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U.S. Department of Health and Human Services

Advisory Committees

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CURRICULUM VITAE - Gary Royce Acuff

Head, Department of Animal Science
Professor, Food Microbiology
Texas A&M University
Department of Animal Science
2471 TAMU
College Station, Texas 77843-2471
(979) 845-1543; FAX (979) 845-6433
E-mail: gacuff@tamu.edu

 

EDUCATION

B.S. (Biology), Abilene Christian University, XXXX

M.S. (Food Science and Technology - Food Microbiology), Texas A&M University, XXXX. Thesis title: Sources and Distribution of Campylobacter fetus subsp. jejuni in Turkeys. 

Ph.D. (Food Science and Technology - Food Microbiology), Texas A&M University, XXXX. Dissertation title: Processing and Product Handling Effects on the Prevalence of Campylobacter jejuni in Poultry Products.

 

PROFESSIONAL AND ACADEMIC APPOINTMENTS:

Head, Department of Animal Science, Texas A&M University, August 2005 - Present. 

Interim Head, Department of Animal Science, Texas A&M University, November 2004-August 2005.

Faculty Fellow, Texas Agricultural Experiment Station, 2001-Present. 

Professor, Department of Animal Science, Texas A&M University, 1999-Present.

Section Leader, Food Science Section, Department of Animal Science, Texas A&M University, 1998-2004. 

Chair, Faculty of Food Science, Texas A&M University, 1994-1997.

Associate Professor, Texas A&M University, Department of Animal Science, 1992-1999.

Assistant Professor, Texas A&M University, Department of Animal Science, 1990-1992.

Lecturer/Research Associate, Texas A&M University, Department of Animal Science, 1985-1990.

Instructor, Texas A&M University, Department of Animal Science, 1980-1985.

 

PROFESSIONAL ACTIVITIES AND RECOGNITION:

National Advisory Committee on Microbiological Criteria for Foods (NACMCF), appointed by the U.S. Secretary of Agriculture to three consecutive terms, 1992-94, 1994-96, 1996-98. The Committee provides advice and recommendations to the Secretaries of Agriculture and Health and Human Services concerning the microbiological safety and quality of food. Service on four working groups: HACCP Working Group, Meat and Poultry Working Group, Risk Assessment Working Group, Codex Working Group. Participated in preparation of the following documents: The Role of Regulatory Agencies and Industry in HACCP (USDA-FSIS Publication). Generic HACCP for Raw Beef (Food Microbiol. 1993, 10:449-488). Generic HACCP Application in Broiler Slaughter and Processing (J. Food Prot. 1997, 60:579-604). Hazard Analysis and Critical Control Point Principles and Application Guidelines (J. Food Prot. 1998, 61:1246-1259).

International Association for Food Protection (IAFP), Member 1982-Present. Executive Board. Elected to a five-year term on the Executive Board, taking office as Secretary in August of 2004 and progressing through several Board positions with a term as President beginning in July of 2007. Currently President. Program Committee (Organized program for IAFP Annual Meetings in Minneapolis, MN, San Diego, CA, New Orleans, LA and Phoenix, AZ), 2001-2004. Program Committee Chair (IAFP Annual Meeting, Phoenix, AZ), 2003-2004.

American Society for Microbiology (ASM), Member 1980-Present. Chair, Food Microbiology Division (Division P). 1999-2000. Chair-elect, Food Microbiology Division (Division P). 1998-99. Chair, ASM Food Microbiology Division Nominations Committee, 1992. Preparation of comments for the USDA-Food Safety and Inspection Service proposed rule on irradiation of meat and meat products on behalf of ASM Office of Public Affairs. April, 1999. Planned and coordinated the Fifth Annual ASM Food Microbiology Banquet at the ASM Annual Meeting, May, 1991.

Institute of Food Technologists (IFT), Member 1981-2005. IFT Authoritative Panel on Performance Standards. Worked with a panel of seven experts to produce an IFT Authoritative Report entitled “Managing Food Safety: Use of Performance Standards and Other Criteria in Food Inspection Systems.” October, 2004. IFT Working Group on USDA-FSIS’ Proposed Regulation on HACCP and Pathogen Reduction. Provided IFT response to FSIS Proposed Regulation on HACCP and Pathogen Reduction. 1995. IFT Meat and Poultry Inspection Questionnaire Working Group. Provided IFT response to U.S. House of Representatives Agriculture Committee questions about legislative strategies for dealing with issues in meat and poultry safety. 1995. Represented IFT at a USDA-FSIS public meeting entitled “Pathogen reduction; Hazard analysis and critical control point (HACCP) systems”- Issue-focused public meetings on the proposed regulation. Washington, DC. October, 1995.

