Erin DiCaprio

 Erin  DiCaprio


  • Assistant Specialist in Cooperative Extension
  • Food Science and Technology


Ph.D. The Ohio State University, 2015

M.S. The Ohio State University, 2012

B.S. Virginia Tech, 2005


Dr. DiCaprio’s area of expertise is in microbial food safety, with emphasis on foodborne viruses.  Viruses are a leading cause of foodborne disease and high risk foods for viral contamination are fresh produce, shellfish, and ready-to-eat foods.  Her research is focused on determining the mechanisms by which fresh produce is contaminated by foodborne viruses during production and processing and which biological and environmental factors influence viral persistence in these foods.  She is also working on the development of methods to inactivate foodborne viruses in fresh produce and other high risk foods.  


  1. DiCaprio E., N. Phantkankum, D. Culbertson, Y. Ma, J. H. Hughes, R. M. Uribe, and J. Li.  Inactivation of human norovirus and Tulane virus in simple mediums and fresh whole strawberries by ionizing radiation.  2016.  Intl J Food Microbiol.  232: 43-51.
  2. Araud E., E. DiCaprio, Y. Ma, F. Lou, J. H. Hughes, D. Kingsley, and J. Li.  Thermal inactivation of enteric viruses and bioaccumulation of enteric viruses in oysters (Crassostrea virginica).  2016.  Appl Environ Microbiol.  82(7): 2086-99. Selected as a Spotlight article.
  3. Yeap J.W., S. Kaur, F. Lou, E. DiCaprio, M. Morgan, R. Linton, and J. Li.  Inactivation kinetics and mechanism of a human norovirus surrogate on stainless steel coupons using chlorine dioxide gas.  2015.  Appl Environ Microbiol. 82(1): 116-123.
  4. DiCaprio E., A. Purgianto, Y. Ma, J. Hughes, X. Dai, and J. Li.  Attachment and localization of human norovirus and animal caliciviruses in fresh produce.  2015.  Intl J Food Microbiol.  211: 101-108.
  5. Lou F., M. Ye, Y. Ma, X. Li, E. DiCaprio, H. Chen, S. Krakowka, J. Hughes, D. Kingsley, and J. Li.  A gnotobiotic pig model to determine human norovirus inactivation by high pressure processing.  2015.  Appl Environ Microbiol.  81(19): 6679-6687.
  6. Araud E., E. DiCaprio, Z. Yang, X. Li, F. Lou, J. H. Hughes, H. Chen, and J. Li. High-pressure Inactivation of Rotaviruses: The Role of Treatment Temperature and Strain Diversity in Virus Inactivation.  2015.  Appl Environ Microbiol.  81(19): 6669-78.
  7. DiCaprio E., A. Purgianto, and J. Li.  Effect of abiotic and biotic stress on the internalization and dissemination of human norovirus surrogates in growing Romaine lettuce.  2015.  Appl Environ Microbiol. 81(14):4791-4800.
  8. DiCaprio E., D. Culbertson, and J. Li.  Evidence of the internalization of animal caliciviruses via the root of growing strawberry plants and dissemination to the fruit.  2015.  Appl Environ Microbiol. 81(8):2727-2734.  Selected as a Spotlight article.
  9. Predmore A., G. Sanglay, E. DiCaprio, J. Li, R. Uribe, and K. Lee.  Electron beam inactivation of Tulane virus on fresh produce, and mechanism of inactivation of human norovirus surrogates by electron beam irradiation.  2014.  Intl J Food Microbiol.  198:28-36.
  10. 10. DiCaprio E., Y. Ma, J. Hughes, and J. Li.  Epidemiology, prevention, and control of the no. 1 foodborne illness: human norovirus.  2013.  Clinical Review Articles, Infectious Disease Clinics of North America.  27(3): 651-74
  11. 11. DiCaprio E., Y. Ma, A. Purgianto, J. Hughes, and J. Li.  Internalization and dissemination of human norovirus and animal caliciviruses in hydroponically grown romaine lettuce.  2012.  Appl Environ Microbiol.  78(17):6413-52.
  12. 12. Li J., A. Predmore, E. Divers, and F. Lou.  New interventions against human norovirus: progress, opportunities, and challenges.  2012.  Annu Rev Food Sci Technol.  3:331-52.
  13. Feng K., E. Divers, Y. Ma, and J. Li.  Inactivation of a human norovirus surrogate, human norovius virus-like particles, and vesicular stomatitis virus by gamma irradiation.  2011.  Appl Environ Microbiol.  77(10):3507-17.

Extension of Knowledge Activities 

Dr. DiCaprio’s focus in on community food safety. She is involved with the Master Food Preserver Program and interacts with the general public to disseminate knowledge on safe food handling, preparation, and storage.