As a food safety engineer, Jeong has been studying and developing non-thermal/thermal food safety intervention technologies, cleaning/sanitation of equipment and environment, microbial inactivation/growth modeling, and process optimization techniques to reduce the risk of foodborne disease. Recent research activities are focused on low-moisture food safety, food irradiation, and process optimization and scale-up of innovative technologies related to :
- Developing Salmonella Control Strategies for Spray-Dried Powders (Federal).
- Understanding Bacterial Dry Transfer Mechanism during Nut Processing (Federal).
- Preventing and Reducing Salmonella Attachment on Dry Surfaces (Nonprofit, worldwide).
- Developing Nonaqueous Cleaning Technology for Commercial Low Moisture Food Ingredients Processing Equipment (Private)
- Inactivation of Salmonella on Raw Nuts Using Low-Energy X-ray (Nonprofit, worldwide).
- Otheresture Food Ingredients.Enhancing Commercialization of Low-energy X-ray Food Irradiator (State)
Other collaborative projects:
- Enhancing Low-Moisture Food Safety by Improving Development and Implementation of Pasteurization Technologies (Federal)
- Breaking Insect-Related Trade Barriers for the Eastern USA Blueberry (Federal).
- An Integrated Approach to Enhancing The Safety of Fresh-Cut Fruit and Vegetable Salads during Processing, Packaging, and Distribution (Federal).
- Factor Affecting Pasteurization Efficacy for Salmonella in Low-Moisture Foods (Federal).
- Improving Process Validation for Multiple Pasteurization Technologies Applied to Low-Moisture Foods (Federal).
- Modeling the Microbiological Effect of Low-energy X-ray Irradiation on Ground Beef Patties (State, private)
- Improved Process Validation Strategies for Salmonella Inactivation on Low-Moisture Food Products Subjected to Thermal Pasteurization Processes (Nonprofit, worldwide)
- Quantifying the performance of Pediococcus spp. (NRRL B-2354) as a Non-pathogenic Surrogate for Salmonella Entritidis PT30 (Commodity group)