Society for Applied Microbiology, Member 1981-Present.

American Council on Science and Health, Board of Scientific and Policy Advisors, 2003-Present.

National Cattlemen’s Beef Association, Member 2005-Present.

American Meat Science Association. Chaired committee to assess research and extension needs, develop research priorities. 2004.

Editorial Committee, Compendium of Methods for the Microbiological Examination of Foods, 4th Edition. 2001. American Public Health Association, Washington, D.C.

 

Teaching and Academic Initiatives:

Food Bacteriology (DASC/FSTC 326, Texas A&M University, undergraduate). 3-h lecture course in Fall and Spring semesters (150 students per semester). Microbiology of the production, processing and distribution of human foods, and physical, chemical and biological phases of spoilage of raw and processed foods. Food safety and mechanisms of foodborne disease.

Food Bacteriology Laboratory (DASC/FSTC 327, Texas A&M University, undergraduate). 1-h lecture and three laboratory sections to accompany DASC/FSTC 326 (50 students per semester). Standard microbiological techniques for isolation and enumeration of spoilage organisms and foodborne pathogens in foods. Standard industry techniques of inspection and control. Rapid methods in food microbiology.

Texts Written and Published for the Above Courses: Food Bacteriology - Lecture Notes and Overheads, DASC/FSTC 326, 539 pp. Revisions in 1991, 1992, 1993, 1994, 1996, 1997, 1998, 1999, 2000, 2002, 2004, 2005. Food Microbiology Laboratory Manual, DASC/FSTC 327, 88 pp. 1998. A. Castillo and G.R. Acuff.

United States Department of Agriculture, Food Safety and Inspection Service (USDA-FSIS).Developed course, including lecture notes, for food microbiology training sections of Enforcement, Investigations and Analysis Officer (EIAO). Food Microbiology Lecture (12 contact hours) and Laboratory (12 contact hours). 2002 - 2005. Course is scheduled on a regular basis throughout the year.

Graduate Students:

                Major professor                                                       Committee Member

                 M.S. - 21                                                                 M.S. - 29

                 Ph.D. - 9                                                                 Ph.D. - 6

 

RESEARCH INTEREST AND GRANT SUPPORT(Career XXXX through 63 funded research projects)

SELECTED FUNDING FROM LAST 10 FISCAL YEARS:

Texas Beef Council - Validation of Texas Beef Jerky Processing. J.W. Savell, K.B. Harris and G.R. Acuff. 06/05 - 05/06.

Advanced Technology Program, Texas Higher Education Coordinating Board - Validation and verification of critical control points in small Texas beef slaughter establishments. G.R. Acuff and J.W. Savell. 01/04 - 12/05.

North American Natural Casing Association - Ozonation as an antimicrobial treatment for natural casings. J.T. Keeton and G.R. Acuff. 05/04 - 10/04.

United States Department of Agriculture, Food Safety and Inspection Service - Development of a carcass sanitizing system for small and very small slaughterhouses. A. Castillo and G.R. Acuff. 09/03 - 09/04.

United States Department of Agriculture, Cooperative States Research Education and Extension Service, Integrated Research, Education and Extension Competitive Grants Program, National Integrated Food Safety Initiative - Validation and verification of beef carcass decontamination. G.R. Acuff and J.S. Dickson (Iowa State University).. 10/01 - 09/04 (Extended to 09/05).

Shapiro Packing Co. - Validation and verification of critical control points for minimizing and reducing pathogens. G.R. Acuff and A. Castillo. 10/02 - 04/03.

National Cattlemen’s Beef Association - Analysis of animal washing systems Phase II. J.W. Savell and G.R. Acuff. 06/01 - 12/01.

National Cattlemen’s Beef Association - Analysis of animal washing systems. J.W. Savell and G.R. Acuff. 03/01 - 05/01.

United States Department of Agriculture, Agricultural Research Service in partnership with the National Alliance for Food Safety - Factors contributing to the presence of Escherichia coli in feedlots and feedlot cattle. E.A. Murano and G.R. Acuff (TAMU), J.S. Dickson (Iowa State University), M. Pierson (Virginia Tech), W. Green and J. Sweeten (TAMU Center at Amarillo). 8/00 - 7/02.

