Sanghyup Jeong



Dr. Jeong’s expertise is in the field of Food Safety Engineering. His research interests are  developing nonthermal/thermal food safety intervention technologies, microbial modeling, and process optimization techniques to reduce the risk of foodborne disease. Recent research activities are focused on fresh produces/low-moisture food safety, food irradiation, and process optimization/scale-up techniques which are reflected in various research projects:

(As a PI)

  1. Understanding Bacterial Dry Transfer Mechanism during Nut Processing (Federal).
  2. Preventing and Reducing Salmonella Attachment on Dry Surfaces (Nonprofit, worldwide).
  3. Inactivation of Salmonella on Raw Nuts Using Low-Energy X-ray (Nonprofit, worldwide).
  4. Enhancing Commercialization of Low-energy X-ray Food Irradiator (State).

(As a Co-PI)

  1. An Integrated Approach to Enhancing The Safety of Fresh-Cut Fruit and Vegetable Salads during Processing, Packaging, and Distribution (Federal).
  2. Factor Affecting Pasteurization Efficacy for Salmonella in Low-Moisture Foods (Federal).
  3. Improving Process Validation for Multiple Pasteurization Technologies Applied to Low-Moisture Foods (Federal).
  4. Modeling the Microbiological Effect of Low-energy X-ray Irradiation on Ground Beef Patties (State, private)
  5. Improved Process Validation Strategies for Salmonella Inactivation on Low-Moisture Food Products Subjected to Thermal Pasteurization Processes (Nonprofit, worldwide)
  6. Quantifying the performance of Pediococcus spp. (NRRL B-2354) as a Non-pathogenic Surrogate for Salmonella Entritidis PT30 (Commodity group)
  7. Modeling the Microbiological Effect of Low-Energy X-ray Irradiation on Ground Beef Patties (Private).
1. Zeng, W., K. Vorst, W. Brown, B. P. Marks, S. Jeong, F. Perez-Rodriguez, and E. T. Ryser. 2014. Growth of Escherichia coli O157:H7 and Listeria monocytogenes in packaged fresh-cut romaine mix at fluctuating temperatures during commercial transport, retail storage, and display. Journal of Food Protection. 77(2), 197-206.
2. Moosekian, S. R., S. Jeong, E. T. Ryser. 2014. Inactivation of sanitizer-injured Escherichia coli O157:H7 on baby spinach using X-ray irradiation. Food Control. 36(1), 243-247.
3. Aleid, S. M., K. Dolan, M. Siddiq, S. Jeong, and B. Marks. 2013. Effect of low-energy X-ray irradiation on physical, chemical, textural and sensory properties of dates. International Journal of Food Science and Technology. 48(7), 1453-1459.
4. Jeong, S., B. P. Marks, E. T. Ryser, and J. B. Harte. 2012. The effect of x-ray irradiation on Salmonella inactivation and sensory quality of almonds and walnuts as a function of water activity. International Journal of Food Microbiology. 153(3), 365-371.
5. Moosekian, S. R., Jeong S., B. P. Marks, E. T. Ryser. 2012. X-ray irradiation as a microbial intervention strategy for food, Annual Review of Food Science and Technology, 3, 16.11-16.18.
6. Jeong, S., B. P. Marks, and E. T. Ryser. 2011. Quantifying the performance of Pediococcus spp. (NRRL B-2354: Enterococcus faecium) as a non-pathogenic surrogate for Salmonella Enteritidis PT30 during moist -air convection heating of almonds. Journal of Food Protection. 74(4), 603-609.
7. Jeong, S., B. P. Marks, E. T. Ryser, and S. R. Moosekian. 2010. Inactivation of Escherichia coli O157:H7 on lettuce, using low-energy X-ray irradiation. Journal of Food Protection. 73:547-551.
8. Jeong, S., B. P. Marks, and A. Orta-Ramirez. 2009. Thermal inactivation kinetics for Salmonella Enteritidis PT30 on almonds subjected to moist-air convection heating. Journal of Food Protection. 72:1602-1609.
Licensed Professional Engineer (P. E.), Michigan (#6201061162).
Ph.D., Biosystems Engineering, Michigan State University, 2005.
M.S., Biosystems Engineering, Michigan State University, 1997.
B.S., Mechanical Engineering, Kangwon National University, Republic of Korea, 1993.