Visit Dr. Mishra's Lab Website
Description of Research Interests
Food microbiology; Modeling microbial responses in food; Quantitative microbial risk assessment (QMRA); and Food Safety
Courses Taught
FDST PATH(HORT)(FDST) 3050. 4 hours. Viticulture and Enology in the Mediterranean Region
FDST(MIBO) 4120/6120-4120L/6120L. 3 hours. Food Fermentations
FDST(EHSC)(MIBO) 4320/6320-4320L/6320L. 3 hours. Food Safety Control Programs
FDST 8090. 3 hours. Advanced Food Microbiology
FYOS 1001. 1 hour. Cheeses Unwrapped
GRSC 7001. 1 hour. GradFIRST seminar
FDST 7110E. 3 hours. Food Safety Programs (MFT)
FDST 7120E. 3 hours. Food Fermentations (MFT)
Selected Recent Publications:
Rivera, R. E., Wang, J., Mishra, A., Thippareddi, H., Kumar, S., & Singh, M. (2025). Exposure assessment of Campylobacter in United States broiler processing plants–Part 2: prevalence model. Poultry Science, 106011.
Rivera, R. E., Wang, J., Mishra, A., Thippareddi, H., Kumar, S., & Singh, M. (2025). Exposure assessment model of Campylobacter concentration in United States broiler processing plants. Poultry Science, 105758.
Kapoor, H. K., Appolon, C. B., Bardsley, C. A., Kharel, K., Schneider, K. R., Sharma, M., & Mishra, A. (2025). Temporal and Environmental Drivers for Survival of Escherichia coli in Florida Soils Amended with Heat-Treated Poultry Pellets and Composted Poultry Litter. Journal of Food Protection, 100639.
Juneja, V. K., Osoria, M., Kapoor, H. K., Gupta, P., Salazar, J. K., Shrestha, S., & Mishra, A. (2025). A predictive growth model of Staphylococcus aureus during temperature abuse conditions. Food Research International, 206, 116032.
Muthiah, J. L. J., Mishra, A., den Bakker, H., & Kumar, G. D. (2025). Impact of Surface Color on the Efficacy of Antimicrobial Blue Light Against Listeria monocytogenes. Food Control, 111587.
Ozen, E., Mishra, A., & Singh, R. K. (2025). Atmospheric cold plasma treatment effects on quality of cloudy apple juice during storage. Journal of Food Science, 90(3), e70158.
Goshali, B. K., Kapoor, H. K., Dev Kumar, G., Shrestha, S., Juneja, V. K., & Mishra, A. (2025). Effect of Nisin and Storage Temperature on Outgrowth of Bacillus cereus Spores in Pasteurized Liquid Whole Eggs. Foods, 14(3), 532.
Shrestha, S., Riemann, M., Juneja, V. K., & Mishra, A. (2025). Evaluating the Growth of Staphylococcus aureusDuring Slow Cooking of Beef and Turkey Formulations from 10° C to 54.4° C for an Extended Time. Journal of Food Protection, 88(2), 100445.
Velez, F. J., Bosilevac, J. M., Salazar, G., Kaur Kapoor, H., Mishra, A., Madoroba, E. Singh, P. (2024). Hydrolysis probe assays for the detection of pathogenic Enterohemorrhagic Escherichia coli: Multi-Country validation study. Food Research International, 196, 115105.
Leone, C., Xu, X., Mishra, A., Thippareddi, H., & Singh, M. (2024). Interventions to reduce Salmonella and Campylobacter during chilling and post-chilling stages of poultry processing: a systematic review and meta-analysis. Poultry Science, 103(4), 103492.
Xu, X., Rothrock, M. J., Mishra, A., Kumar, G. D., & Mishra, A. (2023). Relationship of the Poultry Microbiome to Pathogen Colonization, Farm Management, Poultry Production, and Foodborne Illness Risk Assessment. J Food Prot, 86(11), 100169.
Wang, J., Vaddu, S., Bhumanapalli, S., Mishra, A., Applegate, T., Singh, M., & Thippareddi, H. (2023). A systematic review and meta-analysis of the sources of Campylobacter in poultry production (preharvest) and their relative contributions to the microbial risk of poultry meat. Poultry Science, 102(10), 102905.
Krishnan, A., Xu, X., Tamayo, M. S., Mishra, A., & Critzer, F. (2023). Impact of chlorine or peracetic acid on inactivation of Salmonella, Escherichia coli, and Listeria monocytogenes in agricultural water. Science of the Total Environment, 885, 163884.
Kumar, G. D., Krishnaprabha., Oguadinma, I. C., Mishra, A., Suh, J. H., & Singh, M. (2023). Influence of antibiotic-resistance and exudate on peroxyacetic acid tolerance in O157 and non-O157 Shiga toxin-producing E. coli. International Journal of Food Microbiology, 391-393.
