Donald W. Schaffner - Concepedia

Author

Donald W. Schaffner

Rutgers, The State University of New Jersey ORCID

Also Known As

D Schaffner, D W Schaffner, D. Schaffner, D. W. SCHAFFNER, D. W. Schaffner, D.W Schaffner, D.W. Schaffner, DONALD W. SCHAFFNER, Don Schaffner, Donald Schaffner

286

Publications

7.8K

Citations

H-Index

152

Concepts

All Affiliations

Rutgers, The State University of New Jersey University of Florida University of California, Davis Florida Department of Citrus Universidade Federal da Paraíba

About

Donald W. Schaffner is an author at Rutgers, The State University of New Jersey specializing in food safety, microbiology, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	28	48	2.1K
2	Medicine	28	57	2.6K
3	Engineering	12	14	519
4	Business	1	1	20
5	Management	1	1	118

Donald W. Schaffner

160

Publications

7.1K

Citations

H-Index

Page 1

	Year	Citations
Quantification and Variability Analysis of Bacterial Cross-Contamination Rates in Common Food Service Tasks Yuhuan Chen, Kristin Jackson, Fabiola P. Chea, Journal of Food Protection Variability AnalysisFood ContaminationBacterial Cross-contamination RatesMicrobial ContaminationMicrobial Ecology	2001	344
Food Safety Self-Reported Behaviors and Cognitions of Young Adults: Results of a National Study Carol Byrd‐Bredbenner, Jaclyn Maurer, Virginia Wheatley, Journal of Food Protection Food ChoiceBehavioral SciencesNutritional GuidelinesYoung AdultsHealth Promotion	2007	207
Glove Barriers to Bacterial Cross-Contamination between Hands to Food Rebecca Montville, Yuhuan Chen, Donald W. Schaffner Journal of Food Protection Glove BarriersMicrobial ContaminationFoodborne PathogensFood MicrobiologyMicrobiology	2001	187
Modeling the influence of temperature, water activity and water mobility on the persistence of Salmonella in low-moisture foods Sofía M. Santillana Farakos, Joseph F. Frank, Donald W. Schaffner International Journal of Food Microbiology	2013	164
Inoculum Size Influences Bacterial CrossContamination betweenSurfaces Rebecca Montville, Donald W. Schaffner Applied and Environmental Microbiology Bacterial TransferMicrobial ContaminationQuantitative MicrobiologySurface TypeBacteriology	2003	155
Comparison of Logistic Regression and Linear Regression in Modeling Percentage Data Lihui Zhao, Yuhuan Chen, Donald W. Schaffner Applied and Environmental Microbiology	2001	144
Quantitative Assessment of the Microbial Risk of Leafy Greens from Farm to Consumption: Preliminary Framework, Data, and Risk Estimates Michelle D. Danyluk, Donald W. Schaffner Journal of Food Protection Precision AgricultureEngineeringMicrobial RiskEnvironmental HealthCrop Protection	2011	138
Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce Anderson S. Sant’Ana, Bernadette Dora Gombossy de Melo Franco, Donald W. Schaffner Food Microbiology	2011	130
Effects of oregano essential oil and carvacrol on biofilms of Staphylococcus aureus from food-contact surfaces Jéssica Bezerra dos Santos Rodrigues, Rayssa Julliane de Carvalho, Neyrijane Targino de Souza, Food Control	2016	119
Risk assessment of hand washing efficacy using literature and experimental data Rebecca Montville, Yuhuan Chen, Donald W. Schaffner International Journal of Food Microbiology Risk AssessmentSanitationExperimental DataOccupational HygieneOccupational Health Sciences	2002	118

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