United States Department of Agriculture, Cooperative State Research, Education, and Extension Service - Contamination during production of domestic and imported cabbage and cataloupes. E.A. Murano and G.R. Acuff. 10/99 - 09/01.

National Cattlemen’s Beef Association - Application of lactic acid sprays to reduce the presence of bacterial pathogens on cooled carcass surfaces and in subsequently produced ground beef. G.R. Acuff. 8/99 - 2/00.

National Pork Producers Council - Role of Helicobacter pylori as an emerging foodborne pathogen in pork. G.R. Acuff. 7/98 - 6/99.

National Cattlemen’s Beef Association - Ecological superiority and inhibition of growth of pathogens in ground beef chubs produced from carcasses decontaminated with various intervention technologies. G.R. Acuff. 9/97 - 8/98.

 

 

PUBLICATIONS:

  1. Acuff, G.R., C. Vanderzant, F.A. Gardner and F.A. Golan. 1982. Evaluation of an enrichment-plating procedure for the recovery of Campylobacter jejuni from turkey eggs and meat. J. Food Prot. 45:1276-1278.
  2. Acuff, G.R., C. Vanderzant, F.A. Gardner and F.A. Golan. 1982. Examination of turkey eggs, poults and brooder house facilities for Campylobacter jejuni. J. Food Prot. 45:1279-1281.
  3. Acuff, G., A.L. Izat and G. Finne. 1984. Microbial flora of pond-reared tilapia (Tilapia aurea) held on ice. J. Food Prot. 47:778-780.
  4. Acuff, G.R., C. Vanderzant, M.O. Hanna, J.G. Ehlers and F.A. Gardner. 1986. Effects of handling and preparation of turkey products on the survival of Campylobacter jejuni. J. Food Prot. 49:627-631.
  5. Acuff, G.R., C. Vanderzant, M.O. Hanna, J.G. Ehlers, F.A. Golan and F.A. Gardner. 1986. Prevalence of Campylobacter jejuni in turkey carcass processing and further processing of turkey products. J. Food Prot. 49:712-717.
  6. Correale, K.K., J.W. Savell, D.B. Griffin, G.R. Acuff and C. Vanderzant. 1986. Microbiological and sensory characteristics of beef loin steaks: Role of intramuscular fat. Meat Sci. 18:161-172.
  7. Correale, K.K., J.W. Savell, D.B. Griffin, G.R. Acuff and C. Vanderzant. 1986. Microbiological and sensory characteristics of beef loin steaks: Role of subcutaneous fat. Meat Sci. 18:241-253.
  8. Savell, J.W., D.B. Griffin, C.W. Dill, G.R. Acuff and C. Vanderzant. 1986. Effect of film oxygen transmission rate on lean color and microbiological characteristics of vacuum-packaged beef knuckles. J. Food Prot. 49:917-919.
  9. Acuff, G.R., C. Vanderzant, J.W. Savell, D.K. Jones, D.B. Griffin and J.G. Ehlers. 1987. Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks. Meat Sci. 19:217-226.
  10. Vanderzant, C., J.W. Savell, P.L. Hamby, G.R. Acuff, N.A. Cox and J.S. Bailey. 1987. Indole-induced, green to brown-black pigment formation of an Acinetobacter strain from meat. J. Food Prot. 50:485-486.
  11. Dixon, Z.R., C. Vanderzant, G.R. Acuff, J.W. Savell and D.K. Jones. 1987. Effect of acid decontamination of beef strip loin steaks on microbiological and sensory characteristics. Int. J. Food Microbiol. 5:181-186.
  12. Hamby, P.L., J.W. Savell, G.R. Acuff, C. Vanderzant and H.R. Cross. 1987. Spray-chilling and carcass decontamination systems using lactic and acetic acid. Meat Sci. 21:1-14.
  13. Jones, D.K., R. Leu, J.G. Ehlers, J.W. Savell, G.R. Acuff and C. Vanderzant. 1988. Retail case-life and microbial quality of pre-marinated, vacuum packaged beef and chicken fajitas. J. Food Sci. 51:260-262.
  14. Acuff, G.R., J.W. Savell, H.R. Cross, M.K. Boxer and C. Vanderzant. 1988. Microbiological and sensory characteristics of pork loin chops: role of intramuscular fat. Meat Sci. 23:139-149.
  15. Acuff, G.R., J.W. Savell, H.R. Cross, M.K. Boxer and C. Vanderzant. 1988. Microbiological and sensory characteristics of pork loin chops: role of subcutaneous fat. Meat Sci. 23:165-177.
  16. Tellez-Giron, A., G.R. Acuff, C. Vanderzant, L.W. Rooney and R.D. Waniska. 1988. Microbiological characteristics and shelf life of corn tortillas with and without antimicrobial agents. J. Food Prot. 51:945-948.
  17. Anderson, M.L., J.T. Keeton, G.R. Acuff, L.M. Lucia and C. Vanderzant. 1989. Microbiological characteristics of precooked, vacuum-packaged uncured beef and pork. Meat Sci. 25:69-79.
  18. Acuff, G.R., L.M. Lucia, L.E. LePage, C. Vanderzant and K.S. Rhee. 1990. Microbiological characteristics of pork chops and ground pork from swine fed a high monounsaturated fat diet. Meat Sci. 28:237-244.
  19. Dixon, Z.R., G.R. Acuff, L.M. Lucia, C. Vanderzant, J.B. Morgan, S.G. May and J.W. Savell. 1991. Effect of degree of sanitation from slaughter through fabrication on the microbiological and sensory characteristics of beef. J. Food Prot. 54:200-207.

