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                    U.S. DEPARTMENT OF AGRICULTURE
 Characterization and Interventions for Foodborne Pathogens: Wyndmoor, PA
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ARS Home Northeast Area Wyndmoor, Pennsylvania Eastern Regional Research Center Characterization and Interventions for Foodborne Pathogens People & Locations







Laura  Shane
                        Characterization and Interventions for Foodborne Pathogens

                        




                        
                        Biological Science Laboratory Technician (Microbiology)
                        Phone: (215) 233-6789
                        
                        
                        Fax: (215) 233-6406(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)
                            **Publications**
                                                (Clicking on the reprint icon
                                                    Reprint Icon
                                                    will take you to the publication reprint.)Inactivation of Listeria monocytogenes and Salmonella spp. during cooking of country ham and fate of L. monocytogenes and Staphylococcus aureus during storage of country ham slices

- (Peer Reviewed Journal)Fate of Listeria monocytogenes, Salmonella spp., and Shiga toxin-producing Escherichia coli on slices of an all-beef soppressata during storage
                                                        

- (Peer Reviewed Journal)Luchansky, J.B., Shane, L.E., Osoria, M., Vinyard, B.T., Shoyer, B.A., Campano, S.G., Porto Fett, A.C. 2023. Fate of Listeria monocytogenes, Salmonella spp., and Shiga toxin-producing Escherichia coli on slices of an all-beef soppressata during storage. Foods. https://doi.org/10.3390/foods12101954.Viability of listeria monocytogenes and salmonella spp. on slices of a german-style bologna containing blends of organic acid salts during storage at 4 or 12C
                                                        

- (Peer Reviewed Journal)Luchansky, J.B., Campano, S., Rieker, M., Mahoney, C., Vinyard, B.T., Shane, L.E., Shoyer, B.A., Osoria, M., Porto  Fett, A.C. 2022. Viability of listeria monocytogenes and salmonella spp. on slices of a german-style bologna containing blends of organic acid salts during storage at 4 or 12C. Journal of Food Protection. 86(1):100019. https://doi.org/10.1016/j.jfp.2022.100019.Fate of Listeria monocytogenes and shiga toxin-producing Escherichia coli on bresaola slices during storage.
                                                        

- (Peer Reviewed Journal)Porto  Fett, A.C., Mccoy, A., Shane, L.E., Henry, E., Osoria, M., Shoyer, B.A., Campano, S.G., Burson, D.R., Luchansky, J.B. 2022. Fate of Listeria monocytogenes and shiga toxin-producing Escherichia coli on bresaola slices during storage. Meat and Muscle Biology. 6(1). https://doi.org/10.22175/mmb.13918.Viability of Shiga Toxin-Producing Escherichia coli, Salmonella spp., and Listeria monocytogenes During Preparation and Storage of Fuet, a Traditional Dry-Cured Spanish Pork Sausage
                                                        

- (Peer Reviewed Journal)Porto  Fett, A.C., Espuna, E., Shane, L.E., Shoyer, B.A., Mcgeary, L., Stahler, L., Osoria, M., Luchansky, J.B. 2022. Viability of Shiga toxin-producing Escherichia coli, Salmonella spp., and Listeria monocytogenes during preparation and storage of Fuet, a traditional dry-cured Spanish pork sausage. Journal of Food Protection. https://doi.org/10.4315/JFP-21-356.Inactivation of Listeria monocytogenes and Shiga toxin-producing Escherichia coli in "soupie", a homemade soppressata

- (Peer Reviewed Journal)Luchansky, J.B., Shoyer, B.A., Shane, L.E., Osoria, M., Campano, S.G., Porto  Fett, A.C. 2022. Inactivation of Listeria monocytogenes and Shiga toxin-producing Escherichia coli in "soupie", a homemade soppressata. Food Protection Trends. 42(1):48–57.Thermal Inactivation of Salmonella spp. Within Refrigerated or Frozen Turkey Burgers Following Pan Frying
                                                        

