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«Cangliang Shen Cangliang Shen Assistant Professor (Food Microbiologist), Ph.D. Department of Biology Western Kentucky University 1906 College Heights ...»

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August 2014, Cangliang Shen

Cangliang Shen

Assistant Professor (Food Microbiologist), Ph.D.

Department of Biology

Western Kentucky University

1906 College Heights Blvd. #11080, TCCW 314

Bowling Green, KY 42101

Office phone: (270) 745-4440

Cell phone: (970) 222-2975

Email: cangliang.shen@wku.edu

Education

Ph.D. Food Microbiology (Meat Safety) 2006-2009

Department of Animal Sciences, Center for Meat Safety & Quality,

Colorado State University M.S. Veterinary Medicine College of Veterinary Medicine, Nanjing Agricultural University, China 2004-2006 Bachelor Veterinary Medicine College of Veterinary Medicine, Nanjing Agricultural University, China 2000-2004 Work and Research Experiences Assistant Professor (Food microbiologist) 08/2012Department of Biology, Western Kentucky University, Bowling Green, KY  Teach and develop externally funded research program in food microbiology  Develop food program and curriculum and contribute substantially to the infrastructure growth in food science.

 Classes Teaching:

2012-2014 Biol226 Microbial Biology & Diversity (24 students/semester) 2012-2014 Biol227 Lab Microbial Biology & Diversity (24 students/semester) 2012-2014 Biol208 General Clinical Microbiology (24 students/semester, 2 sections/semester) Spring 2015 Bio 336 Food Microbiology (developed new course) Postdoctoral Research Microbiologist 01/2011-07/2012 USDA-ARS Environmental Microbial and Food Safety Lab, Beltsville, MD Department of Nutrition and Food Science, University of Maryland at College Park, MD

Research project:

(I) Improving produce safety by stabilizing chlorine in washing solutions with high organic loads August 2014, Cangliang Shen (II) Innovative technologies and process optimization for food safety risk reduction associated produce processing Research Associate, IEH Laboratories & Consulting Group, Seattle, WA 01/2010-01/2011 Job duties: Commercial food pathogen testing using multiplex PCR, validation studies of antimicrobials application on food processing, and research related to lactic acid bacteria Graduate Research Assistant, Department of Animal Sciences, Center for Meat Safety & Quality, Colorado State University Advisor: Dr. John N. Sofos 08/2006-12/2009

Research projects:

(I.) Thermal inactivation of Escherichia coli O157:H7 on nonintact beef products (II.) Antilisterial activities of natural antimicrobials on ready-to-eat meat products Graduate Research Assistant, Key Laboratory of Animal Physiology & Biochemistry, Ministry of Agriculture, Nanjing Agricultural University, China 09/2003-06/2006 Research project: Antimicrobial activity and anti-infection effect of hydrolysates from soybean conglycinin against E. coli O138 in mice using PCR-DGGE Honors and Awards  Food Microbiology Division Leadership Travel Grant, Institute of Food Technologists 2014  WKU Faculty and Staff Appreciation Award (sponsored by Alpha Omicron Pi) 2014  Members-at-Large of Food Microbiology Division, Institute of Food Technologist, 2013-2014  1st Place of John C. Ayres Poster Competition Food Microbiology Division, Institute of Food Technologists 2010  3 place of Developing Scientist Award, International Association of Food Protection rd  Third Prize JBS Swift Company Seminar Student Oral Presentation Competition 2009  Student Education Award, Institute of Food Technologists Rocky Mountain Branch 2009  Student Travel Award, Institute of Food Technologists Rocky Mountain Branch 2008  Graduate Fellowship Award Colorado State University 2006 Publications

Referred Journal Articles:

1. Cangliang Shen. 2014. Cooking inactivation of shiga toxin producing Escherichia coli (STEC) in non-intact beefs-a mini-review. Journal of Food Processing & Beverages. 2:1-5.

2. Cangliang Shen. 2014. Evaluation of chlorine efficacy against Escherichia coli O157:H7 survival and cross-contamination during continuous produces washing process with water quality change. International Journal of Food Science, Nutrition, and Dietetics.

3:201-207.

3. Cangliang Shen, Yaguang Luo, Xiangwu Nou, Qin Wang, and Patricia Millner. 2013.

Dynamic effects of free chlorine concentration, organic load, and exposure time on the inactivation of Salmonella, Escherichia coli O157:H7 and Non-O157 Shiga

August 2014, Cangliang Shen

Toxin-Producing E. coli. Journal of Food Protection. 76:386-393.

4. Yaguang Luo, Xiangwu Nou, Patricia Millner, Bin Zhou, Cangliang Shen, Yang Yang, Yunpeng Wu, Qin Wang, Hao Feng, and Dan Shelton. 2012. A semi-commercial scale evaluation of a new process aid for enhancing chlorine efficacy against pathogen survival and cross-contamination during produce wash. International Journal of Food Microbiology.