  20. Papadopoulos, L.S., R.K. Miller, G.R. Acuff, C. Vanderzant and H.R. Cross. 1991. Effect of sodium lactate on microbial and chemical composition of cooked beef during storage. J. Food Sci. 56:341-347.
  21. Michel, M.E., J.T. Keeton and G.R. Acuff. 1991. Pathogen survival in precooked beef products and determination of critical control points in processing. J. Food Prot. 54:767-772.
  22. Papadopoulos, L.S., R.K. Miller, G.R. Acuff, L.M. Lucia, C. Vanderzant and H.R. Cross. 1991. Consumer and trained sensory comparisons of cooked beef top rounds treated with sodium lactate. J. Food Sci. 56:1141-1146,1153.
  23. Acuff, G.R., R.A. Albanese, C.A. Batt, D.L. Berndt, F.M. Byers, B.E. Dale, J.H. Denton, R.L. Fuchs, B. Gastel, N.D. Heidelbaugh, G.W. Ivie, K. Kendall, J.J. Kopchick, D.H. Lewis, F.V. McCasland, E.L. Menning, T.D. Phillips, M.E. Potter, J.V. Rodricks, D.R. Scholl, J.A. Shadduck, S.J. Tarnowski, J.E. Tillotson, W.R. Van Dresser and J.E. Womack. 1991. Implications of biotechnology, risk assessment, and communications for the safety of foods of animal origin. J. Am. Vet. Med. Assoc. 199(12):1714-1721.
  24. Prasai, R.K., G.R. Acuff, L.M. Lucia, D.S. Hale, J.W. Savell and J.B. Morgan. 1991. Microbiological effects of acid decontamination of beef carcasses at various locations in processing. J. Food Prot. 54:868-872.
  25. Jackson, T.C., G.R. Acuff, C. Vanderzant, T.R. Sharp and J.W. Savell. 1992. Identification and evaluation of volatile compounds of vacuum and modified atmosphere packaged beef strip loins. Meat Sci. 31:175-190.
  26. Prasai, R.K., G.R. Acuff, L.M. Lucia, J.B. Morgan, S.G. May and J.W. Savell. 1992. Microbiological effects of acid decontamination of pork carcasses at various locations in processing. Meat Sci. 32:413-423.
  27. Jackson, T.C., G.R. Acuff, T.R. Sharp and J.W. Savell. 1992. Volatile compounds produced on sterile pork loin tissue inoculated with Lactobacillus plantarum and Lactobacillus fermentum. J. Food Sci. 57:783-784.
  28. Jackson, T.C., G.R. Acuff, T.R. Sharp and J.W. Savell. 1992. Contribution of Lactobacillus plantarum and Leuconostoc mesenteroides subsp. mesenteroides to atypical odors of beef strip loins. J. Food Sci. 57:785-786,791.
  29. Barkate, M.L., G.R. Acuff, L.M. Lucia and D.S. Hale. 1993. Hot water decontamination of beef carcasses for reduction of initial bacterial numbers. Meat Sci. 35:397-401.
  30. Lucia, L.M., C. Vanderzant and G.R. Acuff. 1993. Potential role of Proteus-Providencia-Morganella species in quality deterioration of beef. Meat Sci. 35:321-330.
  31. Jackson, T.C., G.R. Acuff, L.M. Lucia, R.K. Prasai, R.A. Benner and C.T. Terry. 1993. A survey of residential refrigerators for the presence of Listeria monocytogenes. J. Food Prot. 56:874-875.
  32. Belk, K.E., R.K. Miller, L.L. Evans, S.P. Liu† and G.R. Acuff. 1993. Flavor attributes and microbial levels of fresh beef roasts cooked with varying foodservice methodology. J. Muscle Foods 4:321-337.
  33. **National Advisory Committee on Microbiological Criteria for Foods. 1993. Generic HACCP for raw beef. Food Microbiol. 10:449-488.
  34. Miller, R.K., and G.R. Acuff. 1994. Sodium lactate affects pathogens in cooked beef. J. Food Sci. 59:15-19.
  35. McIntosh, W.A., L.B. Christensen and G.R. Acuff. 1994. Perceptions of risks of eating undercooked meat and willingness to change cooking practices. Appetite 22:83-96.
  36. McIntosh, W.A., G.R. Acuff, L.B. Christensen and D. Hale. 1994. Public perceptions of food safety. Soc. Sci. J. 31:285-292.
