Donald W. Schaffner

Rutgers University
New Brunswick, NJ
USA

Biographical Sketch: Dr. Donald W. Schaffner is Extension Specialist in Food Science and Distinguished Professor at Rutgers University. Dr. Schaffner has authored more than 100 peer-reviewed publications, book chapters and abstracts. Dr. Schaffner has educated thousands of Food Industry professionals through numerous short courses and workshops in the United States and more than a dozen countries around the world. Dr. Schaffner was elected a Fellow of the IFT in 2010 and AAM in 2013 and is an Editor for the ASM journal Applied and Environmental Microbiology. Dr. Schaffner is the president of the IAFP 2013-2014.

Papers:
S44 Validation Targets – Setting Limits with Limited Data
P1-121 The Influence of Soap Characteristics and Food Service Facility Type on the Degree of Bacterial Contamination of Open, Refillable Bulk Soaps
P2-210 Modeling the Risk of Salmonellosis Associated with Dry Roasted Sunflower Seeds
P2-258 Quantifying and Modeling the Influence of Weather Conditions on the Survival of Escherichia coli on Oranges Following Application of Low Microbial Quality Water
P3-67 Contact Time and its Effect on Cross-contamination of Enterobacter aerogenes from Stainless Steel, Ceramic Unglazed Tile, Carpet, and Wood to Food
P3-89 Antimicrobial Activity of Thymus vulgaris L. and Origanum vulgare L. Essential Oils against Pathogenic and Starter Bacteria in Brazilian Semi-Hard Cheese Model
P3-90 Activity of Origanum vulgare L. Essential Oil and Carvacrol against Planktonic and Biofilm Cells of Staphylococcus aureus Strains Isolated from Hospital Food Service Environments
P3-91 Combined Application of Essential Oils from Origanum vulgare L. and Rosmarinus officinalis L. or Their Constituents to Inhibit Staphylococcus aureus in Food Based-model Systems
P3-185 Quantification of Bacterial Transfer from Cucumber Skin to Flesh and Peeler during Peeling
P3-202 Assessing the Effect of Chlorine Concentration on the Transfer of Salmonella in the Wash Water for Production of Minimally Processed Lettuce
RT4 Aquaponics:  How Do We Safely Produce Fish and Vegetables in the Same Water?
RT7 The Evolving Patterns for Publishing Science
T2-12 A Food Processing Vulnerability Tool Exploring Public Health Risks
T5-07 Quantitative Analysis of Handwashing Signs and Poster Guidance