Wang, J., Vaddu, S., Bhumanapalli, S., Mishra, A., Applegate, T., Singh, M., & Thippareddi, H. (2023). A systematic review and meta-analysis of the sources of Salmonella in poultry production (pre-harvest) and their relative contributions to the microbial risk of poultry meat. Poultry Science, 102(5), 15 pages.
Prabhakar, H., Stoner-Harris, T., Adhikari, K., Mishra, A., Bock, C. H., & Kong, F. (2023). Changes in chemical characteristics and modeling sensory parameters of stored pecan nutmeats. Journal of Food Science, 19 pages.
Kumar, G. D., Oguadinma, I. C., Mishra, A., Suh, J. H., & Singh, M. (2023). Influence of antibiotic-resistance and exudate on peroxyacetic acid tolerance in O157 and non-O157 Shiga toxin-producing E. coli. International Journal of Food Microbiology, 391, 8 pages.
Velez, F. J., Bosilevac, J. M., Mishra, A., & Singh, P. (2023). Universal hydrolysis probe-based approach for specific detection and genotyping of foodborne pathogens. Journal of Microbiological Methods, 204, 6 pages. doi:10.1016/j.mimet.2022.106632
Oguadinma, I., Mishra, A., & Dev Kumar, G. (2023). Antibiotic resistance associated lactic acid cross tolerance in Shiga-toxin producing E. coli. Frontiers in Microbiology, 14, 1059144.
Xu, X., Rothrock, M. J., Dev Kumar, G., & Mishra, A. (2023). Assessing the Risk of Seasonal Effects of Campylobacter Contaminated Broiler Meat Prepared In-Home in the United States. Foods, 12(13).
Xu, X., Rothrock Jr, M. J., Reeves, J., Kumar, G. D., & Mishra, A. (2022). Comparison between LASSO and RT methods for the prediction of generic E. coli concentration in pasture poultry farms. Food Research International, 111860.
Xu, X., Rothrock Jr, M. J., Reeves, J., Kumar, G. D., & Mishra, A. (2022). Using E. coli population to predict foodborne pathogens in pastured poultry farms. Food Microbiology, 108, 104092.
Ozen, E., Mishra, A., Dev Kumar, G., & Singh, R.K. (2022). Inactivation of Escherichia coli in apple cider using atmospheric cold plasma. International Journal of Food Microbiology, 382, 109913.
Oguadinma, I. C., Mishra, A., & Dev Kumar, G. (2022). Sunlight parameters influence the survival and decline of Salmonella and Escherichia coli in water. Journal of Food Protection; 85 (11), 1614-1624.
Oguadinma, I. C., Mishra, A., Juneja, V. K., & Dev Kumar, G. (2022). Antibiotic resistance influences growth rates and cross-tolerance to lactic acid in Escherichia coli O157: H7 H1730. Foodborne Pathogens and Disease. 19 (9), 622-629.
Townsend, A., Strawn, L. K., Chapman, B. J., Yavelak, M., Mishra, A., & Dunn, L. L. (2022). Factors that predict Listeria prevalence in distribution centers handling fresh produce. Food Microbiology, 104065.
Juneja, V. K., Sidhu, G., Xu, X., Osoria, M., Glass, K. A., Schill, K. M., & Mishra, A. (2022). Predictive model for growth of Clostridium botulinum from spores at temperatures applicable to the cooling of cooked ground pork. Innovative Food Science & Emerging Technologies, 77, 102960.
Dag, D., Kong, F., Singh, R., Chen, J., Mishra, A., Kong, F. (2022). Radio frequency assisted thermal processing for pasteurization of packaged whole milk powder surrounded by oil. Food Control, 135, 108762.
Hayman, K., Oguadinma, I. C., Mishra, A., & Kumar, G. D. (2022). Evaluation of the use of ampicillin‐and streptomycin‐resistant Shiga toxin‐producing Escherichia coli to reduce the burden of background microbiota during food safety studies. Journal of Food Safety, e12950.
Juneja, V. K., Xu, X., Osoria, M., Glass, K. A., Schill, K. M., Golden, M. C., & Mishra, A. (2021). Predictive model for growth of Clostridium botulinum from spores during cooling of cooked ground chicken. Food Research International, 149, 110695.
Golden, C. E., Rothrock, M. J. Jr., & Mishra, A. (2021). Mapping foodborne pathogen contamination throughout the conventional and alternative poultry supply chains. Poultry Science, 100 (7), 101157.
Juneja, V. K., Osoria, M., Purohit, A. S., Golden, C. E., Mishra, A., Taneja, N. K., & Kumar, G. D. (2021). Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphate. Meat Science, 180, 108557.
Golden, C. E., & Mishra, A. (2021). Assessing the risk of salmonellosis from consumption of conventionally and alternatively produced broiler meat prepared in-home in the United States. Microbial Risk Analysis, 18, 100160.