  37. Benner, R.A., R. Miget, G. Finne and G.R. Acuff. 1994. Lactic acid/melanosis inhibitors to improve shelf life of brown shrimp (Penaeus aztecus). J. Food Sci. 59:242-245, 250.
  38. Eilers, J.D., J.B. Morgan, A.M. Martin, R.K. Miller, D.S. Hale, G.R. Acuff and J.W. Savell. 1994. Evaluation of calcium chloride and lactic acid injection on chemical, microbiological and descriptive attributes of mature cow beef. Meat Sci. 38:443-451.
  39. Anderson, D.W., J.L. Teague and G.R. Acuff. 1994. Meat and poultry rankings: An expert elicitation. Dairy, Food Environ. San. 14(12):733-737.
  40. Hardin, M.D., G.R. Acuff, L.M. Lucia, J.S. Oman and J.W. Savell. 1995. Comparison of methods for contamination removal from beef carcass surfaces. J. Food Prot. 58:368-374.
  41. Morris, C.A., S.D. Harris, S.G. May, T.C. Jackson, D.S. Hale, R.K. Miller, J.T. Keeton, G.R. Acuff, L.M. Lucia and J.W. Savell. 1995. Ostrich slaughter and fabrication: 1. Slaughter yields of carcasses and effects of electrical stimulation on post mortem pH. Poultry Sci. 74:1683-1687.
  42. Morris, C.A., S.D. Harris, S.G. May, D.S. Hale, T.C. Jackson, L.M. Lucia, R.K. Miller, J.T. Keeton, G.R. Acuff, and J.W. Savell. 1995. Ostrich slaughter and fabrication: 2. Carcass weights, fabrication yields, and muscle color evaluation. Poultry Sci. 74:1688-1692.
  43. Jackson, T.C., M.D. Hardin and G.R. Acuff. 1996. Heat resistance of Escherichia coli O157:H7 in a nutrient medium and in ground beef patties as influenced by storage and holding temperatures. J. Food Prot. 59:230-237.
  44. Reagan, J.O., G.R. Acuff, D.R. Buege, M.J. Buyck, J.S. Dickson, C.L. Kastner, J.L. Marsden, J.B. Morgan, R. Nickelson II, G.C. Smith and J.N. Sofos. 1996. Trimming and washing of beef carcasses as a method of improving the microbiological quality of meat. J. Food Prot. 59:751-756.
  45. Morris, C.A., R.L. Theis, R.K. Miller, G.R. Acuff and J.W. Savell. 1997. Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaks. Meat Sci. 45:531-537.
  46. Morris, C.A., L.M. Lucia, J.W. Savell and G.R. Acuff. 1997. Trisodium phosphate treatment of pork carcasses. J. Food Sci. 62:402-403, 405.
  47. Eckert, L.A., J.V. Maca, R.K. Miller and G.R. Acuff. 1997. Sensory, microbial, and chemical characteristics of fresh aerobically stored ground beef containing sodium lactate and sodium propionate. J. Food Sci. 62:429-433.
  48. Maca, J.V., R.K. Miller, J.D. Maca and G.R. Acuff. 1997. Microbiological, sensory and chemical characteristics of vacuum-packaged cooked beef top rounds treated with sodium lactate and sodium propionate. J. Food Sci. 62:586-590, 596.
  49. Maca, J.V., R.K. Miller, G.R. Acuff. 1997. Microbiological, sensory and chemical characteristics of vacuum-packaged ground beef patties treated with salts of organic acids. J. Food Sci. 62:591-596.
  50. **National Advisory Committee on Microbiological Criteria for Food. 1997. Generic HACCP application in broiler slaughter and processing. J. Food Prot. 60:579-604.
  51. Rhee, K.S., L.M. Krahl, L.M. Lucia and G.R. Acuff. 1997. Antioxidative/antimicrobial effects and TBARS in aerobically refrigerated beef as related to microbial growth. J. Food Sci. 62:1205-1210.
  52. Castillo, A., L.M. Lucia, K.J. Goodson, J.W. Savell and G.R. Acuff. 1998. Use of hot water for beef carcass decontamination. J. Food Prot. 61:19-25.
  53. Castillo, A., J.S. Dickson, R.P. Clayton, L.M. Lucia and G.R. Acuff. 1998. Chemical dehairing of bovine skin to reduce pathogenic bacteria and bacteria of fecal origin. J. Food Prot. 61:623-625.