158: 133-139.

5. Cangliang Shen, Yaguang Luo, Xiangwu Nou, Gary Bauchan, Bin Zhou, Qin Wang, and Patricia Millner. 2012. Fresh produce washing aid, T-128, enhances inactivation of Salmonella and Pseudomonas biofilms on stainless steel coupons in chlorinated wash solutions. Applied and Environmental Microbiology. 78:6789-6798.

6. Cangliang Shen, Ifigenia Geornaras, Keith E. Belk, Gary C. Smith and John N. Sofos. 2011.

Thermal inactivation of acid, cold, heat, starvation and desiccation stress-adapted Escherichia coli O157:H7 in nonintact beef moisture–enhanced with various brine ingredients. Journal of Food Protection.74: 531-538





7. Cangliang Shen, Ifigenia Geornaras, Patricia A. Kendall and John N. Sofos. 2011.

Evaluation of microwave oven heating and salad dressings to control Listeria monocytogenes on diced ham and turkey breast. Food Protection Trends. March: 16-23

8. Cangliang Shen, Ifigenia Geornaras, Keith E. Belk, Gary C. Smith and John N. Sofos. 2010.

Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures.

Journal of Food Science.76: 64-71.

9. Cangliang Shen, Jeremy M. Adler, Ifigenia Geornaras, Keith E. Belk, Gary C. Smith and John N. Sofos. 2010. Inactivation of Escherichia coli O157:H7 in nonintact beef steaks of different thicknesses by pan-broiling, double pan-broiling or roasting by using five types of cooking equipment. Journal of Food Protection.73: 461-469.

10. Cangliang Shen, Ifigenia Geornaras, Patricia A. Kendall and John N. Sofos. 2009.

Antilisterial activities of salad dressings, without or with prior microwave oven heating, on frankfurters during simulated home storage. International Journal of Food Microbiology.

132: 9-13.

11. Cangliang Shen, Ifigenia Geornaras, Patricia A. Kendall and John N. Sofos. 2009. Control of listeria monocytogenes on frankfurters by dipping in hops beta acids solutions. Journal of Food Protection.72: 702-709.

12. Cangliang Shen, and John N. Sofos. 2008. Antilisterial activity of hops beta acids in broth with or without other antimicrobials. Journal of Food Science.73: 438-442.

13. Cangliang Shen, Weihua Chen, and Sixiang Zou. 2007. In vitro and in vivo effects of hydrolysates from conglycinin on intestinal microbial community of mice after E. coli infection. Journal of Applied Microbiology.102: 283-289.

14. Cangliang Shen, Wen Yao, Weihua Chen, Weiyun Zhu, and Sixiang Zou. 2006. Effect of conglycinin pepsin hydrolysates on intestinal bacterial community and health in mice after feeding E. coli. China Journal of Modern Medicine.16: 354-361.

15. Xiaodong Zhu, and Cangliang Shen. 2006. The research progress of soybean protein.

August 2014, Cangliang Shen

China feed additives. 9: 10-12.

16. Xiaodong Zhu, and Cangliang Shen. 2006. The research progress of bioactive peptide.

China feed additives. 11: 9-12.

17. Cangliang Shen, Weihua Chen, and Sixiang Zou. 2005. Anti-infection of hydrolysates from conglycinin on E. coli of mice. World Chinese Journal of Digestology.13: 1299-1304.

Research reports:

1. Cangliang Shen and John N. Sofos. 2007. Activity of hops beta acids. Animal Sciences Research Report, Department of Animal Sciences, Colorado State University, Fort Collins, CO.

2. Ifigenia Geornaras, Nikos Chorianopoulos, Kyung Yuk Ko, Jeremy M. Adler, Oleksandr A.

Byelashov, Shivani Gupta, Cangliang Shen, Keith E. Belk, Gary C. Smith, John N. Sofos.

2009. Effect of traditional and modified enhancement solution ingredients on survival of Escherichia coli O157:H7 during storage and cooking of moisture-enhanced beef. Final report submitted to American Meat Institution Foundation, Washington, DC.

3. Yaguang Luo, Daniel Shelton, Patricia Millner, Xiangwu Nou. 2011. Improving produce safety by stabilizing chlorine in washing solutions with high organic loads. Final report submitted to UC Davis Center for Produce Safety, prepared and written by Cangliang Shen

Funded External Grants:

1. Hanna Khouryieh, Cangliang Shen, Martin Stone, Amanda Gipe, and Todd Williams.

FY2013-2014. An integrated approach to enhance the safety of locally grown fresh produce through research and extension. USDA, NIFA-AFRI Food Safety Program-2012-04320.

Budget: $209,920. Co-PI for objective 2 (33.3%), budget distributed to Shen: ~$60,000.

