HR job title
- Retired Professor
- Contact Info
- 1 979 458 8518
Acuff, Gary Professor
Positions
- Professor, Nutrition, College of Agriculture and Life Sciences
- Overview
- Publications
- Research
- Teaching
- Works By Students
- Background
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Overview
Publications
selected publications
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academic article
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Hudson, J. C., Tolen, T. N., Kirsch, K. R., Acuff, G., Taylor, T. M., Lucia, L. M., & Castillo, A.
(2019).
Comparison of Antimicrobial Treatments Applied via Conventional or Handheld Electrostatic Spray To Reduce Shiga Toxin-Producing Escherichia coli on Chilled Beef Outside Rounds. JOURNAL OF FOOD PROTECTION.
82(5), 862-868.
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Scott, H. M., Acuff, G., Bergeron, G., Bourassa, M. W., Simjee, S., & Singer, R. S.
(2019).
Antimicrobial resistance in a One Health context: exploring complexities, seeking solutions, and communicating risks. Annals of the New York Academy of Sciences.
1441(1), 3-7.
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Scott, H. M., Acuff, G., Bergeron, G., Bourassa, M. W., Gill, J., Graham, D. W., ... Wittum, T. E.
(2019).
Critically important antibiotics: criteria and approaches for measuring and reducing their use in food animal agriculture. Annals of the New York Academy of Sciences.
1441(1), 8-16.
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Arias-Rios, E. V., Acuff, G. R., Castillo, A., Lucia, L. M., Niebuhr, S. E., & Dickson, J. S.
(2019).
Identification of a surrogate to validate irradiation processing of selected spices. Food Science & Technology.
102, 136-141.
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Woerner, D. R., Geornaras, I., Martin, J. N., Belk, K. E., Acuff, G. R., & Dickson, J. S.
(2018).
Use of Nonpathogenic Escherichia coli Surrogates as Predictors of the Survival of Nontyphoidal Salmonella, non-O157 Shiga Toxin-Producing Escherichia coli, and Escherichia coli O157 Populations after High Hydrostatic Pressure Processing. JOURNAL OF FOOD PROTECTION.
81(7), 1068-1072.
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Hasty, J. D., Henson, J. A., Acuff, G. R., Burson, D. E., Luchansky, J. B., Sevart, N. J., ... Thippareddi, H.
(2018).
Validation of a Sequential Hide-On Bob Veal Carcass Antimicrobial Intervention Composed of a Hot Water Wash and Lactic Acid Spray in Combination with Scalding To Control Shiga Toxin-Producing Escherichia coli Surrogates. JOURNAL OF FOOD PROTECTION.
81(5), 762-768.
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Redemann, M. A., Brar, J., Niebuhr, S. E., Lucia, L. M., Acuff, G. R., Dickson, J. S., & Singh, M.
(2018).
Evaluation of thermal process lethality for non-pathogenic Escherichia coli as a surrogate for Salmonella in ground beef. Food Science & Technology.
90, 290-296.
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Jones-Ibarra, A., Acuff, G. R., Alvarado, C. Z., & Taylor, T. M.
(2017).
Validation of Thermal Lethality against Salmonella enterica in Poultry Offal during Rendering. JOURNAL OF FOOD PROTECTION.
80(9), 1422-1428.
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Duncan, S. E., Moberg, K., Amin, K. N., Wright, M., Newkirk, J. J., Ponder, M. A., Acuff, G. R., & Dickson, J. S.
(2017).
Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation. JOURNAL OF FOOD SCIENCE.
82(5), 1208-1215.
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N. J. Sevart, .., N. Baumann, .., H.Thippareddi, .., T. A. Houser, .., J. B. Luchansky, .., A. C. S. Porto-Fett, .., ... R. K. Phebus.
(2016).
Evaluating the Efficacy of Three U.S. Department of Agriculture-Approved Antimicrobial Sprays for Reducing Shiga Toxin-Producing Escherichia coli Surrogate Populations on Bob Veal Carcasses. 79(6), 956-962.
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Moxley, R. A., & Acuff, G. R.
(2014).
Peri- and Postharvest Factors in the Control of Shiga Toxin-Producing Escherichia coli in Beef. Microbiology spectrum.
2(6),
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Cabrera-Diaz, E., Moseley, T. M., Lucia, L. M., Dickson, J. S., Castillo, A., & Acuff, G. R.
(2009).
