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

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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)


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.
  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.