Funded Internal Competitive Grants:

1. Cangliang Shen and Amanda Gipe McKeith. 2014-2015. Thermal inactivation of shiga toxin-producing Escherichia coli (STEC) in veal products moisture enhanced with essential oils. Budget: $8,200. WKU- Research and Creative Activities Program Funding.

2. Cangliang Shen (Faculty Mentor) and Kimberly Baugh. 2013. Cooking inactivation of Non-O157 Shiga Toxin-Producing Escherichia coli in moisture enhanced non-intact beef by double pan-broiling griller. Budget: $5,000. WKU, Faculty – Undergraduate Student Engagement (FUSE) Grant.

3. Moon-Soo Kim, Cangliang Shen, Amanda Gipe Mckeith, Jana Fattic, Aaron Celestian, and Pauline Norris. 2013. Evaluation of the efficacy of postharvest chlorine water washing procedures to control foodborne pathogens on fresh produce selling at local farmers’ markets and development of a zinc finger protein array for on-site detection of foodborne pathogens.

WKU-Applied Research and Technology Program, Collaborative Research Proposal

Grants. Budget: $70,000. Co-PI for produce washing project, budget distributed to Shen:

$30,000.

August 2014, Cangliang Shen

4. Cangliang Shen (faculty mentor) and Kelsey Carter. 2013. Control of unstressed or cold, acid or starvation stress-adapted Listeria monocytogenes on commercially cured ham by dipping in hops beta acids solutions. WKU-Biology Department Undergraduate Summer Research Scholarship. Budget: $1,000.

5. Cangliang Shen (faculty mentor) and Alyssa Huff. 2013. Thermal inactivation of unstressed, acid, cold, and starvation stress adapted Salmonella typhimurium in raw carrot juice.

WKU-Biology Department Undergraduate Summer Research Scholarship. Budget:

$1,000.

6. Margaret Hardin and Cangliang Shen. 2010. Validation of microbiological analysis of modified starch samples. Funded by IEH labs and consulting groups $ 50,000 for 1 year.

External Grants Application:

1. Amanda Gipe McKeith and Cangliang Shen. 2014. Survival of Shiga Toxin-Producing Escherichia coli (STEC) in non-intact beef products and color of non-intact beef products using double pan-broiling cooking practice. Budget: $56,000. American Meat Institute Foundation (AMIF) pre-proposal. (unfunded)

2. Cangliang Shen. 2014. Investigating the presence of tetracycline and ceftiofur-resistant genes and class 1 integrons in commensal bacteria from environment in Upper Green River Preserve in Kentucky. Budget: $25,000. KY NSF EPSCoR Program: REG TRACK 1 (unfunded)

3. Avinash M. Topè, Cangliang Shen, and Amanda Gipe McKeith. 2014. Survival of shiga toxin generating Escherichia coli (STEC) in veal products subjected to essential oil application and cooking under simulated food service and home environments.

USDA-STEC CAP MSI proposal. Budget: $48,417, distributed to Shen (PI in WKU):

$13,756. (unfunded)

4. Cangliang Shen, and Amanda Gipe. 2012. Comparison of electrostatic sprays verse conventional sprays of chlorinated waters in the reduction of Salmonella spp. and color change on chicken wings. Kentucky Academy of Science, Special Research Program.

Budget: $5,000 (unfunded)

5. Cangliang Shen. 2012. Inactivation of Non-O157 Shiga Toxin-Producing Escherichia coli (STEC) in moisture enhanced nonintact beefs using common cooking practices. Oak Ridge

Associated Universities. Ralph E. Powe Junior Faculty Enhancement Awards. Budget:

$10,000 (unfunded)

6. Patricia Millner, Yaguang Luo, Cangliang Shen, David Ingram and Qin Wang. 2012.

Impacts of Post-Harvest Vacuum Cooling on Microbial Safety of Leafy Green. Grant budget:

$322,578 from 01/2013-12/2014, Center for Produce Safety, University of California, Davis.

(unfunded)

7. Cangliang Shen and John N. Sofos. 2007. Control of Listeria monocytogenes on frankfurters by hops beta acids alone or in combination with other antimicrobials during August 2014, Cangliang Shen storage at 4 or 10°C. Pre-proposal submitted to American Meat Institution Foundation, Washington, DC (unfunded).

National and International Conference Abstracts:

1. Courtney Broyles*, Ellen Vice*, Russell McKeith, Amanda McKeith, and Cangliang Shen.

Thermal inactivation of Escherichia coli O157:H7 and Non-O157 Shiga toxin producing E.

coli in moisture enhanced non-intact beefs as affected by internal temperature, moisture enhancing Rate, and resting time by double pan-broiling. 2014 Annual Meeting of the International Association of Food Protection, August 3-6th, Indianapolis, Indiana.

(*Undergraduate’s work in my lab, First place of Undergraduate Poster Competition)



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