Fluorescent protein-marked Escherichia coli biotype I strains as surrogates for enteric pathogens in validation of beef carcass interventions. JOURNAL OF FOOD PROTECTION.
72(2), 295-303.
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Keeling, C., Niebuhr, S. E., Acuff, G. R., & Dickson, J. S.
(2009).
Evaluation of Escherichia coli biotype 1 as a surrogate for Escherichia coli O157:H7 for cooking, fermentation, freezing, and refrigerated storage in meat processes. JOURNAL OF FOOD PROTECTION.
72(4), 728-732.
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Schuehle Pfeiffer, C. E., King, D. A., Lucia, L. M., Cabrera-Diaz, E., Acuff, G. R., Randel, R. D., ... Savell, J. W.
(2009).
Influence of transportation stress and animal temperament on fecal shedding of Escherichia coli O157:H7 in feedlot cattle. MEAT SCIENCE.
81(2), 300-306.
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Benli, H., Hafley, B. S., Keeton, J. T., Lucia, L. M., Cabrera-Diaz, E., & Acuff, G. R.
(2008).
Biomechanical and microbiological changes in natural hog casings treated with ozone. MEAT SCIENCE.
79(1), 155-162.
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Sawyer, J. E., Greiner, S. T., Acuff, G. R., Lucia, L. M., Cabrera-Diaz, E., & Hale, D. S.
(2008).
Effect of xylitol on adhesion of Salmonella Typhimurium and Escherichia coli O157:H7 to beef carcass surfaces. JOURNAL OF FOOD PROTECTION.
71(2), 405-410.
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Niebuhr, S. E., Laury, A., Acuff, G. R., & Dickson, J. S.
(2008).
Evaluation of nonpathogenic surrogate bacteria as process validation indicators for Salmonella enterica for selected antimicrobial treatments, cold storage, and fermentation in meat. JOURNAL OF FOOD PROTECTION.
71(4), 714-718.
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Baird, B. E., Lucia, L. M., Acuff, G. R., Harris, K. B., & Savell, J. W.
(2006).
Beef hide antimicrobial interventions as a means of reducing bacterial contamination. MEAT SCIENCE.
73(2), 245-248.
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Ellebracht, J. W., King, D. A., Castillo, A., Lucia, L. M., Acuff, G. R., Harris, K. B., & Savell, J. W.
(2005).
Evaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmings. MEAT SCIENCE.
70(1), 197-203.
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Duffy, E. A., Cisneros-Zevallos, L., Castillo, A., Pillai, S. D., Ricke, S. C., & Acuff, G. R.
(2005).
Survival of salmonella transformed to express green fluorescent protein on Italian parsley as affected by processing and storage. JOURNAL OF FOOD PROTECTION.
68(4), 687-695.
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King, D. A., Lucia, L. M., Castillo, A., Acuff, G. R., Harris, K. B., & Savell, J. W.
(2005).
Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces. MEAT SCIENCE.
69(3), 401-407.
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Marshall, K. M., Niebuhr, S. E., Acuff, G. R., Lucia, L. M., & Dickson, J. S.
(2005).
Identification of Escherichia coli O157:H7 meat processing indicators for fresh meat through comparison of the effects of selected antimicrobial interventions. JOURNAL OF FOOD PROTECTION.
68(12), 2580-2586.
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Duffy, E. A., Lucia, L. M., Kells, J. M., Castillo, A., Pillai, S. D., & Acuff, G. R.
(2005).
Concentrations of Escherichia coli and genetic diversity and antibiotic resistance profiling of Salmonella isolated from irrigation water, packing shed equipment, and fresh produce in Texas. JOURNAL OF FOOD PROTECTION.
68(1), 70-79.
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Jaykus, L. A., Acuff, G. B., Busta, F. F., Dickson, J. S., Hollingsworth, C. A., Marcy, J., & McNamara, A. M.
(2004).
Managing food safety: A systematic approach. FOOD TECHNOLOGY.
58(10), 36-38.
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Castillo, A., Mercado, I., Lucia, L. M., Martnez-Ruiz, Y., Ponce de Len, J., Murano, E. A., & Acuff, G. R.
(2004).
Salmonella contamination during production of cantaloupe: a binational study. JOURNAL OF FOOD PROTECTION.
67(4), 713-720.
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Mies, P. D., Covington, B. R., Harris, K. B., Lucia, L. M., Acuff, G. R., & Savell, J. W.
(2004).
Decontamination of cattle hides prior to slaughter using washes with and without antimicrobial agents. 67(3), 579-582.
