What is he best known for?
The fields of study he is best known for:
- Food science
- Biochemistry
- Antibiotics
His primary areas of investigation include Food science, Human decontamination, Salmonella, Lactic acid and Microbiology.
His Food science study frequently links to related topics such as Sodium lactate.
His research integrates issues of Acetic acid, Feces, Plate count and Animal science in his study of Human decontamination.
Gary R. Acuff interconnects Veterinary medicine, Nalidixic acid, Antimicrobial and Enterobacteriaceae in the investigation of issues within Salmonella.
In his study, which falls under the umbrella issue of Lactic acid, Micrococcus, Staphylococcus and Roast beef is strongly linked to Lactobacillus.
His Microbiology research integrates issues from Listeria monocytogenes, Clostridium perfringens and Staphylococcus aureus.
His most cited work include:
- Comparison of Methods for Decontamination from Beef Carcass Surfaces. (179 citations)
- Comparison of Water Wash, Trimming, and Combined Hot Water and Lactic Acid Treatments for Reducing Bacteria of Fecal Origin on Beef Carcasses (124 citations)
- Effect of Sodium Lactate on Microbial and Chemical Composition of Cooked Beef during Storage (113 citations)
What are the main themes of his work throughout his whole career to date?
Gary R. Acuff focuses on Food science, Microbiology, Salmonella, Lactic acid and Contamination.
Food science connects with themes related to Sodium lactate in his study.
Gary R. Acuff has researched Microbiology in several fields, including Veterinary medicine, Food microbiology, Listeria monocytogenes and Beef cattle.
His studies in Salmonella integrate themes in fields like Pathogenic bacteria and Enterobacteriaceae.
His Lactic acid study also includes fields such as
- Human decontamination and related Animal science and Indicator organism,
- Biochemistry that connect with fields like Semimembranosus muscle.
Gary R. Acuff works mostly in the field of Contamination, limiting it down to topics relating to Feces and, in certain cases, Campylobacter, as a part of the same area of interest.
He most often published in these fields:
- Food science (57.89%)
- Microbiology (30.70%)
- Salmonella (27.19%)
What were the highlights of his more recent work (between 2014-2019)?
- Food science (57.89%)
- Salmonella (27.19%)
- Antimicrobial (14.04%)
In recent papers he was focusing on the following fields of study:
His primary areas of study are Food science, Salmonella, Antimicrobial, Food safety and Quality.
He works in the field of Food science, namely White meat.
His research is interdisciplinary, bridging the disciplines of Microbiology and Salmonella.
His Antimicrobial study incorporates themes from Marketing, Shiga toxin-producing Escherichia coli and Lactic acid.
His biological study spans a wide range of topics, including Colony count, Scalding and Food handling.
The various areas that Gary R. Acuff examines in his Food hygiene study include Risk analysis and Beef cattle.
Between 2014 and 2019, his most popular works were:
-
- Sampling Plans, Sample Collection, Shipment, and Preparation for Analysis (36 citations)
- Critically important antibiotics: criteria and approaches for measuring and reducing their use in food animal agriculture. (20 citations)
- Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation (16 citations)
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