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Haiqiang Chen
University of Delaware
100Publications
32H-index
2,891Citations
Publications 100
Newest
Published on Jun 1, 2019in Food and Environmental Virology3.06
David H. Kingsley25
Estimated H-index: 25
(DSU: Delaware State University),
Haiqiang Chen32
Estimated H-index: 32
(UD: University of Delaware)
+ 1 AuthorsGloria K. Meade1
Estimated H-index: 1
(DSU: Delaware State University)
Male-specific coliphages (MSCs) are currently used to assess the virologic quality of shellfish-growing waters and to assess the impact of sewage release or adverse weather events on bivalve shellfish. Since MSC can have either DNA or RNA genomes, and most research has been performed exclusively on RNA MSCs, persistence of M13, a DNA MSC, was evaluated for its persistence as a function of time and temperature within Eastern oysters (Crassostrea virginica). Oysters were individually exposed to se...
Published on May 6, 2019in Journal of Food Science2.08
Xinang Cao1
Estimated H-index: 1
,
Runze Huang7
Estimated H-index: 7
,
Haiqiang Chen32
Estimated H-index: 32
Strawberry is a healthy fruit with numerous health-benefit compounds. Unfortunately, it is highly perishable and occasionally can be contaminated with foodborne pathogens. The overall goal of this study is to evaluate pulsed light (PL) processing for disinfection of strawberries, extension of shelf life, and preservation of quality attributes and compounds that are beneficial to health. Preliminary screening of PL conditions based on visual appearance of strawberries was conducted, and 3 PL trea...
Published on May 1, 2019in Journal of Food Science2.08
Runze Huang (UD: University of Delaware), Haiqiang Chen32
Estimated H-index: 32
(UD: University of Delaware)
Fresh produce are vulnerable to pathogens during pre- and postharvest stages. Most fresh vegetable and fruits are consumed directly or merely washed with chlorine. We investigated two emerging decontamination technologies, pulse light (PL) and ultraviolet (UV), in combination with washing (referred as water-assisted PL [WPL] and water-assisted UV [WUV]). Blueberries, grape tomatoes, and iceberg lettuce shreds were tested in this study to represent fresh vegetables and fruits with smooth and roug...
Published on Apr 30, 2019
Erin DiCaprio9
Estimated H-index: 9
,
Mu Ye15
Estimated H-index: 15
+ 1 AuthorsJianrong Li23
Estimated H-index: 23
Published on Feb 1, 2019in Food Research International3.58
Runze Huang7
Estimated H-index: 7
(UD: University of Delaware),
Haiqiang Chen32
Estimated H-index: 32
(UD: University of Delaware)
Abstract In this study, we evaluated the performance of a large-scale decontamination system based on a washing process in combination with pulsed light (PL) exposure and H 2 O 2 /chlorine. In order to identify optimum processing condition, we first evaluated the effect of single and combined PL treatments on the inactivation of Salmonella on grape tomatoes using a small sample size of 50 g. Two inoculation methods, spot and dip, were used to simulate different contamination scenarios and two wa...
Published on Nov 1, 2018in International Journal of Food Microbiology4.01
Runze Huang7
Estimated H-index: 7
(UD: University of Delaware),
Haiqiang Chen32
Estimated H-index: 32
(UD: University of Delaware)
Abstract This study was conducted to investigate the Salmonella inactivation effects of washing in combination with pulsed light (PL), ultrasound, and chlorine on lettuce shreds. First, the effect of washing combined with PL and chlorine on the inactivation of Salmonella on lettuce and in wash water was evaluated in a small-scale study with clear tap water and turbid tap water containing lettuce extract and silicon dioxide. In general, water wash combined with PL (PL wash) and chlorine wash comb...
Published on Oct 1, 2018in International Journal of Food Microbiology4.01
Runze Huang7
Estimated H-index: 7
(UD: University of Delaware),
Danielle de Vries1
Estimated H-index: 1
(UD: University of Delaware),
Haiqiang Chen32
Estimated H-index: 32
(UD: University of Delaware)
Abstract This study investigated the effect of a water-assisted ultraviolet system (WUV; samples were treated by UV while being immersed in agitated water) on the inactivation of Salmonella on baby spinach, iceberg lettuce, blueberry, grape tomato, and baby-cut carrot. The Salmonella inactivation effect of the WUV system was tested in two scales, and three disinfectants, chlorine, peroxyacetic acid (PAA) and hydrogen peroxide (H 2 O 2 ), were tested in combination with the system to see whether ...
Published on Sep 1, 2018in International Journal of Food Microbiology4.01
Lingxiao Shao1
Estimated H-index: 1
(UD: University of Delaware),
Haiqiang Chen32
Estimated H-index: 32
(UD: University of Delaware)
+ 1 AuthorsChangqing Wu15
Estimated H-index: 15
(UD: University of Delaware)
Abstract Human norovirus (HNV) is the most frequent causative agent of foodborne diseases in the US. Raw and undercooked oysters are commonly associated with outbreaks caused by HNV. Many guidelines recommend that shucked oysters be boiled for at least 3 min, but it is not clear this thermal treatment can inactivate HNV. The objective of this research was to evaluate whether this recommendation was sufficient to inactivate two HNV surrogates, murine norovirus (MNV-1) and Tulane virus (TV) in oys...
Published on Mar 1, 2018in Food and Environmental Virology3.06
David H. Kingsley25
Estimated H-index: 25
(DSU: Delaware State University),
Haiqiang Chen32
Estimated H-index: 32
(UD: University of Delaware),
Gloria K. Meade1
Estimated H-index: 1
(DSU: Delaware State University)
Male-specific bacteriophages have been proposed as human enteric virus indicators for shellfish. In this study, Eastern oysters (Crassostrea virginica) were individually exposed to 5.6 × 1010 PFU of MS-2 for 48 h at 15 °C followed by collective maintenance in continuously UV-sterilized seawater for 0–6 weeks at either 7, 15, or 24 °C. Initial contamination levels of MS-2 were >6 log PFU. Assessment of weekly declines of viable MS-2 indicated that cooler temperatures dramatically enhanced the per...
Published on Feb 1, 2018in Journal of Food Protection1.56
Alison Lacombe4
Estimated H-index: 4
(National College of Natural Medicine),
Brendan A. Niemira26
Estimated H-index: 26
(USDA: United States Department of Agriculture)
+ 3 AuthorsHaiqiang Chen32
Estimated H-index: 32
(UD: University of Delaware)
ABSTRACT Combination treatments of surfactants and phenolic or short-chain organic acids (SCOA) may act synergistically or additively as sanitizers to inactive foodborne viruses and prevent outbreaks. The purpose of this study was to investigate the effect of gallic acid (GA), tannic acid, p-coumaric acid, lactic acid (LA), or acetic acid (AA), in combination with sodium dodecyl sulfate (SDS), against Tulane virus (TV), a surrogate for human norovirus. An aqueous stock solution of phenolic acids...
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