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Nuez de Gonzalez, M. T., Keeton, J. T., Acuff, G. R., Ringer, L. J., & Lucia, L. M.
(2004).
Effectiveness of acidic calcium sulfate with propionic and lactic acid and lactates as postprocessing dipping solutions to control Listeria monocytogenes on frankfurters with or without potassium lactate and stored vacuum packaged at 4.5 degrees C. JOURNAL OF FOOD PROTECTION.
67(5), 915-921.
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McKenna, D. R., Strachan, D. S., Miller, R. K., Acuff, G. R., & Savell, J. W.
(2003).
Cranberry juice marinade improves sensory and microbiological properties of vacuum-packaged lamb chops. Journal of Muscle Foods.
14(3), 207-220.
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Miller, D. R., Keeton, J. T., Acuff, G. R., & Prochaska, J. F.
(2003).
Verification of cooking endpoint temperatures in beef by immunoassay of lactate dehydrogenase isozyme 5. JOURNAL OF FOOD SCIENCE.
68(6), 2076-2079.
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Castillo, A., McKenzie, K. S., Lucia, L. M., & Acuffi, G. R.
(2003).
Ozone treatment for reduction of Escherichia coli 0157:H7 and Salmonella serotype typhimurium on beef carcass surfaces. JOURNAL OF FOOD PROTECTION.
66(5), 775-779.
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Prazak, M. A., Murano, E. A., Mercado, I., & Acuff, G. R.
(2002).
Antimicrobial resistance of Listeria monocytogenes isolated from various cabbage farms and packing sheds in Texas. JOURNAL OF FOOD PROTECTION.
65(11), 1796-1799.
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Eggenberger-Solorzano, L., Niebuhr, S. E., Acuff, G. R., & Dickson, J. S.
(2002).
Hot water and organic acid interventions to control microbiological contamination on hog carcasses during processing. JOURNAL OF FOOD PROTECTION.
65(8), 1248-1252.
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Prazak, A. M., Murano, E. A., Mercado, I., & Acuff, G. R.
(2002).
Prevalence of Listeria monocytogenes during production and postharvest processing of cabbage. JOURNAL OF FOOD PROTECTION.
65(11), 1728-1734.
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Beach, J. C., Murano, E. A., & Acuff, G. R.
(2002).
Prevalence of Salmonella and Campylobacter in beef cattle from transport to slaughter. JOURNAL OF FOOD PROTECTION.
65(11), 1687-1693.
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Beach, J. C., Murano, E. A., & Acuff, G. R.
(2002).
Serotyping and antibiotic resistance profiling of Salmonella in feedlot and nonfeedlot beef cattle. JOURNAL OF FOOD PROTECTION.
65(11), 1694-1699.
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Ramirez, A. J., Acuff, G. R., Lucia, L. M., & Savell, J. W.
(2001).
Lactic acid and trisodium phosphate treatment of lamb breast to reduce bacterial contamination. 64(9), 1439-1441.
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Castillo, A., Lucia, L. M., Mercado, I., & Acuff, G. R.
(2001).
In-Plant evaluation of a lactic acid treatment for reduction of bacteria on chilled beef carcasses. JOURNAL OF FOOD PROTECTION.
64(5), 738-740.
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Castillo, A., Lucia, L. M., Roberson, D. B., Stevenson, T. H., Mercado, I., & Acuff, G. R.
(2001).
Lactic acid sprays reduce bacterial pathogens on cold beef carcass surfaces and in subsequently produced ground beef. JOURNAL OF FOOD PROTECTION.
64(1), 58-62.
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Stevenson, T. H., Castillo, A., Lucia, L. M., & Acuff, G. R.
(2000).
Growth of Helicobacter pylori in various liquid and plating media. Letters in Applied Microbiology.
30(3), 192-196.
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Stevenson, T. H., Lucia, L. M., & Acuff, G. R.
(2000).
Development of a selective medium for isolation of Helicobacter pylori from cattle and beef samples. Applied and Environmental Microbiology.
66(2), 723-727.
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Stevenson, T. H., Bauer, N., Lucia, L. M., & Acuff, G. R.
(2000).
Attempts to isolate Helicobacter from cattle and survival of Helicobacter pylori in beef products. JOURNAL OF FOOD PROTECTION.
63(2), 174-178.
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Ellebracht, E. A., Castillo, A., Lucia, L. M., Miller, R. K., & Acuff, G. R.
(1999).