- (Peer Reviewed Journal)Duong, M., Porto  Fett, A.C., Shoyer, B.A., Shane, L.E., Osoria, M., Chapman, B., Luchansky, J.B. 2021. Thermal Inactivation of Salmonella spp. Within Refrigerated or Frozen Turkey Burgers Following Pan Frying. Journal of Food Protection. https://doi.org/10.4315/JFP-21-051.Recovery Rate of Cells of the Seven Regulated Serogroups of Shiga Toxin-Producing Escherichia coli from Raw Veal Cutlets, Ground Veal, and Ground Beef from Retail Stores in the Mid-Atlantic Region of the United States
                                                        

- (Peer Reviewed Journal)Jung, Y., Porto  Fett, A.C., Parveen, S., Meredith, J., Shoyer, B.A., Henry, E., Trauger, Z., Shane, L.E., Osoria, M., Schwarz, J., Rupert, C., Chapman, B., Moxley, R., Luchansky, J.B. 2021. Recovery rate of cells of the seven regulated serogroups of shiga toxin-producing Escherichia coli from raw veal cutlets, ground veal, and ground beef from retail stores in the mid-atlantic region of the United States. Journal of Food Protection. 84(2):220-232. https://doi.org/10.4315/JFP-20-290.Viability of cells of shiga-toxin producing Escherichia coli and Listeria monocytogenes within plant-sourced versus beef-sourced protein samples in response to high pressure
                                                        

- (Peer Reviewed Journal)Porto  Fett, A.C., Shane, L.E., Shoyer, B.A., Osoria, M., Jung, Y.N., Luchansky, J.B. 2020. Viability of cells of shiga-toxin producing Escherichia coli and Listeria monocytogenes within plant-sourced versus beef-sourced protein samples in response to high pressure. Journal of Food Protection. https://doi.org/10.4315/JFP-19-558.Viability of Shiga Toxin-producing Escherichia coli, Salmonella, and Listeria monocytogenes within plant burgers and beef burgers during cold storage and following pan frying
                                                        

- (Peer Reviewed Journal)Luchansky, J.B., Shoyer, B.A., Jung, Y.N., Shane, L.E., Osoria, M., Porto  Fett, A.C. 2020. Viability of Shiga Toxin-producing Escherichia coli, Salmonella, and Listeria monocytogenes within plant burgers and beef burgers during cold storage and following pan frying. Journal of Food Protection.  83(3):434-442.Survey of intact and non-intact raw pork collected at retail stores in the mid-Atlantic region of the United States for the seven regulated serogroups of Shiga toxin-producing Escherichia coli
                                                        

- (Peer Reviewed Journal)Jung, Y.N., Porto  Fett, A.C., Shoyer, B.A., Shane, L.E., Henry, E.D., Osoria, M., Luchansky, J.B. 2019. Survey of intact and non-intact raw pork collected at retail stores in the mid-Atlantic region of the United States for the seven regulated serogroups of Shiga toxin-producing Escherichia coli. Journal of Food Protection. 82. https://www.doi.org/10.4315/0362-028X.JFP-19-192.Fate of Shiga toxin-producing Escherichia coli in meat bars during processing and storage: a consumers' perspective
                                                        

- (Peer Reviewed Journal)Luchansky, J.B., Mayhew, M., Jung, Y.N., Klinedinst, A., Harkins, L., Shane, L.E., Osoria, M., Mcgeary, L., Traugher, Z., Shoyer, B.A., Chapman, B., Cope, S.J., Campano, S.G., Porto  Fett, A.C. 2019. Fate of Shiga toxin-producing Escherichia coli in meat bars during processing and storage: a consumers' perspective. Journal of Food Protection. 82(7):1249-1264. https://doi.org/10.4315/0362-028X.JFP-18-453.Thermal inactivation of Salmonella spp. in pate made from chicken livers

