Sanghyup Jeong, Ph.D., P.E.

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Biography: 

As a food safety engineer, Dr. Jeong has been studying and developing nonthermal/thermal food safety intervention technologies, cleaning/sanitation of equipment and environment, microbial inactivation/growth modeling, and process optimization techniques to reduce the risk of foodborne disease. Recent research activities are focused on low-moisture food safety, food irradiation, and process optimization and scale-up of innovative technologies related to :

  • Developing Salmonella Control Strategies for Spray-Dried Powders (Federal).
  • Understanding Bacterial Dry Transfer Mechanism during Nut Processing (Federal).
  • Preventing and Reducing Salmonella Attachment on Dry Surfaces (Nonprofit, worldwide).
  • Developing Nonaqueous Cleaning Technology for Commercial Low Moisture Food Ingredients Processing Equipment (Private)
  • Inactivation of Salmonella on Raw Nuts Using Low-Energy X-ray (Nonprofit, worldwide).
  • Otheresture Food Ingredients.Enhancing Commercialization of Low-energy X-ray Food Irradiator (State)

Other collaborative projects:

  • Enhancing Low-Moisture Food Safety by Improving Development and Implementation of Pasteurization Technologies (Federal)
  • Breaking Insect-Related Trade Barriers for the Eastern USA Blueberry (Federal).
  • An Integrated Approach to Enhancing The Safety of Fresh-Cut Fruit and Vegetable Salads during Processing, Packaging, and Distribution (Federal).
  • Factor Affecting Pasteurization Efficacy for Salmonella in Low-Moisture Foods (Federal).
  • Improving Process Validation for Multiple Pasteurization Technologies Applied to Low-Moisture Foods (Federal).
  • Modeling the Microbiological Effect of Low-energy X-ray Irradiation on Ground Beef Patties (State, private)
  • Improved Process Validation Strategies for Salmonella Inactivation on Low-Moisture Food Products Subjected to Thermal Pasteurization Processes (Nonprofit, worldwide)
  • Quantifying the performance of Pediococcus spp. (NRRL B-2354) as a Non-pathogenic Surrogate for Salmonella Entritidis PT30 (Commodity group)

 

Education: 
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.
Publications: 
  1. Jeong S., B. P. Marks, M. K. James. 2017. Comparing thermal process validation methods for Salmonella inactivation on almond kernels. Journal of Food Protection. 80(1), 169-176. (5 year Impact Factor: 1.739)
  2. Garces-Vega F, S. Jeong, K. Dolan, B. P. Marks. 2016. Modeling Salmonella inactivation in low moisture foods: using parameter estimation to improve model performance. Procedia Food Science. 7:41-46.
  3. Donis-González, I., S. Jeong, D. Guyer, D. Fulbright. 2016. Microbial contamination in peeled chestnuts and the efficacy of post-processing treatments for microbial spoilage management. Journal of Food Processing and Preservation. (DOI: 10.1111/jfpp.12874).
  4. Benoit, A.N., B. P. Marks, E. T. Ryser, S. Jeong, P. G. Crandall. 2015. Image analysis of a fluorescent physical surrogate for quantifying Listeria monocytogenes transfer between delicatessen meats and product contact surfaces. Applied Engineering in Agriculture. 31(6), 939-948.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.