Reduction of pathogens using hot water and lactic acid on beef trimmings. JOURNAL OF FOOD SCIENCE.
64(6), 1094-1099.
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Maca, J. V., Miller, R. K., Bigner, M. E., Lucia, L. M., & Acuff, G. R.
(1999).
Sodium lactate and storage temperature effects on shelf life of vacuum packaged beef top rounds. MEAT SCIENCE.
53(1), 23-29.
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Castillo, A., Lucia, L. M., Kemp, G. K., & Acuff, G. R.
(1999).
Reduction of Escherichia coli O157:H7 and Salmonella typhimurium on beef carcass surfaces using acidified sodium chlorite. JOURNAL OF FOOD PROTECTION.
62(6), 580-584.
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Castillo, A., Lucia, L. M., Goodson, K. J., Savell, J. W., & Acuff, G. R.
(1999).
Decontamination of beef carcass surface tissue by steam vacuuming alone and combined with hot water and lactic acid sprays. JOURNAL OF FOOD PROTECTION.
62(2), 146-151.
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Castillo, A., Lucia, L. M., Goodson, K. J., Savell, J. W., & Acuff, G. R.
(1998).
Comparison of water wash, trimming, and combined hot water and lactic acid treatments for reducing bacteria of fecal origin on beef carcasses. JOURNAL OF FOOD PROTECTION.
61(7), 823-828.
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Castillo, A., Dickson, J. S., Clayton, R. P., Lucia, L. M., & Acuff, G. R.
(1998).
Chemical dehairing of bovine skin to reduce pathogenic bacteria and bacteria of fecal origin. JOURNAL OF FOOD PROTECTION.
61(5), 623-625.
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Rhee, K. S., Krahl, L. M., Lucia, L. M., & Acuff, G. R.
(1998).
Antioxidative/Antimicrobial effects and TBARS in aerobically refrigerated beef as related to Microbial growth (vol 62, pg 1205, 1997). JOURNAL OF FOOD SCIENCE.
63(1), V-1210.
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Rhee, K. S., Krahl, L. M., Lucia, L. M., & Acuff, G. R.
(1998).
Antioxidative/antimicrobial effects and TBARS in aerobically refrigerated beef as related to microbial growth. JOURNAL OF FOOD SCIENCE.
63(1), A1205-A1210.
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Castillo, A., Lucia, L. M., Goodson, K. J., Savell, J. W., & Acuff, G. R.
(1998).
Use of hot water for beef carcass decontamination. JOURNAL OF FOOD PROTECTION.
61(1), 19-25.
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Rhee, K. S., Krahl, L. M., Lucia, L. M., & Acuff, G. R.
(1997).
Antioxidative/antimicrobial effects and TBARS in aerobically refrigerated beef as related to microbial growth. JOURNAL OF FOOD SCIENCE.
62(6), 1205-1210.
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Maca, J. V., Miller, R. K., Maca, J. D., & Acuff, G. R.
(1997).
Microbiological, sensory and chemical characteristics of vacuum-packaged cooked beef top rounds treated with sodium lactate and sodium propionate. JOURNAL OF FOOD SCIENCE.
62(3), 586-&.
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Maca, J. V., Miller, R. K., & Acuff, G. R.
(1997).
Microbiological, sensory and chemical characteristics of vacuum-packaged ground beef patties treated with salts of organic acids. JOURNAL OF FOOD SCIENCE.
62(3), 591-596.
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Morris, C. A., Theis, R. L., Miller, R. K., Acuff, G. R., & Savell, J. W.
(1997).
Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaks. MEAT SCIENCE.
45(4), 531-537.
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Eckert, L. A., Maca, J. V., Miller, R. K., & Acuff, G. R.
(1997).
Sensory, microbial and chemical characteristics of fresh aerobically stored ground beef containing sodium lactate and sodium propionate. JOURNAL OF FOOD SCIENCE.
62(2), 429-433.
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Morris, C. A., Lucia, L. M., Savell, J. W., & Acuff, G. R.
(1997).
Trisodium phosphate treatment of pork carcasses. JOURNAL OF FOOD SCIENCE.
62(2), 402-&.
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Reagan, J. O., Acuff, G. R., Buege, D. R., Buyck, M. J., Dickson, J. S., Kastner, C. L., ... Sofos, J. N.
(1996).
Trimming and Washing of Beef Carcasses as a Method of Improving the Microbiological Quality of Meat. 59(7), 751-756.