  54. **National Advisory Committee on Microbiological Criteria for Food. 1998. Hazard analysis and critical control point principles and application guidelines. J. Food Prot. 61:762-775.
  55. Castillo, A., L.M. Lucia, K.J. Goodson, J.W. Savell and G.R. Acuff. 1998. Comparison of water wash, trimming, and combined hot water and lactic acid treatments for reducing bacteria of fecal origin on beef carcasses. J. Food Prot. 61:823-828.
  56. **National Advisory Committee on Microbiological Criteria for Food. 1998. Principles of risk assessment for illness caused by foodborne biological agents. J. Food Prot. 61:1071-1074.
  57. Castillo, A., L.M. Lucia, K.J. Goodson, J.W. Savell and G.R. Acuff. 1999. Decontamination of beef carcass surface tissue by steam vacuuming alone and combined with hot water and lactic acid sprays. J. Food Prot. 62:146-151.
  58. Castillo, A., L.M. Lucia, G.K. Kemp and G.R. Acuff. 1999. Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces using acidified sodium chlorite. J. Food Prot. 62:580-584.
  59. Maca, J.V., R.K. Miller, M.E. Bigner, L.M. Lucia and G.R. Acuff. 1999. Sodium lactate and storage temperature effects on shelf life of vacuum packaged beef top rounds. Meat Sci. 53:23-29.
  60. Ellebracht, E.A., A. Castillo, L.M. Lucia, R.K. Miller and G.R. Acuff. 1999. Reduction of pathogens using hot water and lactic acid on beef trimmings. J. Food Sci. 64:1094-1099.
  61. Stevenson, T.H., L.M. Lucia and G.R. Acuff. 2000. Development of a selective medium for isolation of Helicobacter pylori from cattle and beef samples. Appl. Environ. Microbiol. 66:723-727.
  62. Stevenson, T.H., N. Bauer, L.M. Lucia and G.R. Acuff. 2000. Attempts to isolate Helicobacter from cattle and survival of Helicobacter pylori in beef products. J. Food Prot. 63:174-178.
  63. Stevenson, T.H., A. Castillo, L.M. Lucia and G.R. Acuff. 2000. Growth of Helicobacter pylori in various liquid and plating media. Letters Appl. Microbiol. 30:192-196.
  64. Castillo, A., L.M. Lucia, D.B. Roberson, T.H. Stevenson, I. Mercado and G.R. Acuff. 2001. Lactic acid sprays reduce bacterial pathogens on cold beef carcass surfaces and in subsequently produced ground beef. J. Food Prot. 64:58-62.
  65. Castillo, A., L.M. Lucia, I. Mercado and G.R. Acuff. 2001. In-plant evaluation of a lactic acid treatment for reduction of bacteria on chilled beef carcasses. J. Food Prot. 64:738-740.
  66. Ramirez, A.J., G.R. Acuff, L.M. Lucia and J.W. Savell. 2001. Lactic acid and trisodium phosphate treatment of lamb breast to reduce bacterial contamination. J. Food Prot.64:1439-1441.
  67. Eggenberger-Solorzano, L., S.E. Niebuhr, G.R. Acuff and J.S. Dickson. 2002. Hot water and organic acid interventions to control microbiological contamination on hog carcasses during processing. J. Food Prot. 65:1248-1252.
  68. Beach, J.C., E.A. Murano and G.R. Acuff. 2002. Prevalence of Salmonella and Campylobacter in beef cattle from transport to slaughter. J. Food Prot. 65:1687-1693.
  69. Beach, J.C., E.A. Murano and G.R. Acuff. 2002. Serotyping and antibiotic resistance profiling of Salmonella in feedlot and nonfeedlot beef cattle. J. Food Prot. 65:1694-1699.
  70. Prazak, A.M., E.A. Murano, I. Mercado and G.R. Acuff. 2002. Prevalence of Listeria monocytogenes during production and postharvest processing of cabbage. J. Food Prot. 65:1728-1734.
