M
Michelle D. Danyluk
Researcher at University of Florida
Publications - 117
Citations - 3796
Michelle D. Danyluk is an academic researcher from University of Florida. The author has contributed to research in topics: Salmonella & Population. The author has an hindex of 33, co-authored 112 publications receiving 3257 citations. Previous affiliations of Michelle D. Danyluk include University of Georgia & North Carolina State University.
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Journal ArticleDOI
Metabolomic analysis in food science: a review
Juan M. Cevallos-Cevallos,José I. Reyes-De-Corcuera,Edgardo Etxeberria,Michelle D. Danyluk,Gary E. Rodrick +4 more
TL;DR: The latest advances in food metabolomics from the discriminative, predictive, and informative approaches, as well as the typical methods used at each step of the metabolomic analysis are discussed.
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Survival of Salmonella enteritidis phage type 30 on inoculated almonds stored at -20, 4, 23, and 35°C
TL;DR: To evaluate the survival of Salmonella on raw almond surfaces, whole almond kernels were inoculated with Salmoneella Enteritidis phage type (PT) 30 collected from a 24-h broth culture or by scraping cells from an agar lawn.
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Quantitative assessment of the microbial risk of leafy greens from farm to consumption: preliminary framework, data, and risk estimates.
TL;DR: This quantitative microbial risk assessment model represents a preliminary framework that identifies available data and provides initial risk estimates for pathogenic E. coli in leafy greens and predicted numbers of cells per serving were within the range of best available estimates of pathogen levels during the outbreak.
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Prevalence and amounts of Salmonella found on raw California almonds.
Michelle D. Danyluk,Thomas M. Jones,Shirin J. Abd,Frank Schlitt-Dittrich,Merle Jacobs,Linda J. Harris +5 more
TL;DR: In a subsequent study, raw almonds that arrived at almond processors were sampled from 2001 through 2005 to determine the overall prevalence and levels of salmonella and to characterize the Salmonella isolates obtained.
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Survival of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on inoculated almonds and pistachios stored at -19, 4, and 24° C.
TL;DR: The survival of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes was determined on almonds and pistachios held at typical storage temperatures and no reduction in population level was observed at -19 or 4°C for either pathogen.