- (Peer Reviewed Journal)Porto  Fett, A.C., Shoyer, B.A., Shane, L.E., Osoria, M., Henry, E.D., Jung, Y.N., Luchansky, J.B. 2019. Thermal inactivation of Salmonella spp. in pate made from chicken livers. Journal of Food Protection. 82(6):980-987.Prevalence, levels and viability of Salmonella in/on raw chicken livers

- (Peer Reviewed Journal)Jung, Y.N., Porto  Fett, A.C., Shoyer, B.A., Henry, E.D., Shane, L.E., Osoria, M., Luchansky, J.B. 2019. Prevalence, levels and viability of Salmonella in/on raw chicken livers. Journal of Food Protection. 82(5):834-843.Effect of fermentation and post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli in a dry-fermented-type sausage
                                                        

- (Peer Reviewed Journal)Shane, L.E., Porto  Fett, A.C., Shoyer, B.A., Phebus, R.K., Thippareddi, H., Hallowell, A.M., Miller, K., Foster-Bey, L., Campano, S.G., Taorimina, P., Glowski, D., Tompkin, R.B., Luchansky, J.B. 2018. Effect of fermentation and post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli in a dry-fermented-type sausage. Italian Journal of Food Safety. https://doi.org/10.4081/ijfs.2018.7250.Molecular characterization of çig köfte sold at retail in Ankara, Turkey, and evaluation of selected antimicrobials as ingredients to control foodborne pathogens in çig köfte during refrigerated storage

- (Peer Reviewed Journal)Ghazzi, M., Porto  Fett, A.C., Ayas, N.D., Ozansoy, G., Cufaoglu, G., Goncuoglu, M., Dluzneski, A., Holinka, S., Shoyer, B.A., Shane, L.E., Stahler, L., Campano, S., Luchansky, J.B. 2018. Molecular characterization of çig köfte sold at retail in Ankara, Turkey, and evaluation of selected antimicrobials as ingredients to control foodborne pathogens in çig köfte during refrigerated storage. Food Control. 84:138-147.Use of air-assisted electrostatic spraying system (ESS)or the sprayed lethality in container(SLIC) method to deliver anticmicrobials onto the surface of beef subprimals to ... shiga toxin-producing cells of Escherichia coli

- (Peer Reviewed Journal)The effect of deep frying or conventional oven cooking on inactivation of Shiga toxin-producing cells of Escherichia coli (STEC) in meatballs

- (Peer Reviewed Journal)Porto  Fett, A.C., Oliver, M., Daniel, M., Shoyer, B.A., Stahler, L.J., Shane, L.E., Kassama, L.S., Jackson-Davis, A., Luchansky, J.B. 2016. The effect of deep frying or conventional oven cooking on inactivation of Shiga toxin-producing cells of Escherichia coli (STEC) in meatballs. Journal of Food Protection. 79(5):723-731.Effect of antimicrobials applied on the surface of beef subprimals via an air-assisted electrostatic spraying system(ESS)or the Sprayed Lethality in Container(SLIC)method to control Shiga toxin-producing cells of Escherichia

- (Abstract Only)Stella, J., Luchansky, J.B., Shoyer, B.A., Shane, L.E., Osoria, M., Sevart, N.J., Phebus, R.K., Thippareddi, H., Porto  Fett, A.C. 2015. Effect of antimicrobials applied on the surface of beef subprimals via an air-assisted electrostatic spraying system(ESS)or the Sprayed Lethality in Container(SLIC)method to control Shiga toxin-producing cells of Escherichia. Meeting Abstract. Volume (1) Page 1; STEC CAP Annual Meeting, Manhattan, KS; June 4-5, 2015.Thermal inactivation of Shiga toxin-producing Escherichia coli within cubed beef steaks following cooking on a griddle

- (Peer Reviewed Journal)Swartz, R.S., Luchansky, J.B., Kulas, M., Shoyer, B.A., Shane, L.E., Strasser, H., Munson, M., Porto  Fett, A.C. 2015. Thermal inactivation of Shiga toxin-producing Escherichia coli within cubed beef steaks following cooking on a griddle. Journal of Food Protection. 78:1013-1017.


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