Dr. Taylor's primary research interests are in the utilization and mechanisms of food antimicrobials to inhibit bacterial foodborne pathogens. Natural food antimicrobials are diverse in their chemistry, spectrum of activity, sources, and applications within foods. Specifically, research is conducted to investigate and determine the manner by which food antimicrobials inhibit microbial pathogens. Additionally, research is conducted that seeks to overcome obstacles to the use of food antimicrobials in some product by the encapsulation of food antimicrobials. Dr. Taylor regularly interacts with faculty in the Departments of Horticultural Sciences, Nutrition and Food Science, Poultry Science, and even Chemical Engineering in the development and completion of research programming.
- Juneja, V. K., Osoria, M., Hwang, C., Mishra, A., & Taylor, T. M. (2020). Thermal inactivation of Bacillus cereus spores during cooking of rice to ensure later safety of boudin. LWT - Food Science and Technology. 122, 108955-108955.
- JONES-IBARRA, A. M., ALVARADO, C. Z., COUFAL, C. D., & TAYLOR, T. M. (2019). Sanitization of Chicken Frames by a Combination of Hydrogen Peroxide and UV Light To Reduce Contamination of Derived Edible Products. Journal of Food Protection. 82(11), 1896-1900.
- 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.
- Nickelson, K. J., Taylor, T. M., Griffin, D. B., Savell, J. W., Gehring, K. B., & Arnold, A. N. (2019). Assessment of Salmonella Prevalence in Lymph Nodes of US and Mexican Cattle Presented for Slaughter in Texas. Journal of Food Protection. 82(2), 310-315.
- Yegin, Y., Oh, J. K., Akbulut, M., & Taylor, T. (2019). Cetylpyridinium chloride produces increased zeta-potential on Salmonella Typhimurium cells, a mechanism of the pathogen's inactivation.. NPJ Sci Food. 3(1), 21.
- Brandelli, A., & Taylor, T. M. (2014). Nanostructured and nanoencapsulated natural antimicrobials for use in food products. Handbook of Natural Antimicrobials for Food Safety and Quality. (pp. 229-257).
- Davidson, P. M., Taylor, T. M., & Santiago, L. (2005). Pathogen resistance and adaptation to natural antimicrobials. Understanding Pathogen Behaviour. (pp. 460-483).
- Taylor, T. M. (2018). Natural Food Antimicrobials: Recent Trends in Their Use, Limitations, and Opportunities for Their Applications in Food Preservation. GROUP 13 CHEMISTRY: FROM FUNDAMENTALS TO APPLICATIONS. 1287, 25-43.
- Belk, Aeriel Danielle (2017-05). Comparison of Salmonella Presence in Bovine Lymph Nodes across Feeding Stages. (Master's Thesis)
- Vuia-Riser, Jennifer (2016-12). Comparison of the Ability of Buffered Peptone Water and Neutralizing Buffered Peptone Water to Overcome Antimicrobial Carryover in Chicken Carcasses and Parts. (Master's Thesis)
- Ruengvisesh, Songsirin (2016-05). Inhibition of Bacterial Foodborne Pathogens on the Surfaces of Fresh Produce Using Plant-Derived Antimicrobial Essential Oils in Surfactant Micelles. (Doctoral Dissertation)
- Perez-Lewis, Keila L. (2015-12). Novel Interventions for Reducing Pathogen Attachment and Growth on Fresh Produce. (Doctoral Dissertation)
- Kirsch, Katie Rose (2015-08). Lactic Acid Bacteria as an Intervention Against Shiga Toxin-Producing Escherichia coli in Beef. (Master's Thesis)