Richard H Linton

Associate Director ARP, Professor Food Science

Department: Department of Food Sciences
Phone: 765.494.6481
E-mail: linton@purdue.edu

Education
Ph. D. (Food Science), Virginia Polytechnic Institute and State University

Affiliations
Associate Director of Agricultural Research Program
Director of Center for Food Safety Engineering Center

Research
The study of growth and inactivation of foodborne pathogens in different foods. Specific interest on studying the heat inactivation of Listeria monocytogenes under varying environmental conditions. Developing novel methods for non-thermal inactivation of pathogens in fresh fruit and vegetable products. Applied research efforts have been dedicated to developing food safety and quality programs as well as performing microbial assessments of food processing and food preparation environments.

Extension
Retail food safety training and retail food handler certification programs
HACCP education and training for the meat and poultry, seafood, and juice industries
GMP and sanitation training for the food industry
Better Process Control School for low acid and acidified foods
Executive board member for a) The Conference for Food Protection and b)The International HACCP Alliance

Curriculum Vitae

- Recent Publications

Linton, R. H. (2009). The 2009 FDA Food Code is Out. http://www.nrfsp.org

Linton, R. H., & D. Z. McSwane (2009). Food Defense Curricula and Training by Academia. 2009 Association of Food and Drug Officials Annual Meeting.

Linton, R. H., A. Frasier, B. Nummer, J. Marcy, F. Reimer, C. Bruce, & R. Klein (2009). The Retail Food Safety Consortium –Sharing our Resources and Best Practices in Food Safety. 2009 Association of Food and Drug Officials Annual Meeting.

Frasier, A., B. Nummer, J. Marcy, R. H. Linton, & D. Schaffner (2009). Assessing the Training Resource Needs of Retail and Food Service Professionals. 2009 International Association of Food Protection Meeting.

Nutsch, A., R. H. Linton, D. Z. McSwane, K. Getty, D. Maier, J. Kastner, C. Kastner, W. Field, & C. Racz (2009). Using Stakeholder Input to Define Knowledge Areas Needed for a Curriculum in Food Protection and Defense. 2009 International Association of Food Protection Meeting.

Mahmoud, B., C. Coker, G. Bachman, & R. H. Linton (2009). Reduction of Escherichia coli O157:H7, L. monocytogenes, Salmonella enterica and Shigella flexneri on spinach leaves using X-ray treatment. 2009. Institute of Food Technologist Annual Meeting.

Linton, R. H., & B. Mahmoud (2009). Inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica, and Shigella flexneri on spinach leaves by X-rays. Food Microbiology, 27, 24-48.

Linton, R. H. (2009). The Retail Food Safety Consortium: A New Resource for the Retail Food Safety Community. Food Protection Trends, 29(10), 644-645.

Bhagat, A., B. Mahmoud, & R. H. Linton (2009). Inactivation of Salmonella enterica and Listeria monocytogenes inoculated on hydroponic tomatoes using chlorine dioxide gas. Foodborne Pathogens and Disease.

Linton, R. H. (2009). Found a Peanut… and it was Rotten. http://www.nrfsp.org