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Jackson, T. C., Hardin, M. D., & Acuff, G. R.
(1996).
Heat resistance of Escherichia coli O157:H7 in a nutrient medium and in ground beef patties as influenced by storage and holding temperatures. JOURNAL OF FOOD PROTECTION.
59(3), 230-237.
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MORRIS, C. A., HARRIS, S. D., MAY, S. G., HALE, D. S., JACKSON, T. C., LUCIA, L. M., ... SAVELL, J. W.
(1995).
OSTRICH SLAUGHTER AND FABRICATION .2. CARCASS WEIGHTS, FABRICATION YIELDS, AND MUSCLE COLOR EVALUATION. Poultry Science.
74(10), 1688-1692.
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Morris, C. A., Harris, S. D., May, S. G., Jackson, T. C., Hale, D. S., Miller, R. K., ... Savell, J. W.
(1995).
Ostrich slaughter and fabrication: 1. Slaughter yields of carcasses and effects of electrical stimulation on post-mortem pH. Poultry Science.
74(10), 1683-1687.
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Hardin, M. D., Acuff, G. R., Lucia, L. M., Oman, J. S., & Savell, J. W.
(1995).
Comparison of methods for contamination removal from beef carcass surfaces (Journal of Food Protection (1995) 58:4). JOURNAL OF FOOD PROTECTION.
58(6), 660.
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Hardin, M. D., Acuff, G. R., Lucia, L. M., Oman, J. S., & Savell, J. W.
(1995).
Comparison of Methods for Decontamination from Beef Carcass Surfaces. JOURNAL OF FOOD PROTECTION.
58(4), 368-374.
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BENNER, R. A., MIGET, R., FINNE, G., & ACUFF, G. R.
(1994).
LACTIC-ACID MELANOSIS INHIBITORS TO IMPROVE SHELF-LIFE OF BROWN SHRIMP (PENAEUS-AZTECUS). JOURNAL OF FOOD SCIENCE.
59(2), 242-&.
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MCINTOSH, W. A., ACUFF, G. R., CHRISTENSEN, L. B., & HALE, D.
(1994).
PUBLIC PERCEPTIONS OF FOOD SAFETY. The Social Science Journal.
31(3), 285-295.
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McIntosh, W. A., Christensen, L. B., & Acuff, G. R.
(1994).
Perceptions of risks of eating undercooked meat and willingness to change cooking practices. Appetite.
22(1), 83-96.
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Eilers, J. D., Morgan, J. B., Martin, A. M., Miller, R. K., Hale, D. S., Acuff, G. R., & Savell, J. W.
(1994).
Evaluation of calcium chloride and lactic acid injection on chemical, microbiological and descriptive attributes of mature cow beef. MEAT SCIENCE.
38(3), 443-451.
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MILLER, R. K., & ACUFF, G. R.
(1994).
SODIUM LACTATE AFFECTS PATHOGENS IN COOKED BEEF. JOURNAL OF FOOD SCIENCE.
59(1), 15-19.
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BELK, K. E., MILLER, R. K., EVANS, L. L., LIU, S. P., & ACUFF, G. R.
(1993).
FLAVOR ATTRIBUTES AND MICROBIAL LEVELS OF FRESH BEEF ROASTS COOKED WITH VARYING FOODSERVICE METHODOLOGY1. Journal of Muscle Foods.
4(4), 321-337.
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Jackson, T. C., Acuff, G. R., Lucia, L. M., Prasai, R. K., Benner, R. A., & Terry, C. T.
(1993).
Survey of Residential Refrigerators for the Presence of Listeria monocytogenes. JOURNAL OF FOOD PROTECTION.
56(10), 874-875.
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Barkate, M. L., Acuff, G. R., Lucia, L. M., & Hale, D. S.
(1993).
Hot water decontamination of beef carcasses for reduction of initial bacterial numbers. MEAT SCIENCE.
35(3), 397-401.
-
Lucia, L. M., Vanderzant, C., & Acuff, G. R.
(1993).
Potential role of Proteus-Providencia-Morganella species in quality deterioration of beef. 35(3), 321-330.
-
JACKSON, T. C., ACUFF, G. R., SHARP, T. R., & SAVELL, J. W.
(1992).
CONTRIBUTION OF LACTOBACILLUS-PLANTARUM AND LEUCONOSTOC-MESENTEROIDES SUBSP MESENTEROIDES TO ATYPICAL ODORS OF BEEF STRIP LOINS. JOURNAL OF FOOD SCIENCE.
