom disk slicer to inactivate Listeria monocytogenes. Food Control 109: In press.

Hassan, A. and C. N. Cutter. 2020.  Development and evaluation of pullulan-based composite antimicrobial films 1 (CAF) incorporated with nisin, thymol and lauric arginate to reduce foodborne pathogens associated with muscle foods. International Journal of Food Microbiology. In press.

Complete list of publications

Honors

  • Gamma Sigma Delta International Foundation Distinguished Achievement Award, 2019Fellow, Institute of Food Technologists, 2016

  • 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.