  71. Prazak, A.M., E.A. Murano, I. Mercado and G.R. Acuff. 2002. Antimicrobial resistance of Listeria monocytogenes isolated from various cabbage farms and packing sheds in Texas. J. Food Prot. 65:1796-1799.
  72. Castillo, A., K.S. McKenzie, L.M. Lucia and G.R. Acuff. 2003. Ozone treatment for reduction of Escherichia coli O157:H7 and Salmonella serotype Typhimurium on beef carcass surfaces. J. Food Prot. 66:775-779.
  73. Miller, D.R., J.T. Keeton, G.R. Acuff and J.F. Prochaska. 2003. Verification of cooking endpoint temperatures in beef by immunoassay of lactate dehydrogenase isozyme 5. J. Food Sci. 68(6):2076-2079.
  74. McKenna, D.R., D.S. Strachan, R.K. Miller, G.R. Acuff and J.W. Savell. 2003. Cranberry juice marinade improves sensory and microbiological properties of vacuum-packaged lamb chops. J. Muscle Foods 14:207-220.
  75. Mies, P.D., B.R. Covington, K.B. Harris, L.M. Lucia, G.R. Acuff and J.W. Savell. 2004. Decontamination of cattle hides prior to slaughter using washes with and without antimicrobial agents. J. Food Prot. 67:579-582.
  76. Castillo, A., I. Mercado, L.M. Lucia, Y. Martínez-Ruiz, J. Ponce de León, E.A. Murano and G.R. Acuff. 2004. Salmonella contamination during production of cantaloupe: A binational study. J. Food Prot. 67:713-720.
  77. Nuñez de Gonzalez, M.T., J.T. Keeton, G.R. Acuff, L.J. Ringer and L.M. Lucia. 2004. Effectiveness of acidic calcium sulfate with propionic and lactic acid and lactates as postprocessing dipping solutions to control Listeria monocytogenes on frankfurters with or without potassium lactate and stored vacuum packaged at 4.5oC. J. Food Prot. 67:915-921.
  78. King, D.A., L.M. Lucia, A. Castillo, G.R. Acuff, K.B. Harris and J.W. Savell. 2005. Evaluation of peroxyacetic acid as a posti-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces. Meat Sci. 69:401-407.
  79. Duffy, E.A., L.M. Lucia, J.M. Kells, A. Castillo, S.D. Pillai and G.R. Acuff. 2005. Concentrations of Escherichia coli and genetic diversity and antibiotic resistance profiling of Salmonella isolated from irrigation water, packing shed equipment, and fresh produce in Texas. J. Food Prot. 68:70-79.
  80. Ellebracht, J.W., D.A. King, A. Castillo, L.M. Lucia, G.R. Acuff, K.B. Harris and J.W. Savell. 2005. Evaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmings. Meat Sci. 70:197-203.
  81. Duffy, E.A., L. Cisneros-Zevallos, A. Castillo, S.D. Pillai, S.C. Ricke and G.R. Acuff. 2005. Survival of Salmonella transformed to express green fluorescent protein on Italian parsley as affected by processing and storage. J. Food Prot. 68:687-695.
  82. Marshall, K.M., S.E. Niebuhr, G.R. Acuff, L.M. Lucia and J.S. Dickson. 2005. Identification of Escherichia coli O157:H7 meat processing indicators for fresh meat through comparison of the effects of selected antimicrobial interventions. J. Food Prot. 68:2580-2587.
  83. Baird, B.E., L.M. Lucia, G.R. Acuff, K.B. Harris, and J.W. Savell. 2006. Beef hide antimicrobial interventions as a means of reducing bacterial contamination. Meat Sci. 73:245-248.
  84. Benli, H., B.S. Hafley, J.T. Keeton, L.M. Lucia, E. Cabrera-Diaz and G.R. Acuff. 2008. Biomechanical and microbiological changes in natural hog casings treated with ozone. Meat Sci. 79:155-162.
  85. Niebuhr, S.E., A. Laury, G.R. Acuff and J.S. Dickson. 2008. Evaluation of nonpathogenic surrogate bacteria as process validation indicators for Salmonella enterica for selected antimicrobial treatments, cold storage and fermentation in meat. J. Food Prot. 71:714-718.

