Sam Watson, Ph.D.

Traditional meat preservation techniques and their modern applications
Animal Frontiers, Watson, Samuel, 2025

Impact of organic acid treatment on the microbial community composition of raw beef during extended refrigerated storage
Food Microbiology, Watson, Samuel, Aluthge, Nirosh, Furbeck, Rebecca, Chaves, Byron, Fernando, Samodha, Sullican, Gary, 2025

Growth of Listeria monocytogenes in biofilms with Pseudomonas is dependent on Pseudomonas species
International Association of Food Protection Meeting, Watson, Samuel, Yount, Mackenna, Kovac, Jasna, 2025

The impact of mushroom growth substrate composition on Listeria monocytogenes and Salmonella reductions
Penn State Gamma Sigma Delta Society Meeting, Hoffmann, Gabriella, Vozzella, Tony, Watson, Samuel, de Jesus, Laura, Pecchia, John, Kovac, Jasna, 2025

Environmental monitoring of Nebraska ready-to-eat meat processing establishments resulted in the isolation of Listeria alongside Pseudomonas highly resistant to quaternary ammonia sanitizer
Journal of Food Protection, Watson, Samuel, Neijahr, Alison, Fernando, Samodha, Chaves, Byron, Sullivan, Gary, 2024

Implementation of a group quiz format in an introductory meat science course
North American Colleges and Teachers of Agriculture Journal, Watson, Samuel, Karr, Lisa, Sullivan, Gary, 2023

Spoilage Pseudomonas survive thermal processing and grow during vacuum packaged storage in an emulsified beef system
Journal of Food Science, Watson, Samuel, Furbeck, Rebecca, Fernando, Samodha, Chaves, Byron, Sullivan, Gary, 2023

Inactivation of Salmonella during low temperature sous vide cooking of non-intact beef.
Journal of Food Protection, Hunt, Heather, Watson, Samuel, Chaves, Byron, Cavender, George, Sullivan, Gary, 2023

Analysis of microbial communities in vacuum packaged raw beef treated with organic acids using 16S rRNA sequencing
Reciprocal Meat Conference, Watson, Sam, Furbeck, Rebecca, Chaves, Byron, Fernando, Samodha, Sullivan, Gary, 2022

Fate of salmonella spp., listeria monocytogenes, and campylobacter spp. during fermentation and drying of duck salami
Food Protection Trends, Watson, Samuel, Cutter, Catherine N., Campbell, Jonathan A., 2021

Fate of Salmonella in Beef Steaks during Sous Vide Cooking
Reciprocal Meat Conference, Hunt, Heather, Watson, Samuel, Chaves, Byron, Sullivan, Gary, 2021

Impact on antimicrobial interventions on spoilage bacteria during extended storage of raw, vacuum packaged beef from two facilities
Reciprocal Meat Conference, Watson, Samuel, Furbeck, Rebecca, Chaves, Byron, Fernando, Samodha, Sullivan, Gary, 2021

Fate of Generic Escherichia coli in Non-Intact Beef Steaks during Sous Vide Cooking at Different Holding Time and Temperature Combinations
Food Protection Trends, Hunt, Heather, Watson, Samuel, Chaves, Byron, Cavender, George, Sullivan, Gary, 2021

Spoilage Pseudomonas survive thermal processing and grow during vacuum packaged storage in an emulsified beef system
International Congress of Meat Science and Technology, Watson, Samuel, Furbeck, Rebecca, Chaves, Byron, Sullivan, Gary, 2020

Evaluation of the safety of duck prosciutto
Penn State Gamma Sigma Delta Society Meeting, Kishbaugh, Kaylee, Watson, Samuel, Campbell, Jonathan, 2019

Fate of Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes during curing and drying of beef bresaola
Reciprocal Meat Conference, Watson, Samuel, Gaydos, Nelson, McKinney, Samantha, Campbell, Jonathan, 2018

Comparison of the shelf life of farmers’ market produce and grocery store produce
Penn State Gamma Sigma Delta Society Meeting, Watson, Samuel, Cutter, Catherine, 2017

Survey of food safety knowledge, behaviors, and attitudes of farmers’ market consumers in Pennsylvania
Penn State Gamma Sigma Society Meeting, Watson, Samuel, Cutter, Catherine, 2016