57(3), 785-786.
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JACKSON, T. C., ACUFF, G. R., SHARP, T. R., & SAVELL, J. W.
(1992).
VOLATILE COMPOUNDS ON STERILE PORK LOIN TISSUE INOCULATED WITH LACTOBACILLUS-PLANTARUM AND LACTOBACILLUS-FERMENTUM. JOURNAL OF FOOD SCIENCE.
57(3), 783-784.
-
Jackson, T. C., Acuff, G. R., Vanderzant, C., Sharp, T. R., & Savell, J. W.
(1992).
Identification and evaluation of volatile compounds of vacuum and modified atmosphere packaged beef strip loins. MEAT SCIENCE.
31(2), 175-190.
-
Prasai, R. K., Acuff, G. R., Lucia, L. M., Morgan, J. B., May, S. G., & Savell, J. W.
(1992).
Microbiological effects of acid decontamination of pork carcasses at various locations in processing. MEAT SCIENCE.
32(4), 413-423.
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Acuff, G. R., Albanese, R. A., Batt, C. A., Berndt, D. L., Byers, F. M., Dale, B. E., ... Heidelbaugh, N. D.
(1991).
Implications of biotechnology, risk assessment, and communications for the safety of foods of animal origin. Journal of the American Veterinary Medical Association.
199(12), 1714-1721.
-
Prasai, R. K., Acuff, G. R., Lucia, L. M., Hale, D. S., Savell, J. W., & Morgan, J. B.
(1991).
Microbiological Effects of Acid Decontamination of Beef Carcasses at Various Locations in Processing. JOURNAL OF FOOD PROTECTION.
54(11), 868-872.
-
Michel, M. E., Keeton, J. T., & Acuff, G. R.
(1991).
Pathogen Survival in Precooked Beef Products and Determination of Critical Control Points in Processing. 54(10), 767-772.
-
Dixon, Z. R., Acuff, G. R., Lucia, L. M., Vanderzant, C., Morgan, J. B., May, S. G., & Savell, J. W.
(1991).
Effect of Degree of Sanitation From Slaughter Through Fabrication on the Microbiological and Sensory Characteristics of Beef. JOURNAL OF FOOD PROTECTION.
54(3), 200-207.
-
PAPADOPOULOS, L. S., MILLER, R. K., ACUFF, G. R., LUCIA, L. M., VANDERZANT, C., & CROSS, H. R.
(1991).
CONSUMER AND TRAINED SENSORY COMPARISONS OF COOKED BEEF TOP ROUNDS TREATED WITH SODIUM LACTATE. JOURNAL OF FOOD SCIENCE.
56(5), 1141-&.
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PAPADOPOULOS, L. S., MILLER, R. K., ACUFF, G. R., VANDERZANT, C., & CROSS, H. R.
(1991).
EFFECT OF SODIUM LACTATE ON MICROBIAL AND CHEMICAL-COMPOSITION OF COOKED BEEF DURING STORAGE. JOURNAL OF FOOD SCIENCE.
56(2), 341-347.
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Acuff, G. R., Lucia, L. M., Lepage, L. E., Vanderzant, C., & Rhee, K. S.
(1990).
Microbiological characteristics of pork chops and ground pork from swine fed a high monosaturated fat diet. 28(3), 237-244.
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Anderson, M. L., Keeton, J. T., Acuff, G. R., Lucia, L. M., & Vanderzant, C.
(1989).
Microbiological characteristics of precooked, vacuum-packaged uncured beef and pork. MEAT SCIENCE.
25(1), 69-79.
-
Tellez-Giron, A., Acuff, G. R., Vanderzant, C., Rooney, L. W., & Waniska, R. D.
(1988).
Microbiological Characteristics and Shelf Life of Corn Tortillas with and without Antimicrobial Agents. 51(12), 945-948.
-
Jones, D. K., Savell, J. W., Acuff, G. R., & Vanderzant, C.
(1988).
Retail Case-Life and Microbial Quality of Pre-Marinated, Vacuum Packaged Beef and Chicken Fajitas. JOURNAL OF FOOD PROTECTION.
51(4), 260-262.
-
Acuff, G. R., Savell, J. W., Cross, H. R., Boxer, M. K., & Vanderzant, C.
(1988).
Microbiological and sensory characteristics of pork loin chops: Role of intramuscular fat. MEAT SCIENCE.
23(2), 139-149.
