Scholars

Acuff, Gary

Professor

Positions:

Professor, Nutrition and Food Science, College of Agriculture and Life Sciences

Single Page Bio

gacuff@tamu.edu

1 979 458 8518

Co-author Network

Map of Science

education and training

Ph.D. in Food Science & Technology, Texas A&M University - (College Station, Texas, United States)

selected publications

Academic Articles98

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. LWT - Food Science and Technology. 102, 136-141.
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.
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.
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.
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. LWT - Food Science and Technology. 90, 290-296.

Books3

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. 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. Wiley.
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. Wiley.

Chapters3

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.
Castillo, A., Hardin, M. D., Acuff, G. R., & Dickson, J. S. (2001). Reduction of microbial contaminants on carcasses. Control of Foodborne Microorganisms. (pp. 351-382).

Conference Papers1

ACUFF, G. R., VANDERZANT, C., GARDNER, F. A., & GOLAN, F. A. (1983). SOURCES AND DISTRIBUTION OF CAMPYLOBACTER JEJUNI IN TURKEYS. POULTRY SCI.. 62(8), 1715-1715.