Linda J. Harris
Specialist in Cooperative Extension
Ph. D. North Carolina State University, 1991
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• Blessington, T., E.J. Mitcham, and L.J. Harris. 2012. Survival of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes on inoculated walnut kernels during storage. J. Food Prot. 75(2): 245-254.
• Abd, S.J., K.L. McCarthy, and L.J. Harris. Jan. 2012. Impact of storage time and temperature on thermal inactivation of Salmonella Enteritidis PT 30 on oil-roasted almonds. J. Food Sci. 77(1):M42-M47.
• Lambertini, E., M.D. Danyluk, D.W. Schaffner, C.K. Winter, and L.J. Harris. 2011. Risk of salmonellosis from consumption of almonds in the North American market. Food Res. Int. doi:10.1016/j.foodres.2011.05.039
• Harris, L.J., A.R. Uesugi, S.J. Abd, and K.L. McCarthy. 2011. Survival of Salmonella Enteritidis PT30 on inoculated almond kernels in hot water treatments. Food Res. Int. doi:10.1016/j.foodres.2011.03.048
• Theofel, C. G., and L.J. Harris. 2009. Impact of pre-inoculation culture conditions on the behavior of Escherichia coli O157:H7 inoculated onto Romaine lettuce (Lactuca sativa) plants and cut leaf surfaces. J. Food Prot. 72:1553-1559.
• Du, W.-X, M.D. Danyluk, and L.J. Harris. 2010. Efficacy of aqueous and alcohol-based quaternary ammonium sanitizers for reducing Salmonella in dusts generated in almond hulling and shelling facilities. J. Food Sci. 75:M7-M13.
• Parker, C.T., S. Huynh, B. Quiñones, L. J. Harris, and R. E. Mandrell. 2010. Comparative genotypes of Salmonella enterica serovar Enteritidis Phage Type 30 and 9c strains isolated from three outbreaks associated with raw almonds. Appl. Environ. Microbiol. 76:3723-3731.
• Du, W.-X., S. J. Abd, K. L. McCarthy, and L. J. Harris. 2010. Reduction of Salmonella on inoculated almonds exposed to hot oil. J. Food Prot. 73(7):1238-1246.
• Bansal, A., T.M. Jones, S.J. Abd, M.D. Danyluk, and L.J. Harris. 2010. Most-probable-number determination of Salmonella levels in naturally contaminated raw almonds using two sample preparation methods. J. Food Prot. 73(11):1986-1992.
• Lambertini, E., M.D. Danyluk, D.W. Schaffner, C.K. Winter, and L.J. Harris. 2011. Risk of salmonellosis from consumption of almonds in the North American market Food Res. Int. In Press.
• Harris, L.J., A.R. Uesugi, S.J. Abd, and K.L. McCarthy. 2011. Survival of Salmonella Enteritidis PT30 on inoculated almond kernels in hot water treatments. Food Res. Int. In Press.
• Moyne, A., M.R. Sudarshana, T. Blessington, S.T. Koike, M.D. Cahn, L.J. Harris. 2011. Fate of Escherichia coli O157:H7 in field-inoculated lettuce. Food Microbiol. In Press.
Awards and Honors
• International Association for Food Protection, 2010 Frozen Food Foundation Research Award
Extension of Knowledge Activities
Through electronic means, presentations, or one-on-one interactions Dr. Harris works with food producers, processors, consumers, and representatives from State and Federal Government 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.