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Acuff, G. R., Savell, J. W., Cross, H. R., Boxer, M. K., & Vanderzant, C.
(1988).
Microbiological and sensory characteristics of pork loin chops: Role of subcutaneous fat. MEAT SCIENCE.
23(3), 165-177.
-
DIXON, Z. R., VANDERZANT, C., ACUFF, G. R., SAVELL, J. W., & JONES, D. K.
(1987).
EFFECT OF ACID TREATMENT OF BEEF STRIP LOIN STEAKS ON MICROBIOLOGICAL AND SENSORY CHARACTERISTICS. International journal of food microbiology.
5(2), 181-186.
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Vanderzant, C., Savell, J. W., Hamby, P. L., Acuff, G. R., Cox, N. A., & Bailey, J. S.
(1987).
Indole-lnduced, Green to Brown-Black Pigment Formation by an Acinetobacter Strain from Beef. JOURNAL OF FOOD PROTECTION.
50(6), 485-486.
-
Hamby, P. L., Savell, J. W., Acuff, G. R., Vanderzant, C., & Cross, H. R.
(1987).
Spray-chilling and carcass decontamination systems using lactic and acetic acid. MEAT SCIENCE.
21(1), 1-14.
-
Acuff, G. R., Vanderzant, C., Savell, J. W., Jones, D. K., Griffin, D. B., & Ehlers, J. G.
(1987).
Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks. MEAT SCIENCE.
19(3), 217-226.
-
Savell, J. W., Griffin, D. B., Dill, C. W., Acuff, G. R., & Vanderzant, C.
(1986).
Effect of Film Oxygen Transmission Rate on Lean Color and Microbiological Characteristics of Vacuum-Packaged Beef Knuckles. JOURNAL OF FOOD PROTECTION.
49(11), 917-919.
-
Acuff, G. R., Vanderzant, C., Hanna, M. O., Ehlers, J. G., Golan, F. A., & Gardner, F. A.
(1986).
Prevalence of Campylobacter jejuni in Turkey Carcass Processing and Further Processing of Turkey Products. JOURNAL OF FOOD PROTECTION.
49(9), 712-717.
-
Acuff, G. R., Vanderzant, C., Hanna, M. O., Ehlers, J. G., & Gardner, F. A.
(1986).
Effects of Handling and Preparation of Turkey Products on the Survival of Campylobacter jejuni. 49(8), 627-631.
-
Correale, K. K., Savell, J. W., Griffin, D. B., Acuff, G. R., & Vanderzant, C.
(1986).
Microbiological and sensory characteristics of beef loin steaks: Role of intramuscular fat. MEAT SCIENCE.
18(3), 161-172.
-
Correale, K. K., Savell, J. W., Griffin, D. B., Acuff, G. R., & Vanderzant, C.
(1986).
Microbiological and sensory characteristics of beef loin steaks: Role of subcutaneous fat. MEAT SCIENCE.
18(4), 241-253.
-
Acuff, G., Izat, A. L., & Finne, G.
(1984).
Microbial Flora of Pond-Reared Tilapia ( Tilapia aurea ) Held on Ice. JOURNAL OF FOOD PROTECTION.
47(10), 778-780.
-
RUSSELL, L., & ACUFF, G.
(1984).
CAMPYLOBACTER INFECTION IN MAN AND ANIMALS - BUTZLER,JP. Journal of the American Veterinary Medical Association.
185(4), 450-450.
-
Acuff, G. R., Vanderzant, C., Gardner, F. A., & Golan, F. A.
(1982).
Evaluation of an Enrichment-Plating Procedure for the Recovery of Campylobacter jejuni from Turkey Eggs and Meat. 45(14), 1276-1278.
-
Acuff, G. R., Vanderzant, C., Gardner, F. A., & Golan, F. A.
(1982).
Examination of Turkey Eggs, Poults and Brooder House Facilities for Campylobacter jejuni. 45(14), 1279-1281.
-
MITCHELL, J., & ACUFF, G.
(1982).
FAMILY VERSUS FRIENDS - THEIR RELATIVE IMPORTANCE AS REFERENT OTHERS TO AN AGED POPULATION. Sociological Spectrum : the Official Journal of the Mid-South Sociological Association.
2(3-4), 367-385.
-
Hudson, J. C., Tolen, T. N., Kirsch, K. R., Acuff, G., Taylor, T. M., Lucia, L. M., & Castillo, A.
(2019).