Xu, X., Rothrock, M. J. Jr., Mohan, A., Kumar, G. D., & Mishra, A. (2021). Using farm management practices to predict Campylobacter prevalence in pastured poultry farms. Poultry Science, 100 (6), 101122.
Juneja, V. K., Purohit, A. S., Golden, M., Osoria, M., Glass, K. A., Mishra, A., & Schaffner, D. W. (2021). A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef. Food Microbiology, 93, 103618.
Paswan, R., Mishra, A., & Park, Y. W. (2020). Survivability of Salmonella pathogens and physicochemical characteristics of powder goat milk stored under different storage treatment regimens. Dairy, 1(3), 269–283.
Juneja, V. K., Osoria, M., Tiwari, U., Xu, X., Golden, C. E., Mukhopadhyay, S., & Mishra, A. (2020). The effect of lauric arginate on the thermal inactivation of starved Listeria monocytogenes in sous–vide cooked ground beef. Food Research International, 134, 109280. (Impact factor: 4.97)
Kumar, G. D., Mis Solval, K., Mishra, A., & Macarisin, D. (2020). Antimicrobial efficacy of pelargonic acid micelles against Salmonella varies by surfactant, serotype, and stress response. Scientific Reports, 10(1), 1–13. (Impact factor: 3.99)
Kumar, G. D., Mishra, A., Dunn, L., Townsend, A., Oguadinma, I. C., Bright, K. R., & Gerba, C. P. (2020). Biocides and novel antimicrobial agents for the mitigation of coronaviruses. Frontiers in Microbiology, 11. (Impact factor: 4.23)
Hwang, D., Rothrock, M. J. Jr., Pang, H., Kumar, G. D., & Mishra, A. (2020). Farm management practices that affect the prevalence of Salmonella in pastured poultry farms. LWT, 127, 109423. (Impact factor: 4.01)
Golden, C. E., & Mishra, A. (2020). Prevalence of Salmonella spp. and Campylobacter spp. in alternative and conventionally produced chicken in the United States: A systematic review and meta-analysis. Journal of Food Protection 83(7), 1181–1197. (Impact factor: 1.60).
Jiang, N., Dev Kumar, G., Chen, J., Mishra, A., & Mis Solval, K. (2020). Comparison of concurrent and mixed-flow spray drying on viability, growth kinetics and biofilm formation of Lactobacillus rhamnosusmicroencapsulated with fish gelatin and maltodextrin. LWT, 124, 109200. (Impact factor: 4.01)
Hwang, D., Rothrock, M. J. Jr., Pang, H., Guo, M., & Mishra, A. (2020). Predicting Salmonella prevalence associated with meteorological factors in pastured poultry farms in southeastern United States. Science of the Total Environment, 136359. (Impact factor: 6.55)
Juneja, V. K., Osoria, M., Hwang, C. A., Mishra, A., & Taylor, T. M. (2020). Thermal inactivation of Bacillus cereus spores during cooking of rice to ensure later safety of boudin. LWT, 122, 108955. (Impact factor: 4.01)
Thomas, M. S., Tiwari, R., & Mishra, A. (2019). Predictive model of Listeria monocytogenes growth in queso fresco. Journal of Food Protection, 82 (12), 2071–2079. (Impact factor: 1.60)
Golden, C. E., Rothrock, M. J. Jr., & Mishra, A. (2019). Comparison between random forest and gradient boosting machine methods for predicting Listeria spp. prevalence in the environment of pastured poultry farms. Food Research International, 122, 47–55. (Impact factor: 4.97)
Hwang, D., White, E., Purohit, A., Mohan, A., & Mishra, A. (2019). Survival of Escherichia coli O157:H7 and Listeria monocytogenes in an acidified low-fat mayonnaise-based hibachi sauce. LWT, 108, 297–300. (Impact factor: 4.01)
Juneja, V. K., Golden, C. E., Mishra, A., Harrison, M. A., & Mohr, T. B. (2019). Predictive model for growth of Bacillus cereus at temperatures applicable to cooling of cooked pasta. Journal of Food Science, 84(3), 590–598. (Impact factor: 2.47)
Golden, C. E., Rothrock, M. J. Jr., & Mishra, A. (2019). Using farm practice variables as predictors of Listeriaspp. prevalence in pastured poultry farms. Frontiers in Sustainable Food Systems, 3, 15.
Juneja, V. K., Golden, C. E., Mishra, A., Harrison, M. A., Mohr, T. B., & Silverman, M. (2019). Predictive model for growth of Bacillus cereus during cooling of cooked rice. International Journal of Food Microbiology, 290, 49–58. (Impact factor: 4.18)
Juneja, V., Mishra, A., and Pradhan, A. K. (2018). Dynamic predictive model for growth of Bacillus cereus from spores in cooked beans. Journal of Food Protection 81(2), 308–315. (Impact factor: 1.60)