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 **Published as an appointed member of the National Advisory Committee on Microbiological Criteria for Food (NACMCF), 1992-98.

 

BOOK CHAPTERS AND ISSUE PAPERS:

Acuff, G.R. 2005. Chapter 17, Chemical Decontamination Strategies for Meat. Improving the Safety of Fresh Meat, J.N. Sofos, ed, Woodhead Publishing.

Jaykus, L.-A., G.R. Acuff, F.F. Busta, J.S. Dickson, C.A. Hollingsworth, J. Marcy and A.M. McNamara. 2004. Managing Food Safety: Use of Performance Standards and Other Criteria in Food Inspection Systems. An Authoritative Report of the Institute of Food Technologists.

Doyle, M.P., G.R. Acuff, B. Cords, J. Cullor, J. Hollingsworth, K. Penner, R. A. Seward II, W.H. Sperber, and B. Tompkin. 2004. Intervention Strategies for the Microbiological Safety of Foods of Animal Origin. Council for Agricultural Science and Technology (CAST), Issue Paper No. 25.

Castillo, A., M.D. Hardin, G.R. Acuff and J.S. Dickson. 2002. Reduction of Microbial Contaminants on Carcasses. Control of Foodborne Microorganisms, V.K. Juneja and J.N. Sofos, eds, Marcel Dekker, Inc.

Jackson, T.C., D.L. Marshall, G.R. Acuff and J.S. Dickson. 2001. Microbial spoilage of foods: Meat, poultry and seafood. Food Microbiology Fundamentals and Frontiers, 2nd Edition, M. Doyle, T. Montville and L. Beuchat, eds. American Society for Microbiology Press.

Tompkin, R.B., A.M. McNamara and G.R. Acuff. 2001. Meat and Poultry Products. Compendium of Methods for the Microbiological Examination of Foods, 4th Edition, F.P. Downes and K.Ito, eds. American Public Health Association.

Markarian, V., N.H. Hooker, E.A. Murano, G.R. Acuff, and S. Carroll. 2001. Comparative costs of pathogen reduction strategies for Australian beef slaughter plants. In Interdisciplinary Food Safety Research, N.H. Hooker and E.A. Murano, eds. CRC Press.

Jackson, T.C., G.R. Acuff and J.S. Dickson. 1997. Microbial spoilage of foods: Meat, poultry and seafood. Food Microbiology Fundamentals and Frontiers, M. Doyle, T. Montville and L. Beuchat, eds. American Society for Microbiology Press.

Harris, K.B., H.R. Cross, G.R. Acuff and N.B. Webb. 1995. Risk analysis, HACCP and microbial criteria in meat and poultry systems (Chapter 7). HACCP in Meat, Poultry and Fish  Processing,A.M. Pearson and T.R. Dutson, eds. Chapman and Hall, London. pp. 134-155.

Acuff, G.R. 1992. Media, Reagents and Stains, Chapter 62, Compendium of Methods for the Microbiological Examination of Foods, 3rd Edition, American Public Health Association, Washington, D.C.

 

HONORS AND AWARDS RECEIVED:

Vice Chancellor’s Award in Excellence - Research Team, Beef Safety. Team of G.R. Acuff, D.B. Griffin, D. Hale, K.B. Harris, J.T. Keeton, R.K. Miller and J.W. Savell. January, 2005.

Faculty Fellow. Texas Agricultural Experiment Station. January, 2001.

Fish Camp Namesake. Selected by Texas A&M University students as a namesake for freshman orientation camp – Camp Acuff. 1998.

Distinguished Fellow. Rapid Methods and Automation in Microbiology Workshop. July 11-18, 1991. Kansas State University, Manhattan, Kansas. Certified by the American Society for Microbiology.