Jonathan A. Campbell

Jonathan A. Campbell

  • Meat Extension Specialist
  • Associate Professor - Animal Science
350 Agricultural Science and Industries Building
University Park, PA 16802

Areas of Expertise

  • Processed Meats
  • Food Safety
  • Thermal Processing & Smoking
  • Hazard Analysis Critical Control Point Systems

Education

  • PhD - Meat Science, Iowa State University, May 2012
  • Dissertation: Survival of MRSA in Processed Meat Products
  • MS - Animal Physiology, Clemson University, December 2006
  • Thesis: Sensory & Quality Differences in Conventional & Free Range Broilers
  • BS - Animal Science, Clemson University, December 2000

Publications

Survival of acid-adapted and non-adapted Shiga toxin-producing Escherichia coli using an in vitro model
Food Control, Rivera-Reyes, Minerva, Campbell, Jonathan Alexander, Cutter, Catherine Nettles, 2019

Pathogen reductions during traditional fermentation and drying of pork salamis.
Food Protection Trends, 2019

National survey of Salmonella prevalence in lymph nodes of sows and market hogs
Translational Animal Science, Bessire, Baylee C., Thomas, Milton, Gehring, Kerri B., Savell, Jeffrey W., Griffin, Davey B., Taylor, T. Matthew, Benjy Mikel, W., Campbell, Jonathan Alexander, Arnold, Ashley N., Scaria, Joy, 2018

Oxygen Scavengers affect Gas Mixture and Color Stability of Master Packed Ground Beef
Meat and Muscle Biology, Arteaga Custode, I., Campbell, Jonathan, Cassar, J., Mills, Edward, 2017

Pathogen reductions associated with traditional processing of landjäger
Food Control, Rivera-Reyes, Minerva, Campbell, Jonathan A., Cutter, Catherine N., 2017

Prevalence and phylogenetic characterization of Escherichia coli and hygiene indicator bacteria isolated from leafy green produce, beef, and pork obtained from farmers' markets in Pennsylvania
Journal of Food Protection, Scheinberg, Joshua A., Dudley, Edward G., Campbell, Jonathan Alexander, Roberts, Beth, DiMarzio, Michael, Debroy, Chitrita, Cutter, Catherine Nettles, 2017

Fate of pathogenic bacteria associated with production of pickled sausage by using a cold fill process
Journal of Food Protection, Gaydos, Nelson J., Cutter, Catherine N., Campbell, Jonathan A., 2016

Survival of methicillin-resistant Staphylococcus aureus during thermal processing of frankfurters, summer sausage, and ham
Foodborne pathogens and disease, Campbell, Jonathan A., Dickson, James S., Cordray, Joseph C., Olson, Dennis G., Mendonca, Aubrey F., Prusa, Kenneth J., 2014

Survival of methicillin-resistant Staphylococcus aureus during commercial heat treatment of slab bacon and consumer preparation of sliced bacon
Journal of Food Protection, Campbell, Jonathan A., Dickson, James S., Cordray, Joseph C., Olson, Dennis, Mendonca, Aubrey F., Prusa, Kenneth J., 2014

Fall Colors Can Mean More Green for Meat Processors
AAMPlifier, Campbell, Jonathan, 2013