Linda J. Harris

Specialist in Cooperative Extension

Degree

Ph. D. North Carolina State University, 1991

Research

Dr. Harris’s research focuses on microbial food safety emphasizing the microbiology of fresh fruits and vegetables and tree nuts. She works to develop and validate standard microbiological methods and uses these methods to evaluate the behavior of food borne pathogens on fruits, vegetables and tree nuts under different storage and processing conditions. She uses these methods to evaluate antimicrobial treatments including various sanitizers and thermal processes for their efficacy in reducing microbial populations on various cut and intact produce and tree nut surfaces.

Selected Publications

• Harris, L.J., J.N. Farber, L.R. Beuchat, M.E. Parish, T.V. Suslow, E.H. Garrett and F.F. Busta. 2003. Outbreaks associated with fresh produce:  Incidence, growth and survival of pathogens in fresh and fresh-cut produce. Comprehensive Reviews in Food Science and Food Safety 2S:78-141.

• Lang, M.M., L.J. Harris and L.R. Beuchat. 2004. Survival and recovery of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on lettuce and parsley as affected by method of inoculation, time between inoculation and analysis, and treatment with chlorinated water. Journal of Food Protection 67:1092-1103.

• Parnell, T.L., L.J. Harris and T.V. Suslow. 2005. Reducing Salmonella on cantaloupes and honeydew melons using wash practices applicable to postharvest handling, foodservice, and consumer preparation. International Journal of Food Microbiology 99:59-70.

• Danyluk, M.D., A.R. Uesugi and L.J. Harris. 2005. Survival of Salmonella entertidis PT 30 on inoculated almonds after commercial fumigation with propylene oxide. Journal of  Food Protection 68:1613-1622.

• Uesugi, A.R. and L.J. Harris. 2006. Growth of Salmonella enteritidis Phage Type 30 in almond hull and shell slurries and survival in drying almond hulls. Journal of Food Protection 69:712-718.

Awards and Honors

• Invited member of the IFT/FDA Task Force on the Microbiological Safety of Fresh and Fresh-Cut Fruits and Vegetables, 1999 – 2001

• International Association for Food Protection Educator Award, 2004

• Appointed to the National Advisory Committee for the Microbiological Criteria for Foods, May 2005 – September 2006

Extension of Knowledge Activities 

Through electronic means, presentations, or one-on-one interactions Dr. Harris works with food producers, processors, workers in food service and retail sectors, consumers, and representatives from State and Federal Government Departments of Agriculture and Health on issues related to microbial food safety. She interacts with a wide range of individuals from homemakers and small-scale farmers to large-scale commercial processors and many support industries and organizations. 

For more information on Dr. Harris, visit her home page.