Comparison of Antimicrobial Treatments Applied via Conventional or Handheld Electrostatic Spray To Reduce Shiga Toxin-Producing Escherichia coli on Chilled Beef Outside Rounds. JOURNAL OF FOOD PROTECTION.
82(5), 862-868.
-
book
-
Ritter, G. D., Acuff, G. R., Bergeron, G., Bourassa, M. W., Chapman, B. J., Dickson, J. S., ... Storrs, C.
(2019).
Antimicrobial-resistant bacterial infections from foods of animal origin: understanding and effectively communicating to consumers. Ed. 1441.
Wiley.
-
Ritter, G. D., Acuff, G. R., Bergeron, G., Bourassa, M. W., Chapman, B. J., Dickson, J. S., ... Storrs, C.
(2019).
Antimicrobial-resistant bacterial infections from foods of animal origin: understanding and effectively communicating to consumers. Ed. 1441.
Wiley.
-
chapter
-
Acuff, G. R.
(2014).
MICROBIAL CONTAMINATION | Decontamination of Fresh Meat. Encyclopedia of Meat Sciences.
(pp. 276-279).
Elsevier.
-
Acuff, G. R.
(2005).
Chemical decontamination strategies for meat. Improving the Safety of Fresh Meat.
(pp. 350-363).
Elsevier.
-
Molina, J. F., Barbosa-Cnovas, G. V., Swanson, B. G., & Clark, S.
(2001).
Inactivation by High-Intensity Pulsed Electric Fields. Control of Foodborne Microorganisms.
(pp. 383-398).
Taylor & Francis.
-
Acuff, G. R.
(2014).
MICROBIAL CONTAMINATION | Decontamination of Fresh Meat. Encyclopedia of Meat Sciences.
(pp. 276-279).
Elsevier.
-
conference paper
-
ACUFF, G. R., VANDERZANT, C., GARDNER, F. A., & GOLAN, F. A.
(1983).
SOURCES AND DISTRIBUTION OF CAMPYLOBACTER JEJUNI IN TURKEYS. Poultry Science.
1715-1715.
-
ACUFF, G. R., VANDERZANT, C., GARDNER, F. A., & GOLAN, F. A.
(1983).
SOURCES AND DISTRIBUTION OF CAMPYLOBACTER JEJUNI IN TURKEYS. Poultry Science.
1715-1715.
Research
principal investigator on
investigator on
- Laboratory Capacity GAP's Assessment awarded by United States Department of Agriculture - (Washington D.C., District of Columbia, United States) 2014 - 2015
- Laboratory Capacity GAP's Assessment awarded by United States Department of Agriculture - (Washington D.C., District of Columbia, United States) 2014 - 2015
Teaching
teaching activities
- FSTC485 Directed Studies Instructor
- FSTC489 Sptp: Food Safe Prev Ctrl Instructor
- FSTC685 Directed Studies Instructor
- FSTC691 Research Instructor
- NFSC324 Food Safe Prev Controls Instructor
- NFSC681 Seminar Instructor
- NFSC685 Directed Studies Instructor
- NFSC691 Research Instructor
Works By Students
chaired theses and dissertations
-
Cabrera-Diaz, Elisa (2009-05). Characterization and evaluation of Escherichia coli biotype I strains for use as surrogates for enteric pathogens in validation of beef carcass interventions.
-
Duffy, Elizabeth Anne (2005-11). Prevalence and microbial ecology of Enterobacteriaceae on Texas produce and the survival of Salmonella on parsley as affected by processing and storage.
-
Magana Yepez, Maria Belem (2005-11). Isolation and characterization of potential indicator bacteria to be used for validation of Escherichia coli O157:H7 reduction in beef slaughter plant critical control points.
-
Moseley, Tiffany Marie (2009-05). Use of flourescent surrogate organisms for enteric pathogens in validation of carcass decontamination treatments.
-
Ungkuraphinunt, Paphapit (2004-11). Factors contributing to the presence of Escherichia coli O157:H7 and O157:NM in feedlots and feedlot cattle..
-
Wright, Kyle D. (2011-02). Validation of Hot Water and Lactic Acid Sprays for the Reduction of Enteric Pathogens on the Surface of Beef Carcasses.
Background
education and training
- Ph.D. in Food Science & Technology, Texas A&M University - (College Station, Texas, United States)
awards and honors
Contact
first name
- Gary
has last name
- Acuff
mailing address
-
Texas A&M University
Dean
2469 TAMU
College Station, TX 77843-2469
USA
Other
- gacuff@tamu.edu