Joy Waite-Cusic

Dr. Joy Waite-Cusic, Assistant Professor
Food Science and Technology
Assistant Professor
Biography: 

Education
B.S. 2002 - Oregon State University, Food Science & Technology
M.S. 2004 - Oregon State University, Microbiology
Ph.D. 2007 - The Ohio State University, Food Science & Technology

Professional Activities
Professional member of American Society for Microbiology and International Association of Food Protection.

Faculty
Research Interests: 
Research is focused on food microbiology, specifically food safety. Current areas of interest include: 1) Prevalence and risk of pathogens in produce and other food matrices, particularly Shiga toxin-producing E. coli and Salmonella; 2) Methods to identify microorganisms at the subspecies level to assist in outbreak tracking; 3) Improved cultural and molecular detection methods for pathogens in food products and other complex matrices; 4) Microbial food spoilage: causative agents and prevention strategies; 5) Identification and validation of surrogate microorganisms suitable for use in commercial systems to verify efficacy of processing treatments; 6) Physiological characteristics of microorganisms that provide resistance to adverse environmental conditions and/or processing treatments
Spotlight: 

Representative Publications
Yan, Y, Waite-Cusic, J.G., Kuppusamy, P., and Yousef, A. E.  2013.  Intracellular free iron and its potential role in ultrahigh-pressure induced activation of Escherichia coli. Appl. Environ. Microbiol. 79(2) 722-724.

Waite-Cusic, J.G., and W. Lin.  2012.  Evaluation of the BAM EHEC qPCR assay results in the ORA mobile laboratory and field laboratories.  Food and Drug Administration, Office of Regulatory Affairs, Laboratory Information Bulletin #4511.

Jinneman, K.C., J.G. Waite-Cusic, and K.J. Yoshitomi.  2012.  Evaluation of Shiga toxin-producing Escherichia coli (STEC) method for the detection of identification of STEC O104 strains from sprouts.  Food Microbiology 30(1): 321-328.

Waite-Cusic, J.G., B.H.S. Diono, C.P. Dunne, and A.E. Yousef.  2011.  Screening Listeria monocytogenes strains applicable to food processing by ultra-high pressure and pulsed electric field.  Journal of Food Protection.  74(10): 1655-1661.

Waite-Cusic, J.G., and A.E. Yousef.  2011.  Inactivation of pathogenic bacteria by FD&C Red No. 3 and ultra-high pressure combination treatment in food systems.  Journal of Food Safety.  31(4): 472-479.

Waite, J.G., and A.E. Yousef.  2010.  Overview of Food Safety.  In: Ortega-Rivas, E.  Processing Effects of Safety and Quality of Foods.  CRC Press Series on Contemporary Food Engineering.

Yousef, A.E., and J.G. Waite.  2009.  Antimicrobial properties of xanthene-derivatives.  In: Laskin, A.I., G.M. Gadd, and S. Sariaslani.  Advances in Applied Microbiology.  Elsevier: San Diego, CA.

Waite, J.G., J.M. Jones, and A.E. Yousef.  2009.  Isolation and identification of spoilage microorganisms using food-based media combined with rDNA sequencing: ranch dressing as a model food.  Food Microbiology 26:235-239.

Waite, J.G., J.M. Jones, E.J. Turek, C.P. Dunne, A.O. Wright, T.C.S. Yang, R. Beckwitt, and A.E. Yousef.  2009.  Production of shelf-stable ranch dressing using high pressure processing.  Journal of Food Science 74(2): M83-M93.

Waite, J.G., and A.E. Yousef. 2009.  Food microbiology projects: student ownership from topic selection and experimentation to presentation in ten weeks.  MicrobeLibrary Curriculum Resource (available online through ASM).

Wiegand Hall
3051 SW Campus Way
Corvallis
OR
97331
Office Phone: 
541-737-6825
Fax: 
541-737-1877