Dr Tae  Jo  KIM

Education

B.E. Taegu University (S. Korea) 1995
M.S. Mississippi State University 1999
Ph.D. Mississippi State University 2003

 

 Research Interests

Novel approaches to determine attachment strength of stressed foodborne pathogens on food contact surfaces or intestinal tract: utilizing blot succession, mini-column, and atomic force (nano-scale)
Applications of ozone, pulsed light, irradiation, modified atmosphere packaging to decrease microbial load and increase shelf-life of fresh seafoods, fruit and vegetables
Rapid detection and control of foodborne pathogens in ready-to-eat seafoods

Publications

•T. J. Kim, J.L. Silva, R.S. Chamul, and T.C. Chen. 2000. Influence of ozone, hydrogen peroxide or salt on microbial profile and keeping quality of channel catfish fillets. J. Food Sci. 65:1210-1213

•T. Kim, J.L. Silva, and T.C. Chen. 2002. Effects of UV irradiation on selected pathogens in water and on stainless steel and chicken meat. J. Food Prot. 65: 1142-1146

•T. Kim, J.L. Silva, and T.C. Chen. 2002. Effects of ultraviolet (UV) radiation on selected pathogens. Activities Report of the R & DA Associates of U.S. Military. 55(2)426-433. A Winner of Research Paper Competition(Marvin Byer Scholarship)

• J. L. Silva, C. L. Wang, M. Scruggs, P. L. Silva, and T. Kim. 2003.
Impedance microbiology to screen various antimicrobials on whole and fillet catfish. J. Rapid Method Automation. 11:153-161.

• J.L. Silva and T. Kim. 2003. Food Engineering Education. In the Encyclopedia of Agricultural, Food, and Biological Engineering.

• Silva, JL, T Kim and S Danviriyakul. 2003.Development of food products from channel catfish byproducts. Advances in Seafood Byproducts.

•Marroquin, E., J. L. Silva, J. Koo, B. Wannapee and T. Kim. 2004. Manufacturing method effect on shelf-life, texture, and color of catfishfillets. J. Aqua. Food Technol. 13:101-110.

•T. Kim and J.L. Silva. 2004. Continuous high-frequency ultrasound on selected characteristics of orange juice. J. Food Tech. 2:120-124

•T. Kim and J.L. Silva. Quantification of attachment strength of selected foodborne pathogens by the blot succession method. J. Rapid Method and Automation in Microbiology (Accepted 2005)

•T. Kim and J.L. Silva. Quantitative analysis of Internalin A and B from Listeria monocytogenes and Listeria spp. (in preparation)

Presentations

• J. L. Silva, T. J. Kim, and R.S. Chamul. 1999. Influence of selected additives on microbial load and some pathogens of channel catfish fillets. IFT Ann. Mtg., Chicago, IL. (Abst.), July

• Silva, J.L. R.S. Chamul, T. J. Kim, 1999. Optimization of pH, contact time, and mechanical shear of peroxyacetic acid solutions to treat channel catfish fillets. IFT Ann. mtg., Chicago, IL. (Abst.), July.

• T. J. Kim, R.S. Chamul, J.L. Silva, and S.X. Ma. 2000. Effect of continuous and pulsed high-frequency ultrasound on physical-chemical properties of orange juice. So. Regional Sect./SAAS mtg., Lexington, KE, Jan 30-Feb1. (Abst.)

• T. Kim, T.C. Chen, J.L. Silva and R.S. Chamul. 2001. Effect of UV irradiation on selected pathogens in water and on chicken meat. Southern Regional Sect. IFT/SAAS mtg., Dallas, TX (Abst.)

• T. Kim, T.C. Chen, J.L. Silva and R.S. Chamul. 2001.Ultraviolet light
destruction of pathogens on contaminated stainless steel and their biofilms. IFT Ann. mtg. New Orleans, LA (Abst.)

• T. Kim. R. S. Chamul, J. L. Silva, and S. X. Ma. 2001. Use of continuous high-frequency ultrasound to pasteurize orange juice. IFT Ann. mtg. New Orleans,LA (Abst.)

• T. Kim, A. Shuwaish, and J. L. Silva. 2001. The relationship between water-phase salt and sensory attributes of hot-smoked catfish fillets. Catfish Processors Conference. Mississippi State University Extension Service. Food & Fiber Center and Mississippi State University. (Abst.)

• J. L. Silva, M. Barrero, R. Bazemore, T. Kim, and C. Grimm. 2002. Physical and chemical treatments to reduce off-flavor during catfish processing. ACS Ann.mtg. (Abst)

• T. Kim, T.C. Chen, and J.L. Silva. Photoreactivation and dark repair of cross-linked genomic DNA in UV treated pathogens. 2002. IFT Ann. mtg. Anaheim. CA (Abst.)

• T. Kim, T.C. Chen, and J.L. Silva. Efficacy of common sanitizers on pathogen biofilms on stainless steel surface. 2002. IFT Ann. mtg. Anaheim, CA (Abst.)

• T. Kim, T.C. Chen, and J.L. Silva. Hot-smoked catfish fillets: salt, moisture distribution, and Listeria momocytogenes survival after post-process inoculation. 2002. IFT Ann, mtg. Anaheim, CA (Abst.).

• T. Kim. J.L. Silva, and T.C. Chen. Effects of UV irradiation on selected
pathogens and their photoreactivation and dark repair. 2002. Magnolia IFT Section Scholarship. MS (Winner).

• J.L. Silva, T. Kim, S. Danviriyakul. Use of channel catfish (Ictalurus punctatus) byproducts to make food products. Seafood Byproducts Conference. Anchorage, Alaska (Abst.).

• T. Kim. T.C. Chen and J. L. Silva. Ultraviolet Light and its Applications in Food Processing. 2002. R&DA’s fifty-seventh year meeting. Newport Beach. CA (Byer Scholar Presentation, Research & Devfelopment Associates for Military Food and Packaging Systems, Inc).

• S. Gawborisut, J. L. Silva and T. Kim. The use of ozone and CO2 atmosphere storage on shelf-life of catfish fillets. 2003. IFT Ann. mtg.

• Youkai Lu, J. L. Silva and T. Kim. Different graded methods affect blueberry quality and shelf life of refrigeration storage. 2003. IFT Ann. mtg.

• T. Kim, J. L. Silva and Youkai Lu. Effect of High Spray Washing to Reduce Bacterial Contamination on Fresh Catfish Fillet. 2003. IFT Ann. mtg.

• J. L. Silva, T. Kim, R.A. Bazemore, T.C. Chen, and C. Grimm. Post-slaughter intervention methods on Geosmin and 2-MIB in channel catfish fresh. 2003. IFT Ann. mtg.

• T. Kim and J. L. Silva. Reduction of Listeria monocytogenes on hot-smoked catfish by post-packaging pasteurization. 2003. Miss. Academy of Sci. Sixty-seventh annual meeting.

• T. Kim and J. L. Silva. 2004. Antimicrobial activity of muscadine seed extract on foodborne pathogens in slaine solution ortryptic soy broth iFT Mtg., Las Vegas, NV, July 12-16 (Abst. 99-D34)